If you are searching for a cozy, irresistible treat that instantly brings warmth and comfort, the Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe is the perfect answer. This cake is an absolute celebration of all things spicy, sweet, and creamy — moist gingerbread cake layers infused with a delightful blend of warming spices, paired with a luscious cinnamon cream cheese frosting that elevates every bite. Whether you’re baking for a special holiday, a casual gathering, or just to satisfy your sweet tooth, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
You don’t need a complicated pantry to whip up this Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe. Every ingredient plays a key role, from the spices that bring depth and warmth to the molasses that imparts that signature rich sweetness and dark color. These simple components come together beautifully to create a cake that’s moist, fragrant, and perfect for any occasion.
- 2 ½ cups all-purpose flour: The base that gives the cake its light but sturdy texture.
- 1 ½ teaspoons baking soda: Helps the cake rise to a perfect fluffiness.
- 2 teaspoons ground cinnamon: Adds a sweet warmth that complements the ginger.
- 2 teaspoons ground ginger: The star spice that defines gingerbread’s distinctive flavor.
- ½ teaspoon nutmeg: Adds a subtle nutty depth to the spice blend.
- ¼ teaspoon ground cloves: A pungent touch that boosts complexity.
- ½ teaspoon salt: Enhances all the other flavors beautifully.
- 1 cup molasses: Brings moistness and that classic rich, bittersweet tone.
- ½ cup (1 stick) unsalted butter, melted: Provides richness and smooth texture.
- â…” cup granulated sugar: Balances spices and sweetness.
- ½ cup applesauce: Keeps the cake tender and moist naturally.
- 1 large egg: Binds ingredients together for a perfect crumb.
- 2 teaspoons vanilla extract: Adds a fragrant sweet background note.
- ½ cup vegetable oil: Keeps the cake extra moist and soft.
- ½ cup whole milk: Adds richness and aids in an even batter consistency.
- 12 oz cream cheese, room temperature: The creamy base of the cinnamon frosting.
- ¾ cup (1 ½ sticks) unsalted butter, room temperature: Creates a fluffy, spreadable frosting texture.
- 3 tablespoons pure maple syrup: Introduces a natural sweetness with earthy notes.
- 2 teaspoons vanilla extract: Enhances the cream cheese’s flavor.
- 1 teaspoon ground cinnamon: Infuses the frosting with warm spice.
- 6 cups powdered sugar: Sweetens and thickens the frosting while keeping it light.
How to Make Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Oven
First things first, preheat your oven to 350°F (175°C) and thoroughly grease two 8-inch cake pans. Preparing your pans in advance ensures your gingerbread cake layers bake evenly and release effortlessly from the pans when ready.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This step is crucial because it evenly distributes the spices and leavening agents, so every bite bursts with warmth and the cake rises perfectly.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the molasses, melted butter, and sugar until smooth. Then add the applesauce, egg, and vanilla extract and beat until fully incorporated. This rich, syrupy mixture forms the moist base of your cake and infuses it with sweet, spicy flavor.
Step 4: Blend Wet and Dry Alternately
Gradually add the dry flour mixture to the wet ingredients, alternating with vegetable oil and whole milk. This gentle folding method is the secret to an irresistibly tender, moist crumb without overmixing.
Step 5: Bake to Perfection
Divide the batter evenly into your prepared pans and bake for 25 to 30 minutes. Test your cakes by inserting a toothpick in the center; when it comes out clean, they’re perfectly baked and ready to cool.
Step 6: Cool Completely Before Frosting
Allow your cake layers to cool inside the pans on a rack. This step prevents the cream cheese frosting from melting as you decorate, ensuring a smooth, beautiful finish.
Step 7: Whip Up the Cinnamon Cream Cheese Frosting
Beat the room-temperature butter and cream cheese until smooth and creamy. Add maple syrup, vanilla, and cinnamon, beating thoroughly. Then gradually mix in powdered sugar, starting on low speed and increasing to high, until your frosting is light, fluffy, and full of spice-kissed sweetness.
Step 8: Assemble Your Cake
Place one cooled cake layer on your serving plate and spread a generous layer of frosting on top. Add the second layer and cover the entire cake with a thin crumb coat to seal crumbs.
Step 9: Chill and Finish Frosting
Pop your crumb-coated cake in the freezer for about 10 minutes to harden that layer, making it easier to apply your final thick coating of frosting smoothly.
Step 10: Final Frosting and Decoration
Once chilled, evenly spread a thick layer of cinnamon cream cheese frosting over the cake’s top and sides. Decorate as you wish and prepare to wow your friends and family.
How to Serve Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe
Garnishes
Enhance your cake’s charm with simple toppings like a sprinkle of cinnamon, a dusting of powdered sugar, or even some chopped crystallized ginger. These touches add texture and amplify the spicy-sweet notes beautifully.
