Frosted Maple Gingerbread Cake
Indulge in the cozy flavors of autumn with this Frosted Maple Gingerbread Cake, a spiced dessert that’s as beautiful as it is delicious. Featuring warm ginger, cinnamon, and cloves, this moist cake is sweetened with a perfect blend of molasses and pure maple syrup for a rich, deep flavor. Topped with a luscious maple cream cheese frosting, this cake strikes the perfect balance between sweetness and tang. Ideal for holiday gatherings, dinner parties, or simply treating yourself, this crowd-pleasing cake is easy to make with just 20 minutes of prep time. Whether served as a centerpiece dessert or an afternoon treat, this maple-infused gingerbread creation will fill your kitchen with irresistible aromas and your table with smiles.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups dark brown sugar, packed
- 2 eggs
- 0.5 cups pure maple syrup
- 0.5 cups molasses
- 0.75 cups whole milk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 0.25 cups pure maple syrup (for frosting)
- 2.5 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and dark brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the maple syrup and molasses until combined.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined and smooth, being careful not to overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 2 minutes.
Add the maple syrup and beat again until incorporated. Gradually sift and beat in the powdered sugar, one cup at a time, until the frosting is smooth and spreadable.
Once the cake is completely cool, spread the maple cream cheese frosting evenly over the top. Optionally, garnish with a sprinkle of cinnamon or a drizzle of maple syrup.
Slice the cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.6 g | 433% | |
| Saturated Fat | 206.6 g | 1033% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 847.3 g | 308% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 636.2 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1172 mg | 90% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
