Introduction

This gingerbread cake is a warm and spicy treat perfect for cozy gatherings or holiday celebrations. Moist and flavorful, it’s paired with a luscious cinnamon cream cheese frosting that complements the rich molasses and spices beautifully.

A slice of two-layer brown cake with a smooth light beige cream filling between the layers and coating the top, placed on a white plate. The cake has a moist texture with a fine crumb, and the top is decorated with two cinnamon sticks, a star anise, a half cranberry showing seeds, and green rosemary sprigs. The background is a white marbled texture with a blurred whole cake in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup molasses
½ cup (1 stick) unsalted butter, melted
⅔ cup granulated sugar
½ cup applesauce
1 large egg
2 teaspoons vanilla extract
½ cup vegetable oil
½ cup whole milk
12 oz (1 1/2 packages) cream cheese, room temperature
¾ cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
6 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F. Grease two 8-inch cake pans and set them aside.
Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
Step 3: In another large bowl, combine the molasses, melted butter, and sugar. Add the applesauce, egg, and vanilla extract, then beat until everything is well mixed.
Step 4: Gradually beat in the flour mixture, alternating with the vegetable oil and whole milk, until just combined. Pour the batter evenly into the prepared pans.
Step 5: Bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely in the pans before frosting.
Step 6: To make the frosting, beat together the cream cheese and butter until smooth. Add the maple syrup, vanilla extract, and cinnamon, mixing well.
Step 7: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then increase to high speed and beat until the frosting is light and fluffy.
Step 8: Place one cake layer on a serving plate and spread a thick layer of frosting over it. Top with the second cake layer and apply a thin crumb coat of frosting over the entire cake.
Step 9: Chill the cake in the freezer for about 10 minutes to set the crumb coat.
Step 10: Apply a final thick, even layer of frosting around the cake. Decorate as desired, then slice and serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For extra moisture, replace the whole milk with buttermilk for a tangier flavor.
Use dark molasses for a deeper, richer taste that enhances the spices.
If you prefer, substitute applesauce with pumpkin puree to add a different seasonal twist.
Ensure the cream cheese and butter are at room temperature before frosting to avoid lumps.
Decorate with chopped candied ginger or a dusting of cinnamon for a festive touch.

Storage

Store the gingerbread cake covered in the refrigerator for up to 4 days. Before serving, bring the cake to room temperature for the best texture and flavor. Leftovers can be frozen without frosting for up to 2 months; thaw overnight in the refrigerator and then frost before serving.

How to Serve

A two-layer round cake with a light brown creamy frosting covering the entire surface, sitting on a white plate. Each layer inside is dark brown with a thin layer of the same light brown frosting in between. The top edge of the cake is decorated with green rosemary sprigs, whole red cranberries, cinnamon sticks, and star anise, forming a wreath around the center. A slice of cake is being lifted, showing the smooth texture of the frosting and the moist cake inside. In the background, two white cups filled with dark tea and a white teapot rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or a similar binder to maintain the cake’s texture.

How can I tell when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.