Gingerbread Cake with Cream Cheese Frosting
Gingerbread Cake with Cream Cheese Frosting
Introduction
There’s something magical about the warm, comforting aroma of gingerbread wafting through the house. Gingerbread cake is a classic dessert that brings back childhood memories and evokes a sense of nostalgia. In this recipe, we’ll show you how to make a delicious gingerbread cake with a creamy and tangy cream cheese frosting. Whether you’re looking for a festive treat during the holiday season or simply want to indulge in a cozy dessert, this gingerbread cake is sure to delight your taste buds.
Why You’ll Love This Recipe
This gingerbread cake recipe is a crowd-pleaser for many reasons:
– It’s incredibly moist and flavorful, with the perfect balance of spices.
– The cream cheese frosting adds a creamy and tangy element that complements the rich gingerbread flavors.
– This recipe is easy to make and requires simple pantry ingredients.
– It’s a versatile dessert that can be enjoyed year-round or as a holiday treat.
Ingredients
For the gingerbread cake:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup molasses
– 1 large egg
– 1 cup hot water
– 1/2 teaspoon vanilla extract
– Cooking spray or additional butter for greasing the pan
For the cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the molasses and egg to the butter mixture and mix until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients, mixing well after each addition.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
10. While the cake is cooling, prepare the cream cheese frosting.
11. In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
12. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
13. Stir in the vanilla extract until well combined.
14. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
15. Slice and serve the gingerbread cake with cream cheese frosting.
Expert Tips for Success
– For a more intense ginger flavor, you can add a pinch of ground ginger to the cream cheese frosting.
– To make the cake extra moist, brush the top with a simple syrup made of equal parts sugar and water before frosting.
– If you prefer a sweeter frosting, you can gradually increase the amount of powdered sugar to suit your taste.
Variations and Substitutions
– Add a tablespoon of freshly grated ginger for a stronger ginger kick.
– Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
– Replace the molasses with maple syrup or honey for a different flavor profile.
Serving Suggestions
This gingerbread cake is delightful on its own, but for an extra special treat, try serving it with a dollop of whipped cream and a sprinkle of cinnamon on top. You can also serve it with a scoop of vanilla ice cream for a delicious contrast of warm and cold. Pair it with a cup of hot tea or coffee to enhance the cozy flavors.
FAQs
Q: Can I make this gingerbread cake in advance?
A: Yes, you can make the gingerbread cake a day in advance. Simply store it in an airtight container at room temperature. Frost the cake just before serving.
Q: Can I freeze the gingerbread cake?
A: Absolutely! Wrap the unfrosted cake tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight and frost before serving.
Q: Can I use a different frosting instead of cream cheese frosting?
A: Of course! If you’re not a fan of cream cheese frosting, you can use a classic buttercream frosting or even a caramel glaze.
Final Thoughts
This gingerbread cake with cream cheese frosting is a delightful dessert that will warm your heart and satisfy your sweet tooth. The rich and aromatic flavors of ginger, cinnamon, and cloves combined with the creamy tanginess of the frosting create a perfect balance of taste and texture. Whether you’re celebrating a special occasion or simply craving a cozy treat, this gingerbread cake is sure to bring joy to your taste buds. Give it a try and share your experience with us!
Gingerbread Cake with Cream Cheese Frosting
Indulge in the warmth and nostalgia of a classic gingerbread cake with a creamy and tangy cream cheese frosting. Perfectly spiced and moist, this dessert is a crowd-pleaser for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 cup hot water
- 1/2 teaspoon vanilla extract
- Cooking spray or additional butter for greasing the pan
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
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Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
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In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
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In a large mixing bowl, cream butter and sugar until light and fluffy.
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Add molasses and egg to the butter mixture and mix well.
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Gradually add dry ingredients and hot water to the wet ingredients, alternating and mixing well after each addition.
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Stir in vanilla extract, then pour the batter into the prepared pan and smooth the top.
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Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the cream cheese frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing well.
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Spread the frosting over the cooled cake and serve.