Gingerbread Cake: The Ultimate Gingerbread Cake Recipe
Introduction to Gingerbread Cake
Gingerbread cake is a delightful dessert that captures the warmth and comfort of the holiday season. With its rich spices and sweet molasses flavor, this cake is perfect for gatherings, celebrations, or simply as a treat for yourself. The combination of ginger, cinnamon, and cream cheese frosting creates a harmonious balance that will enchant your taste buds and fill your home with a cozy aroma.
A Personal Story Behind My Gingerbread Cake Journey
Growing up, my grandmother would always bake gingerbread during the colder months. The smell of spices wafting through the house would bring the family together, and each bite was filled with love and nostalgia. This gingerbread cake recipe is inspired by those cherished memories, blending tradition with a modern twist to create a cake that’s not just delicious but also heartwarming.
What Makes This Gingerbread Cake Recipe Special?
What sets this gingerbread cake apart is the addition of spiced cream cheese frosting. The frosting is not overly sweet and perfectly complements the spiced cake. Additionally, the use of blackstrap molasses adds depth of flavor and richness that elevates the typical gingerbread experience. This cake is incredibly moist and tender, making it a crowd-pleaser at any occasion.
The Full Gingerbread Cake Recipe
Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 3 tsp ginger powder
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup light soft brown sugar
- 1 cup unflavoured vegetable oil
- ½ cup blackstrap molasses
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup hot milk
Instructions
- Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans. This will help your cakes come out easily.
- In a bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Sifting ensures a light and fluffy cake.
- In a large bowl, mix the brown sugar, vegetable oil, molasses, eggs, and vanilla until smooth. This mixture should be well combined to create a rich flavor.
- Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix to keep the cake tender.
- Stir in the hot milk until smooth. This step adds moisture to the batter and enhances the cake’s texture.
- Divide the batter evenly between the prepared cake pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, cream the unsalted butter until light and fluffy. Gradually add powdered sugar and mix well.
- Mix in the cream cheese, vanilla, lemon juice, ginger, and cinnamon until smooth. This spiced frosting is the perfect finishing touch!
- Once the cakes are completely cool, assemble the cake by spreading the spiced cream cheese frosting between the layers and on top of the cake.
Serving Suggestions and Variations for Gingerbread Cake
This gingerbread cake is delightful on its own, but you can elevate it further by decorating with additional gingerbread spices or festive sprinkles. Pair it with a warm cup of tea or coffee for a comforting treat. You can also try variations such as adding chopped nuts or dried fruit to the batter for added texture and flavor.
Frequently Asked Questions About Gingerbread Cake
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them in an airtight container. Frost just before serving for the best texture.
How should I store leftover gingerbread cake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
Can I use whole wheat flour instead?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option, but it may change the texture slightly.
Is this recipe suitable for freezing?
Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and aluminum foil before placing them in the freezer.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per Serving: 480
Servings: 12
Gingerbread Cake with Spiced Cream Cheese Frosting
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 0.25 cups cornstarch
- 2 tsp baking powder
- 0.75 tsp baking soda
- 0.5 tsp salt
- 3 tsp ginger powder
- 2 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 cup light soft brown sugar
- 1 cup unflavoured vegetable oil
- 0.5 cups blackstrap molasses
- 2 large eggs
- 1 tsp vanilla extract
- 0.75 cups hot milk
Frosting Ingredients
- 1 cup unsalted butter
- 4.5 cups powdered sugar
- 1.5 cups cream cheese
- 1.5 tsp vanilla extract
- 1 tbsp lemon juice
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans.
- In a bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, mix the brown sugar, vegetable oil, molasses, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the hot milk until smooth.
- Divide the batter into the cake pans and bake for 28-30 minutes.
- Allow the cakes to cool in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, cream the butter until light and fluffy, then gradually add powdered sugar.
- Mix in cream cheese, vanilla, lemon juice, ginger, and cinnamon until smooth.
- Once the cakes are cool, assemble the cake with the frosting.