Description
This Christmas Gingerbread Cake is a moist and warmly spiced treat perfect for the holiday season. Featuring a rich blend of ginger, cinnamon, cloves, and nutmeg, combined with the deep sweetness of molasses, this cake boasts a tender crumb and a luscious cream cheese frosting. Whether baked in a 9×13-inch pan or as layered rounds, it’s ideal for festive gatherings and decorated with crushed gingerbread cookies, sprinkles, and candied ginger for extra holiday cheer.
Ingredients
Scale
For the Cake:
- 2 1/2 cups (310 g) all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg or 1/2 tsp ground nutmeg
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) vegetable oil (or canola oil)
- 3/4 cup (150 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240 ml) unsulphured molasses (not blackstrap)
- 1 cup (240 ml) whole milk, at room temperature
- 1/2 cup (120 ml) strong brewed coffee, cooled to room temperature
- 2 tsp pure vanilla extract
- Optional: zest of 1 orange, finely grated
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, full-fat brick style, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 1/2 tsp pure vanilla extract
- 1–2 tbsp heavy cream or milk, as needed for consistency
- Pinch of fine sea salt, to taste
Optional Toppings and Decorations:
- Crushed gingerbread cookies or speculoos
- Festive sprinkles
- Candied ginger, finely chopped
- Orange zest
- A light dusting of powdered sugar
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or two 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottom(s) with parchment paper and lightly grease the paper as well, then dust lightly with flour and tap out excess for easy cake release.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and sea salt until well combined. Set aside.
- Cream butter, oil, and sugars: In a large mixing bowl, beat the softened butter and vegetable oil together on medium speed until smooth and slightly creamy, approximately 1–2 minutes. Add both sugars and beat until lightened in color and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add eggs, vanilla, and molasses: Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour in molasses and beat starting on low speed to avoid splashing, then increase to medium until smooth and uniform. Scrape down the bowl thoroughly.
- Combine the wet liquids: Stir together the whole milk and cooled brewed coffee in a separate small bowl or measuring cup. Add optional orange zest here or incorporate later.
- Alternate adding dry and liquid mixtures: With the mixer on low, add one-third of the dry ingredients, mixing just until nearly combined. Add half of the milk-coffee mixture, mix gently. Repeat adding another third of dry, the remaining milk-coffee, and finish with the last third of dry. Avoid overmixing to ensure a tender cake. Fold in any remaining orange zest by hand.
- Bake the cake: Pour batter into the prepared pan(s) and smooth top. Bake 32–38 minutes for a 9×13-inch pan or 25–30 minutes for two 8-inch rounds. The cake is done when it springs back lightly, a toothpick comes out with a few moist crumbs, and edges pull slightly from the pan. Avoid overbaking to keep moist.
- Cool completely: Cool cakes in the pan on a wire rack for 15–20 minutes. For layered cakes, run a knife around edges and invert onto rack to cool completely before frosting.
- Make the cream cheese frosting: Beat together cream cheese and butter on medium speed until smooth and lump-free, about 2–3 minutes. Add vanilla and salt and combine. Gradually add powdered sugar in increments, beating until fully incorporated. Adjust consistency with cream or milk if needed. Beat 1–2 extra minutes until fluffy. Taste and adjust salt to balance sweetness.
- Frost a single-layer cake: Spread the frosting evenly over the cooled cake’s top using an offset spatula. Decorate with optional toppings like crushed cookies or sprinkles.
- Frost layered cakes: Level domed tops if necessary. Place one cake layer cut side up on a plate, spread one-third of frosting evenly. Stack the second layer cut side down. Apply a crumb coat and chill 15–20 minutes. Spread a thicker final layer of frosting over cake, then decorate as desired.
- Chill, slice, and serve: Refrigerate the frosted cake for 30–45 minutes for clean slicing. Use a sharp knife, wiping between cuts. Serve slightly chilled or at cool room temperature for best flavor and texture.
- Storage: Store frosted cake covered in the refrigerator up to 4–5 days, bringing to room temperature before serving. Unfrosted layers can be wrapped tightly and frozen up to 2 months; thaw in refrigerator before frosting.
Notes
- Use unsulphured molasses for best flavor; avoid blackstrap as it is too bitter.
- Make sure all wet ingredients and eggs are at room temperature for proper mixing and texture.
- Do not overmix batter once dry ingredients are added to prevent tough cake texture.
- Be careful not to overbake the cake to keep it moist and tender.
- Frost cake only when completely cooled to prevent melting.
- Freeze unfrosted layers for convenient storage and future use.
- Adjust frosting consistency with heavy cream or powdered sugar to achieve desired spreadability.
