How do you make Gingerbread Cake with Cream Cheese Frosting?
First in a medium bowl whisk together the flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg. Now set that aside for just a few minutes.
Then cream together the brown sugar and butter. When that is all creamy stir in the egg, molasses and applesauce. Next blend the dry mixture into the molasses mixture working in intervals. Stir in the hot water Pour into a well greased floured pan and bake. Completely cool the cake before frosting.
Finally beat the cream cheese and butter until smooth and creamy. Mix in a pinch of salt and the vanilla. Add powdered sugar in four intervals mixing well between each interval. Frost the cooled cake and store leftovers in refrigerator.
Recipes notes and helpful tips
- Grease and flour your pan well. I use Baker’s Joy spray which combines baking spray with flour.
- Preheat your oven and load the cake in the center of the oven.
- Use unsulphured light molasses. This molasses works best in this recipe.
- I use my mixer to cream the butter and the sugar for the cake and for the entire frosting recipe. However the rest of the cake I stir together by hand.
- Check the cake at forty minutes. Insert a toothpick in the center of the cake. If the toothpick comes out clean remove the cake from the oven.
- Allow the cake to fully cool before frosting therefore move it away from the hot oven and place on a cooking rack so the cooler air will flow underneath.
Gingerbread Cake with Cream Cheese Frosting
This Gingerbread Cake with Cream Cheese Frosting is the perfect holiday dessert. It will remind you the time-honored gingerbread cake that grandma made.
Servings: 12
Calories: 616kcal
Ingredients
Gingerbread Cake
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup brown sugar
- 1/2 cup butter softened
- 1 egg
- 1 cup molasses
- 1/2 cup unsweeted applesauce
- 1 cup hot water
Cream Cheese Frosting
- 1 box 8 ounces cream cheese softened
- 6 tablespoons softened unsalted butter
- pinch of salt
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
Instructions
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Preheat oven to 350 degrees. Grease and flour 8×11 inch baking dish.
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In a medium bowl whisk together the flour, salt, baking soda, cinnamon, ginger, cloves and nutmeg; set aside.
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Using mixer cream brown sugar and butter. Stir in egg, molasses and applesauce. Add the flour mixture to the molasses mixture in four intervals; stirring just until combined after each interval. Stir in hot water and mix just until combined. Pour in baking dish.
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Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
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Beat cream cheese and butter until smooth and creamy. Mix in salt and vanilla. Add powdered sugar in 4 intervals mixing well between each interval. Frost cooled cake and store leftovers in refrigerator.
Notes
- Grease and flour your pan well. I use Baker’s Joy spray which combines baking spray with flour.
- Preheat your oven and load the cake in the center of the oven.
- Use unsulphured light molasses. This molasses works best in this recipe.
- I use my mixer to cream the butter and the sugar for the cake and for the entire frosting recipe. However the rest of the cake I stir together by hand.
- Check the cake at forty minutes. Insert a toothpick in the center of the cake. If the toothpick comes out clean remove the cake from the oven.
- Allow the cake to fully cool before frosting therefore move it away from the hot oven and place on a cooking rack so the cooler air will flow underneath.
Nutrition
Calories: 616kcal | Carbohydrates: 117g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 675mg | Potassium: 503mg | Fiber: 2g | Sugar: 79g | Vitamin A: 436IU | Vitamin C: 0.1mg | Calcium: 179mg | Iron: 4mg
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