Description
This Christmas Gingerbread Cake is a moist, richly spiced cake perfect for the holiday season. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, and sweetened with molasses and brown sugar, it is topped with a smooth, tangy cream cheese frosting. Whether baked as a sheet cake or layered rounds, it’s a festive treat garnished with optional toppings like crushed gingerbread cookies, candied ginger, or orange zest.
Ingredients
Scale
For the Cake:
- 2 1/2 cups (310 g) all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg (or 1/2 tsp ground nutmeg)
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) vegetable oil (or canola oil)
- 3/4 cup (150 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240 ml) unsulphured molasses (not blackstrap)
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) strong brewed coffee, cooled to room temperature
- 2 tsp pure vanilla extract
- Optional: zest of 1 orange, finely grated
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, full-fat brick style, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1–2 tbsp heavy cream or milk, as needed for consistency
- Pinch of fine sea salt, to taste
Optional Toppings and Decorations:
- Crushed gingerbread cookies or speculoos
- Festive sprinkles
- Candied ginger, finely chopped
- Orange zest
- A light dusting of powdered sugar
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper. Lightly grease the parchment paper and dust the pans with flour, tapping out any excess to ensure easy cake release after baking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt until fully combined. Set this mixture aside.
- Cream butter, oil, and sugars: Using a hand or stand mixer with a paddle attachment, beat the softened butter and vegetable oil on medium speed for 1 to 2 minutes until smooth and creamy. Gradually add the dark brown sugar and granulated sugar, beating on medium speed until the mixture lightens in color and becomes fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add eggs, vanilla, and molasses: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate fully. Mix in the vanilla extract. Pour in the molasses and beat first on low speed to prevent splashing, then increase to medium speed until smooth and uniform, scraping down the bowl to blend everything evenly.
- Combine wet liquids: In a separate bowl or large measuring cup, stir together the whole milk and cooled brewed coffee. If using, add the grated orange zest either to this liquid mixture or fold it into the batter later for a subtle citrus aroma.
- Alternate adding dry and liquid mixtures: With the mixer on low speed, add one-third of the dry ingredients to the molasses mixture, mixing just until almost combined. Add half of the milk-coffee mixture and mix on low until incorporated. Repeat these steps with the next third of dry ingredients, remaining milk-coffee mixture, and finally the last third of dry ingredients. Stop mixing as soon as the batter is smooth without overmixing, which keeps the cake tender. If you haven’t yet added the orange zest, gently fold it in by hand now.
- Bake the cake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake a 9×13-inch pan for 32 to 38 minutes, or two 8-inch pans for 25 to 30 minutes. The cake is done when it springs back lightly to touch, a toothpick inserted into the center comes out mostly clean with a few moist crumbs, and the edges slightly pull away from the pan. Avoid overbaking to maintain moisture.
- Cool completely: Place pan(s) on a wire rack and cool in the pan for 15 to 20 minutes. For layered cakes, run a knife around the edges, invert the cakes onto the rack, peel off parchment, and cool fully. The cake must be cooled completely before frosting to prevent melting.
- Make the cream cheese frosting: In a large bowl, beat together the softened cream cheese and butter on medium speed until smooth and lump-free, about 2 to 3 minutes. Add vanilla extract and a pinch of salt, mixing to combine. Gradually add sifted powdered sugar, 1 cup at a time, beating on low then medium speed. Check consistency after 2 to 3 cups of sugar; add 1 tablespoon cream or milk if too thick, or more powdered sugar if too thin. Beat 1 to 2 minutes until fluffy and spreadable. Adjust salt to balance sweetness.
- Frost the cake: For a single-layer sheet cake, spread frosting evenly with an offset spatula and decorate with crushed cookies, sprinkles, candied ginger, or powdered sugar as desired. For layered cakes, level domed tops, place one layer cut side up, spread 1/3 frosting evenly, then add second layer cut side down. Apply a crumb coat layer and chill 15 to 20 minutes. Finish with an even thicker layer of frosting all over and decorate as preferred.
- Chill, slice and serve: Refrigerate the frosted cake for 30 to 45 minutes for easier slicing. Use a sharp knife wiped between slices for neat servings. Serve slightly chilled or at cool room temperature for best flavor and texture.
- Store the cake: Keep the frosted cake covered in the refrigerator for up to 4 to 5 days, bringing slices to room temperature before serving. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting.
Notes
- Use unsulphured molasses, not blackstrap, for optimal flavor and moisture.
- Be careful not to overmix the batter to keep the cake tender.
- The coffee enhances the spice flavors without making the cake taste like coffee.
- The cake is best when moist; avoid overbaking as gingerbread can dry out quickly.
- Ensure the cake is fully cooled before frosting to prevent melting and sliding of the frosting.
- Optional orange zest adds a lovely citrus aroma balancing the warm spices.
- For easier slicing, refrigerate the frosted cake before cutting.
- Store leftovers well wrapped and refrigerated to maintain freshness.
