Holiday Gingerbread Cake

Holiday Gingerbread Cake: A Seasonal Favorite

There’s something truly magical about a warm slice of gingerbread cake, especially during the holiday season. This recipe is not just a dessert; it encapsulates the essence of winter festivities with its rich spices and sweet aroma. I’ve made this cake for decades, and it has become a cherished tradition in my home, evoking memories of family gatherings around the fireplace. Whether served at a holiday party or as a comforting treat on a snowy day, this delightful cake is sure to bring warmth and joy to your table.

Why you’ll love this dish

What makes this Holiday Gingerbread Cake so special? For starters, its velvety texture and complex flavor profile are something everyone loves. With the perfect balance of spices like ginger, cinnamon, and cloves, it offers a festive touch that instantly elevates any holiday gathering.

Not only is this cake delicious, but it’s also remarkably easy to prepare, making it a great option for both novice and experienced bakers alike. The cream cheese frosting provides a rich finish that complements the spiced cake perfectly.

“This gingerbread cake has me dreaming of cozy fires and family gatherings! The flavor is divine, and it looks stunning on the dessert table!” – A Satisfied Baker

Preparing Holiday Gingerbread Cake

Making this cake is straightforward and enjoyable. First, you’ll combine your wet ingredients and dry ingredients separately before bringing them together. Once baked and cooled, you’ll whip up a delectable cream cheese frosting, perfect for spreading and decorating. The final touch? Adorn your cake with homemade gingerbread cookies for an extra festive flair!

What you’ll need

Here’s everything you need to gather for this scrumptious cake:

• For the Gingerbread Cake:

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup molasses
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 3 cups all-purpose flour
  • 1 cup half and half or whole milk

• For the Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1 pinch salt, or to taste
  • 1 Tbsp lemon juice (optional)

• For Decoration:

  • 1/2 batch gingerbread cookies, cooled and decorated (about 10-12 cookies)

Step-by-step instructions

For the Gingerbread Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the molasses until combined.
4. In a separate bowl, whisk together the baking powder, salt, ground ginger, cinnamon, cloves, nutmeg, and flour. Gradually mix the dry ingredients into the wet mixture, alternating with the half and half or milk.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar until fully incorporated. Season with a pinch of salt and lemon juice if using.

To Decorate the Cake:

1. Place one layer of the gingerbread cake on a serving plate. Spread a generous layer of cream cheese frosting on top.
2. Place the second layer on top and frost the entire cake.
3. Decorate with the cooled gingerbread cookies.

Best ways to enjoy it

This Holiday Gingerbread Cake shines on its own, but you can elevate the experience with a few creative touches. Serve it alongside a steaming cup of spiced chai or a cozy hot chocolate for extra warmth. Add a sprinkle of festive edible glitter or crushed candies for that holiday sparkle, and don’t forget a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!

Keeping leftovers fresh

If you find yourself with leftovers (though it’s hard to believe), store the cake in an airtight container in the fridge for up to 5 days. To retain its moisture, you can also wrap it in plastic wrap before placing it in the container.

For longer storage, the cake freezes beautifully. Wrap it in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it in the refrigerator before serving. Always ensure that baked goods are cooled completely before freezing to prevent freezer burn.

Helpful cooking tips

• Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for the best texture in your frosting.
• Sifting Flour: Sift your flour and powdered sugar to ensure a light, fluffy cake and smooth frosting.
• Decoration: Let your creativity flow! Use colorful icing to decorate gingerbread cookies for extra flair or even add seasonal berries for a fresh touch.

Creative twists

• Spice it Up: Experiment with additional spices like cardamom or allspice for a unique flavor.
• Healthier Swap: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• No Eggs? You can use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a vegan option.

Your questions answered

What’s the prep time for this cake?

The prep time is about 20 minutes, but be sure to set aside additional time for baking and cooling!

Can I use a different type of milk?

Yes! You can substitute whole milk with coconut milk or almond milk for a different flavor profile.

How do I keep the cake moist?

Ensure you wrap your cake properly after it’s cooled. You can also brush it lightly with simple syrup for added moisture.

Creating this Holiday Gingerbread Cake is a joyful experience, perfect for the festive season. Whether you bake it for loved ones or indulge in a slice yourself, it’s sure to bring joy and warmth to your holiday celebrations. Enjoy every bite!

Holiday Gingerbread Cake

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A delightful gingerbread cake filled with rich spices and topped with cream cheese frosting, perfect for the holiday season.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert, Holiday

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Gingerbread Cake

• 1 cup unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 3 eggs
• 3/4 cup molasses
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3 Tbsp ground ginger
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground cloves
• 3/4 tsp ground nutmeg
• 3 cups all-purpose flour
• 1 cup half and half or whole milk

For the Cream Cheese Frosting

• 16 ounces cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups powdered sugar, sifted
• 1 pinch salt, or to taste
• 1 Tbsp lemon juice (optional)

For Decoration

• 1/2 batch gingerbread cookies, cooled and decorated (about 10-12 cookies)

Method

 

For the Gingerbread Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the molasses until combined.
4. In a separate bowl, whisk together the baking powder, salt, ground ginger, cinnamon, cloves, nutmeg, and flour.
5. Gradually mix the dry ingredients into the wet mixture, alternating with the half and half or milk.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar until fully incorporated. Season with a pinch of salt and lemon juice if using.

To Decorate the Cake

1. Place one layer of the gingerbread cake on a serving plate. Spread a generous layer of cream cheese frosting on top.
2. Place the second layer on top and frost the entire cake.
3. Decorate with the cooled gingerbread cookies.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 30g

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze wrapped in plastic wrap and aluminum foil for up to 3 months.

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