Is there a more iconic flavor for Holiday baking than gingerbread? I don't think so either. With this in mind, I created this spiced gingerbread cake with cream cheese icing. It is simple to make, made with whole wheat flour, and topped with the perfect creamy frosty made with cream cheese.
Even if you are new to baking, this is a simple recipe. Stick around and I will walk you through the process step-by-step.
If you are looking for more gingerbread inspiration, let me share a few other recipes you will love. My gingerbread truffles have got to be the easiest dessert out there. They are no-bake and perfect for food gifts. I also love this recipe for gingerbread-baked mini donuts with maple frosting. Gingerbread cookies for decorating or hanging on your Christmas tree have been a tradition in my house as long as I have been married. This recipe is well-tested and simple to make. Last, but not least, how about gingerbread flavor for breakfast? Gingerbread oatmeal is the best way to start your day with a big flavor.
Baking with whole wheat flour
This is a 100% whole wheat flour bake. If you don't want whole wheat, you can always sub out the wheat flour for all-purpose. But, let me give a few suggestions for baking with whole wheat for beginners.
- The type of whole wheat flour matters. Just as we have cake, all-purpose, and bread flour in refined flour, there are differences in whole wheat flour as well. I like to use whole wheat pastry flour for this recipe and most cake recipes on my site. It is a lower-protein flour, similar to cake flour and all-purpose. It creates a really tender cake.
- Next, be sure not to overmix. It is important in most cake recipes, but even more so when you are working with whole wheat flour. Overmixing will lead to a tough cake, and no one wants that!
- Last, the best tip is not overbaking. Whole wheat flour absorbs more moisture than refined flour, and this is important in the baking part as well. If you overbake it will always dry out any cake, but especially with whole wheat. I like to underbake just slightly, then when you remove it from the oven and it continues to bake with the carry-over baking, it won't dry out.
Ingredients
- Whole wheat pastry flour- as mentioned above, you can also use all-purpose flour if you prefer.
- Ground ginger- what is gingerbread without ginger?
- Cinnamon, cloves, nutmeg- the trio used in 90% of my holiday baking.
- Baking powder
- Molasses- more on types of molasses below.
- Butter- Unsalted butter. It will be melted, so it is unnecessary to stress about softening the butter before baking.
- Brown sugar- granulated sugar can be used, but the brown adds depth of flavor.
- Eggs
- Vanilla
- Cream cheese- for the icing.
- Powdered sugar
How to make
Start by mixing the flour, spices, baking powder, and salt in a small bowl. Set this aside.
In another bowl, add the molasses and water and mix them. Add the melted butter and brown sugar to the molasses mixture. Next, add the eggs and vanilla to this. Mix well, you don't want scrambled eggs in your cake.
Last is the flour mixture. When you mix this, be sure not to overmix. It is easy to create a tough cake by overmixing the batter. Pour the batter into your prepared cake pan.
Bake for 25-40 minutes. Test the inside with a toothpick. If you are baking with whole wheat flour, you want to underbake it just slightly.
Remove it from the oven and let it cool on a cooling rack. While it is cooling, mix all ingredients together in a medium-sized bowl for the icing. I like to mix this with a hand mixer, but you can also do it by hand. Add milk to reach the consistency you like. I prefer my icing a little thicker, but you can choose.
Once the cake has cooled completely, spread the icing over the cake. It can be served immediately.
How to store
I believe this cake is best served within 24 hours. It is made with whole wheat flour, so it won't last as long as other cakes made with refined flour. If it will be held for longer than 2-4 hours after you spread the icing on it, be sure to store it in the fridge wrapped in saran wrap or in an airtight container.
You can also freeze this cake too if needed. I like to slice the cake into pieces. Freeze them on a parchment -lined baking sheet pan. Once they are frozen, place them in a freezer-safe Ziplock bag.
Types of molasses used in baking
I personally will almost always use unsulphured molasses, it is my favorite for flavor and color!
- Light molasses (first boiling, mild flavor)
- Dark molasses (second boiling, stronger flavor)
- Blackstrap molasses (third boiling, robust, slightly bitter flavor)
- Sulphured molasses (treated with sulfur dioxide, stronger taste)
- Unsulphured molasses (more natural, sweeter taste)
Gingerbread Cake With Cream Cheese Icing
Ingredients
Gingerbread cake
- 2 ¾ cup whole wheat pastry flour you can also use all-purpose flour if you prefer
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 cup molasses
- 1 cup water
- 2 eggs
- 10 tablespoons melted butter
- ¾ cup brown sugar
- 2 teaspoons vanilla
Cream cheese icing
- 3 tablespoons softened cream cheese
- 2 tablespoons softened butter
- 2 cups powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 2 tablespoons milk You can add more if needed for the consistency you want
Instructions
- Preheat the oven to 350 degrees. Prepare your 9x13 pan by spraying with pan release or buttering. Set it aside.
- Mix the flour, spices, baking powder, and salt in a small bowl. Set this aside.
- In another medium-sized bowl, add the molasses and water and mix them. Add the melted butter and brown sugar to the molasses mixture. Next, add the eggs and vanilla to this. Mix well, you don't want scrambled eggs in your cake.
- Last is the flour mixture. When you mix this, be sure not to overmix. It is easy to create a tough cake by overmixing the batter. Pour the batter into your prepared cake pan.
- Bake for 30-45 minutes. Test the inside with a toothpick. If you are baking with whole wheat flour, you want to underbake it just slightly.
- Remove it from the oven and let it cool on a cooling rack. While it is cooling, mix all ingredients together in a medium-sized bowl for the icing. I like to mix this with a hand mixer, but you can also do it by hand. Add milk to reach the consistency you like. I prefer my icing a little thicker, but you can choose.
- Once the cake has cooled completely, spread the icing over the cake. It can be served immediately.
Did you make this recipe? Let me know!