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Gingerbread Cake

A delightful, spiced cake perfect for cozy gatherings and dessert lovers, featuring warm spices and a creamy frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 1/4 cups sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter (softened) Ensure it's softened for easy mixing.
  • 1/2 cup canola oil
  • 1/2 cup molasses
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 cup very hot water
Frosting Ingredients
  • 12 oz block style cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup light brown sugar
  • 7-8 cups powdered sugar
  • 2-3 tsp heavy cream Add to achieve desired frosting consistency.
  • Ground cinnamon (to taste)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, cloves, and allspice until well combined.
  3. In another bowl, mix the sour cream, granulated sugar, light brown sugar, unsalted butter, canola oil, molasses, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Carefully stir in the very hot water until the batter is smooth.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool.
Frosting
  1. For the frosting, beat the cream cheese and unsalted butter until smooth.
  2. Add the light brown sugar and powdered sugar, then add enough heavy cream to achieve desired frosting consistency.
  3. Frost the cooled gingerbread cake and sprinkle with ground cinnamon before serving.

Notes

Serve GINGERBREAD CAKE with whipped cream or vanilla ice cream for an indulgent experience. Wrap tightly in plastic wrap to store in the refrigerator for up to a week.