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Gingerbread Cake with Cream Cheese Frosting Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 45-50 minutes
  • Yield: 9 servings

Description

This moist and flavorful Gingerbread Cake with Cream Cheese Frosting is perfect for cozy gatherings and holiday celebrations. Featuring warm spices like ginger, cinnamon, and cloves, this cake combines the rich sweetness of molasses with a tangy, smooth cream cheese frosting for a delightful treat.

Ingredients

Cake Ingredients

  • 1/2 cup salted butter (softened)
  • 1/2 cup light brown sugar (lightly packed)
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup unsulphured molasses
  • 1/2 cup hot water
  • 2 cups all-purpose flour (spoon and level method)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves

Frosting Ingredients

  • 4 tablespoons salted butter (softened)
  • 2 ounces cream cheese (softened)
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar (sifted)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and spray an 8×8 inch baking pan with nonstick baking spray to ensure the cake doesn’t stick.
  2. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, cream together the softened butter and light brown sugar for about 2 minutes until light and fluffy.
  3. Add egg and sour cream: Mix in the egg followed by the sour cream to incorporate moisture and richness into the batter.
  4. Combine molasses and hot water: In a separate bowl, whisk the unsulphured molasses with hot water until fully combined and set aside.
  5. Mix dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves to evenly distribute the spices and leavening agents.
  6. Combine wet and dry ingredients: Alternately add half of the molasses mixture and then half of the dry ingredients to the butter mixture, repeating until all ingredients are incorporated. Be careful not to overmix to maintain the cake’s tender texture.
  7. Pour batter and bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool the cake: Remove the cake from the oven and allow it to cool completely while you prepare the frosting.
  9. Make cream cheese frosting: In a clean bowl, combine softened butter, cream cheese, and vanilla extract using a mixer. Gradually add sifted powdered sugar on low speed until incorporated, then beat on high speed for 2 minutes until fluffy.
  10. Frost and serve: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Slice into squares and serve.

Notes

  • Do not overmix the batter to keep the cake light and tender.
  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • The 8×8 inch pan size is important for even baking and proper thickness.
  • Use unsulphured molasses for best flavor and quality.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/gingerbread-cake-with-cream-cheese-frosting-recipe/