Gingerbread Cake with Cream Cheese Frosting
This gingerbread cake recipe is the most festive Christmas cake! Decorate the moist ginger molasses cake layers with cream cheese frosting & gingerbread cookies :)
Equipment
- 9" Cake Pan
Ingredients
For the gingerbread cake:
- 360 g (3 cups) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- 1 tablespoon ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 150 g (⅔ cup) unsalted butter, room temp
- 150 g (¾ cup) granulated sugar
- 106 g (½ cup) dark brown sugar
- 340 g (1 cup) molasses
- 2 eggs, room temp
- 1 teaspoon vanilla bean paste or extract
- 227 g (1 cup) whole milk, room temp
- 70 g (¼ cup + 1 tbsp) whole milk plain greek yogurt, room temp
For the cream cheese frosting:
- 227 g (1 cup) unsalted butter, room temp
- 12 oz (1 ½ blocks) cream cheese, cold
- 282-340 g (2 ½ - 3 cups) powdered sugar, sifted
Instructions
For the gingerbread cake:
- Preheat the oven to 350 degrees F. Grease and line two 9 inch cake pans with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes.
- While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined.
- Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
- Add half of the dry ingredients, and mix until just combined.
- Mix in the milk & yogurt, then the remaining dry ingredients. Be sure to scrape the bottom of the bowl frequently.
- Divide batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool for a few minutes, then turn out onto a cooling rack to cool completely.
For the cream cheese frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth.
- Slowly add the sifted powdered sugar and mix on low speed until fully combined.
- Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
For Assembly:
- Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.
- Apply a crumb coat by spreading an even layer of frosting all over the cake, then place in fridge for 15 minutes.
- Finish decorating the cake as desired.
- Top with gingerbread cookies and enjoy!
Notes
- You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
- Use an ice cream scoop to measure out an equal amount of frosting for each layer. I used five, 3 tablespoon scoops in between the layers.
- Be sure to sift your powdered sugar to create a super smooth cream cheese frosting without having to mix in on low speed for forever!
- Decorate your cake with these gingerbread cookies!
Nutrition Facts
Serving: 1slice | Calories: 862kcal | Carbohydrates: 111g | Protein: 9g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 387mg | Potassium: 667mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1485IU | Vitamin C: 0.1mg | Calcium: 208mg | Iron: 4mg
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