Print

Gingerbread Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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