Gingerbread cake with cinnamon cream cheese frosting

This cake is perfect for a party or holiday meal. Spend some time baking it with a friend or family member and for an extra set of hands, and an extra special slice of bonding.

Eat. Run. Read.
This light and fluffy gingerbread cake is amazing with just the cinnamon cream cheese frosting. But to really dazzle, add a scoop of pumpkin or vanilla ice cream, and a sprig of holly for a garnish.

When my friend Jess and I get together, some sort of baking is almost inevitably going to occur.

We contemplated our choices and pondered the possibilities – coconut or chocolate? Maybe something fruity? Or how about something spicy? We settled on a gingerbread cake with cinnamon cream cheese frosting because (a) ‘tis the season (b) Jess has never had gingerbread before, which is compounded by (c) nor has she cooked with molasses – one of my favorite ingredients!!!

We found our recipe on Gojee (oh the wide, wide world of food/recipe apps) and it turned out quite well. The original recipe was for cupcakes, but we made it in cake form and it worked perfectly. Unlike many gingerbreads, this isn’t dense at all – it truly is a gingerbread cake recipe. And the frosting, oh the frosting. Cinnamon cream cheese need I say more? Swoon.

I usually prefer to bake solo (as in, other people can watch, but only one cook at a time!), but Jess is one of the few (only?) people I can actually bake with. We work well together, trading off measuring and mixing and sticking our fingers in the batter and cleaning up as we go. She likes mixing the frosting, while I prefer full control over the frosting process.

After baking and cooling and frosting, we let our glorious cake solidify in the fridge for a grand total of 30 minutes before we couldn’t wait anymore … cake time! A serving suggestion: scoop some pumpkin ice cream on top (not pictured ... we ate it too fast). Trust me.

This cake would be great to bring to a holiday party, maybe decorated with some red and green sprinkles or a sprig of holly?

Gingerbread cake with cinnamon cream cheese frosting
Printable recipe from Eat. Run. Read.

Cake Ingredients

2-3/4 cups flour

3 tablespoons ground ginger

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

10 tablespoons butter at room temperature

1 cup packed dark brown sugar

3 large eggs, room temperature

1-1/4 cups molasses

1 cup hot water

Frosting ingredients

4 tablespoons butter at room temperature

3 cups powdered sugar, sifted

1 teaspoon maple syrup

8 ounces cream cheese at room temperature

2 teaspoons ground cinnamon

Directions

1. Preheat the oven to 350 degrees F. Spray and flour (very thoroughly! Our cakes stuck) three 8-inch round cake pans. 

2. Mix together the dry ingredients except for the brown sugar and set aside.

3. Cream the brown sugar and butter together in a mixer for 3-5 minutes or until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Add the molasses, mixing until well-incorporated.

5. Alternately add one third of the dry ingredients, one third of the water, etc, mixing after each addition. The batter will be thin. 

6. Evenly divide batter between pans. Bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean. Transfer to a rack to cool for 10 minutes, then run a knife around the edge, tip the cakes out, and finish cooling on wire racks.

To make frosting

Place all ingredients in a mixer fitted with the paddle attachment and beat until well-combined. Then, when your cake is completely cooled, frost it one layer at a time and enjoy!

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

QR Code to Gingerbread cake with cinnamon cream cheese frosting
Read this article in
https://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/1206/Gingerbread-cake-with-cinnamon-cream-cheese-frosting
QR Code to Subscription page
Start your subscription today
https://www.csmonitor.com/subscribe