Gingerbread Cake with Cream Cheese Frosting
Ingredients
For the Gingerbread Cake
- Vita Ice Bing Cherry Plum for serving
- 3 cups All Purpose Flour
- 1 ¾ tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tbsp. EACH Ground Ginger & Ground Cinnamon
- 1 tsp. EACH Ground Nutmeg, Ground All Spice, & Ground Cloves
- 8 tbsp. Unsalted Butter melted
- ¾ cup Olive Oil
- 1 cup Light Brown Sugar firmly packed
- 3 large Eggs
- ¾ cup Molasses
- 1 cup Sour Cream
- ½ cup Hot Water
- 1 tbsp. Vanilla Extract
For the Cream Cheese Frosting
- ½ cup (1 stick) Unsalted Butter softened
- 8 oz. Cream Cheese softened
- 1 tsp. Vanilla Extract
- ¼ tsp. Salt
- 4 cups Powdered Sugar
Instructions
For the Gingerbread Cake
- Preheat oven to 350F. Grease and line the bottoms of three 8” round cake pans with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, and ground spices. Mix well.
- In a separate bowl, combine the melted butter, olive oil, brown sugar, eggs, molasses, sour cream, and vanilla. Mix until smooth.
- Pour the molasses mixture into the flour bowl. Mix just until combined.
- Add the hot water and mix once more until smooth. Be careful not to over mix the batter.
- Evenly distribute the batter between the prepared cake pans.
- Bake for 20-25 minutes, until a tooth pick inserted into the center comes out clean.
- Let the cakes cool 10 minutes in the pans, then remove to cool completely on a wire rack.
For the Frosting & to Assemble
- Combine the softened butter and softened cream cheese in the bowl of a stand mixer. Beat for 2-3 minutes, until smooth.
- Add the vanilla and salt. Beat 1 minute to combine.
- Add the powdered sugar 1 cup at a time, beating on LOW speed until fully incorporated.
- If the frosting is too thick, add 1 tablespoon heavy cream.
- Beat for 5-8 minutes, until thick and fluffy.
- Frost the cooled cake layers and enjoy with Vita Ice Bing Cherry Plum for a complementary refreshment!