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Gingerbread Cake

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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.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour and 10 minutes
  • Category: Dessert

Ingredients

Gingerbread Cake

  • 360 grams (3 cups) flour
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tbsp ginger
  • 2 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 6 oz (3/4 cup) unsalted butter, softened
  • 319 grams (1 1/2 cups) light brown sugar
  • 255 grams (3/4 cup) molasses
  • 3 eggs, room temperature
  • 340 grams (1 1/2 cups) buttermilk

Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • 8 oz (1 cup) unsalted butter, softened
  • 566 grams (5 cups) powdered sugar
  • 56 grams (1/4 cup) heavy cream

Instructions

Gingerbread Cake

  1. Preheat oven to 350º F.
  2. Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and molasses together on medium speed until well combined.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. 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.
  6. 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.
  7. Bake for 40-42 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
  8. 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.

Cream Cheese Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
  3. Scrape down the sides of the bowl and mix until light and fluffy.

Cake Assembly

  1. 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.
  2. Spread the frosting in an even layer on top. Enjoy!

Notes

  • The cake can be wrapped in plastic wrap or placed in an airtight container and chilled for several days. It can also be sliced, wrapped in plastic wrap, and chilled.
  • This recipe will make plenty of cream cheese frosting so you'll have a substantial amount with each slice. A half recipe of the frosting is enough for a thin layer if you prefer that.

Find it online: https://marisabakes.com/2023/11/08/gingerbread-cake/