Holiday Gingerbread Cake
This Holiday Gingerbread Cake is a delightful Christmas dessert that captures the cozy essence of the season. The warmth of ginger, cinnamon, nutmeg, and molasses combines to create a rich, aromatic flavor.
Equipment
- 2 Cake Pans 6" round pans
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- 1 Rubber spatula
- 1 Offset spatula
- 1 Pastry bag optional
Ingredients
Gingerbread Cake
- 2 Cups All Purpose flour
- 2 teaspoons Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- ¾ Cup Hot water
- ¾ Cup Molasses
- ½ Cup Unsalted butter softened
- ⅓ Cup Brown sugar light or dark
- 1 Large Egg room temperature
Cream Cheese Frosting and Filling
- 8 Ounces Cream cheese Full fat, softened
- ½ Cup Unsalted butter softened
- 4 Cups Powdered sugar
- ¼ teaspoon Ground cinnamon optional
Instructions
Gingerbread Cake
- Preheat oven to 350℉
- Grease two 6" round baking pans or line bottoms with parchment paper.
- Sift together flour, ginger, cinnamon, nutmeg and baking soda. Set aside.
- Whisk together hot water and molasses until well combined. Set aside.
- Place brown sugar and softened butter in the bowl of a stand mixer (note: a hand mixer may also be used). Using the paddle attachment, begin mixing together butter and sugar until well combined (approximately 2 minutes)
- Add egg to mixing bowl. Mix on medium speed until well combined.
- Add ⅓ of the dry ingredients (flour, baking soda and spices) to mixing bowl. Mix on low speed until just combined.
- Add half of the molasses/water. Mix on low speed until combined.
- Add the second ⅓ of dry ingredients to mixing bowl. Mix on low speed until combined.
- Add remaining molasses/water. Mix on low speed until combined.
- Add remaining dry ingredients. Mix on low speed until combined.
- Divide batter evenly between cake pans.
- Bake for 25 - 30 minutes. Cake will be well risen and a toothpick inserted into the center will come out clean.
- Remove cake from oven and place on a wire rack to cool completely. Unmold from cake pans once cooled.
- Slice the dome off of both cakes and discard (or use for cake pops, snacking on, etc...). Then, slice each cake in half to create a total of four layers.
Cream Cheese Frosting and Filling
- Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
- Mix cream cheese and butter on medium speed until no lumps remain.
- Add powdered sugar and ground cinnamon (optional). Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.
- Note: if you prefer a softer icing add 1 - 2 teaspoons milk or water.
Cake Assembly
- Place one layer of cake on a serving platter and spread a generous amount of cream cheese filling over the top.
- Place another layer of cake on top of the cream cheese filling, then spread a generous layer of filling over it. Repeat spreading cream cheese filling with the remaining two layers.
- Decorate as desired (e.g. add candied cranberries, decorated cookies, toasted nuts, etc...)
Video
Notes
- Storage - Place cake in an airtight container and store in the refrigerator for up to 3 days. When ready to serve, remove from the refrigerator approximately 1 hour before serving.
Nutrition
Calories: 443kcalCarbohydrates: 97gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 203mgPotassium: 454mgFiber: 1gSugar: 27gVitamin A: 899IUVitamin C: 0.01mgCalcium: 94mgIron: 3mg
Tried this recipe?Let us know how it was!