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Gingerbread Cake from Baking This Simple. A soft, sweet, spiced Gingerbread Cake with a creamy, spiced, cream cheese frosting. The perfect holiday cake for any celebration! Grab the recipe from bakingthissimple.com.
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Gingerbread Cake

Soft, sweet, spiced gingerbread cake with a spiced, whipped, creamy frosting.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas cake, Gingerbread cake
Servings: 8
Calories: 195kcal

Equipment

  • 2 Cake tins

Ingredients

Cake

  • 1/3 Cup Butter melted
  • 3/4 Cup Molasses
  • 1/4 Cup Honey
  • 2 tsps Baking Soda
  • 1/2 Cup Milk
  • 1/2 tsp Vinegar
  • 1 Egg
  • 1/2 tsp Salt
  • 2 tsp Ginger ground
  • 2 Cups Flour

Frosting

  • 1/2 Cup Heavy Cream
  • 2 tsps Vanilla
  • 2 Tbsps Granulated Sugar
  • 8 oz Cream Cheese
  • 1 Cup Powdered Sugar
  • 6 Tbsps Flour
  • 3 tsps Lemon Juice
  • 2 tsps Cinnamon powder
  • 1 tsp Ginger ground
  • 1/4 tsp Nutmeg
  • 2 Tbsps Cinnamon -- to dust the cake

Instructions

For the Cake

  • Preheat oven to 350° Fahrenheit.
  • In a mixing bowl, combine the butter, molasses, and honey. Stir together. Then add in the milk, vinegar, and egg.
  • In a separate bowl, combine the flour, baking soda, ginger, and sea salt.
  • Fold the dry ingredients into the wet ingredients.
  • Line the bottom of the cake tins with wax paper.
  • Pour half of the cake batter into each cake tin.
  • Bake for 35 minutes.
  • Remove from the oven, and let cool for 10 minutes.
  • Using a knife, go around the edge of the cakes tin to loosen the cake. Place your hand on the cake, and carefully flip the cake tin over. Remove the cake from the tin.
  • Remove the wax paper from the bottom of the cake. Place the cakes on a cooling rack, and let cool completely before frosting.

For the frosting

  • In a mixing bowl combine the heavy cream, granulated sugar, and one teaspoon of vanilla. Using an electric hand mixer, cream together until the cream has thickened into whipped cream.
  • Add in the cream cheese, powdered sugar, flour, lemon juice, remaining vanilla, cinnamon, ginger, and nutmeg. Cream together until the frosting is smooth.

To assemble the Cake

  • Place one cake round on a cake stand.
  • To easily pipe the frosting onto the cake, take a gallon ziplock bag, spoon the frosting into the bag. Using scissors, cut a 1/4" corner off of the bag. Pipe a third of the frosting, on top of the cake round, and use a knife to level it and smooth it as needed.
  • Place the second cake round on top.
  • Place the cake in the freezer for 30 minutes, to let set.
  • Then pipe the remaining frosting on top of the cake, and smooth the frosting down onto the sides of the cake. Dust with extra cinnamon powder. Then decorate as your heart desires.

Notes

To texture the frosting of the cake -
For the top of the cake, using the tip of the knife, create a spiral with the frosting on the top of the cake. 
For the sides: Use the flat side of the knife, starting at the bottom, push the frosting straight up on the cake. Repeat this all around the cake. Then repeat this process, but only go about a 3/4 of the way up the cake. Then add a few strokes around the cake about 1/4 of the way up. 
Sprinkle the cinnamon onto your hand, and then press it onto the cake, all around the sides.