Gingerbread Cake with Cream Cheese Frosting
- 1 3/4 cups gluten -free all purpose flour with xanthan gum we used GFJules - affiliate link
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- large pinch cloves
- large pinch black pepper
- 3/4 cup brown sugar packed
- 3/4 cup butter melted and cooled to approximately 110 degrees F
- 2 eggs
- 1/2 cup unsulphered molasses
- 1 teaspoon vanilla extract
- 1 cup buttermilk to make: add 1 tablespoon apple cider vinegar or white wine vinegar to a liquid measuring cup, then add enough milk of choice to make 1 cup total; let sit 10 minutes
Cream Cheese Frosting
- 4 oz cream cheese or dairy-free cream cheese room temperature
- 1/4 cup 1/2 stick butter or dairy-free butter, room temperature
- 1/2 lb powdered sugar approximately a scant 2 cups
- 1/2 teaspoon vanilla
- 2 tablespoons maple syrup optional, for a slightly sweeter, maple flavor
- Preheat oven to 350 degrees F and lightly grease a half-size rimmed baking sheet (approximately 9.5 x 14.5)
- If you haven't already, melt the butter and set aside to cool.
- In large mixing bowl (I use the bowl of my stand mixer) add all the dry ingredients -- all purpose flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, pepper, and brown sugar -- and using a pastry cutter or whisk mix very well to combine and make sure the brown sugar has no clumps.
- Add eggs, molasses, melted & cooled butter, vanilla and buttermilk to the dry ingredients and using the paddle attachment of a stand mixer mix to combine. Scrape down the sides as needed, then mix on medium speed for 1 minute.
- Pour into prepared baking sheet, spread evenly and bake 20 minutes or until top is set and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan.
- Let cool completely before frosting. Can be made a day ahead, leave out at room temperature, loosely covered with wax paper.
- Frost using an icing spatula, small spatula or small knife or the back-side of a spoon... spread on a thick layer and gently spread evenly across the cake being careful to keep a thick enough layer so you don't "pick up" the top of the cake while frosting.
- After frosting, serve as is, top with sprinkles or decorate as desired.
Cream Cheese Frosting
- Cream all ingredients together and spread on cake once cake is baked and cooled.
2 thoughts on “Gingerbread Cake with Cream Cheese Frosting”
I made this cake for Christmas Day and it was a huge hit with everyone. I still have some left over and it’s still super moist. I’m usually not a huge fan of gingerbread but this cake is outstanding! It will definitely be an annual Christmas dessert!
So happy you all enjoyed it! It’s a perfect Christmas day tradition! Thank you!