Elevate any party with the flavors of the season
This gingerbread cake with cream cheese frosting is sugar, spice and everything nice for a holiday dessert. A feast for the eyes and the belly, this double-layered gingerbread cake features thick molasses and a topping of sugared cranberries. Guests will be delighted by the layers of warm spices, creamy frosting and a sparkling topping that will be the star of any holiday buffet or dessert table.
SPICE, GIRL
Gingerbread cake can trace its roots all the way back to the Middle East and in Europe. This recipe honors that tradition with its use of thick molasses and the spices that bring together that true gingerbread flavor: cloves, nutmeg, ginger and cinnamon. Move over, pumpkin spice — this dessert brings a rush of flavor thanks to a deeper winter spice mix.
ICING ON THE CAKE
This beauty is frosted with thin layers of cream cheese frosting using an offset icing spatula. Cooks who prefer a fancier presentation might choose to add a border by piping frosting around the edge of the top layer. Note: Those wishing to pipe a thick border or who prefer extra-thick layers of frosting may need to double the frosting recipe.
On the other hand, those who like a more minimalist naked cake style of dessert can go with a crumb frosting, leaving some of the outer layers of the cake exposed. The orange-brown coloring of this cake contrasts well against the lighter cream cheese frosting, making the naked cake style no less attractive than the solid frosting approach.
To add some elegance or a touch of whimsy, add decorative toppers or other cake decorations to adorn the dessert. A small grouping of gingerbread men cookies on the cake would make for a playful holiday presentation, or go for rosemary sprigs, sugared cranberries, anise pods and cinnamon sticks to create a more elegant, sophisticated look.
VISIONS OF SUGARED CRANBERRIES
While there are other methods for making sugared cranberries, the following is an expedited method for creating a batch with water and granulated sugar.
• Add fresh cranberries to a bowl of water, let them soak for about 10 minutes, and then drain the water completely.
• Roll the cranberries around in a shallow bowl or rimmed plate with a thick layer of sugar until well coated.
• Spread the sugared cranberries on a tray lined with parchment paper to let dry before adding them to the cake.
Finding fresh cranberries can sometimes be a challenge, even during the holidays. If so, then consider the following alternative toppings for the cake.
• Chopped pecans
• Flaked almonds
• Mini chocolate chips
• Dried fruit
• A pile of cinnamon sticks, artfully placed
• Drizzled caramel
One might also serve the plain frosted cake slices alongside a scoop of vanilla ice cream or sauteed peaches or pears. This gingerbread cake will be decadent any way it is presented.
Cake Ingredients
1 cup molasses
1/2 cup unsalted butter, melted
2/3 cup sugar
1/2 cup applesauce
1 egg
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup oil
1/2 cup milk
Frosting/Topping Ingredients
3/4 cup unsalted butter, softened
12 ounces cream cheese, softened
1 teaspoon cinnamon
3 tablespoons maple syrup
2 teaspoons vanilla
6 cups powdered sugar
Rosemary to decorate
Sugared cranberries to decorate
Anise pods to decorate
Cinnamon sticks to decorate
Gingerbread Cake Instructions
• Preheat the oven to 350° F.
• Spray two 8-inch round cake pans with non-stick spray. Line the bottom with a round cutout of parchment paper to fit and another layer of non-stick spray. Sprinkle with a thin layer of flour and set aside.
• In a large mixing bowl, combine the molasses, melted butter and sugar. Stir to combine.
• Add applesauce, egg and vanilla, mixing well.
• In a small bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
• Add half the flour and spice mixture to the molasses mixture. Whisk to combine.
• Add the oil and milk and stir to combine.
• Add the remaining flour and stir well, scraping the sides and bottom to ensure there are no hidden dry ingredients.
• Pour batter into the prepared pans, dividing equally.
• Bake for 30 to 35 minutes or until the center is set. Allow each cake layer to cool completely before removing from the pan.
Cream Cheese Frosting Instructions
• In the bowl of a stand mixer, combine butter and cream cheese. Mix until smooth.
• Add cinnamon, maple syrup and vanilla. Mix to combine.
• Add half of the powdered sugar and mix on low speed to combine.
• Add the remaining powdered sugar and mix on low speed to combine.
• Bump up mixer speed to medium/high, and whip until smooth and creamy. Scrape down the sides and mix again. Set aside until ready to assemble.
Assembly Instructions
• Remove the cakes from the pans, placing one on a cake board.
• Spread a thick layer of frosting across the top and top with the second layer of cake.
• Spread a thin layer of frosting across the top and the sides of both layers to crumb-coat the cake. Place in the fridge and chill for about 10 minutes.
• Remove the cake and spread the remaining frosting across the top of the cake and the sides, using an offset spatula to spread the frosting evenly.
• Transfer the cake and the cake board to a serving platter.
• Repair any spots as needed with additional frosting before decorating.
• To decorate, top the cake to suit the mood and audience using any combination of rosemary, sugared cranberries, cinnamon sticks, anise seed pods, etc.
• Cake can be stored in an airtight container in the fridge for up to 3 days.
