Print

Cozy Gingerbread Spice Cake with Cream Cheese Frosting

gingerbread spice cake - featured image
Print Recipe

A tender, moist gingerbread spice cake paired with a rich, tangy cream cheese frosting that comes together in under 10 minutes. This recipe balances warm spices with a smooth, stable topping for a comforting dessert.

Ingredients

  • All-purpose flour, sifted
  • Baking soda, fresh
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg, freshly grated
  • Salt, fine grain
  • Unsalted butter, softened to room temperature
  • Granulated white sugar
  • Dark brown sugar, packed
  • Large egg, room temperature
  • Unsulfured molasses, light or dark
  • Buttermilk, room temperature
  • Vanilla extract, pure
  • Full-fat cream cheese, softened
  • Powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until pale and fluffy. Scrape down the sides.
  4. Add the egg and vanilla extract to the butter mixture. Beat on low speed until combined.
  5. Add the molasses and mix until the batter is smooth and dark brown.
  6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
  9. While the cake cools, beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium and whip for 2-3 minutes until light and fluffy.
  10. Spread the frosting evenly over the completely cooled cake. Slice and serve.

Notes

Ensure all ingredients (butter, egg, buttermilk, cream cheese) are at room temperature for best texture. Use fresh spices for optimal flavor. Do not overmix the batter to avoid a tough cake. The cake tastes better the next day as spices meld. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze unfrosted layers for up to 3 months.

Nutrition

Keywords: gingerbread cake, spice cake, cream cheese frosting, easy dessert, cozy baking, holiday dessert, molasses cake

Find it online: https://twirltaste.com/cozy-gingerbread-spice-cake-10-min-easy-frosting/