Gingerbread Cake with Cream Cheese Frosting Recipe

Introduction

This gingerbread cake is a warm and spiced treat perfect for cozy gatherings or holiday celebrations. Rich with molasses and a blend of classic spices, it’s layered with creamy, tangy cream cheese frosting for a delightful finish.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar, lightly packed
• 3 large eggs, room temperature
• 3/4 cup fancy molasses (do not use blackstrap)
• 1 1/2 teaspoon vanilla extract
• 3/4 cup buttermilk, room temperature
• Cream Cheese Frosting:
• 1 1/2 cup unsalted butter, room temperature
• 8 oz cream cheese, full fat and room temperature
• 4 1/2 cups powdered sugar
• 1 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 6-inch cake rounds, then line them with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves. Set this dry mixture aside.
3. Step 3: Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add both sugars and beat on medium-high speed until pale and fluffy, about 2-3 minutes.
4. Step 4: Reduce the mixer speed to low and add the eggs one at a time, fully incorporating each before adding the next. Then mix in the molasses and vanilla extract until combined.
5. Step 5: Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Add the flour in three additions and the buttermilk in two, mixing fully after each addition but being careful not to overmix.
6. Step 6: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Step 7: Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the wire rack to cool completely before frosting.
8. Step 8: For the cream cheese frosting, beat the butter and cream cheese together until fluffy, about 2 minutes. Gradually add powdered sugar one cup at a time, then mix in the vanilla extract and beat until the frosting is light and fluffy, about 3 minutes.
9. Step 9: To assemble, place one cake layer on a serving plate or cake stand. Spread about 2/3 cup of frosting over the top. Repeat with remaining layers. Apply a thin crumb coat over the entire cake and chill for 20 minutes.
10. Step 10: Finish frosting the cake with the remaining cream cheese frosting, creating a rustic pattern if you like. For a festive touch, top with gingerbread cookies and sprigs of rosemary if desired.

Tips & Variations

• Using fancy molasses rather than blackstrap ensures a smoother, less bitter flavor that complements the spices perfectly.
• You can swap buttermilk with yogurt or milk mixed with a teaspoon of lemon juice if needed.
• For a dairy-free option, substitute butter with coconut oil and use dairy-free cream cheese for the frosting.
• Add chopped crystallized ginger into the batter for an extra zingy bite.

Storage

Store the frosted gingerbread cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular molasses instead of fancy molasses?

Fancy molasses has a milder, sweeter taste compared to blackstrap or regular molasses, which can be more bitter. It’s best to use fancy molasses for this recipe to achieve the ideal flavor balance.

How do I prevent the cake from being too dense?

Make sure to alternate adding the dry ingredients with buttermilk and avoid overmixing the batter. Overmixing can develop gluten and result in a denser texture. Also, ensure your baking powder is fresh to give the cake a good rise.

Gingerbread Cake with Cream Cheese Frosting Recipe

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5 from 141 reviews

This classic Gingerbread Cake is a warm, spiced dessert perfect for any occasion, featuring rich molasses flavor and a fluffy cream cheese frosting. Layered with aromatic spices and a velvety cream cheese frosting, it’s an irresistible treat especially during the holiday season.

• Author: Lily
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 1 hour 15 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Gingerbread Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground cloves
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar, lightly packed
• 3 large eggs, room temperature
• 3/4 cup fancy molasses (do NOT use blackstrap)
• 1 1/2 teaspoon vanilla extract
• 3/4 cup buttermilk, room temperature

For the Cream Cheese Frosting:

• 1 1/2 cup unsalted butter, room temperature
• 8 oz cream cheese, full fat, room temperature
• 4 1/2 cups powdered sugar
• 1 1/2 teaspoon vanilla extract

Instructions

1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake rounds and line them with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, ground ginger, cinnamon, and cloves. Set aside.
3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter until smooth. Add granulated sugar and dark brown sugar, then beat on medium-high speed for 2 to 3 minutes until the mixture is pale and fluffy.
4. Add Eggs and Flavorings: Reduce mixer speed and add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, add molasses and vanilla extract, mixing until fully combined.
5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Incorporate fully after each addition but avoid overmixing to keep the batter light.
6. Fill Cake Pans and Bake: Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula and bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. Cool the Cakes: Place the baked cakes on a wire rack and cool for 10 minutes. Then, remove them from the pans and cool completely on the rack.
8. Prepare Cream Cheese Frosting: Beat together the unsalted butter and cream cheese until fluffy, about 2 minutes. Gradually add powdered sugar one cup at a time, then mix in vanilla extract. Beat until the frosting is light and fluffy (about 3 minutes).
9. Assemble the Cake: Place one cake layer on a cake stand or serving plate and spread 2/3 cup of frosting on top. Repeat with the second and third layers. Apply a thin coat of frosting all over the cake to crumb coat, then chill for 20 minutes.
10. Finish Decorating: Use the remaining frosting to frost the cake with a rustic pattern. Optionally, top the cake with gingerbread cookies and sprigs of rosemary for garnish.

Notes

• Use fancy molasses, not blackstrap, for a sweeter, less bitter flavor.
• Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for best results.
• Do not overmix the batter once flour and buttermilk are added to maintain cake tenderness.
• Chilling the cake after the crumb coat helps to set the frosting and makes final frosting application easier.
• Gingerbread cookies and rosemary sprigs make for beautiful, aromatic decoration but are optional.

Keywords: Gingerbread Cake, Spiced Cake, Holiday Cake, Cream Cheese Frosting, Molasses Cake, Christmas Dessert