Deeply flavored Gingerbread Cake with cream cheese frosting is an easy gingerbread recipe that's a holiday favorite!
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 10
Ingredients
For the Cake
1cup(130g)all-purpose flour
2tablespoonsunsweetened cocoa powder
1tablespoonground ginger
¾teaspoonbaking powder
½teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonsalt
½cup(120ml)brewed coffee, at room temperature
⅓cup(108g)unsulphured molasses
¾cups(150g)granulated sugar
⅓cup(80ml)vegetable oil, or canola oil
1large egg, at room temperature, lightly beaten
1tablespoonfinely ground fresh ginger
For the Frosting
8ounces(226g)cream cheese, softened to room temperature
¼cup(57g)unsalted butter, softened to room temperature
1 ¾cups(210g)confectioners’ sugar
1tablespoonheavy cream
1teaspoonpure vanilla extract
Instructions
Make the Cake
Preheat the oven to 350°F. Grease and flour one 9-inch round pan and line the bottom with parchment paper.
Whisk the flour, cocoa powder, ground ginger, baking powder, cinnamon, baking soda, and salt together in a large bowl.
Whisk the coffee and molasses in a second large bowl until combined. Add the sugar, oil, eggs, and fresh ginger and whisk until smooth.
Whisk the coffee mixture into the flour mixture until smooth. Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on a wire rack.
Make the Frosting
In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 2 minutes.
Add the confectioners’ sugar, cream, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is thoroughly combined.
Spread over the top of the cake.
Notes
Coffee: You can use caffeinated or decaffeinated coffee. You can also use hot water in place of coffee if you wish to avoid it.
Cream cheese: Use full-fat brick-style cream cheese.
Make ahead tips
To store: Keep frosted cake covered tightly in the refrigerator for up to 5 days.
To freeze: Frosted or unfrosted cake can be frozen for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.