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Gingerbread Cake with Cream Cheese Frosting

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This delightful gingerbread cake with cream cheese frosting captures the warmth of the holiday season with its rich, spiced flavor and velvety frosting, making it a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

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 Can substitute with melted coconut oil
  • 1 cup packed brown sugar
  • 2 large eggs Use room temperature
  • ¾ cup molasses
  • 1 cup hot water
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)

Method
 

For the cake
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. In a separate bowl, cream the softened butter, vegetable oil, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. Gradually incorporate the dry ingredients into the wet mixture, alternating with hot water, and mix until well combined.
  6. 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
  1. Beat the softened cream cheese and butter together until smooth.
  2. Add the vanilla extract, molasses, cinnamon, ginger, and cloves, mixing until well combined.
  3. Gradually add the powdered sugar, beating until the frosting reaches a smooth consistency.
Assembly
  1. 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.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 20g

Notes

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. If using room temperature ingredients, this will add to the cake's fluffiness. Avoid overmixing the batter.
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