Gingerbread Cake

During cookie swap season, traditional gingerbread cookies tend to be the star. But what about gingerbread cake? Flavored with the classic combo of ginger, cinnamon, and cloves, and blanketed in a fluffy lemon-kissed cream cheese frosting, this cake also deserves a spot included with your Christmas desserts. It's made in a 13-by-9-inch baking pan which means it's super easy to transport to the Christmas potluck. And if that wasn't enough to entice you, this gingerbread cake is also speckled with sparkly, slightly spicy candied ginger for an extra flavor punch.  

What are classic gingerbread ingredients?

Regardless of if you're making cookies, bread, or a Christmas cake, common spices include ground ginger, ground cinnamon, and ground cloves. You may see some recipes with nutmeg and allspice, too.  Molasses is traditional and adds a robust and warm sweetness. Not a fan of molasses? Substitute it with sorghum syrup.

Why is my gingerbread cake dry?

Dry cake can be caused by a number of factors, but one of the most common is an oven that runs too hot. To avoid baking at a temperature five to even 50 degrees hotter than what the dial says (and therefore over-baking and drying out your cake), invest in an oven thermometer for an accurate read. 

What flavor goes best with gingerbread?

Just about the best thing you can pair with gingerbread recipes is a thick, creamy, rich frosting. This cake's frosting is made from cream cheese, butter, and powdered sugar. The kicker? A little lemon zest mixed in. It adds a boost of brightness that delicious next to all the cozy spices of the gingerbread cake. 

Does leftover gingerbread cake need to be refrigerated?

Because it's topped with cream cheese frosting, gingerbread cake should be refrigerated. It can sit out for about two hours, but after that, be sure to wrap up any leftovers and store them in the fridge for post-holiday snacking.