Description
This Gingerbread Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for the holiday season or cozy gatherings. Made with warm spices like cinnamon, ginger, cloves, and nutmeg, combined with molasses and honey for natural sweetness, this cake offers a rich, tender crumb topped with a smooth and fluffy cream cheese frosting. Easy to prepare and baked in a single pan, it’s perfect for both novice and experienced bakers.
Ingredients
Cake Ingredients
- 1 ⅔ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon fine salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 1 large egg
- ⅓ cup honey
- ⅓ cup molasses
- ½ cup milk of choice
- 6 tablespoons (¾ stick) unsalted butter, melted
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch square baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg, and baking soda until well combined and evenly distributed.
- Mix Wet Ingredients: In a medium bowl, lightly beat the egg. Add the honey and molasses, whisking until smoothly blended. Then incorporate the milk and melted butter, mixing thoroughly.
- Combine and Bake Batter: Pour the wet mixture into the dry ingredient bowl and gently mix until just combined to avoid overmixing. Transfer the batter into your prepared pan, smoothing the surface. Bake for 21 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before adding frosting to ensure the frosting doesn’t melt.
- Prepare the Frosting: In a medium bowl or stand mixer bowl, beat the softened cream cheese and butter together until fluffy. Gradually add the powdered sugar and vanilla extract, stirring gently to incorporate and then whipping until the frosting is light and creamy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, sift a little ground cinnamon on top for extra flavor and decorative touch. Slice and serve.
- Storage: Store any leftover cake in the refrigerator for up to 4 days to keep it fresh.
Notes
- Use white whole wheat flour for a lighter texture or regular whole wheat flour for a heartier cake.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off.
- You can substitute milk with any plant-based milk to make it dairy-free, but ensure butter is also substituted if needed.
- This cake stores well in the refrigerator and tastes even better the next day as flavors meld.
- For a deeper ginger flavor, you may add a pinch of ground black pepper or extra ginger if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
