This holiday treat, gingerbread cake with spiced cream cheese filling, will make everyone feel warm and happy. The rich gingerbread cake with molasses goes perfectly with the smooth, spicy cream cheese filling.
The two flavors go together so well that they make your taste buds dance. This traditional treat is a holiday favorite that is often linked to warm holiday customs.
This gingerbread cake is perfect for the holidays, whether you want to amaze your friends or just enjoy a tasty treat. We’ll show you how to make the perfect gingerbread cake from scratch with spiced cream cheese frosting.
We’ll also give you tips on how to make the cake moist and tasty. Let’s start making a tasty dessert that will fill your home with the warm scents of cinnamon, ginger, and nutmeg.
Ingredients
For the Gingerbread Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1/4 cup hot water
For the Spiced Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 to 4 cups powdered sugar
Instructions
Set your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. This is the first step in making gingerbread cake with spicy cream cheese filling.
Mix 1/2 cup of softened unsalted butter and 1/2 cup of brown sugar in a bowl until the mixture is light and fluffy. Mix in 1/2 cup of sugar and 1 big egg until everything is well mixed.
In a different bowl, mix together 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger.
Slowly add the dry ingredients to the butter mixture, mixing in 1/2 cup of buttermilk every so often. Beginning and ending with the dry stuff. Mix in 1/4 cup of hot water until the batter is smooth.
Pour the batter into the cake pan that has been ready, and make the top smooth. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean.
The cake should cool in the pan for 10 minutes. After that, take it out and let it cool fully on a wire rack.
Put together 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter. Beat them until the filling is smooth and creamy. Add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg.
Mix until everything is well mixed. Adding 3 to 4 cups of powdered sugar slowly, one cup at a time, until the right sweetness and consistency is reached. Make the frosting smooth and fluffy by beating it.
While the gingerbread cake is still cool, spread the spicy cream cheese filling all over the top of it. You can frost the sides of the cake if you want to.
If you want, you can decorate the cake with more ground cinnamon or ginger crystals. Have fun with your gingerbread cake and cream cheese filling that has been spiced.
Conclusion
A treat that will steal the show is gingerbread cake with spicy cream cheese frosting. It will make your taste buds sing with joy. It’s a must-try holiday treat because of its rich tastes and warm spices.
That this lovely cake tastes great and is simple to make makes it a great choice for cooks of all levels. You can make this cake for a special event or just because you love gingerbread.
Either way, it will become a family favorite. So why not get the things you need and try this recipe? You’ll love how this dessert makes your home feel warm and cozy.
FAQs
- Can I make the gingerbread cake in advance?
- Yes, you can bake the cake a day or two in advance and store it in an airtight container. The flavors may even enhance as it rests.
- How long does the spiced cream cheese frosting last?
- The frosting can be stored in the refrigerator for up to a week in an airtight container. Make sure to bring it to room temperature before spreading it on the cake.
