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Christmas Gingerbread Cake with Cream Cheese Icing Recipe

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★★★★★

4.5 from 73 reviews

This festive Christmas Gingerbread Cake with Cream Cheese Icing is a moist, spiced cake layered with rich, creamy icing. Perfect for the holiday season, this cake combines warm gingerbread spices with a smooth cream cheese frosting, decorated optionally with gingerbread cookies and Christmas candies for a beautiful presentation.

Ingredients

Scale

Gingerbread Cake Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1–½ teaspoon ground ginger
  • 1–½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • ¾ cup unsulphured molasses
  • ¾ cup hot water
  • ½ cup unsalted butter, at room temperature
  • ⅓ cup dark brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Cream Cheese Icing:

  • ½ cup unsalted butter, at room temperature
  • 8 oz cream cheese, at room temperature
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla extract

Optional Garnishes or Decorations:

  • Purchased gingerbread cookies
  • Assorted Christmas candies

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350 degrees F. Grease and flour two 6-inch cake pans, then set them aside.
  2. Combine Dry Ingredients: Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and kosher salt in a medium bowl.
  3. Mix Molasses and Water: In a small bowl, whisk the hot water and molasses until fully combined.
  4. Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat the unsalted butter on high speed until light and creamy, about one minute. Add brown sugar and beat until well incorporated, scraping the sides with a rubber spatula as needed.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract at medium speed until combined.
  6. Incorporate Dry and Molasses Mixtures: On low mixer speed, alternately add the dry ingredients and molasses mixture to the butter mixture, beginning and ending with the dry ingredients. Add about one-third of the flour mixture followed by half of the molasses mixture, mixing just until combined. Scrape bowl sides as needed to avoid overmixing.
  7. Divide Batter and Bake: Pour half of the batter evenly into each prepared cake pan. Place pans on the bottom third rack of the oven and bake approximately 25 minutes. Begin checking doneness at 20 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Cool the Cakes: Remove pans and set on a wire rack to cool completely before frosting.
  9. Prepare Cream Cheese Icing: Beat together cream cheese and butter in a large bowl on medium speed until smooth and lump-free. Gradually add confectioners’ sugar, one cup at a time, mixing until fully combined. Stir in vanilla extract and beat on high for about one minute to achieve a light and creamy consistency.
  10. Level Cakes: If desired, use a serrated knife to slice off the domes of each cake layer for flat tops to facilitate stacking.
  11. Assemble the Cake: Place a dollop of icing on a serving plate to anchor the bottom cake layer, then place the cake top side down for a flat surface. Brush off crumbs. Spread about four scoops of icing evenly over the first layer, smoothing edges so icing extends about half an inch over the sides.
  12. Stack and Ice Second Layer: Place the second cake layer on top and repeat icing application. Smooth out the icing on top and cover the sides completely.
  13. Create Naked Cake Look: For a rustic, naked cake style, use a cake scraper or long spatula held perpendicular to the cake to gently scrape icing off the sides evenly, blending the top as needed. Reapply and smooth icing if necessary.
  14. Decorate: Optionally garnish with gingerbread cookies and Christmas candies to enhance festive presentation.

Notes

  • The gingerbread cake is delicious even without the icing if you prefer a less sweet version.
  • For detailed cake icing techniques and how to achieve a flat cake top, refer to tutorials by Southern Living and Preppy Kitchen on YouTube.
  • Cream cheese icing requires refrigeration to maintain freshness; store the finished cake in the refrigerator.
  • This recipe yields enough batter for two 6-inch cake pans or alternatively one 11×7 inch cake pan.
  • Using room temperature ingredients, especially eggs, butter, and cream cheese, ensures better mixing and texture. To quickly bring eggs to room temperature, submerge them in warm water for a few minutes. Butter and cream cheese can be softened slightly in the microwave for about 15 seconds.
  • Consider investing in a cake turntable and offset spatula to make cake icing easier and more professional-looking.

Keywords: Christmas cake, gingerbread cake, cream cheese icing, holiday dessert, spiced cake, festive cake recipe

Find it online: https://dinewithlily.com/christmas-gingerbread-cake-with-cream-cheese-icing-recipe/