Gingerbread Cake with Cream Cheese Frosting

Pomegranates are my favorite winter fruit. And I just can’t get enough of them this winter. Now I realize that most people associate gingerbread with the holidays, but I like to think of it as a winter flavor. Similar to peppermint, I bake with these spices any time the weather is chilly.

Gingerbread Cake with Cream Cheese Frosting

This dessert is everything you could hope for. The cake it spicy. Extra spicy. The orange zest provides a subtle scent. The frosting is smooth, creamy, and rich. And those pomegranate seeds – they absolutely make this cake. They give a little crunch and a burst of fruity juice like no other ingredient can. As you can see, I used a LOT of pomegranate seeds on my cake!

Gingerbread Cake with Cream Cheese Frosting

So feel free to save this recipe for the holidays, or do like me and throw the status quo out the window and make this whenever you feel like it!

One Year Ago: Candied Bacon Chocolate Chip Cookies and Black and Tan Brownies
Three Years Ago: Spicy Sweet Pretzel Party Mix
Four Years Ago: Alton Brown’s Overnight Cinnamon Rolls
Five Years Ago: Chocolate Cupcakes and Stuffed Chicken Burgers

Print Save

Gingerbread Cake with Cream Cheese Frosting

Yield: Serves 12

Ingredients:

For the cake
2 1/4 cups flour
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
Dash of freshly-grated nutmeg
1 3/4 tsp baking soda
1/2 tsp salt
3/4 cup plus 2 Tbsp vegetable oil
3/4 cup sugar
2 large eggs
3/4 cup unsulphered molasses (not blackstrap)
1/4 cup honey
2 tsp orange zest
3/4 cup warm water

For the frosting
8 ounces cream cheese, chilled
1/2 cup (1 stick) unsalted butter, at room temperature
Big pinch of salt
2 cups powdered sugar
2 tsp vanilla extract
Pomegranate seeds from 1 pomegranate, for garnish

Directions:

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square (or 9-inch round) baking pan. Line with parchment paper and grease the parchment paper. Set pan aside.

To make the cake, 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, honey, and orange zest. Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated. Add the warm water and gently stir until entirely incorporated and the mixture is silky 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).

Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 20 minutes. Using the edges of the parchment paper, remove and allow to cool completely on a wire rack before frosting the cake.

To make the 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 as soft and smooth as possible. Stop the mixer and 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 on low until incorporated. Add remaining cup of powdered sugar and the vanilla on low until incorporated. Increase to medium high speed and beat until frosting is smooth and silky.

Frost the cooled cake and sprinkle with pomegranate seeds before serving.

This cake can be stored, in the refrigerator, for up to 3 days.

Recipe from Joy the Baker, as seen on Indigo Scones

    Pin It

16 Responses to “Strawberry Champagne Layer Cake”

  1. #
    1
    Sabina — December 20, 2013 at 1:34 pm

    it looks delicious!

  2. #
    2
    Tracy | Pale Yellow — December 21, 2013 at 4:48 pm

    Beautiful cake! I can’t get over the ending either, too soon!

    • beantownbaker — December 26th, 2013 @ 10:56 am

      Right! It happens every year, but I feel like this year flew by especially quickly.

  3. #
    3
    Megan {Country Cleaver} — December 22, 2013 at 7:06 pm

    Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!

    • beantownbaker — December 26th, 2013 @ 10:58 am

      Happy Holidays to you too!

  4. #
    4
    Nutmeg Nanny — December 23, 2013 at 10:13 pm

    This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!

  5. #
    5
    Shannon — December 27, 2013 at 3:11 pm

    definitely perfect for new years! i can’t believe this year is almost over, either- crazy!

  6. #
    6
    Jennifer Essad — December 30, 2013 at 3:12 pm

    this is perfect for our holiday-the Florida strawberries have been so sweet – thank you

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      I wish I lived somewhere where the strawberry season was longer than a few weeks…

  7. #
    7
    Jennifer Essad — December 30, 2013 at 3:16 pm

    I was just thinking, what if we made this w/pink champagne?

    • beantownbaker — January 2nd, 2014 @ 1:30 pm

      I think it would be great with pink champagne!

  8. #
    8
    Jennifer Essad — January 2, 2014 at 1:40 pm

    I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.

    • beantownbaker — January 4th, 2014 @ 10:38 am

      Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.

  9. #
    9
    sell my car bristol — January 29, 2014 at 1:21 am

    Woah, thanks a bunch for sharing!

  10. #
    10
    Jason — April 2, 2016 at 10:21 pm

    I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!

  11. #
    11
    Breda Fuller — December 27, 2016 at 4:58 pm

    This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!

Leave a Comment