Recipe Background
Gingerbread has been popular for literally centuries, even having its own festivals during the Middle Ages. Now, it just isn't Christmas time without a taste of that sweet and spicy flavor. Gingerbread Cake with Cream Cheese Frosting combines the bold, warming flavors of gingerbread with a fluffy and sweet frosting. Every slice of Gingerbread Cake with Cream Cheese Frosting looks as festive as the season with its cranberry and mint decorations and it tastes just as joyous as the spirit of the holidays! Have your own gingerbread festival with this wonderful cake!
Gingerbread has been popular for literally centuries, even having its own festivals during the Middle Ages. Now, it just isn't Christmas time without a taste of that sweet and spicy flavor. Gingerbread Cake with Cream Cheese Frosting combines the bold, warming flavors of gingerbread with a fluffy and sweet frosting. Every slice of Gingerbread Cake with Cream Cheese Frosting looks as festive as the season with its cranberry and mint decorations and it tastes just as joyous as the spirit of the holidays! Have your own gingerbread festival with this wonderful cake!
Ingredients
For the cake:
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 2/3 cup unsulphured molasses
- 3/4 cup granulated sugar
- 1 2/3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 2 large eggs
For the cream cheese frosting:
- 6 ounces cream cheese softened
- 1/3 cup unsalted butter softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- sparkling cranberries optional, for decoration
- mint leaves optional, for decoration
Directions
- Preheat the oven to 350 degrees F.
- Butter a 9-inch springform pan, line the bottom with a round of parchment paper, and butter the parchment paper.
- In a heat-proof mixing bowl, mix the boiling water and baking soda.
- Stir in the molasses and sugar, whisking well until all the sugar dissolves, and then set aside.
- In a large mixing bowl combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.
- Stir the oil and eggs into the molasses mixture.
- Add the wet ingredients to the dry ingredients 1/3 at a time, mixing well after each addition.
- Once everything is combined, pour the batter into the prepared springform pan.
- Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
- Remove from the oven and let cool for 5 minutes.
- Run a knife around the edge of the cake to loosen it, then remove the ring of the pan.
- Cool completely before frosting.
- While the cake cools, in the bowl of an electric stand mixer fitted with a paddled attachment, whip the cream cheese and butter together until pale and fluffy.
- Add the powdered sugar and vanilla and whip together until pale and fluffy.
- Frost the top of the cake, then decorate with cranberries and mint leaves and serve!
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