Gingerbread Cake Cinnamon Frosting (Printable Version)
# What You'll Need:
→ Gingerbread Cake
01 -
250 g all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon fine sea salt
04 -
1 teaspoon ground cinnamon
05 -
2 teaspoons ground ginger
06 -
0.5 teaspoon ground nutmeg
07 -
0.5 teaspoon ground cloves
08 -
120 ml molasses (light, dark, or blackstrap)
09 -
100 g granulated sugar
10 -
70 g unsweetened applesauce
11 -
80 ml vegetable oil
12 -
80 g unsalted butter, melted
13 -
1 large egg
14 -
120 ml whole milk
15 -
2 teaspoons pure vanilla extract
→ Cinnamon Cream Cheese Frosting
16 -
170 g full-fat cream cheese, softened
17 -
115 g unsalted butter, softened
18 -
1 teaspoon ground cinnamon
19 -
1 tablespoon pure maple syrup (optional)
20 -
1 teaspoon pure vanilla extract
21 -
400 g powdered sugar, sifted
# Step-by-Step Directions:
01 -
Line the bottoms and sides of two 20 cm round cake pans with parchment paper and lightly grease. Preheat oven to 175°C.
02 -
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
03 -
In a separate bowl, whisk molasses, melted butter, and sugar until well incorporated. Add applesauce, egg, and vanilla; mix thoroughly.
04 -
Gradually add dry mixture to wet mixture, alternating with vegetable oil and milk in three additions. Stir until just combined, scraping down the sides of the bowl. Do not overmix.
05 -
Divide batter evenly between prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean. Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 -
In a stand mixer, beat softened butter and cream cheese together until smooth. Add cinnamon, maple syrup (if using), and vanilla; mix until combined. Gradually incorporate powdered sugar one cup at a time on low speed, increasing to medium-high until frosting is light and fluffy.
07 -
Place the first cake layer on a serving plate. Spread a generous layer of frosting over the surface. Top with the second cake layer and apply a thin 'crumb coat' of frosting. Chill for 10 minutes to set.
08 -
Frost the top and sides generously with remaining cream cheese frosting, smoothing with an offset spatula. Decorate with your choice of festive garnishes such as star anise or candied ginger if desired.
09 -
Allow cake to rest at room temperature for 30–60 minutes before slicing. Store in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
# Helpful Notes:
01 -
Once the batter is mixed, bake promptly for optimal texture; delaying more than 10–15 minutes can yield a denser crumb.
02 -
Customise by folding in 50–100 g of mini chocolate chips, shredded coconut, dried cranberries, raisins, or chopped nuts for added texture.
03 -
For cupcakes, fill lined muffin tins three-quarters full and bake at 175°C for 12–15 minutes.
04 -
Wrap cooled cake layers tightly in plastic wrap and refrigerate for up to 2 days before assembling.