Gingerbread Cake

I love baking Gingerbread Cake this time of year. Its classic holiday flavor feels warm and cozy, but also makes your kitchen smell amazing. This Gingerbread Cake is tender with just the right amount of ginger flavor and a fluffy cream cheese frosting. The cream cheese frosting is sweet, yet tangy, making it the perfect compliment for the spice filled cake.

This cake is really easy to make, especially since it's made in a 13 x 9 pan. No need to worry about stacking it or using a piping bag for the frosting. It's baked and then the frosting is added on top for an easy and quick finishing touch.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Cream Cheese: The cream cheese needs to be softened as well. I recommend pulling this out to sit at room temperature at the very beginning.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Now let's bake! Preheat your oven to 350º F. Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and molasses together on medium speed until well combined.

Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. With the mixer on low, add in the flour mixture followed by the buttermilk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat a 13 x 9 pan with baking spray and line with parchment that overhangs the sides. Carefully add the batter to the pan and spread into an even layer. Bake for 40-42 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of the pan, topping the cake with another cooling rack and turning it out. Let cake cool completely before frosting.

Next let's make the cream cheese frosting! Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy.

Once the cake has cooled, carefully cut the top off with a serrated knife so that it is level. Turn it upside down and place it on a platter, parchment, or cake board. Spread the frosting in an even layer on top. Enjoy!

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