Gingerbread Cake

The moment I think of the holidays, I can’t help but crave a slice of Gingerbread Cake. It’s that perfect combination of spices that warms the soul during those chilly fall days. As the scent of cinnamon, nutmeg, and ginger wafts through the kitchen, it’s as if the essence of the season has captured my heart. I remember the first time I tried making this delightful cake; it filled my home with memories of festive gatherings and joyful laughter. Each slice, adorned with a dollop of cinnamon cream, is like a hug on a plate.

Ingredients You’ll Need for Gingerbread Cake

Creating a delicious Gingerbread Cake starts with quality ingredients that harmonize beautifully. Each one contributes to the rich flavor profile that defines this cake. The main players are the warm spices and the buttery richness, ensuring a moist and flavorful result.

• 2 cups unsalted butter, at room temperature: This is your base for a rich, moist cake.
• 1 cup dark brown sugar, firmly packed: Adds depth and a hint of caramel flavor.
• 1 cup granulated white sugar: For sweetness and texture.
• 2 teaspoons vanilla extract: A touch of vanilla enhances the overall flavor.
• 8 large eggs: Provides structure and moisture.
• 1½ teaspoons ground ginger: The star spice that defines this cake.
• 2 teaspoons ground cinnamon: For warmth and sweetness.
• 1½ teaspoons ground nutmeg: Adds a nutty depth.
• ½ teaspoon ground cloves: A little goes a long way in flavor.
• 1 teaspoon baking soda: Helps the cake rise.
• 1 teaspoon baking powder: Ensures the cake is light and fluffy.
• 2 teaspoons salt: Balances the sweetness.
• 3 cups all-purpose flour: The structure of your cake.
• powdered sugar, for dusting: For that festive touch on top.
• 1 cup heavy whipping cream: The base for your creamy topping.
• 2 tablespoons powdered sugar: Sweetens the whipped cream.
• ¼ teaspoon ground cinnamon: Adds flavor to the whipped cream.

Making Gingerbread Cake

Let’s dive into the process of creating this lovely Gingerbread Cake. It’s straightforward and a bit therapeutic as you mix and prepare. Follow along, and you’ll have a masterpiece in no time!

1. Preheat your oven to 350 degrees F. Grease a 10-cup ring mold pan thoroughly and set it aside. This ensures your cake won’t stick and will come out beautifully.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until the mixture is light and fluffy. This should take about 2 to 4 minutes. You’re aiming for a pale color and fluffy texture.
3. Add the vanilla and mix until combined. Then, add the eggs one at a time, mixing well after each addition. This process will help incorporate air into the batter, making your cake lighter.
4. While the mixer is running, sift together the ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, salt, and all-purpose flour in a separate large bowl. This step ensures that there are no lumps and that the spices are evenly distributed throughout the batter.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the flour is incorporated. Be careful not to overmix; we want to maintain a tender crumb.
6. Pour the batter into the prepared pan and smooth the top with a spatula. This helps to create an even bake.
7. Bake in the preheated oven until a cake tester inserted into the center comes out clean, which should take about 50 to 55 minutes. I recommend checking around the 50-minute mark to ensure it doesn’t overbake.
8. Once baked, transfer the pan to a wire rack to cool completely. Once cooled, gently invert the cake onto a serving platter. Dust with powdered sugar for a beautiful finish.
9. To make the cinnamon cream, place heavy whipping cream, powdered sugar, and ground cinnamon in a chilled medium bowl. Using a whisk, whip the cream until soft peaks form. This adds a delightful topping to your cake.
10. Cover the whipped cream with plastic wrap and refrigerate until you’re ready to serve. When serving, top each slice of cake with a generous dollop of cinnamon cream. Enjoy every bite of this festive masterpiece!

Customization Ideas

While this Gingerbread Cake is perfect as is, here are some ideas to make it your own:

• Frosting Options: Consider adding a cream cheese frosting for a tangy twist.
• Mix-Ins: Try adding chopped nuts or raisins for extra texture.
• Flavor Variations: Experiment with different spices like cardamom or allspice for a unique flavor profile.
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Leftover Storage: Store leftover cake in an airtight container at room temperature for up to three days.
• Freezing: You can freeze the cake for up to three months. Just wrap it securely in plastic wrap and foil.
• Pairing: This cake pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon gatherings.

Perfect Matches for Gingerbread Cake

When serving your Gingerbread Cake, the right accompaniments can elevate the experience. Here’s how to create the perfect serving scenario:

• Side Dishes: Pair this cake with a light salad to balance the sweetness.
• Occasions: Ideal for holiday parties, Christmas gatherings, and cozy winter evenings.
• Storage Tips: Keep any leftovers in an airtight container; it stays moist for days.
• Seasonal Pairing: Serve with warm spiced cider or hot chocolate for a comforting combo.
• Presentation: Consider serving slices on festive plates with a sprinkle of extra cinnamon for decoration.

FAQ

Conclusion

The Gingerbread Cake is a delightful blend of spices that embodies the spirit of the holiday season. Its moist texture and fluffy cinnamon cream make it an irresistible treat that is sure to please anyone. I encourage you to try making this cake for your next gathering or simply as a special dessert for yourself. It’s a lovely way to celebrate the season and create lasting memories with every slice.

Gingerbread Cake

The ultimate comfort food, this Gingerbread Cake is bursting with warm spices and topped with fluffy cinnamon cream. Perfect for holiday gatherings, every bite is a nostalgic hug that will have you craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups unsalted butter at room temperature
• 1 cup dark brown sugar firmly packed
• 1 cup granulated white sugar
• 2 teaspoons vanilla extract
• 8 large eggs
• 1.5 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1.5 teaspoons ground nutmeg
• 0.5 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons salt
• 3 cups all-purpose flour
• 1 cup powdered sugar for dusting
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.25 teaspoon ground cinnamon

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees F. Grease a 10-cup ring mold pan thoroughly and set it aside. This ensures your cake won’t stick and will come out beautifully.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until the mixture is light and fluffy. This should take about 2 to 4 minutes. You’re aiming for a pale color and fluffy texture.
3. Add the vanilla and mix until combined. Then, add the eggs one at a time, mixing well after each addition. This process will help incorporate air into the batter, making your cake lighter.
4. While the mixer is running, sift together the ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, salt, and all-purpose flour in a separate large bowl. This step ensures that there are no lumps and that the spices are evenly distributed throughout the batter.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the flour is incorporated. Be careful not to overmix; we want to maintain a tender crumb.
6. Pour the batter into the prepared pan and smooth the top with a spatula. This helps to create an even bake.
7. Bake in the preheated oven until a cake tester inserted into the center comes out clean, which should take about 50 to 55 minutes. I recommend checking around the 50-minute mark to ensure it doesn’t overbake.
8. Once baked, transfer the pan to a wire rack to cool completely. Once cooled, gently invert the cake onto a serving platter. Dust with powdered sugar for a beautiful finish.
9. To make the cinnamon cream, place heavy whipping cream, powdered sugar, and ground cinnamon in a chilled medium bowl. Using a whisk, whip the cream until soft peaks form. This adds a delightful topping to your cake.
10. Cover the whipped cream with plastic wrap and refrigerate until you're ready to serve. When serving, top each slice of cake with a generous dollop of cinnamon cream. Enjoy every bite of this festive masterpiece!

Notes

Store leftover cake in an airtight container at room temperature for up to three days. You can freeze the cake for up to three months. Just wrap it securely in plastic wrap and foil.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.