Name: Gingerbread Cake with Cream Cheese Frosting
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 slices
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 tsp baking soda; 2 teaspoons ground cinnamon; 1 tbsp ground ginger; 0.5 tsp ground cloves; 0.5 tsp ground nutmeg; 0.5 tsp ground allspice; 0.5 tsp kosher salt; 1.667 cups unsalted butter; 0.75 cup granulated sugar; 0.5 cup dark brown sugar; 1 cup molasses; 2 eggs; 1 tsp vanilla bean paste; 1 cup whole milk; 0.25 cup plain whole milk Greek yogurt; 12 ounces cream cheese; 2.5 cups powdered sugar

Gingerbread Cake with Cream Cheese Frosting

Gingerbread Cake with Cream Cheese Frosting cover

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Gingerbread Cake with Cream Cheese Frosting

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F. Grease and line two 9 inch cake pans with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes.

While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined.

Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.

Add half of the dry ingredients, and mix until just combined.

Mix in the milk & yogurt, then the remaining dry ingredients. Be sure to scrape the bottom of the bowl frequently.

Divide batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool for a few minutes, then turn out onto a cooling rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth.

Slowly add the sifted powdered sugar and mix on low speed until fully combined.

Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.

Apply a crumb coat by spreading an even layer of frosting all over the cake, then place in fridge for 15 minutes.

Finish decorating the cake as desired.

Top with gingerbread cookies and enjoy!

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Tips & Tricks (5)

Bloom Your Spices 🌟
Toast ground ginger, cinnamon, cloves, nutmeg, and allspice in a dry pan for 30 seconds before adding to dry ingredients to intensify their warm flavors and eliminate any staleness.
Molasses Temperature Control 🌡️
Warm your molasses slightly before mixing to ensure it incorporates smoothly and distributes evenly throughout the batter, preventing dense pockets in the finished cake.
Cream Cheese Frosting Stability 🧊
Use room-temperature cream cheese and Greek yogurt, then chill the frosting for 30 minutes before frosting the cake to prevent it from sliding off warm cake layers.
Baking Soda Activation 💨
Mix baking soda with molasses first before combining with other wet ingredients to activate the chemical reaction, which creates the signature moist crumb structure of gingerbread cake.
Moisture Seal with Frosting 🎂
Apply a thin crumb coat of frosting first, chill for 15 minutes, then apply the final frosting layer to lock in moisture and prevent the cake from drying out during storage.