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Gingerbread Cake with Spiced Cream Cheese Frosting

A rich and moist gingerbread cake topped with a creamy spiced cream cheese frosting, perfect for holiday gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup molasses Use unsulfured molasses for the best flavor.
  • 1 cup white sugar Regular granulated sugar will work perfectly.
  • 1 cup vegetable oil For moisture; you can substitute with canola oil if desired.
  • 1 cup buttermilk Adds tenderness. If you don’t have buttermilk, mix 1 tablespoon of vinegar with milk to create a substitute.
  • 2 large eggs Use large eggs at room temperature for the best results.
  • 280 g all-purpose flour Sifted for a lighter texture.
  • 1 tsp baking soda Ensure it's fresh for good rising.
  • ½ tsp kosher salt Elevates the flavors.
  • 2 tsp ground ginger Freshly ground ginger can enhance the flavor profile.
  • 2 tsp ground cinnamon A staple spice for warmth.
  • 1 tsp ground nutmeg Freshly grated nutmeg provides a richer taste.
  • ¼ tsp allspice Adds depth with a slightly sweet flavor.
  • ¼ tsp ground cloves Packs a punch of warmth.
For the Spiced Cream Cheese Frosting
  • 24 ounces whipped cream cheese For a lighter texture.
  • 8 ounces regular cream cheese Helps balance the frosting's richness.
  • 1 cup powdered sugar For sweetness; sift if clumpy.
  • 1 Tbsp + 1 tsp vanilla extract A touch of vanilla enhances the flavor.
  • ¾ tsp ground cinnamon To tie the frosting flavors together.
  • ½ tsp ground nutmeg To bring a hint of warmth.
For Decoration
  • to taste Dusting of powdered sugar For that snowy effect.
  • 7-10 sprigs rosemary For garnish, adding a beautiful herbal touch.
  • 6-8 whole raw fresh cranberries Adds a festive pop of color.

Method
 

Prepping the Cake
  1. Preheat the Oven: Set your oven to 350°F (180°C).
  2. Prepare the Pans: Spray two 9” (23cm) cake pans with baking spray. Line each pan with a round of parchment paper for easy removal.
  3. Combine the Wet Ingredients: In a large bowl, whisk together the molasses, sugar, oil, buttermilk, and eggs until well blended. Set aside.
  4. Mix the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
  5. Combine Wet and Dry: Add the dry mixture to the wet ingredients gradually, whisking gently to combine after each addition. Aim for a smooth and slightly thick batter.
Baking
  1. Fill the Pans: Divide the batter evenly between the prepared pans.
  2. Bake: Place in the preheated oven and bake for 23-25 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
  3. Cool: Remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, invert the cakes onto a cooling rack to cool completely.
Frosting Preparation
  1. Make the Frosting: In a large bowl, beat together the whipped cream cheese and regular cream cheese until smooth. Gradually add the powdered sugar, vanilla, cinnamon, and nutmeg. Beat until creamy with no lumps; taste and adjust sweetness if needed.
Assembly
  1. Layer the Cake: Once the cakes are completely cool, remove the parchment from the first layer and place it upside-down on a cake stand or plate.
  2. Frosting Layers: Using a pastry bag fitted with a round tip, pipe small dollops of frosting around the perimeter of the first cake layer, filling in the center.
  3. Top Layer: Remove the second cake layer from the pan, remove the parchment, and place it on top of the first layer. Repeat the piping with frosting on the top layer.
  4. Chill: Place the assembled cake in the refrigerator uncovered until ready to serve.
Serving
  1. Before Serving: Take the cake out of the fridge about 30 minutes before serving to allow it to come to room temperature for a lighter, creamier frosting texture.
  2. Decorate: Dust the top with powdered sugar and embellish with rosemary sprigs and cranberries for a festive touch!

Notes

Ensure all dairy products are at room temperature for better mixing. Store leftover cake covered at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week or in the freezer for up to three months.