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Gingerbread Cake Recipe

Gingerbread Cake Recipe
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★★★★★

4.8 from 15 reviews

This Gingerbread Cake is a moist, spiced treat perfect for the holidays or any cozy occasion. Infused with warming spices like cinnamon, ginger, nutmeg, and cloves, it boasts a rich molasses flavor and tender crumb. Finished with a luscious cinnamon cream cheese frosting, this layered cake is sure to delight with its balance of sweet and spice in every bite.

Ingredients

Scale

Gingerbread Cake

  • 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

Cinnamon Cream Cheese Frosting

  • 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

  1. Preheat and prepare pans: Preheat your oven to 350°F. Grease two 8-inch cake pans thoroughly and set them aside to get ready for batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, nutmeg, ground cloves, and salt until evenly combined. Set aside.
  3. Combine wet ingredients: In another large bowl, combine the molasses, melted butter, and granulated sugar. Stir well, then add the applesauce, egg, and vanilla extract, beating the mixture until it is smooth and thoroughly blended.
  4. Add dry ingredients and liquids: Gradually beat in the flour mixture, alternating with the vegetable oil and whole milk. Mix just until everything is incorporated. Pour the batter evenly into the prepared cake pans.
  5. Bake the cake: Place the pans in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Once done, allow the cake layers to cool completely inside the pans before frosting.
  6. Prepare the cinnamon cream cheese frosting: Using a stand mixer or hand mixer, cream together the room temperature butter and cream cheese until smooth and fluffy. Beat in the maple syrup, vanilla extract, and ground cinnamon until combined.
  7. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Once all sugar is incorporated, increase the speed and beat until the frosting becomes light, fluffy, and smooth.
  8. Assemble the cake: Place one cake layer on a serving plate and spread a generous thick layer of frosting on top. Add the second layer of cake and apply a thin crumb coat of frosting around the sides and top to seal in crumbs.
  9. Chill the crumb coat: Place the cake in the freezer for about 10 minutes to set the crumb coat, making final frosting application easier and cleaner.
  10. Final frosting and decoration: Apply a final thick, even layer of frosting over the entire cake. Decorate as desired. Slice and serve immediately, or store in the refrigerator until ready to serve.

Notes

  • Store: Keep the cake or separated layers in an airtight container in the fridge for up to 5 days. For best texture, allow the cake to sit at room temperature for 30 to 60 minutes before serving.
  • Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw slices overnight in the refrigerator before serving.
  • Make-Ahead: Bake the cake up to two days ahead. Wrap layers with plastic wrap and refrigerate. The frosting can also be prepared ahead and stored in an airtight container in the fridge. Let the frosting come to room temperature and beat again before frosting the cake for best texture.

Nutrition

Keywords: Gingerbread cake, holiday cake, spiced cake, cinnamon cream cheese frosting, molasses cake

Find it online: https://hannahdelgado.com/gingerbread-cake-recipe/