Gingerbread Cake with Cream Cheese Frosting
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Gingerbread cake with cream cheese frosting is an enchanting treat that evokes the warmth of the holiday season, but it’s perfect for any time of the year. With its rich, spiced flavor and velvety frosting, each bite transports you to cozy evenings filled with laughter and family. Whether it’s for a festive gathering or a delightful family brunch, this cake is sure to impress. It’s a recipe I cherish for its delightful aroma and the nostalgic warmth it brings, making it a go-to for special celebrations.
Why you’ll love this dish
What sets this gingerbread cake apart is its perfect balance of spices combined with the creaminess of the frosting. It’s not just a cake; it’s a cozy hug on a plate—a sweet escape that’s easy to prepare and delivers a heartfelt flavor. Perfect for holiday parties or cozy dinners, this cake is budget-friendly and often a hit with kids and adults alike. Plus, the cream cheese frosting adds a delectable tang that enhances the spiced cake beautifully.
"This gingerbread cake instantly became my family’s favorite! The spices are on point and the frosting takes it to the next level!"
Step-by-step overview
Making gingerbread cake with cream cheese frosting is a straightforward process that combines aromatic spices with rich textures. Begin by preparing the cake batter, then bake until it’s perfectly moist and fragrant. After that, whip up the creamy frosting to spread and swirl on top of the cake. Optional mini gingerbread cookies can be added on top for an extra decorative touch. With just a few simple steps, you’ll have a showstopper dessert ready to impress.
What you’ll need
To create this delightful gingerbread cake, gather these ingredients:
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For the cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- ¾ cup molasses
- 1 cup hot water
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For the cream cheese frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 ½ cups powdered sugar
- Mini gingerbread cookies or gingerbread men (for garnish)
Feel free to substitute vegetable oil with melted coconut oil for a hint of tropical flavor, or use gluten-free flour if you need a gluten-friendly version.
Directions to follow
For the cake:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, cream the softened butter, vegetable oil, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the molasses.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with hot water, and mix until well combined.
- Pour the batter into a greased and floured cake pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.
For the frosting:
- Beat the softened cream cheese and butter together until smooth.
- Add the vanilla extract, molasses, cinnamon, ginger, and cloves, mixing until well combined.
- Gradually add the powdered sugar, beating until the frosting reaches a smooth consistency.
Once the cake has fully cooled, spread the cream cheese frosting generously on top. You can decorate with mini gingerbread cookies for an extra festive touch.
Best ways to enjoy it
This gingerbread cake shines brightly on its own, but there are delightful ways to elevate the experience! Serve it alongside whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a spiced chai latte or hot cocoa, making it the ultimate winter treat. For an extra touch of elegance, drizzle warm caramel sauce over each slice.
Storage and reheating tips
To keep your gingerbread cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, wrap it well and freeze for up to three months. When you’re ready to indulge, thaw it in the refrigerator and enjoy it at room temperature or reheat individual slices in the microwave for a warm treat.
Helpful cooking tips
To ensure your gingerbread cake is both flavorsome and moist, use room temperature ingredients, especially butter and eggs. This allows the batter to blend more smoothly and adds to the cake’s fluffiness. Also, don’t overmix the batter—mix just until combined to avoid a dense texture.
Creative twists
If you want to put a unique spin on this recipe, consider swapping out the standard spices for pumpkin spice to reflect the fall season or adding a dash of orange zest for a citrusy brightness. You could even fold in diced apples or pears for added moistness and flavor.
Your questions answered
What is the prep time for this recipe?
The prep time is about 20 minutes, with an additional 30-35 minutes for baking.
Can I use a different type of frosting?
Absolutely! If cream cheese frosting isn’t your favorite, a simple vanilla buttercream or even a chocolate ganache could complement the gingerbread wonderfully.
How long can the cake be stored?
The gingerbread cake can be kept at room temperature for up to 3 days in an airtight container or frozen for up to 3 months. Just remember to allow it to cool completely before wrapping it for storage.
Enjoy this wonderful gingerbread cake recipe; it’s bound to become a family favorite!
Gingerbread Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, cream the softened butter, vegetable oil, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the molasses.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with hot water, and mix until well combined.
- Pour the batter into a greased and floured cake pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.
- Beat the softened cream cheese and butter together until smooth.
- Add the vanilla extract, molasses, cinnamon, ginger, and cloves, mixing until well combined.
- Gradually add the powdered sugar, beating until the frosting reaches a smooth consistency.
- Once the cake has fully cooled, spread the cream cheese frosting generously on top. You can decorate with mini gingerbread cookies for an extra festive touch.
