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Gingerbread Cake with Cream Cheese Frosting
This
Gingerbread Cake With Cream Cheese Frosting
is an easy sheet cake recipe. It’s perfectly spiced, festive, and great for holiday entertaining because it makes 15 servings.
Course
Dessert
Cuisine
American
Keyword
cake, Christmas, gingerbread
Prep Time
20
minutes
minutes
Cook Time
36
minutes
minutes
Chill Time
1
hour
hour
Total Time
1
hour
hour
56
minutes
minutes
Servings
15
people
Calories
422
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$7.71
Equipment
handheld mixer OR stand mixer
whisk
mixing bowls
measuring cups and spoons
rubber scraper
liquid measuring cup
9x13-inch baking dish
wire rack
Ingredients
GINGERBREAD CAKE:
3
cups
all-purpose flour
2
teaspoons
ground ginger
2
teaspoons
ground cinnamon
1
teaspoon
salt
¼
teaspoon
ground cloves
1
cup
vegetable or canola oil
1
cup
granulated sugar
1
cup
unsulphured molasses
2
large
eggs
room temperature, lightly beaten
1
cup
water
1
tablespoon
baking soda
CREAM CHEESE FROSTING:
8
oz
package cream cheese
softened
4
Tablespoons
unsalted butter
softened
4
cups
powdered sugar
sifted
1 ½
teaspoon
vanilla extract
US Customary
-
Metric
Instructions
PREP OVEN AND PAN:
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Lightly spray a 13x9 inch pan with non-stick cooking spray.
MAKE THE GINGERBREAD CAKE:
In a large bowl, whisk together flour, ground ginger, cinnamon, salt, and cloves.
In another large bowl, whisk together oil, sugar, and molasses.
Add eggs and whisk until smooth.
Add the molasses mixture to the dry ingredients and mix until evenly combined.
In a small saucepan bring water to a boil. Remove the water from the heat and stir in the baking soda.
Whisk the hot water mixture into the batter until just combined.
Evenly spread the batter into the prepared pan.
BAKE AND COOL CAKE:
Bake the cake for 30-35 minutes, rotating the pan halfway through baking, or until a toothpick inserted in the center comes out clean.
Cool the cake on a wire rack for 1 hour.
After the cake has cooked for about 50 minutes, prepare the cream cheese frosting.
MAKE THE CREAM CHEESE FROSTING:
In a large mixing bowl add the cream cheese, and use a handheld mixer on medium-high speed to beat until smooth, about 1 minute.
Add in butter, and beat butter until smooth, about 1 minute.
Add powdered sugar, 1 cup at a time, mixing in between each addition.
Beat on medium-high speed until smooth and creamy, about 1-2 minutes.
Beat in vanilla until just combined.
TO FINISH:
Add the frosting to the cake and smooth it into an even layer.
Slice the cake and serve.
Notes
Store leftover cake in the refrigerator in an airtight container.
Nutrition
Serving:
1
slice
|
Calories:
422
kcal
|
Carbohydrates:
82
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
442
mg
|
Potassium:
392
mg
|
Fiber:
1
g
|
Sugar:
62
g
|
Vitamin A:
329
IU
|
Vitamin C:
1
mg
|
Calcium:
73
mg
|
Iron:
2
mg