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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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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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