Gingerbread Cake with Cream Cheese Frosting

Gingerbread Cake with Cream Cheese Frosting takes roughly 45 minutes from beginning to end. One portion of this dish contains approximately 5g of protein, 29g of fat, and a total of 561 calories. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe from Beantown Baker requires nutmeg, sugar, vegetable oil, and pomegranate seeds. It works well as a very affordable side dish for Christmas. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 21%, this dish is not so awesome. Gingerbread Cake with Cream Cheese Frosting, Gingerbread Cake with Cream Cheese Frosting, and Gingerbread Cake with Cream Cheese Frosting are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 88-inch square (or 9-inch round) baking pan. Line with parchment paper and grease the parchment paper. Set pan aside. To make the cake, in a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside. In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest. Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated. Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.Pour the batter into the prepared pan. If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better). Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 20 minutes. Using the edges of the parchment paper, remove and allow to cool completely on a wire rack before frosting the cake.To make the frosting, in the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer and add the softened butter. Scrape down the sides of the bowl and beat the two together over medium speed until smooth and incorporated. Add one cup of powdered sugar. Blend on low until incorporated. Add remaining cup of powdered sugar and the vanilla on low until incorporated. Increase to medium high speed and beat until frosting is smooth and silky.Frost the cooled cake and sprinkle with pomegranate seeds before serving.This cake can be stored, in the refrigerator, for up to 3 days.

 

Step by step:

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 88-inch square (or 9-inch round) baking pan. Line with parchment paper and grease the parchment paper. Set pan aside. To make the cake, in a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside. In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest.

2. Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated.

3. Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.

4. Pour the batter into the prepared pan. If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).

5. Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 20 minutes. Using the edges of the parchment paper, remove and allow to cool completely on a wire rack before frosting the cake.To make the frosting, in the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer and add the softened butter. Scrape down the sides of the bowl and beat the two together over medium speed until smooth and incorporated.

6. Add one cup of powdered sugar. Blend on low until incorporated.

7. Add remaining cup of powdered sugar and the vanilla on low until incorporated. Increase to medium high speed and beat until frosting is smooth and silky.Frost the cooled cake and sprinkle with pomegranate seeds before serving.This cake can be stored, in the refrigerator, for up to 3 days.

Nutrition Information:

covered percent of daily need

 

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