Gingerbread Cake with Cream Cheese Frosting
Gingerbread Cake with Cream Cheese Frosting
Introduction
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Gingerbread Cake with Cream Cheese Frosting is a warm and spiced cake that’s perfect for the holiday season or any cozy gathering. This cake is soft, flavorful, and topped with creamy frosting that complements its rich taste.
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Why Make This Recipe
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This recipe is great because it combines the wonderful flavors of ginger, cinnamon, and molasses. The cream cheese frosting adds a delightful sweetness and richness. It’s easy to make and always a crowd-pleaser!
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How to Make Gingerbread Cake with Cream Cheese Frosting
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Ingredients
For the gingerbread cake:
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
For the cream cheese frosting:
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- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a medium bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, nutmeg, cloves), and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Blend in the molasses and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water until the batter is smooth.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Once the cake is completely cool, spread the cream cheese frosting over the top.
- Slice and serve, enjoying your classic gingerbread cake!
How to Serve Gingerbread Cake
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Serve the gingerbread cake at room temperature or slightly chilled. It’s delicious on its own or with a cup of tea or coffee.
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How to Store Gingerbread Cake
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Keep the gingerbread cake in an airtight container in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it well!
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Tips to Make Gingerbread Cake
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- Make sure all your ingredients are at room temperature to help the cake mix well.
- Don’t overmix the batter after adding the dry ingredients; just mix until combined.
- Let the cake cool completely before adding the frosting to prevent it from melting.
Variation
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You can add chopped nuts or raisins to the gingerbread batter for extra texture. If you like, you can also drizzle some caramel sauce on top of the frosting.
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FAQs
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Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it might make the cake denser.
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How can I make the frosting less sweet?
You can use less powdered sugar or add more cream cheese to balance the sweetness.
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Can I make this cake ahead of time?
Yes, you can bake the cake a day before and frost it just before serving.
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