Get ready for holiday entertaining with a fresh pot of coffee and this delicious gingerbread cake with holiday spiced cream cheese frosting recipe.
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I've spent the last couple days going through my storage spaces and pulling out my holiday decor. I always love decorating for Christmas, but this year, I'm not going to hold back at all! Each room is getting a full holiday makeover - even my master bedroom (which I can't wait to show you.)
Our house has become the go-to spot for gatherings with our friends. But we're also going to be doing a lot of family entertaining at our house this year too. Both my hubby and I have brothers who all live out of town. My parents, my hubby's extended family, and almost all of the siblings will be visiting at some point over the holidays - the best present of all! So, I need to be prepared with a large amount of delicious coffee and a sweet treat to go with it.
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You thought I drank a lot of coffee? Between my dad, my in-laws, and myself, we can go through 3 or 4 pots of coffee in under an hour. But that usually means we're sitting around a table, laughing and enjoying each other's company.
With that much coffee drinking going on, I want to serve the good stuff. I'm crazy about the Starbucks® Holiday Blend Ground Coffee. It's a wonderful medium-roast with sweet maple notes. Yum!
I picked mine up at Walmart where I like to do most of my holiday shopping. I love being able to grab everything I need - groceries, holiday decor, and gifts, in one stop. Even though I often find myself spending about 30 minutes more than planned just looking in the Christmas section LOL.
On this particular trip, I only spent 10 minutes browsing ornaments, so it was a win.
Gingerbread Cake and Holiday Spiced Cream Cheese Frosting Recipe
And now here's how to make that delicious gingerbread cake to go with your Starbucks® Holiday Blend ground coffee.
For the cake's dry ingredients, mix together flour, baking soda, salt, ginger, and nutmeg in a bowl. I love the smell of ginger and nutmeg! It's like Christmas in a bowl.
To make the batter, combine butter, sugar, eggs, oil, molasses, vanilla, and water in a stand mixer. Since molasses are so sticky, measure the oil first, then use the same measuring cup for the molasses so they slide right out. Beat the batter on medium and then gradually add the dry ingredients.
Grease your cake pans and divide the batter between 3 pans. Bake the cake at 350 degrees for 25 minutes or until the cake is set.
While your cakes are cooling, whip up the frosting. Beat butter, cream cheese, powdered sugar, vanilla, nutmeg, ginger, and cinnamon until light and fluffy.
I find it easiest to frost a cake after it has been well chilled. Wrap your cakes in plastic wrap and stick them in the freezer for about half an hour before assembling the layers.
Frost the cake and then it's time to enjoy with some Starbucks® Holiday Blend ground coffee and the company of your favorite people.
This gingerbread cake with holiday spiced cream cheese frosting and a pot of Starbucks® Holiday Blend Ground Coffee make our family gatherings even more special.
Until next time!
Gingerbread Cake with Holiday Spiced Cream Cheese Frosting
- For the Gingerbread Cake:
- 6 TBSP butter
- 1 1/2 cup sugar
- 3 eggs
- 3/4 cups safflower oil
- 1 cup molasses
- 1 1/2 cups water
- 3 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground ginger
- 1 1/2 tsp vanilla
- For the Holiday Spiced Cream Cheese Frosting:
- 8 oz. cream cheese (softened)
- 1/2 cup butter (softened)
- 4 cups powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees
- In a bowl mix together the flour, baking powder, salt, ginger, and nutmeg.
- In a separate bowl use a mixer to combine the butter, sugar, eggs, oil, molasses, vanilla, and water.
- Gradually add the dry ingredients to the wet until they are well mixed.
- Spray your cake pans and divide the batter between 3 pans.
- Bake for 25 minutes or until the cakes are set.
- Transfer the cake to a cooling rack and allow to cool completely.
- Meanwhile, mix together the frosting. Add butter, cream cheese, vanilla, powdered sugar, nutmeg, ginger, and cinnamon to a bowl and beat with a whisk until light and fluffy.
- Assemble the cake by placing a layer on a cake plate and covering the top with frosting. Add the next 2 layers in the same way, then use a spatula to fill in the sides of the cake with frosting
- Top with sugared cranberries as a garnish
Hi, I’m Jordan – a work at home mom with 3 super fun little boys. I love entertaining guests and want to help you make entertaining easy!
This cake looks fabulous! What a pretty cake to have for company during the holidays! #client
Thank you Amy!
Hi this cake looks so yummy! Can I add nuts as raisins?
Yum! That sounds like a fantastic addition 🙂
Hi, Jordan: The recipe does not indicate how much butter for the icing? A half cup or one stick of butter? I do like the idea of adding walnut pieces and golden raisins. Thank you!
So sorry about! I’ve updated the recipe, but you need 1/2 cup (or 1 stick) of butter 🙂
In ing. list it says bk. powder in directions it says bk. soda, Ing. list says sugar, directions say beat sugars (plural), Need a better proof reader.
You’re right! Thank you for pointing that out and I fixed the recipe card. I shouldn’t proof read my own writing at 3 am anymore LOL
can this cake be made as a sheet cake? baking time?
I’m sure that it can, but I haven’t tried it yet. I’ll get back to you soon though! I’ll probably make this recipe 4 or 5 more times in the next few weeks 🙂
I also will bake this cake using a 9×13 cake pan and will test it after about 35 minutes or so. Thanks
Yum, this looks tasty!! So pretty too!
