Gingerbread Cake with Cinnamon Cream Cheese Frosting
User Reviews
4.6
Gingerbread Cake with Cinnamon Cream Cheese Frosting
Description
The Gingerbread Cake with Cinnamon Cream Cheese Frosting is built on a spiced batter featuring dark brown sugar, ground ginger, cinnamon, cloves, and orange zest and juice, which lend a fragrant citrus lift. The method includes cutting cold butter into the dry mix before incorporating eggs and milk, producing a tender crumb. Baking in three layers allows for assembling with a luxurious frosting made from cream cheese, cinnamon, and whipped double cream sweetened with icing sugar, resulting in a smooth, silky texture with a warm spice aroma.
Baking temperature and times are set to ensure the cake layers cook through and remain moist without drying out. The frosting offers a creamy counterpoint to the warmly spiced cake, enhancing the overall flavor balance. This cake can be served as a centerpiece dessert during holidays or special gatherings.
The notes suggest that all ingredients should be at room temperature for best mixing results. There is also an option to replace the frosting with a mascarpone-based cream or to add caramel sauce for variation. These alternatives provide flexibility based on personal preferences or ingredient availability.
Ingredients
For the gingerbread cake
Dry ingredients
- 350 g all-purpose flour all purpose flour, 2 ¾ cups
- 330 g dark brown sugar 1 ⅔ cups
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp cloves ground
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Liquid ingredients
- 200 g butter cubed, unsalted, 3/4 cup plus 1 heaped tablespoon
- 3 egg lightly beaten, large
- 2 tbsp treacle (molasses) optional
- 1 orange zest only
- 200 ml whole milk 3/4 cup plus 2 tablespoons
- 1 tbsp orange juice or lemon juice, fresh
- 1 tsp vanilla extract
- 3 tbsp crystallised ginger very finely diced (optional)
For the frosting
- 300 g cream cheese full-fat, 1 ⅓ cups
- ½ tbsp ground cinnamon or vanilla paste
- 480 ml double cream heavy cream) whipped to soft peaks, 2 cups
- 250 g icing sugar powdered sugar
Instructions
- Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins – your cake layers will be taller.
- Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
- Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
- Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
- Fold the chopped ginger into the batter and divide between the prepared cake tins.
- Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.
Make the frosting
- Whip the double cream and icing sugar (using your stand mixer) till you have soft peaks. Transfer to another bowl.
- Place the cream cheese and ground cinnamon in the bowl of your stand mixer and whip until soft and fluffy. Slowly add the whipped cream and whip together briefly until combined. Don't whip for too long.
Assemble the cake
- Add a generous amount of frosting on your bottom cake layer and smooth. Top with the second layer and repeat. Add the third layer and then smooth some frosting over the top and sides of the cake. You can leave the cake showing through to achieve the 'naked' cake look or do a crumb coat then chill the cake. Add another layer of frosting and smooth over the cake.
- Top with meringue kisses or gingerbread cookies.
Notes
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Mascarpone frosting can be made by whisking mascarpone with icing sugar and gradually adding double cream to firm peaks; adjust consistency with more cream if needed.
- Frosting flavors can be customized with vanilla extract, cinnamon, or caramel sauce as alternatives to the cream cheese version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 182mg | 61% |
| Sodium | 521mg | 22% |
| Potassium | 387mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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