Fresh Milled Gingerbread Cake with Cream Cheese Icing

If you’re on the lookout for a cozy, warm treat to make your home smell like holiday magic, this freshly milled, moist gingerbread cake with cream cheese icing might just become your new favorite. The classic aroma of gingerbread spices combined with molasses and fresh milled flour makes the best kind of cake. Plus, the cream cheese icing adds a luscious tang that cuts through the sweetness perfectly. If you’ve ever been nervous about trying fresh milled flour for the first time or feared that your gingerbread might turn out too dense, I’m here to tell you this cake strikes a lovely balance that’s anything but intimidating.

Course Dessert

Cuisine American

Keyword Gingerbread Cake

Prep Time 20

Cook Time 30

Cooling Time 20

Total Time 1 10

Servings slices

Calories 874kcal

Ingredients

Cake Batter:

¾ cup melted butter 173 grams
1 ¼ cups brown sugar 200 grams
1 ½ cup unsulphured molasses 437 grams
1 cup warm water 232 grams
1 cup buttermilk 268 grams
3 eggs
4 ½ cups freshly milled soft white wheat flour finely milled & sifted (585 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 tablespoon ground cinnamon
1 ½ tablespoons ground ginger
1 teaspoon ground cloves

Cream Cheese Icing:

¾ cup room temperature butter 173 grams
12 ounces softened cream cheese 339 grams
4 ½ cups powdered sugar 450 grams
2 teaspoons vanilla

Instructions

Preheat the oven to 350 degrees F.
Grease and flour 3 9-inch cake pans.
In the bowl of a stand mixer, combine the butter and brown sugar.
Add the molasses, water, buttermilk, and eggs and combine.
Mill the flour and sift it. You should have 4 ½ cups (585 grams) after it’s been sifted.
Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves and mix until just combined.
Evenly divide the batter between the 3 cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Remove the cakes from the pans after they have set for about 15 minutes.
Allow to cool completely on a wire rack.
Prepare the icing by beating the butter and cream cheese together until fluffy.
Add the powdered sugar and vanilla and beat until fluffy.
Ice the cake as desired.
Keep refrigerated.

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