Gingerbread Cake with Cream Cheese Frosting
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Ingredients
FOR THE CAKE:
- 1 cup GF all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsulphured molasses
- ½ cup hot water
- 2 eggs
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
FOR THE CREAM CHEESE FROSTING:
- ¼ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1.5 cups powdered sugar
- ½ tsp pure vanilla extract
Preparation
- Preheat oven to 350 degrees. Line pan with non-stick aluminum foil or parchment paper. I used an 8x8 inch glass pan.
- In a large bowl, mix together the flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.
- In a medium bowl, combine the molasses and hot water until completely combined. Then add the eggs, butter, granulated sugar, and pure vanilla extract. Mix together.
- Add the medium bowl mixture into the large bowl mixture. Combine but don't overmix.
- Pour batter into pan.
- Bake for about 35-40 minutes. When a toothpick comes out clean from the center, they're done. Let the cake cool before frosting it.
- To make the frosting, beat the cream cheese, butter, and pure vanilla extract until fluffy. Then add in the powdered sugar, and mix well. I recommend using a mixer machine to make the frosting since it makes it smooth and creamy, but you can also mix it together with a spatula.
- Frost the gingerbread cake with cream cheese frosting. Can add chopped walnuts on top as well. You can store any leftovers in an airtight container.
Occasion:
ChristmasWinter
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