Gingerbread cake with cream cheese frosting
Gingerbread cake with cream cheese frosting is one dessert you have to try today. This is a warm and cozy gingerbread cake that is ready to topped with a velvety smooth cream cheese frosting. Try it out this winter.
Servings 12 servings
Ingredients
Gingerbread Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- ¾ cup molasse
- 1 cup hot water
Gingerbread Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 ½ cups powdered sugar
Optional Garnish
- Mini gingerbread cookies or gingerbread men
Instructions
For the cake
- Preheat the oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a large mixing bowl with a hand mixer, beat the butter, oil, and brown sugar until smooth and light. Add the eggs and molasses, mix until combined.
- Slowly add the dry mixture, alternating with the hot water, mixing until smooth. The batter will be thin.
- Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the frosting
- In a large mixing bowl with a hand mixer, beat cream cheese and butter until creamy.
- Add the vanilla, molasses, cinnamon, ginger, and cloves, mixing until fully combined.
- Gradually add powdered sugar, mixing until fluffy and combined.
- Spread the frosting evenly over the cooled cake.
- Garnish with mini gingerbread cookies or crushed gingerbread pieces for decoration.