Gingerbread Cake with Spiced Cream Cheese Frosting

If you are looking for a show-stopper of a dessert for Christmas dinner then you must try this classic Gingerbread Cake with Spiced Cream Cheese Frosting. It’s an extra moist gingerbread cake that is full of wonderful spices, and the lightly sweetened cream cheese frosting is oh-so delicious!

Looking for something more chocolatey for Christmas? Try my equally festive Chocolate Christmas Bundt Cake Recipe.

What is in Gingerbread Cake?

• Classic gingerbread recipes include molasses and a variety of spices.
• The best spice blend for gingerbread includes these spices and is very similar to the spices I use in my Soft and Chewy Gingerbread Cookies too.
• Ground Ginger
• Ground Cinnamon
• Ground Nutmeg
• Ground Allspice
• Ground Cloves
• The warming spices of gingerbread pair beautifully with the cool, soft flavor of cream cheese. Similar to a Classic Carrot Cake.

The Secret to An Extra Moist Cake

• It’s the buttermilk! The acid in the buttermilk reacts with the baking soda to create more air bubbles in the batter. The more air bubbles there are the bigger and better rise on the cake.
• The buttermilk also helps to tenderize the gluten in the flour which also creates a more tender cake!
• Can’t find buttermilk? You can make it at home! Just place 1 tablespoon (15 ml) of plain white vinegar in a measuring cup, and fill the rest with whole milk. Stir and then let it sit for 5 minutes and then use as directed in the recipe.
• I also use vegetable oil, instead of butter, which I find leads to a more moist cake.

Step#1: Prepare the Pans

• This gingerbread is so moist and delicate that it requires treating the cake pans with both baking spray and parchment paper rounds.
• Spray the pan well with the baking spray first, and distribute it with a pastry brush to cover the bottom and sides.
• Then cut the parchment paper rounds out and fit those inside. I know it’s an extra step, but you’ll be so glad you did when your cake layers pop out and all you have to do is peel back the parchment paper (see below).
• If you don’t add the parchment paper your cake will be stuck to the bottom of the pan!

Step#2: Mix the Wet + Dry Ingredients

• What you’ll love most about this recipe is the fact that it is a two-bowl operation.
• First, you’ll mix up the wet ingredients with the molasses, sugar, buttermilk, oil, and eggs.
• Then mix up the dry ingredients. I use regular all-purpose flour and still get a fantastic crumb (thanks to the buttermilk!) so there’s no need for cake flour.
• Combine the dry with the wet and that’s all there is to it!

Step#3: Pour into Pans

• Then pour the batter into the pans, distributing it equally between the two pans.
• You’ll be able to tell you’re about half way once the batter reaches the edges of the pan.
• Do this for both pans and then split the difference of any remaining batter between the two pans equally.

Step#4: Peel off the Parchment

• Once the cakes have cooled you can either place them on a cooling rack to cool completely before frosting or place them on the cake stand one at a time.
• Do not try and decorate this cake if these layers are even slightly warm or the frosting will melt and slide off!
• I also like to place the cakes upside down so the bottoms are up. This will give you a nice flat surface to decorate upon.
• If cooling your cakes on a rack, I highly recommend moving them with a cake lifter. It’s light a big spatula for moving cakes!

Step#5: Frost the Layers

• Once the frosting is made, transfer it to a pastry bag fitted with a 1/2-inch round tip.
• Then pipe little mounds of frosting, around the size of a Hershey’s Kiss, completely covering the first layer.
• Then place the second layer gently on top, and pipe the frosting on the second layer.

Step#7: Decorate!

• You can decorate your cake with rosemary sprigs, and fresh cranberries.
• Place the cake in the refrigerator, uncovered, until ready to serve.
• Then right before serving, dust the whole cake with powdered sugar for a fun snowy look!