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Holiday Gingerbread Cake Recipe

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3.9 from 7 reviews

This festive Holiday Gingerbread Cake is a moist and flavorful spiced cake layered with a rich cream cheese frosting and beautifully decorated with gingerbread cookies. Perfect for the holiday season, this cake combines warm spices like ginger, cinnamon, and cloves with the deep sweetness of molasses. The cream cheese frosting adds a tangy, creamy contrast, making it an irresistible centerpiece for any celebration.

Ingredients

Gingerbread Cake

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup molasses
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 3 cups all purpose flour
  • 1 cup half and half or whole milk

Cream Cheese Frosting

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1 pinch salt, or to taste
  • 1 Tbsp lemon juice (optional)

Decoration

  • 1/2 batch gingerbread cookies, cooled and decorated (approximately 10–12 cookies depending on size)

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper circles to prevent sticking.
  2. Cream butter and sugar: In an electric stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter and 1 3/4 cups granulated sugar for several minutes until the mixture is very pale and fluffy. Scrape down the bowl sides occasionally.
  3. Add eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine.
  4. Mix in molasses and spices: Add 3/4 cup molasses, 1/2 tsp salt, 1 Tbsp baking powder, 3 Tbsp ground ginger, 1 1/2 tsp cinnamon, 3/4 tsp cloves, and 3/4 tsp nutmeg. Mix thoroughly.
  5. Add flour and milk: On low speed, alternately add 3 cups all-purpose flour and 1 cup half and half (or whole milk), starting and ending with flour. Mix until just combined, then stir gently by hand to ensure everything is fully incorporated.
  6. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until the cakes are risen, pulling away slightly from the pan sides, and a toothpick inserted in the center comes out clean.
  7. Cool and store: Allow the cake layers to cool completely. They can be made 1-2 days ahead and stored wrapped in plastic in the refrigerator until frosting.
  8. Make frosting: Using the paddle attachment, beat 16 ounces cream cheese and 1 cup unsalted butter together until smooth and creamy.
  9. Add powdered sugar: Gradually add 6 cups sifted powdered sugar, about a cup at a time, beating briefly after each addition. Mix in a pinch of salt to taste.
  10. Adjust flavor: Taste the frosting, and if desired, add 1 Tbsp lemon juice for tanginess or 1-2 tsp vanilla extract to enhance flavor. Mix to combine.
  11. Chill frosting: If the frosting feels too loose, chill it in the refrigerator for 20-30 minutes to firm up before using.
  12. Frost the cake: Spread a thick layer of cream cheese frosting evenly over the cake layers. Use the back of a spoon to create swirls and texture on the top.
  13. Decorate with cookies: Gently press decorated gingerbread cookies around the cake’s perimeter, using about 10-12 cookies depending on their size.
  14. Chill before serving: Refrigerate the finished cake until ready to serve. Remove a fridge shelf if needed to accommodate tall cookie decorations.

Notes

  • You can prepare the cake layers 1 to 2 days in advance to save time on serving day; store wrapped in plastic in the refrigerator.
  • If you prefer a more pronounced tang in the cream cheese frosting, adding lemon juice is optional but recommended.
  • Vanilla extract or other flavors can be added to the frosting for variation.
  • Be careful when adding flour and milk to avoid overmixing, which can affect cake texture.
  • Make sure the cream cheese and butter are at room temperature for a smooth frosting.
  • The frosting can be chilled to firm it up if it becomes too soft for spreading.
  • Adjust the number of gingerbread cookies depending on their size and your decoration preference.

Find it online: https://bitezly.com/holiday-gingerbread-cake-recipe/