I made your recipe today! I Was worried at first, because it didn’t smell delicious while it was baking. But WOW!! The finished product is amazing!!!
I’m so glad to hear it! Thank you 🙂
Can I cut the sugar down to one cup. I don’t like overly sweet desserts and normally use just 1 cup of sugar for cakes.
I can’t say for sure, but I think it would be okay. I definitely have a sweet tooth and probably add more sugar than is necessary LOL
This looks amazing, and the thought of golden raisins and walnuts sound really good to. I recently found out that I’m gluten intolerance. And Thur other’s, I wondering if using a gluten free blend blind.If I would need to add alittle more of anything else to it.any advice would be appreciated, from you or any of your viewers. Thank you
I’m so sorry, but I have no experience with gluten free baking. Hopefully someone else can comment with a helpful suggestion 🙂
I have celiac and so I am also gluten free. I would maybe suggest using a gluten free cake mix in the vanilla yellow cake flavor and then just play with adding the spices of nutmeg ginger cinnamon and see how you like. All the icing ingredients are GF to start.
My grand daughters are gluten free and I have substituted Better Batter Flour cup for cup in all my baked goods and it is wonderful.
Great recipe! Made it for my dad’s birthday cake. Tasty and pretty
That’s awesome! I hope your dad had a very happy birthday!
How sweet, Stacey. I posted just a picture of this cake on my FB page and it has started a long family conversation with everyone reminiscing about cake and coffee together. It will be so much fun to actually serve it at our next gathering!
Could you make in a bundt pan? Does it have to be safflower oil?
I’m sure that you can, but I don’t know what the baking time would be. But no, you don’t have to use safflower oil – that’s just my preference. Regular vegetable or canola oil would work too.
I used coconut oil instead of safflower oil. It was great, thanks for the recipe.
I’ll have to try that next time 🙂
Great looking recipe. Has anyone tried it as cupcakes yet?
Thanks! I’ll be making this recipe into cupcakes soon, so I’ll make sure to update with how it goes 🙂
It’s a beautiful cake for the Holidays! How do you make the sugared cranberries?
They’re super easy! I dunked the fresh cranberries in simple syrup, then placed them to drain on a cooling rack before rolling them in sugar. There’s tons of posts if you search on Pinterest 🙂
“Our house has become the go-to spot..”
oh brother, get over yourself.
Cake does look good, though.
I don’t think it’s weird to say my friends like to come over to my house. Thank you about the cake.
If you do t have anything nice to say, keep quiet. The cake looks simply delicious and very pretty. I was wondering if you could do a two layer round cake? My family prefers two layers to three. Merry Christmas!
Thank you Reba 🙂 2 layers would work just fine. I used 8 in cake pans, so, if you use a larger size, the timing would probably be close to the same. Merry Christmas to you too!
I think it is common in families for one house to be the “go-to” spot for parties and get-togethers. When I was growing up, all my extended family and friends congregated at my parents’ place for the big, fun events. Isn’t it like that for most families and circles of friends? In my husband’s family, Grandma’s was the go-to place for fun.
Yes, I agree. My late mother-in-law’s house used to be but now it’s my son’s house.
Wow Sara! What a rude comment! I suspect a bully like yourself doesn’t get invited to the “go to” party house anymore, hence your mean spirit! Never too late to change…
Jordan, this cake is beautiful! It jumped off the page and insisted I give it a try! 3-layers always intimidates me so I don’t bother but this is too pretty to not try!
This 1st time visitor will definitely be back! Thank you!
Thank you Amy! Don’t be intimidated by the layers though. Just make sure to slice off the top rounded part of each layer so they lay nice and flat. Glad to have you as a new reader 🙂
Use just 1 cup of sugar and 2 envelopes of Stevia sweetener. I don’t like Nutmeg, will use Allspice instead.
Jordon ‘ Don’t let a thoughtless barb like the one this Sara wrote ruin your day. No Christmas Spirit. Love your receipts Keep up the good work Merry Christmas !!
I Substitute GF baking mixes often in recipes and it is fine. If you use GF flours (not baking mix) you should add a teaspoon of Xantham Gum. Enjoy!!
Please tell me if you use 8 or 9″ pans
Hi Eileen! I used 8 in. cake pans 🙂
Ok new to cake baking. Only have 2 cake pans, 8″. Can I bake the first 2 cakes and save the batter in fridge then bake the third layer? I know will take a while but don’t really want to bug another pan.
I actually only have one 8″ pan – I just baked mine one right after the other.
Hi! The recipe looks great and I love the minimal frosted look. I notice the recipe does not include instructions for the berries. I’d love be to achieve that. Could you share?
Dear Jordan thanks for the receipte I shall surely try to make.
Linda said that she used better batter flour, where can I buy this flour I usually use Bob Mills gluten flour please Gide me
This looks great! Regarding the frosting, it looks like you didn’t really frost the sides? Actually kind of like how that looks, but I was curious if your frosting recipe makes enough to frost the whole cake? Thanks!
Hi Jordan, I want to make a gingerbread cake for Christmas this year, and yours still looks like a fluffy cake (most gingerbread cakes look really dense). My question is, can I substitute buttermilk in for the water? Thanks!