Description
A moist and warmly spiced Gingerbread Cake topped with a rich and creamy Cinnamon Cream Cheese Frosting. This classic holiday dessert combines aromatic spices like ginger, cinnamon, and cloves with the deep flavor of molasses, all baked to perfection and finished with a smooth, sweet frosting that adds the perfect balance to every bite.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 ¾ cups light brown sugar
- ¼ cup molasses
- 1 cup unsalted butter
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 tsp pure vanilla extract
Cream Cheese Frosting Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 1 ½ tsp pure vanilla extract
- 3 cups powdered sugar
- 2 tbsp heavy whipping cream
- 1 tbsp ground cinnamon, plus extra for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground cloves, ground nutmeg, kosher salt, and light brown sugar until evenly combined.
- Heat Butter Mixture: In a large saucepan over medium heat, combine the unsalted butter, water, and molasses. Heat until the butter melts completely.
- Bring to Light Boil: Allow the mixture to come to a slight boil while stirring to blend the flavors well.
- Add Dry Ingredients Gradually: Gradually whisk the dry ingredients into the saucepan, ensuring there are no lumps and the batter is smooth.
- Cool Batter Slightly: Remove the saucepan from heat and let the batter cool for a few minutes to avoid curdling the eggs in the next step.
- Add Wet Ingredients: Whisk in the buttermilk, eggs, and vanilla extract until the batter is smooth and well combined.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and place it onto a cookie sheet to catch any spills. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Prepare Frosting: Using a stand mixer, beat together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, heavy whipping cream, and 1 tablespoon ground cinnamon. Beat until the frosting is smooth and creamy.
- Frost the Cake: Spread the cinnamon cream cheese frosting evenly over the cooled cake. Sprinkle additional ground cinnamon on top for an extra spicy touch.
- Serve and Enjoy: Slice, serve, and enjoy this deliciously festive gingerbread cake!
Notes
- Ensure the batter has cooled slightly before adding eggs to prevent them from cooking prematurely.
- Using a cookie sheet under the baking pan catches any drips and keeps your oven clean.
- The cake is best served at room temperature with the frosting freshly applied.
- Store any leftovers covered in the refrigerator for up to 4 days.
- For a dairy-free version, consider substituting with vegan butter and cream cheese alternatives.
