Old Fashioned Gingerbread Cake

5 from 5 votes

Old Fashioned Gingerbread Cake

This batter leans on molasses and warm spice for a plush crumb that rises tall in a single pan. Make old fashioned gingerbread cake when you want cozy flavor with simple steps.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: cake, Christmas

Servings:

Author: Bella Bucchiotti

Equipment

Measuring Cups and Spoons
Baking Dish 9 x 13-Inch
Stand Mixer with Paddle Attachment
Fine Mesh Sieve
Bread Knife
Spatula

Ingredients

For the Cake

1 Cup salted butter at room temperature
⅔ Cup granulated sugar
½ Cup brown sugar
1 Cup molasses
2 eggs
1 Teaspoon vanilla extract
2 Tablespoons white vinegar
2 ¾ Cups all purpose flour
6 Tablespoons cornstarch
1 ½ Teaspoons baking soda
3 Teaspoons ground cinnamon
2 Teaspoons ground cloves
2 Teaspoons ground ginger
1 Teaspoon salt
1 Cup whole milk

For the Cream Cheese Frosting

8 Ounces cream cheese at room temperature
1 Cup salted butter at room temperature
2 ½ Cups powdered sugar
1 Tablespoon vanilla extract
2 Tablespoons heavy cream
¼ Teaspoon salt

Instructions

Preheat the oven to 350°F. If you plan to serve the cake on a platter, prepare a 9 x 13-inch baking pan by lining with parchment paper. If you plan to serve the cake in the baking pan, lightly grease the bottom and sides with butter or baking spray.
In the bowl of a stand mixer, use a paddle attachment to beat the butter, sugar, and brown sugar until combined and becomes a bit lighter in color.
Add the eggs and vanilla, beat until the mixture starts to become light and airy. While the mixer is running, stream the molasses in and continue to beat for a couple minutes.
Add the vinegar and milk, beat until combined.
Turn the mixer off and sift the flour, cornstarch, baking soda, cinnamon, clove, ginger, and salt into the batter. Turn the mixer back on using a medium low speed and mix until combined.
Pour the batter into your prepared pan. Bake in the preheated oven for 35 to 45 minutes.
When finished baking, remove from the oven and let cool completely.
When the cake has cooled, prepare the cream cheese frosting. Begin by cutting the softened cream cheese into chunks and place into the bowl of a mixer. Beat on a high speed until it becomes smooth and a little airy.
Reduce speed to medium high. While the mixer is running add a couple tablespoons of the softened butter, once the butter has incorporated into the cream cheese, add a couple more tablespoons of the butter. Continue doing this until all the butter is gone. Whip until light and airy.
Add the salt, vanilla, and half of the powdered sugar, mix on medium speed until fully incorporated. Then add the remaining powdered sugar and whip on high speed until light and fluffy.
If you plan to serve the cake on a platter, remove the cake from the pan and use a long bread knife to slice all of the edges off the cake, this will give it a nice clean look. Frost the top of the cake with a thick layer of the cream cheese frosting.
Sprinkle with festive sprinkles when ready to serve.

Notes

Measure flour right: Spoon and level or use a scale so the crumb stays soft.
Room temperature butter: Proper creaming traps air for better lift.
Mix just to combine: Overmixing tightens the crumb.
Check for spring back: A gentle press in the center should bounce.
Cool fully before frosting: Warm cake melts frosting and dulls the finish.

Nutrition

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