The dessert that should be on your holiday table this year is this Gingerbread Cake with Maple Cream Cheese Frosting. With flavors of ginger, cinnamon, maple, and cream cheese this cake has Christmas written all over it. It’s the dessert your guests will be talking about next year!
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Has anyone else been completely obsessed with the Holiday Baking Championship on Food Network? I can’t stop watching!
I watch and then get all these crazy ideas, and think I can do this or that. They come up with some totally awesome recipe ideas completely on a whim, or at least that’s the way it seems.
I was practically watching it in somewhat marathon fashion and got this idea for a cake with chocolate trees. I have never ever done anything like it before.
But I can’t be the only one that thinks that I can accomplish so many things by watching these bakers and pastry chefs in a time crunch.
If the professionals can do it in a time crunch under pressure…I can do it with all the time in the world, right?!
One idea led to another and bam I had this vision in my head thanks to an older season that I had been watching.
Someone had done a maple buttercream, and I thought that would be amazing in a cream cheese frosting.
Then I thought how tasty it would be paired with a gingerbread cake. Walah, the idea was born.
The chocolate trees? Those babies weren’t easy. I actually found ones that I really loved by doing a quick search on Pinterest, but geez, I didn’t think that swishing some melted chocolate back and forth on parchment would be so hard.
If you’re artistic at all you can do it…because I am not.
I mean they aren’t perfect…I like them because I made them on parchment paper, in my kitchen! I honestly felt like I was on my own little tv show baking a fancy cake!
Don’t get worried by the word fancy. The only thing that makes this fancy is the fact that I made chocolate trees, and y’all may be looking and laughing at them.
But I’m super proud!
Ok, this cake is full of gingerbread flavor. I had no idea where to start on a gingerbread cake so I did a search and come back with a blogger that I’m very aware of. Her cakes are amazingly beautiful, and I knew that the cake would turn out…Tornadough Alli.
The cake is so moist and tasty. It screams Christmas!
No idea where to go with a maple cream cheese frosting, I just decided to go on a whim…you know like those folks on The Holiday Baking Championship…go big or go home…Well I was home, but I went big!
And I’m glad I went for it and took notes to share with y’all!
This cake will be on our Christmas table! It’s so Christmasy and probably one of my favorite cakes that I’ve ever made.
I hope that y’all all make this part of your Christmas table as well.
It won’t disappoint and your guests will be talking about this one for a while.
Cake Baking Tips:
- Don’t overfill your cake pans. Fill about half way. If you ever have any leftover, just toss into a muffin pan!
- Always test your cakes with a toothpick inserted in the center, to see if they are done.
- To help your cake bake evenly, I like using cake pan strips.
- Never frost a warm cake. Always allow to cool completely. Yes, you can speed this up by placing the cakes into the freezer or fridge.
Cake decorating tips:
- Again, never frost a warm cake – see cake baking tips #4.
- Use a turntable to help with frosting. I like the one that I linked. It also comes with an offset spatula, which I use to frost. As well as a couple of other tools, for smoothing and creating lines on the outside of the cakes. I use them a lot.
Love cake like this Gingerbread Cake with Maple Cream Cheese Frosting, and want some more ideas? Here are our most popular cakes:
- Fresh Strawberry Cake with Strawberry Buttercream
- Double Dark Chocolate Cake
- The Very Best Red Velvet Cake
- The Best Marble Cake with Chocolate Buttercream
- 2 sticks butter, room temperature
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 cup molasses
- 2 eggs room temperature
- 1 1/4 cup milk
- 3 cups flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon all spice
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 sticks butter, room temperature
- 1 8 ounce block cream cheese, room temperature
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar
- 12 ounces dark chocolate chips
- Preheat oven to 350 degrees. Spray two 9 inch round cake pans with non stick baking spray and set aside.
- In a medium bowl mix together the flour, cinnamon, all spice, ginger, baking powder, and baking soda. Set aside.
- In a large mixing bowl, attached to a stand mixer, cream the butter for two minutes. Add the sugar and brown sugar, cream for two full minutes until nice and fluffy.
- Add the molasses and the egg. Beat until fully incorporated. With the mixer on low, alternate adding the flour mix and the milk. Starting and ending with the flour mix. Mix until incorporated, careful not to over beat.
- Pour evenly into the cake pans and bake for 30 to 35 minutes, or until a tooth pick inserted in the center comes out clean.
- Allow to completely cool before frosting.
- Beat together the butter and cream cheese until nice and fluffy. Pour in the maple syrup and vanilla. Continue to beat until mixed. Slowly add in one cup of powdered sugar at a time until you reach the desired consistency. Frost the cake! Reserve about 4 tablespoons for the trees.
- Melt the chocolate chips according to the directions on the package using a microwave safe large measuring cup. (I only use Ghirardelli) Once melted, pour into a small plastic piping bottle fitted with a #2 tip. (you can also use a piping bag, I just think the bottles are easier) Lay a piece of parchment paper on the counter and begin piping the trees. You can make them any size you'd like. You can make them taller than the cake, the same sizes I did, or various sizes. Place the trees in the fridge or freezer to firm up, and then using a bit of the leftover frosting, smear a little bit on the cake where you want the trees placed, and using an offset spatula, remove the trees from the parchment paper, and place them carefully along the sides/and top of the cake.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 1017Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 90mgSodium: 380mgCarbohydrates: 182gFiber: 2gSugar: 159gProtein: 5g