Go Back
–+ servings

Gingerbread cake w/ cream cheese frosting

A very delicious gingerbread cake to make for the holidays. Great as is or with some cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 10 people

Equipment

  • 1 12x12 square cake pan

Ingredients
  

For the gingerbread cake

  • 544 grams all purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup molasses
  • 1 cup hot boiling water

For the cream cheese frosting

  • 1 lb cream cheese (slight cool to room temp is best)
  • 1 1/2 cups powder sugar (sifted)
  • 1 tsp vanilla extract
  • 8 oz softened unsalted butter
  • 2 Tbsp heavy whipping cream

Instructions
 

For the cake

  • Preheat the oven to 350'F
  • In a bowl, add in the flour, baking soda/powder, and all the dry spices. Mix well with a whisk and set aside. In a pitcher add in the hot boiling water and molasses. Mix well. In another bowl, mix together the sugar, oil, and eggs. Add in the dry ingredients along with the hot molasses water. Mix well until you no longer see any lumps. Transfer onto a sprayed and parchment lined 12x12 square cake pan. Place it into the oven and allow it to cook for 25 minutes. After 25 minutes check to see if the center is cooked. If it's not cooked yet, let it go for another 10 minutes or so (depending on your oven). Insert a toothpick into the center of the cake to see if it comes out clean. Once cooked, let it cook completely before cutting them into squares or what ever shape you like.

For the cream cheese frosting

  • In a mixer bowl, add in the soften cream cheese, sifted powder sugar, and vanilla extract. Mix on low for about 2 minutes with a paddle attachment. Scrape the sides with a spatula and then add in the soften butter. Mix for another 1 minute until the butter is fully mixed in with the cream cheese. Then add in the heavy cream and mix for 30 secs. Finish mixing with a spatula so the bottom get's mix well.

To finish

  • Decorate the cake with the cream frosting, sprinkles and any other icing you like to add for extra touches. Enjoy the cake the day of or wrap it really well before storing it in the fridge. This cake can last up to 1 week in the fridge.
How did you do? Share a pic!@CHerCreations
Share your pics here