Dessertscookingclassy4.8
Gingerbread Cake with Cream Cheese Frosting
Decadently rich and flavorful gingerbread cake with a deep molasses flavor and lots of spices. Perfectly paired with a creamy cream cheese frosting.
👥 10 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- baking dish
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter a 9-inch springform pan (or an 8-inch square. Or a 10-inch springform would work too just reduce baking time slightly). Line bottom with a round of parchment paper (or square if using a square dish) and butter parchment, set aside.
2
In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside.
3
In a large mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt.
ground ginger2 tspground cinnamon1 tsp
4
Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about ⏱️ 30 - 35 minutes. Cool ⏱️ 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired.
large eggs2cream cheese (, softened)6 oz
5
For the frosting:
6
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy.
cream cheese (, softened)6 oz
7
Recipe source: adapted from Cook's Illustrated via KCET
Nutrition Facts
calories
468 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
52 g
sodium Content
199 mg
protein Content
3 g
cholesterol Content
68 mg
carbohydrate Content
69 g
saturated Fat Content
13 g
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