Gingerbread Cake with Cream Cheese Frosting
Indulge in the warm, nostalgic flavors of the holiday season with this Gingerbread Cake with Cream Cheese Frosting. This moist and tender cake combines the rich, spiced notes of ginger, cinnamon, and cloves with the deep sweetness of molasses for a dessert that's brimming with comfort and charm. Topped with an irresistibly smooth and tangy cream cheese frosting, this cake strikes the perfect balance between sweet and spicy. Easy to make in just under an hour, this 9x13-inch sheet cake is ideal for festive gatherings or cozy nights at home. Treat your family and friends to a slice of this holiday favorite, and elevate it with warm beverages like spiced chai or hot cocoa for the ultimate seasonal pairing.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons kosher salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.75 cups molasses
- 2 large eggs
- 0.75 cups buttermilk
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or nonstick spray. Line the bottom with parchment paper if desired.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the molasses until fully incorporated, then beat in the eggs one at a time, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry mixture. Mix just until combined; do not overmix.
Pour the batter 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.
Let the cake cool completely in the pan on a wire rack before frosting.
To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, until smooth. Mix in the vanilla extract.
Spread the frosting evenly over the cooled cake. Slice and serve.
Nutrition Facts
Calories |
6982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.0 g | 435% | |
| Saturated Fat | 206.7 g | 1034% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1289 mg | 430% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 951.5 g | 346% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 700.1 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1142 mg | 88% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4558 mg | 97% | |
*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.
