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
Scale
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.
