Gingerbread Cake Cream Cheese Frosting (Print)
Moist gingerbread cake finished with creamy, tangy cream cheese frosting and warm spices.
# What You'll Need:
→ For the Gingerbread Cake
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup brown sugar
03 -
1 cup molasses
04 -
1 large egg
05 -
2 cups all-purpose flour
06 -
1 tsp baking soda
07 -
1 tsp ground cinnamon
08 -
1 tsp ground ginger
09 -
1/4 tsp ground cloves
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1/2 tsp salt
11 -
1 cup hot water
→ For the Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
2 cups powdered sugar
15 -
1 tsp vanilla extract
# How to Make It:
01 -
Preheat the oven to 175°C (350°F). Grease and line a cake pan. In a mixing bowl, beat unsalted butter and brown sugar until creamy. Add molasses and the egg, and mix well. Sift in flour, baking soda, cinnamon, ginger, cloves, and salt. Slowly add hot water, mixing until smooth.
02 -
Pour the batter into the prepared cake pan and smooth the surface. Bake for 35–40 minutes or until a skewer inserted into the center comes out clean. Allow to cool completely in the pan before removing.
03 -
In a medium bowl, beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
04 -
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve.