Even though it’s not Christmas anymore, I feel like gingerbread is a great winter flavor. So don’t be discouraged to still make this! No need to wait 11 months 😉 I whipped up this cake annnd it is AMAZING! The perfect dessert to serve at a dinner party or in the morning with a cup of coffee or an afternoon tea. And this Frosting! Holy moly delicious deliciousness! Cream cheese frosting is one of my favorites and it’s really easy to make! No different than a regular buttercream. The recipe is in the post.
Go grab your aprons, start your ovens and let’s get to baking this gorgeous cake!
What you will need:
8 or 9 inch round springform pan sprayed with non-stick spray
1 2/3 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup boiling water
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
Cream Cheese Frosting:
6 oz. cream cheese at room temp
1/3 cup unsalted butter at room temp
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
Optional decorations (cranberries, little gingerbread cookies, etc.)
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking powder and salt. Set aside. In another bowl, whisk together boiling water and baking soda. Whisk in molasses and sugar until sugar is dissolved. Let cool a few minutes before adding in eggs.
Whisk in vegetable oil and eggs into molasses mixture. Whisk into the dry mixture 1/3 at a time, mixing well after each addition. Pour into prepared pan and bake about 30 minutes or when a toothpick comes out clean. Let cool on a wire rack about 10 minutes.
Once slightly cooled, remove the side of the pan by first sliding a knife around the edge. Make the frosting.
Beat cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla and beat until smooth. Frost the cooled cake and decorate how you want. Store covered in the fridge.
Before serving, remove the cake from the fridge for 10-20 minutes to soften the cake.