Gingerbread Cake with Cream Cheese Frosting
Fragrant with warming spices and rich with molasses, gingerbread is always a much-loved treat during the winter holidays. Here we transform those nostalgic flavors into a two-layer cake that’s finished with cream cheese frosting, which provides a nice balance to the spices. The cake is cooked in an Instant Pot, where it gently steams to moist, tender perfection. You’ll need to cook the cake layers one at a time, so plan accordingly.
Ingredients:
For the gingerbread cake:
- 3 1/2 cups (15 oz./420 g) all-purpose flour
- 1 Tbs. baking soda
- 4 tsp. ground cinnamon
- 4 tsp. ground ginger
- 2 tsp. ground cloves
- 2 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 cup (7 oz./200 g) granulated sugar
- 2 eggs
- 1 cup (11 oz./345 g) blackstrap molasses
- 1 Tbs. vanilla extract
- 2 cups (16 fl. oz./500 ml) hot water
For the cream cheese frosting:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 lb. (455 g) cold cream cheese
- 1 lb. (455 g) confectioners’ sugar
- 2 tsp. vanilla extract
- Pinch of kosher salt
Directions:
Spray two 8-inch (20-cm) round cake pans with nonstick baking spray. Line the bottom of the pans with parchment paper.
To make the cake, in a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, or in a large bowl, using a handheld electric mixer, beat together the butter and granulated sugar on medium-high speed until smooth and creamy, about 1 minute. Add the eggs, molasses and vanilla and beat until thoroughly combined, about 30 seconds, stopping the mixer to scrape down the sides of the bowl as needed.
Add the flour mixture in three additions and beat on medium speed until just combined, about 1 minute. With the mixer running on low speed, slowly pour in the hot water and beat until thoroughly combined, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed. The batter will be thin.
Divide the batter between the prepared pans. Cover each pan with aluminum foil, crimping the foil around the edges so it’s secured tightly. Place the trivet in the Instant Pot with the handles facing up, then pour 2 cups (16 fl. oz./500 ml) water into the pot. Place 1 cake pan on the trivet and close the Instant Pot. Make sure the vent is set to “closed,” then press the “cake” button and set the time for 30 minutes on the “low pressure” setting.
When the cooking is complete, let the steam release naturally for 11 minutes, then quick release the remaining steam if needed. Remove the lid and carefully transfer the pan to a wire rack. Let the cake cool for 15 minutes, then turn it out onto the rack and let cool completely.
Meanwhile, repeat to cook the remaining cake layer. Let both layers cool completely before frosting.
To make the frosting, in the clean bowl of the electric mixer fitted with the clean flat beater, or in a large bowl, using a handheld electric mixer, beat the butter on high speed until smooth, about 30 seconds. With the mixer running on medium-high speed, add the cream cheese about 1 Tbs. at a time and beat until combined, about 1 minute. Reduce the speed to low, slowly add the confectioners’ sugar and beat until combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Add the vanilla and salt and beat on medium speed until thoroughly combined and smooth, 30 seconds to 1 minute.
To assemble the cake, place 1 cake layer on a cake stand or serving plate. Spread one-fourth to one-half of the frosting over the top of the cake. Place the other cake layer on top of the first. Spread a very thin layer of frosting over the top and sides of the cake. If you prefer a cake with a full coating of frosting, refrigerate the cake until the first layer is set, about 30 minutes, then remove from the refrigerator and spread a full layer of frosting evenly over the cake. Decorate as desired.
Serve the cake immediately, or cover with a cake dome and refrigerate for up to 2 days. If the cake was refrigerated, bring to room temperature. Cut into slices and serve. Serves 8 to 10.
Williams Sonoma Test Kitchen
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