Gingerbread Cake with Spiced Cream Cheese Frosting

Updated at: Wed, 06 Mar 2024 21:20:10 GMT

Step 1

Preheat the oven to 350F (180C). Spray two 9” (23cm) cake pans with baking spray. Then line each pan with a 9” round of parchment paper (Place the pan on 2 sheets of parchment and trace it with a pencil and then cut out the circles.) Set the prepared pans aside.

Step 2

In a large bowl whisk together the wet ingredients and set aside.

Step 3

In a medium bowl whisk together the dry ingredients. Then add the dry ingredients to the wet ingredients, whisking gently in between each addition, until combined.

Step 4

Pour the batter into each pan, and bake for 23-25 or until a toothpick comes out clean.

Step 5

Allow to cool completely.

Step 6

For the frosting: beat the cream cheese and powdered sugar together until smooth. Then add the vanilla, cinnamon and nutmeg. Beat until smooth. Transfer half the frosting to a pastry bag with a round tip ½” (1.27cm) in diameter.

Step 7

Remove the first cake payer from the pan, and place it on a cooling rack, upside down. Gently remove the parchment paper and transfer the cake with a cake lifter to a cake stand. A wooden cake stand looks nice! Pipe small “Hershey Kiss Size” dollops all around the perimeter of the cake working from the outside in until the full layer is covered.

Step 8

Remove the parchment paper of the second layer and place the second layer on top of the first. Pipe small little mounds of frosting all around the top layer.

Step 9

Place in the refrigerator uncovered until ready to serve.

Step 10

Remove from the refrigerator 30 minutes before serving to come up to remove temperature.This will create a smoother, lighter texture for the frosting Then dust the top with powdered sugar for a snowy effect. Add the rosemary sprigs to the base, overlapping around the cake, and add cranberries here and there in groupings of 2 and 3.

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