Gingerbread With Cream Cheese Frosting Recipe

Name: Gingerbread With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gingerbread; 1 2/3 cups blackstrap molasses (or lighter molasses, like Grandma's); 1/3 cup maple syrup; 2 cups beer, medium-bodied (I like using Racer 5 IPA); 1 tablespoon baking soda; 2 tablespoons freshly grated ginger; 4 cups all-purpose flour; 1 tablespoon baking powder; 2 tablespoons ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cardamom; 2 teaspoons salt; 6 eggs; 2 cups canola oil; 1 cup dark brown sugar; 1 cup white sugar; 2 tablespoons vanilla bean extract; Cream Cheese Frosting; 4 tablespoons unsalted butter, room temperature; 16 ounces whipped cream cheese (preferably room temperature); 3 cups powdered sugar; 2 teaspoons vanilla bean extract; 1/8 teaspoon kosher salt

Servings: persons

Gingerbread
1 2/3 cups blackstrap molasses (or lighter molasses, like Grandma's)
1/3 cup maple syrup
2 cups beer, medium-bodied (I like using Racer 5 IPA)
1 tablespoon baking soda
2 tablespoons freshly grated ginger
4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 teaspoons salt
6 eggs
2 cups canola oil
1 cup dark brown sugar
1 cup white sugar
2 tablespoons vanilla bean extract
Cream Cheese Frosting
4 tablespoons unsalted butter, room temperature
16 ounces whipped cream cheese (preferably room temperature)
3 cups powdered sugar
2 teaspoons vanilla bean extract
1/8 teaspoon kosher salt

1
Pour molasses, maple syrup, and beer into a large pot. Whisk together. Bring to just under the boil, then take off the heat. Add the baking soda. Careful. It will rise up like a volcano. Set aside to cool completely.
2
Heat oven to 350u00b0 F.
3
Butter and flour your baking pans. Grease a small extra pan just in case you have extra batter.
4
In a large bowl, sift together the flour, baking power, ground ginger, cinnamon, cloves, nutmeg, cardamom, and salt. Set aside.
5
Whisk together the eggs, oil, brown sugar, white sugar, and vanilla extract. Whisk egg mixture in with the cooled molasses/beer mixture. Pour liquid mixture over the sifted dry ingredients. Whisk together until there are no large clumps of flour. Small clumps are fine.
6
Place your chinois or large fine strainer over a bowl or bain marie. Using a pestle or a wooden spoon, help the batter pass through the strainer into the container below. Stir the grated ginger in with the strained batter.
7
Pour batter into greased baking pans. Do not pour up more than halfway or you might have quite a mess in your oven.
8
Bake for 15 minutes, then turn the oven down to 325u00b0 F. Bake for another 20 minutes. If your pans are different sizes, give the smaller one a jiggle. If several inches in the center move like a water bed, it needs more time. If only the very center is loose, take it out of the oven. Another way to check is with a toothpick or a paring knife. You want the center to be a bit wet and just moving towards a crumb. Take them out earlier than you think for optimum moistness. (Sometimes this take a little trial and error. But remember, you can alway put them back into the oven.)
9
Cool cakes completely in the pans. Top with as much cream cheese icing as you dare. If your cake is tall enough, you can cut it in half for a middle layer of cream cheese icing. Serve right away. But I have been amazed at how moist this cake will be even after a few days.
10
Place all ingredients in a standing mixer and beat the heck out of them for 2 minutes with the paddle attachment. Scrape down the sides. Taste. Add more vanilla or salt if you wish. If it's still a little lumpy, beat for 30 more seconds. This will keep in the fridge for about a week.

3054

kcal

Calories

186

Fat

313

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Gingerbread, 1 2/3 cups blackstrap molasses (or lighter molasses, like Grandma's), 1/3 cup maple syrup, 2 cups beer, medium-bodied (I like using Racer 5 IPA), and more.

Yes, Gingerbread With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread With Cream Cheese Frosting

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