Birthday Gingerbread Cake with Cream Cheese Frosting
Cake Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulphered molasses
1/4 cup honey
2 teaspoons orange zest ( I didn’t have any on hand so I omitted this)
3/4 cup warm water
Cream Cheese Frosting Ingredients:
1 package (8 ounces) cream cheese frosting, softened
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
Method for Cake:
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. I used a 10-inch square baking pan, Grease the pan. Line with parchment paper ( I wish I had done this part, really helps to get the cake out of the pan.) Grease and flour the parchment paper. Set pan aside.
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 and honey.
Add all of the dry ingredients to the wet ingredients. Stir together until incorporated. Add the warm water and gently stir until incorporated and the mixture is 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). I used a 10-inch pan and it worked perfectly.
Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
Method for Cream Cheese Frosting:
While the cake bakes, make the cream cheese 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 soft and smooth. Stop the mixer. 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 until incorporated. Add vanilla extract and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth.
Allow cake to cool in the pan for 20 minutes. Remove and allow to cool completely on a wire rack before frosting the cake.
This cake can be stored, well wrapped in the refrigerator, for up to 3 days.
Recipe Adapted From Joy The Baker
|
Lynne Feifer (@365DaysofBaking)
Sunday 9th of December 2012
Nettie, HAPPY BELATED BIRTHDAY!!! I SO love gingerbread and with a cream cheese frosting?! I dun think I've died and gone to heaven!! YUM!! Thank you SO much for sharing this at Wicked Good Wednesdays! Hope we see you again next week!!
nettiemoore11
Sunday 9th of December 2012
Thank you Lynne for the birthday wishes and I know you will love this cake, I love your party! Nettie
Debi Recipes For My Boys
Sunday 2nd of December 2012
OMGawd!!!! I am in love with this cake! I am, I am , I am!!!! This is definitely going to grace our house very, very soon. Happy Birthday again, my dear, sweet, songstress soul sistah! Love you! https://www.youtube.com/watch?v=MjF1bG5LUcs
nettiemoore11
Monday 3rd of December 2012
So happy you love my Birthday Cake Debi! Can't wait to see how yours comes out! Nettie
Sherri Logan Williams
Sunday 2nd of December 2012
Happy Birthday! I hope ypur day was full of love, peace & happiness. sw☺
nettiemoore11
Monday 3rd of December 2012
Thank you Sherri! Perfect birthday! Nettie