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Gingerbread Cake with Cream Cheese Frosting
Emily

Gingerbread Cake with Cream Cheese Frosting

A soft, warmly spiced gingerbread cake topped with a creamy, tangy cream cheese frosting. Perfect for the holiday season or whenever you crave cozy flavors.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 cup molasses
  • 1/2 cup unsweetened applesauce
  • 1 cup hot water
  • 8 oz cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 8×11-inch baking dish
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×11-inch baking dish.
  2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg. Set aside.
  3. Cream together the brown sugar and butter until light and fluffy. Add the egg, molasses, and applesauce, mixing until combined.
  4. Gradually add the flour mixture to the molasses mixture in four intervals, stirring until combined after each addition. Stir in the hot water until fully incorporated.
  5. Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. Beat softened cream cheese and butter until smooth. Add salt and vanilla extract. Gradually mix in powdered sugar until creamy.
  7. Spread frosting evenly over cooled cake. Store leftovers in the refrigerator.

Notes

For extra flavor, sprinkle cinnamon sugar on top of the frosting or garnish with candied ginger. This cake keeps best when stored in the refrigerator and served slightly chilled.