Gingerbread Cake

Filled with molasses and spices and covered in a cream cheese frosting, this Gingerbread Cake is a fluffy, moist and flavorful dessert that will be perfect at your holiday dessert table.

Course Baked Good, Dessert

Cuisine American

Keyword Gingerbread Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 635kcal

Author Dana DeVolk

Ingredients

3 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cloves
¾ teaspoon ground nutmeg
½ teaspoon fine sea salt
½ cup unsalted butter softened
½ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 cup molasses
1 cup boiling water

For the frosting:

8 ounces cream cheese softened
1 cup unsalted butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon fine sea salt

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray, and set aside.
In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt, set aside.
In the body of a stand mixer with the paddle attachment, cream the butter, oil, and sugar together until smooth.
Add in the eggs one at a time, mixing the first fully before adding the next.
Stir in the molasses.
Add the flour mixture in 3 batches, and scrape down the sides as needed.
Stir in the water until combined. Pour into the baking dish and smooth out the top.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
While the cake is cooling, make the frosting by creaming the cream cheese and butter together until smooth.
Add the powdered sugar a little at a time until fully mixed in. Stir in the vanilla and salt. Whip on medium-high speed for 3 minutes until light and fluffy.
Frost the cake once it has cooled, and serve immediately.

Notes

Pumpkin pie spice can be substituted but you will not get the true flavor of gingerbread.
Other toppings can be used, see above on ideas.
We like to use an unsulphured molasses for this recipe.
The flavors are a perfect combination and are not overwhelming.
This can be frozen, see above on how to do that.

Nutrition