Gingerbread Cake With Cream Cheese Frosting Recipe 

This creamy cheese-frosted gingerbread cake is a delightful festive treat. It is the perfect mashup of flavors, frosted with cream cheese icing made at home. The cake is incredibly flavorful and delicious, and it makes a fantastic dessert. 

These soft, delicate gingerbread cakes have a lovely gingerbread flavor. They have a tangy cream cheese frosting with a flavor of cinnamon that goes nicely with the gingerbread. You can use gingerbread house cookies as decorations for a unique finishing touch during the holiday season. This can be a great dessert for kids.

This article offers you the best gingerbread cake with cream cheese frosting recipe.

Gingerbread Cake With Cream Cheese Frosting 

Let’s see what ingredients we will need to make this delicious recipe. 

List of Ingredients

Here are some ingredients you’ll need to prepare this recipe.

Making cake

• All-purpose flour – 2 1/2 cups
• Unsalted butter at room temperature – 2 sticks or 1 cup (plus extra for the baking pans)
• Ginger powder – 1 tablespoon
• Baking soda – 2 teaspoons
• Cinnamon powder – 1 teaspoon
• Freshly grated nutmeg – 1/2 teaspoon
• Ground cloves – 1/4 teaspoon
• Fine salt – 1/4 teaspoon
• Packaged light brown sugar – 3/4 cup
• Eggs – 2 large
• Pure vanilla extract – 1 teaspoon
• Unsulphured molasses – 3/4 cup
• Boiling water – 1 cup

For frosting

• Unsalted butter (at room temperature) – 8 tablespoons
• One 8-ounce packet of cream cheese (at room temperature)
• Confectioners’ sugar – 4 cups (1 pound)
• Pure vanilla extract – 1 teaspoon
• Milk – as much necessary for thinning

For the decorations

• White chocolate chips – 1/2 cup
• Depending on size, 20 to 24 small gingerbread men cookies
• White, green, and red nonpareils for sprinkling

Special tools

A zip-top plastic bag or a piping bag with a little plain tip

Instructions

Follow the instructions step-by-step to prepare this recipe.

For making the cake

Step 1

Set the oven’s temperature to 350°F. Flour and butter two cake pans, each about 8 inches round, and then cover the bottoms of the pans with round parchment paper.

Step 2

In a large mixing bowl, combine the flour, cinnamon, baking soda, nutmeg, cloves, ginger, and salt, and keep aside.

Step 3

In another bowl, combine the butter and the brown sugar. With an electric mixer, beat the mixture on high speed for about 2 minutes, scraping down the sides of the bowl if necessary. It’s okay if the mixture appears slightly curdled. Add the vanilla extract and eggs and whisk until combined.

Step 4

In a large measuring cup, mix the molasses and the boiling water. Add the flour mix to the butter mix in three increments, alternating with the molasses solution and beginning and finishing with the flour mix while the mixer is runs on low speed. Clean the bowl’s sides, speed up to medium, and beat until the mixture is smooth.

Step 5

Divide the batter evenly between the previously prepared pans and bake for 22 to 27 minutes, or until a toothpick inserted into the cake comes out with only a few crumbs attached. Place the cake pans on a wire rack, and allow the cakes to cool fully in their pans. After the cakes have cooled, invert them onto a rack, then remove the parchment paper.

Preparing the frosting

Step 6

In a clean mixing bowl, combine the cream cheese and butter. Beat for 2 minutes at high speed until fluffy and light. Add confectioner’s sugar gradually while maintaining a low speed, beating until mixed. Add the vanilla extract, then gradually raise the mixer speed to high. Mix until the frosting becomes fluffy and light. If necessary, add up to 1 tablespoon of milk to make the frosting spreadable.

Step 7

Keep one cake layer on a platter or cake stand with its flat side down. Spread roughly 3/4 cup of frosting over the edges using an offset spatula. Stack the last piece of cake on top, facing its flat side up. Using the offset spatula, smooth the top and edges of the cake, and then cover the entire cake with the remaining frosting. Refrigerate the cake and decorate your gingerbread cookies in the meantime.

Decorating the cake

Step 8

In a microwave-safe bowl, melt the white chocolate chips. Let it cool slightly before transferring it to a piping bag with a little plain tip on the gingerbread cookies, pipe eyes, and smiles.

Step 9

Place the gingerbread cookies in a line, pressing them into the cake’s bottom border just enough to keep them in place. Sprinkle the nonpareils over the cake’s top surface. Your gingerbread cake with cream cheese frosting is ready to serve.

Conclusion

Hope you had a lot of fun preparing and decorating this cake with gingerbread cookies. The whole family will enjoy working on this creative project together. The gingerbread is delicious on its own. It simply explodes with flavor. The icing adds a rich and sweet flavor to the cake. Simply lower the amount of icing sugar used to reduce the sweetness.