Gingerbread Cake with Cream Cheese Frosting

12.11.2014

Isn’t gingerbread just one of the best Christmas flavors? I love this time of year and all the seasonal flavors that come with it! Gingerbread, eggnog, peppermint, pomegranate, orange – some of the best! This moist cake is laced with all the best spices and it’s brimming with robust flavor! And of course we couldn’t leave out the cream cheese frosting! I’m addicted to cream cheese frosting lately, if you are following and haven’t noticed. It goes on just about any kind of cake and the tang of the cream cheese just balances out all the sweetness in the frosting so it’s not overwhelming.

Gingerbread Cake with Cream Cheese Frosting | Cooking Classy

This cake is simply dreamy and it’s perfect for the season at hand! If you are looking for a dessert to impress those you are guests or loved ones this season then don’t pass this one up! You’ll love that it’s a single layer two so it’s much faster than preparing and assembling a layered cake.

If you’d like to decorate with the sparkling cranberries like those pictured here, just follow this link here (if you have cranberries that are too small to fit on a wire rack like mine were, just dry on a wax paper lined baking sheet).

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Enjoy!

Gingerbread Cake with Cream Cheese Frosting | Cooking ClassyGingerbread Cake with Cream Cheese Frosting | Cooking Classy

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Gingerbread Cake with Cream Cheese Frosting

5 from 1 vote

Yield: About 10 servings

Ingredients

  • 3/4 cup boiling water
  • 1/2 tsp baking soda
  • 2/3 cup unsulphured molasses
  • 3/4 cup granulated sugar
  • 1 2/3 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 2 large eggs

Cream Cheese Frosting

  • 6 oz cream cheese , softened
  • 1/3 cup unsalted butter , softened
  • 1 3/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • Sparkling cranberries and mint leaves (optional)

Instructions

  1. Preheat oven to 350 degrees. Butter a 9-inch springform pan (or an 8-inch square. Or a 10-inch springform would work too just reduce baking time slightly). Line bottom with a round of parchment paper (or square if using a square dish) and butter parchment, set aside.
  2. In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside.
  3. In a large mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt.
  4. Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 - 35 minutes. Cool 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired.
  5. For the frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy.
  7. Recipe source: adapted from Cook's Illustrated via KCET

36 comments

  • Larissa: I usually use bake even strips and regular pans to get flat cakes for decorating, but I followed your directions and got a huge dome. December 8, 2017 at 8:30am Reply

  • Anne French: Brought this to a Christmas party and it was a huge hit! Looks lovely & festive and tastes delicious. A nice change from the usual chocolate desserts. This recipe is a keeper for sure! December 2, 2017 at 2:57am Reply

    • Jaclyn: Thanks for letting me know it was enjoyed Anne! December 4, 2017 at 12:48pm Reply

  • Amy: I found this recipe on Pinterest and made it for Christmas. I made it in an 8×8 pan. It is really the perfect cake for Christmas. Great gingerbread and spice flavor, and the cream cheese frosting is incredible. Will absolutely make this again. December 27, 2016 at 8:39am Reply

    • Jaclyn: Thanks for the great review Amy! December 30, 2016 at 4:24pm Reply

  • Ashlie: Hi! how many batches would I need to make of this recipe if I wanted to make a 10in two layered cake?? December 18, 2016 at 2:39pm Reply

  • Sarah: Would it be feasible to double the recipe and make in two 9″ round pans, to create a 2-layer cake for a larger number of people? December 22, 2015 at 4:02pm Reply

  • Rose: Hi! I came across this receipt whilst looking for a Christmas dessert to make for a party! The photos look amazing and I’m sure it’ll taste delicious as well!
    Can this cake be made in advance? As I do have work before the party so it would be great if I could make it in advance – a day or 2 days beforehand. December 17, 2015 at 1:07pm Reply

  • Jocelyn: This is a delicious cake. However, I had to add some extra powdered sugar to the frosting because the frosting seemed too thin to me. Also, I baked the cake in an 8 inch square pan, which I don’t recommend because the cake domed significantly. December 13, 2015 at 12:35pm Reply

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