Ah, the smell of gingerbread! That warm hug of spice, the deep, comforting aroma filling your whole kitchen. It just instantly makes everything feel cozy, right? Well, I’ve spent years perfecting this Gingerbread Cake with Cream Cheese Frosting recipe, and let me tell you, it’s pure magic. It’s not just a cake; it’s a memory maker. Every time I bake this, I’m transported back to lazy Sunday afternoons at my grandmother’s house, with the scent of ginger and cinnamon wafting from her oven. This version? It’s extra moist, perfectly spiced, and crowned with the most luscious, tangy cream cheese frosting. Trust me, it’s the ultimate treat for any gathering, or just for making a Tuesday feel extra special!
Why You’ll Love This Gingerbread Cake with Cream Cheese Frosting
This isn’t just any gingerbread cake, friends! It’s designed to be your go-to recipe because:
- It’s unbelievably moist: No dry, crumbly gingerbread here! We’ve got the secrets for perfect texture every single time.
- The flavor is spot on: That warm, cozy blend of ginger, cinnamon, and cloves is just heavenly, especially with that tangy cream cheese frosting.
- It’s surprisingly easy: Seriously, you don’t need to be a pro baker to whip this up. The steps are straightforward and quick.
- Perfect for any occasion: From holiday gatherings to a simple weekend treat, this cake is always a hit!
Ingredients for the Perfect Gingerbread Cake with Cream Cheese Frosting
Alright, let’s get down to business! Having the right ingredients is half the battle won, right? For this gingerbread cake, we’re keeping things simple but effective to get that amazing flavour and texture. You’ll need a few things for the cake itself, and then a separate little list for that dreamy cream cheese frosting. Don’t worry, they’re all pretty standard pantry staples. Just make sure your butter and cream cheese are nicely softened for that frosting – it makes ALL the difference!
For the Gingerbread Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Essential Equipment for Your Gingerbread Cake
Okay, to whip up this amazing gingerbread cake, you won’t need a whole professional kitchen, just a few trusty tools. You’ll definitely want a good old 9×13 inch baking pan – that’s our canvas! An electric mixer, whether it’s a stand mixer or even a handheld one, is super helpful for getting that butter and sugar perfectly creamy. Grab a couple of mixing bowls, a whisk for the dry ingredients, and a spatula for getting everything mixed just right. Oh, and don’t forget a wire rack for cooling – it’s a must!
Step-by-Step Guide to Making Gingerbread Cake with Cream Cheese Frosting
Alright, let’s get this gingerbread party started! Trust me, following these steps is like a little baking dance, and it leads to pure gingerbread perfection. We’ll tackle the cake first, then whip up that dreamy frosting. First things first, get that oven preheated to 350°F (175°C) and give your 9×13 inch pan a good grease and flour. This little step is your best friend in preventing any sticking drama later! You can find tons of cake inspiration, but this one is truly special.
Preparing the Gingerbread Cake Batter
Now, let’s mix up the magic. In one bowl, whisk together all your dry ingredients: the flour, baking soda, and all those cozy spices – ginger, cinnamon, cloves, and a pinch of salt. Give them a good blend so everything’s evenly distributed. In your big mixing bowl, cream together the softened butter with both the granulated and dark brown sugars. You want this mixture to get all light and fluffy – this is where the cake gets its tenderness! Now, beat in that egg and then stir in the molasses and vanilla extract. For the wet ingredients, just give your buttermilk a quick whisk. We’re going to add the dry stuff and the buttermilk to the butter mixture, alternating them. Start with the dry, add some buttermilk, then dry, then buttermilk, and so on, finishing with the dry. Just mix until it’s *barely* combined. Seriously, don’t overmix, or you’ll end up with a tough cake, and nobody wants that! If you love working with buttermilk, check out my guide on fluffy buttermilk pancakes – it’s a game-changer!
Baking and Cooling Your Gingerbread Cake
Pour that gorgeous batter into your prepared pan, spreading it out nice and even. Into the oven it goes for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer you poke into the center comes out clean. No wet batter clinging to it! Once it’s out of the oven, let the cake hang out in the pan for about 10 minutes. It needs a little time to stiffen up. Then, gently flip it onto a wire rack to cool completely. This cooling part is super important – you don’t want to put frosting on a warm cake, or it’ll just melt into a sticky mess!
Crafting the Cream Cheese Frosting
While your cake is doing its cooling thing, let’s make that luscious cream cheese frosting. Grab your softened cream cheese and softened butter, and beat them together in a big bowl until they’re perfectly smooth and creamy. If they’re not soft enough, you might end up with lumps, and that’s a frosting no-no! Gradually add in the powdered sugar, beating it all together until it’s smooth and lovely. Finally, stir in the vanilla extract. You can think of this frosting like a sweet hug for your cake. It’s also fantastic on other desserts, like my caramel brownie cheesecake!
Assembling Your Gingerbread Cake with Cream Cheese Frosting
Once your gingerbread cake is totally cool – and I mean *completely* cool – it’s time for the grand finale. Grab your spatula and spread that fluffy cream cheese frosting all over the top of the cake. Make it as pretty or as rustic as you like! This cake is wonderful on its own, but the creamy tang of the frosting just takes it to a whole new level.
Tips for the Best Gingerbread Cake with Cream Cheese Frosting
You know, after making this gingerbread cake more times than I can count, I’ve picked up a few tricks that really make it shine. It’s all about those little details that take it from good to absolutely *amazing*. Don’t worry, it’s not complicated at all, just a few things to keep in mind!
