When Christmas comes around, you always need a delicious dessert for yourself and your family. I love making this Spice Cake, a gingerbread cake with a smooth and creamy cream cheese frosting.
Gingerbread Cake with Cream Cheese Frosting
This recipe is so good with the perfect flavor for the Holidays. It is thick and dense which makes the texture absolutely addicting. The cream cheese frosting on top is sweet and balances out the rich flavor of the cake. One piece of this cake will make you fall in love!
Key Ingredients You’ll Need
Sugar: You will need two kinds of sugar, light brown sugar for the batter and powdered sugar for the frosting.
Sour Cream: This will help keep the cake very moist.
Molasses: You will need this to be unsulfured. Thin out the molasses with hot water to make it blend into the batter more easily.
Flour: You will need all-purpose flour for the best results along with baking soda and baking powder to allow the cake to rise properly.
Spices: I like to use a mixture of ground ginger, cinnamon, and ground cloves.
Cream Cheese: Use this to make a super creamy and smooth frosting.
How To Make Spice Cake
Step 1. Set the oven to 350 degrees and grease an 8×8-inch pan with baking spray. Add the butter and brown sugar into a bowl of an electric mixer and combine using a paddle attachment for 2 minutes. Add in the egg and sour cream. Put the molasses and hot water into another bowl and combine using a whisk. Place it aside. Add the flour, baking soda, baking powder, ginger, cinnamon, and cloves into another bowl and combine with a whisk.
Step 2. Mix half of the molasses into the batter, then add in half of the dry ingredients until fully combined. Make sure to not overmix. Pour the prepared mixture into the 8×8-inch pan. Place into the oven for 30-35 minutes to bake or until a toothpick placed in the middle comes out clean. Take the cake out and allow it to cool while you prepare the frosting.
Step 3. Add the butter, cream cheese, and vanilla into the bowl of an electric mixer. Gradually put in the powdered sugar and combine on low speed. Speed up to high and continue mixing for another 2 minutes. When the cake is cool, add the frosting in an even layer on top. Slice, serve, and enjoy!
How To Store Spice Cake?
Place the leftover cake in an airtight container for the best storage method. You can keep this recipe at room temperature for up to a week or in the freezer. If you want to freeze the leftovers, wrap them in plastic, and place them in an airtight container for up to 3 months. Allow it to thaw n the fridge overnight before enjoying it again.
Tips & Tricks
The cream cheese frosting is the perfect amount for an 8×8-inch cake.
If your using unsalted butter, make sure to add 1/4 tsp of salt to the batter.
This recipe is great by itself without frosting, you can also try some whipped cream on top instead.
More Gingerbread Recipes:
- Gingerbread Cookies with Cream Cheese Frosting
- White Chocolate Gingerbread Balls
- Gingerbread Cheesecake
- Gingerbread Cream Horns (Air Fryer)
Spice Cake
Ingredients
For the Gingerbread Cake
- 1/2 cup butter salted, softened
- 1/2 cup light brown sugar lightly packed
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup molasses un-sulfured
- 1/2 cup hot water
- 2 cups flour all-purpose, spoon and level method
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ginger ground
- 1 tsp cinnamon
- 1/2 tsp cloves ground
For the Cream Cheese Frosting
- 4 Tbsp butter salted, softened
- 2 oz. cream cheese softened
- 1/4 tsp vanilla extract
- 3/4 cup powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with nonstick baking spray.
- In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for 2 minutes.
- Mix in the egg and sour cream.
- In a separate bowl, whisk together the molasses and hot water until mixed together completely. Set aside.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves. Set aside.
- Alternate mixing half of the molasses into the batter, with half of the dry ingredients until all is incorporated together. Do not overmix the batter.
- Pour batter into the prepared 8×8 pan.
- Bake in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake and let it cool while you make the frosting.
Make the frosting:
- In a bowl of an electric stand mixer, combine the butter, cream cheese, and vanilla extract. Slowly, add in the powdered sugar on low speed until all is combined. Switch to high speed and beat the frosting for 2 minutes.
- Once the cake has cooled, frost it with the cream cheese frosting. Slice and serve.
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