Gingerbread Cake with Cream Cheese Frosting
Grab your cinnamon, nutmeg, and allspice and make this tender and flavorful gingerbread cake topped with a cream cheese frosting from scratch in under an hour!
Servings 16 servings
Calories 294kcal
Ingredients
For the Gingerbread Cake
- ½ cup unsalted butter (1 stick) softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsulphered molasses I used Grandma’s Original
- 1 ½ cups all purpose flour
- ¾ tsp salt
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ cup boiling water
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 5 tbsp. unsalted butter softened
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
To make the Gingerbread Cake
- Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray and set aside.
- In a large bowl, beat together the butter and sugar until the butter is creamed and the texture is light and fluffy.
- Mix in the vanilla.
- Mix in the molasses and the egg until well combined. Set aside.
- In another bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and allspice.
- Add the dry ingredients into the molasses mixture alternating with the hot water and beating after each addition. Repeat until out of water and flour mixture.
- Pour into the prepared pan and bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake is cooling, make the frosting.
To make the Cream Cheese Frosting
- To a large bowl (or the bowl of your stand mixer), add the room temperature cream cheese and butter and mix together until creamy and well combined. Mix in the vanilla. Add in the powdered sugar in small parts, mixing well between each addition. Do not over mix.
- Frost the cooled cake and sprinkle with some nutmeg.
Notes
If you don't want to frost, sprinkle with powdered sugar.
If frosted, store the cake, covered, in the refrigerator.
If sprinkled with powdered sugar, the cake can be stored covered at room temperature.
If you have any frosting leftover, cover and store in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 294kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 224mg | Potassium: 191mg | Fiber: 1g | Sugar: 29g | Vitamin A: 500IU | Calcium: 42mg | Iron: 1mg