Gingerbread Cake

This delicious and super moist Gingerbread Cake is one of the most suitable baked items you can make in the holiday season. This layered cake is packed with Christmas flavours and infused with the tangy Cream Cheese Frosting.

About This Gingerbread Cake Recipe

• Combining all the ingredients makes this cake recipe have a fluffy and tender texture that melts in your mouth.
• This cake contains three 6-inch layers; however, you can make this in 2X8-inch pans.
• This recipe uses Oil for maximum flavour, aroma, and moist texture.
• Well, what is a cake without an Egg? We need one Egg to create bonding between the ingredients.
• For the dry ingredients, this recipe calls for All-purpose Flour, Baking Soda, Baking Powder, and Gingerbread Spice Blend. This blend adds all the holiday flavour and aroma that a cake needs.
• Since we are making a Gingerbread Cake, we also need Fancy Molasses, which has the highest grade of molasses. Molasses creates the caramel colour and flavour in all the gingerbread recipes.
• Get the recipe for the mini Gingerbreadman.
• This recipe uses a cup of Hot Water, which thins out the cake batter, making the texture more moist and soft.

Cream Cheese Frosting

• To have the perfect balance of flavour and taste, this cake is layered with a creamy and smooth Cream Cheese Frosting.
• This frosting is versatile and easy to make and pairs well with many different cake recipes. Carrot Spice Cake.
• We only need Butter, Cream Cheese, Powdered sugar, and Vanilla extract.
• One important point to remember is, to leave the cream cheese out of the fridge a few hours before making the frosting. Room-temperature cream cheese guarantees a lump-free and smooth frosting. Oh, before I forget, always use the cream cheese in the form of the bars, not the tub!

How To Make This Cake

• Oil spray three 6-inch baking pans or two 8-inch pans, then cover the bottom with parchment paper and oil spray again. Set them aside.
• Sift all dry ingredients and set aside.
• Using the whisk attachment, mix brown sugar, eggs, vanilla extract, oil, and molasses in the mixing bowl until all ingredients are well incorporated and the mixture is light in colour.
• Start by adding the dry ingredients alternating with hot water in three passes. Start and finish with dry. Stop mixing once there is no trace of dry ingredients. The batter will be thin, and that is okay. Do Not Overmix.
• Pour the batter into the prepared pan and bake for 25-30 minutes.
• Let the cake layers cool down in the pan for 15 minutes, then transfer them to the cooling rack to cool down entirely.
• Let the cake layers cool down completely before frosting them.

How To Make The Frosting

• Beat the butter until it is pale in colour and fluffy. About 3-5 minutes.
• Add the cream cheese in small chunks and beat well until both ingredients are combined.
• Add the powdered sugar in ¼ cup at a time.
• Add vanilla extract and beat the mixture for 2-3 minutes.
• Add 2-3 tablespoons of heavy cream if the frosting is stiff.
• Let the cake layers cool down fully, then frost them with cream cheese frosting.

📖 Recipe