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Gingerbread Cake

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!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.