Gingerbread Loaf Cake with Cream Cheese Frosting
User Reviews
4.8
Gingerbread Loaf Cake with Cream Cheese Frosting
Description
The Gingerbread Loaf Cake recipe combines butter, sugar, eggs, and molasses with a blend of spices including cinnamon, ginger, nutmeg, clove, and allspice. Baking powder and baking soda provide leavening alongside the dense flour base, resulting in a sturdy but moist loaf. The batter is mixed carefully to avoid overworking, promoting a tender crumb.
The cake is baked in a 9-inch loaf pan until a deep gingerbread color develops, with possible foil shielding the top if browning occurs too quickly. After cooling, it is paired with a cream cheese frosting made from softened cream cheese, confectioners sugar, and a pinch of salt, with vanilla optional for additional flavor. The frosting adds a tangy, sweet layer that contrasts nicely with the spicy cake.
Ideal for serving as a dessert or sweet snack, this loaf can be sliced and shared. Attention to baking time ensures the loaf is cooked through without drying, and the frosting should be applied once the cake is fully cooled.
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 egg large
- 1/3 cup molasses
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/2 tsp allspice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cup all-purpose flour
for the cream cheese frosting
- 8 ounces cream cheese room temperature
- 1 pinch salt
- 3 cups confectioners sugar
- 1/2 tsp vanilla extract optional
Instructions
- Preheat oven to 350°F. Butter a 9 inch loaf pan, and line with parchment paper if desired for easy removal.
- Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 4-5 minutes until pale and fluffy.
- Add the eggs and beat for another 30 seconds to 1 minute. Add the molasses and beat briefly to combine.
- Add the salt, spices, baking powder, and baking soda, and mix briefly to combine.
- Finally, add in the flour, and mix just until everything is incorporated. I like to finish mixing by hand with a silicone spatula to make sure everything from the sides and bottom of the bowl is well incorporated.
- Pour the batter into the prepared baking pan and bake for about 60-65 minutes. This cake doesn't rise into a domed shape like some pound cakes, but it should be a deep gingerbread-y color when done. If the top of the cake is getting too dark before it's done cooking, cover with a small piece of foil.
- Remove the cake from the oven and allow to cool partially in the pan before removing to cool fully on a baking rack.
- While the cake is cooling, make the frosting by adding all of the frosting ingredients to the bowl of a food processor and blending until smooth. If you'd like a thicker/stiffer frosting, you can add more powdered sugar. If you'd like a tangier frosting, you can add a bit of lemon juice.
- When the cake is fully cool, frost with a thick layer of cream cheese frosting. You'll have enough frosting for a very generous layer that will fall down the sides of the cake a bit. You can use less if you'd like it to just stay on top of the cake, or even make a half recipe of the frosting if you'd like a thinner layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 741kcal | 37% |
| Carbohydrates | 104g | 35% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 342mg | 14% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 81g | 162% |
| Vitamin A | 1181IU | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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