Side Dishes
Serve slices alongside a cup of hot tea or spiced cider for a cozy afternoon treat. This cake also pairs wonderfully with lightly whipped cream or a dollop of vanilla ice cream for extra indulgence.
Creative Ways to Present
For a festive look, dust the cake with edible gold glitter or adorn the top with sugared cranberries and fresh rosemary sprigs. Individual servings with a drizzle of warm caramel sauce can take this comforting classic to the next level.
Make Ahead and Storage
Storing Leftovers
The Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe keeps best stored in an airtight container in the refrigerator. It will stay moist and flavorful for up to 4 days — perfect for enjoying throughout the week.
Freezing
You can freeze this cake by wrapping each layer tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready, thaw layers in the refrigerator overnight before frosting and assembling.
Reheating
This cake is delightful chilled or at room temperature. If you prefer a warm slice, gently microwave for 10 to 15 seconds; just avoid overheating to keep the frosting from melting too much.
FAQs
Can I use different spices in the spice blend?
Absolutely! While this Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe relies on traditional warming spices, feel free to adjust by adding cardamom or allspice for a personalized twist.
Is the applesauce necessary in the recipe?
Applesauce adds moisture and helps keep the cake tender while slightly reducing fat content. You can substitute with mashed banana or extra molasses if needed, but applesauce offers the best texture.
Can I make this cake gluten-free?
To make the cake gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Ensure your blend contains xanthan gum or another binder for the best results in texture and rise.
How do I prevent the frosting from melting?
Make sure your cream cheese and butter are just at room temperature, not too warm. Also, let your cake layers cool completely before applying the frosting. Keeping the finished cake refrigerated helps maintain the frosting’s structure.
What’s the best way to transport this cake?
Use a sturdy cake carrier with a tight-fitting lid. Chill the cake briefly to firm up the frosting before transport to avoid damage and maintain its beautiful finish.
Final Thoughts
There is something truly magical about baking the Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe — the way the spices mingle, the frosting melts in your mouth, and the whole cake brings people together around the table. I hope this recipe inspires you to create sweet moments and share this cozy, delightful cake with your loved ones. Trust me, it will quickly become one of your favorite go-to desserts for every comforting occasion!
Print
Gingerbread Cake with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gingerbread Cake with Cinnamon Cream Cheese Frosting is a moist, warmly spiced dessert perfect for holiday celebrations or cozy gatherings. Infused with classic gingerbread spices like cinnamon, ginger, nutmeg, and cloves, this cake is rich with molasses and balanced by a smooth, sweet, and slightly tangy cinnamon cream cheese frosting. Easy to bake and beautifully decorated, it serves 8 to 10 and brings festive flavor to any occasion.
Ingredients
Cake 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
- â…” 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans thoroughly and set them aside to be ready for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt. This ensures the spices and leavening are evenly distributed throughout the flour mixture.
- Combine Wet Ingredients: In another large bowl, blend together the molasses, melted butter, and granulated sugar. After they are combined smoothly, add the applesauce, egg, and vanilla extract, beating the mixture well until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually beat the flour mixture into the wet ingredients, alternating with the vegetable oil and whole milk. This alternating method helps maintain a tender texture in the cake batter.
- Fill Pans and Bake: Pour the prepared batter evenly into the greased pans. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool the Cake Layers: Allow the cake layers to cool completely in their pans on a cooling rack before applying frosting to avoid melting the frosting.
- Prepare the Frosting Base: In a stand mixer or using a hand mixer in a large bowl, cream together the room-temperature butter and cream cheese until the mixture is smooth and creamy. Beat in the maple syrup, vanilla extract, and ground cinnamon thoroughly.
- Add Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, mixing on low speed to combine. Then increase the mixer speed to high and beat until the frosting becomes light, fluffy, and smooth.
- Frost the First Layer: Place one cake layer on your serving plate and spread a thick layer of frosting over it. Top with the second cake layer.
- Apply Crumb Coat: Apply a thin crumb coat of frosting around the entire cake to seal in crumbs. Place the cake in the freezer for about 10 minutes to let this layer harden, making final frosting easier.
- Final Frosting and Serve: Apply a thick, even layer of frosting over the cake’s top and sides. Decorate as desired, slice, and serve immediately or store the cake in the refrigerator until ready to serve.
Notes
- Ensure cake layers are completely cool before frosting to prevent melting.
- For extra moisture, consider adding a teaspoon of espresso powder to intensify the spice flavors.
- Use room temperature cream cheese and butter for smooth frosting consistency.
- Store leftover cake covered in the refrigerator; bring to room temperature before serving for best flavor.
- This cake freezes well; wrap tightly and thaw overnight in the fridge.
