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This gingerbread cake brings Christmas right to your kitchen with its rich spices, moist crumb, and a cinnamon cream cheese frosting that makes every slice unforgettable. Perfect for a holiday centerpiece or cozy winter treat, it layers classic flavors and nostalgia in one showstopping dessert.
The first time I baked this my living room filled with the scent of cinnamon and molasses and it felt like Christmas before I even decorated the tree My friends still ask for the recipe whenever December rolls around
Ingredients
- All purpose flour: Be sure to spoon and level it for the right texture Scoop straight from the bag and you risk a heavy cake
- Ground spices: A careful mix of cinnamon ginger nutmeg and cloves creates bold holiday flavor Measure with care to avoid overpowering any single spice
- Molasses: Light or dark molasses both work and each brings its own level of richness and color Choose the type you enjoy most
- Granulated sugar: You can absolutely use light or dark brown sugar for extra depth
- Applesauce: Unsweetened is best to add moisture without extra sweetness
- Vegetable oil: A neutral oil like canola keeps the crumb tender
- Whole milk: This ensures a rich and moist cake If you only have 2 percent it will work but the crumb will be a bit lighter
- Cream cheese: Full fat cream cheese will give the frosting a silkier finish and great flavor
- Pure maple syrup: This is optional but just a splash brings a subtle maple note to the frosting that makes it memorable
- Fresh butter: The quality of your butter matters for creamy smooth frosting
- Vanilla extract: Adds richness and rounds out both cake and frosting flavors
- Egg: Eggs help with structure and moisture Make sure they are at room temperature for a light batter
- Baking soda: Essential for rise and fluffiness so always check your baking soda is fresh
- Salt: Just a bit makes all those spices sing
Step-by-Step Instructions
- Prepare the pans:
- Line two round cake pans with parchment paper along the bottom and sides This prevents sticking and makes unmolding easy
- Whisk the dry ingredients:
- In a large bowl whisk together the flour baking soda cinnamon ginger nutmeg cloves and salt Keep whisking for at least one minute to make sure the baking powder is evenly distributed
- Mix the wet ingredients:
- In a separate bowl combine the molasses melted butter and sugar Whisk until smooth Add the applesauce egg and vanilla Beat together until just blended
- Combine wet and dry:
- Add a third of the dry mixture to the wet mixture then mix in a third of the oil and milk Continue alternating until both wet and dry ingredients are completely incorporated Scrape down the sides of the bowl so everything mixes evenly
- Make the batter:
- Stir gently until you have a smooth glossy mixture It will be quite thick Pour evenly into the two prepared pans Tap the pans on the counter to release any air bubbles
- Bake the cakes:
- Bake in a preheated oven at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean Let cakes cool completely in the pans
- Prepare the frosting:
- Using a hand mixer beat the softened butter and cream cheese together Add maple syrup vanilla and cinnamon Beat again Then slowly blend in the powdered sugar one cup at a time Beat until fluffy and light
- Layer and frost the cake:
- Once cakes are cool place one layer on your cake stand Cover with a thick layer of frosting Add the second cake layer on top Cover the entire cake with a thin crumb coat then set in the freezer for 10 minutes Finish with a final generous layer of frosting over the whole cake
- Decorate and serve:
- Add festive touches with a sprinkle of cinnamon or sugared cranberries Slice and enjoy your finished gingerbread cake
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The cinnamon in the frosting is my absolute favorite Not only does it tie together all the other spices it brings a beautiful color and warmth I remember my kids sneaking fingerfuls of the frosting as soon as I set the mixer down
Storage Tips
Refrigerate the cake in an airtight container for up to five days Always let it come to room temperature before serving to keep the crumb soft
For longer storage double wrap individual slices in plastic wrap and place in a freezer safe bag Freeze up to three months and thaw on the counter or overnight in the fridge for a quick holiday dessert any time
Ingredient Substitutions
If you need to use a non dairy milk unsweetened almond milk works nicely but the crumb will be a bit less rich
For a different flavor swap the cream cheese frosting for a coffee or caramel buttercream
Brown sugar can step in for granulated sugar if you crave a deeper molasses note
Serving Suggestions
Serve this gingerbread cake with a hot cup of cider or coffee to balance the spices
Turn the recipe into festive cupcakes by baking in muffin tins and piping a fancy swirl of frosting
Garnish with cinnamon sticks star anise or festive sprinkles for that extra holiday sparkle
Cultural and Historical Context
Gingerbread goes all the way back to medieval Europe where spiced cakes were considered both a treat and a luxury The tradition of baking fragrant gingerbread during the holidays is a way many families mark the arrival of Christmas to this day
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Commonly Asked Questions
- → How do I achieve a moist gingerbread cake?
Be sure to use unsweetened applesauce and whole milk for extra moisture. Don’t overmix the batter and avoid overbaking to keep the crumb tender.
- → Which type of molasses should I use?
Any type will work—try light for a mild flavor or blackstrap for a deeper, less sweet taste. Adjust sugar to your flavor preference.
- → Can I make this cake in advance?
Yes! Bake the cake layers up to two days before serving. Wrap tightly and refrigerate. Add frosting just before serving for the freshest texture.
- → What substitutions work for the frosting?
Swap cream cheese frosting for vanilla, coffee, or caramel buttercream if you like different flavors or need a dairy alternative.
- → How do I prevent the cake from sticking to the pan?
Line the pans with parchment paper along the bottoms and sides. This helps ensure easy removal and perfect slices every time.
- → Can I bake this as cupcakes?
Absolutely. Pour batter into lined muffin tins and bake for 12-15 minutes or until a toothpick comes out clean.