Gingerbread cake with cream cheese frosting

It is delicious, it is impressive and above all it smells like Christmas!

This gingerbread cake is the ideal for you who love spices and sweet cheese since its cream cheese frosting is from another planet!

Materials:

• 150 grams of flour for all uses
• 1 teaspoon salt
• 1 teaspoon cinnamon powder
• 1 teaspoon ginger powder
• Or teaspoon freshly ground nutmeg
• Κι teaspoon baking soda
• Or a teaspoon of baking powder
• Or teaspoon grated cloves
• 1 cup (225 grams) unsalted butter, at room temperature
• ½ cup (99 grams) granulated sugar
• Or cup (107 grams) brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs

For frosting:

• 227 grams of cream cheese, at room temperature
• ½ cup (113 grams) unsalted butter, at room temperature
• Or a cup (57 grams) of sour cream
• 1 cup (113 grams) confectionery sugar
• 2 teaspoons vanilla extract
• a little salt
• candied ginger, for garnish

Implementation:

Make the cake: Preheat the oven to 200 degrees. Lightly grease a cake pan.

In a medium bowl, combine the flour, salt, cinnamon, ginger, nutmeg, baking soda, baking powder and cloves. Set them aside. Put the butter and the two sugars in the bowl of a mixer until they become a light and fluffy mixture, about 3 minutes. Add the eggs one by one, stirring well between each addition. Add the vanilla extract. Slowly add the dry ingredients to the liquid, stirring until the mixture is homogeneous. Pour the dough into the prepared form and spread it well with a spatula. Bake for 50 to 55 minutes, and before removing it, try with a toothpick so that it is not wet in the center.

Make the frosting: While the cake is cooling, mix the cream cheese and butter in the bowl and mix on medium speed until they are homogenous and creamy, about 1 minute. Add the cream and stir for about 1 more minute.

With the mixer on low speed, gradually add the sugar, then increase the speed to medium and beat until creamy, about 1 minute. Add the vanilla extract and salt and beat for a while longer.

When the cake has cooled completely, using a spatula or spoon put the frosting on top. Garnish with ginger if desired. The cake is kept in an airtight container in the refrigerator for up to 3 days.

Read also:

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