- Room Temperature is Key: Seriously, for both the cake and the frosting, make sure your butter and cream cheese are properly softened to room temperature. This is non-negotiable! It ensures everything mixes up smooth and creamy, especially that frosting. Cold ingredients = lumpy frosting, and nobody wants that.
- Don’t Skimp on the Spices: That gorgeous gingerbread flavor comes from those spices. I always like to give them a little sniff before I add them to make sure they’re fresh. If your ginger, cinnamon, or cloves have been hanging around your spice rack for ages, they might have lost their punch. For an extra kick, I sometimes add another half teaspoon of ginger – pure bliss!
- Molasses Matters: Use unsulfured molasses, please! It has a richer, deeper flavor that’s just perfect for gingerbread. That sweet, slightly bitter depth is what makes this cake taste so classic and comforting. If you can find it, blackstrap molasses will give it an even stronger, more robust flavor, but unsulfured is my favorite for this particular cake.
- Cool Completely Before Frosting: I know it’s tempting to frost it right away, but trust me on this one. If that cake is even a little warm, your beautiful cream cheese frosting will melt into a sad, soupy mess. Patience, my friends! Let it cool down all the way on the wire rack. It’s worth the wait, I promise!
Ingredient Notes and Substitutions
Okay, let’s chat about a couple of ingredients that might have you scratching your head, or maybe you just don’t have them on hand! First up, molasses. I really love using unsulfured molasses for this cake because it has that classic, rich gingerbread flavor without being *too* intense. If you’re feeling adventurous, blackstrap molasses will give you an even deeper, almost slightly bitter kick, but unsulfured is generally the crowd-pleaser.
And for the buttermilk? No worries if you’re out! Just take a measuring cup, put in a tablespoon of white vinegar or lemon juice, then fill the rest of the way with regular milk, stir it up, and let it sit for about 5 minutes. It works like a charm to give you that same tenderizing magic!
Storing and Reheating Your Gingerbread Cake
This gingerbread cake with cream cheese frosting is so good, you might have leftovers – though I doubt it! Because of that luscious cream cheese frosting, you’ll want to store any remaining cake in an airtight container in the refrigerator. It’ll stay wonderfully moist and delicious for up to 3-4 days. If you’re looking to serve a slice a little later, you can let it come to room temperature for about 30 minutes before digging in for the best texture, or if you like it with a bit of a chill, just grab a slice straight from the fridge. Reheating isn’t really necessary since the frosting is best cold, but if you really want it warm, a quick 15-20 seconds in the microwave on low power might do the trick, just be careful not to melt the frosting!
Frequently Asked Questions about Gingerbread Cake
Got questions about this cozy gingerbread deliciousness? I’ve got answers! Baking should be fun, not frustrating, so let’s clear up any little worries you might have about making this gingerbread cake with cream cheese frosting. It’s usually pretty straightforward, but a few little tips can make all the difference!
Can I make the Gingerbread Cake with Cream Cheese Frosting ahead of time?
Oh, absolutely! This gingerbread cake actually tastes even better the next day, so making it ahead is a brilliant idea, especially if you’re hosting. You can bake the cake one day and then frost it the next. Just make sure to store the unfrosted cake in an airtight container at room temperature. Once it’s frosted, though, definitely keep it in the fridge because of that lovely cream cheese icing!
What if I don’t have buttermilk for my Gingerbread Cake?
No buttermilk on hand? Don’t you worry one bit! You can totally whip up a super easy substitute. Just take a measuring cup and add one tablespoon of white vinegar or lemon juice. Then, pour in regular milk (any kind will do, really) until you reach the 1/2 cup line. Give it a quick stir and let it sit for about 5-10 minutes. It’ll look a little curdled, and poof! You’ve got a perfectly good buttermilk substitute that works like a charm in this cake.
How do I ensure my Gingerbread Cake is moist?
The secret to a perfectly moist gingerbread cake lies in a few key things! First, don’t overmix the batter once you add the dry ingredients – overmixing develops gluten, which leads to a drier cake. Also, make sure you are using good quality, fresh molasses; it adds moisture and flavor. And finally, don’t, I repeat, *don’t* overbake it! Keep an eye on it and pull it out as soon as a toothpick comes out with just a few moist crumbs attached.
Estimated Nutritional Information
Now, about those numbers! Trying to pinpoint exact nutrition for homemade goodies is tricky since we all use slightly different ingredients, right? But, based on my recipe, you’re looking at roughly 450 calories per slice. That usually includes about 20g of fat (with 12g of that being saturated, thanks to that butter and cream cheese!), around 70g of carbs, 60g of sugar, 4g of protein, and a little bit of fiber and sodium. Remember, these are just estimates – your baking adventures might yield slightly different results!
Share Your Gingerbread Cake Creation!
Okay, so you’ve made this absolutely divine Gingerbread Cake with Cream Cheese Frosting, right? I would just LOVE to hear all about it! Did it smell as amazing as you hoped? Was the frosting perfectly creamy? Drop a comment below, let me know how it turned out, or even give it a star rating – your feedback truly helps other bakers out there. And if you captured some gorgeous photos of your masterpiece, do tag me on social media! I can’t wait to see your delicious creations. If you have any extra thoughts or questions, don’t hesitate to use my contact page!
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Gingerbread Cake with Cream Cheese Frosting
- Total Time: 55 min
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and flavorful gingerbread cake topped with a rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg until well combined.
- Stir in the molasses and vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until well combined and smooth. Stir in the vanilla extract.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
- Ensure your butter and cream cheese are at room temperature for the frosting to be smooth.
- For a stronger gingerbread flavor, you can add an extra 1/2 teaspoon of ginger.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
