Gingerbread Cookie Cake with Maple Cream Cheese Frosting

why make this recipe

Gingerbread Cookie Cake with Maple Cream Cheese Frosting is a delightful twist on traditional gingerbread cookies. This recipe combines the warm, spicy flavors of gingerbread with the creamy sweetness of maple frosting. It’s perfect for the holidays or any time you crave something festive. The soft, cake-like texture makes it a delightful dessert to share with family and friends. Plus, who can resist the cheerful sprinkles on top?

how to make Gingerbread Cookie Cake

Ingredients

1 cup salted butter, softened at room temperature (226 grams)
1 cup dark brown sugar, packed (220 grams)
1/2 cup molasses (do NOT use blackstrap but DO use full flavor – Brer Rabbit makes a full flavor one) (174 mL)
3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
2 and 1/2 tsp ground ginger
1 and 1/2 tsp cinnamon
Pinch of nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sprinkles (plus a little extra for the top)
1/2 cup salted butter, softened at room temperature (113 grams)
1 and 1/4 cups powdered sugar (plus an extra 1/4 cup, to taste if desired)
1-2 tbsp real maple syrup
Pinch of salt
3/4 tsp vanilla extract
2 ounces cream cheese
Extra sprinkles, for topping

Directions

how to serve Gingerbread Cookie Cake

Prep: Preheat your oven to 350℉. Line a 9-inch springform pan with parchment paper and secure the sides. Spray the inside with nonstick spray.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter with an electric mixer on high speed until creamy, about 1 minute. Add the brown sugar and continue beating until well mixed, about another minute. Scrape the sides and bottom of the bowl. Add the molasses and mix until combined. Scrape the bowl again. Now, add the dry ingredients and sprinkles. Mix until a dough forms. If the dough seems dry, add 1-2 teaspoons of milk until it comes together. Don’t be afraid to mix for 1-2 minutes here.
Bake: Press the dough into your prepared pan evenly, then sprinkle extra sprinkles on top. Bake for 15-19 minutes. The edges will look set, while the center may still look slightly underdone. Avoid overbaking as it will set properly while cooling. A thermometer should read between 175℉ to 180℉ when inserted into the center.
Cool: Let the cake cool in the pan on a wire rack for 10-20 minutes before releasing and removing the sides. Allow it to cool completely before frosting.
Make the Frosting & Decorate: In a medium bowl, beat all frosting ingredients except the cream cheese. Add the cream cheese last and beat until smooth. Taste and adjust with more powdered sugar or maple syrup if desired. Pipe the frosting onto the cooled cake using a Wilton #32 star tip. Finish by adding more sprinkles on top!
Serve + Store: Slice and enjoy your decorated cake! Store leftovers in an airtight container in the fridge for 5-7 days.

Serve slices of your Gingerbread Cookie Cake with a cup of hot cocoa or your favorite tea for a cozy treat. You can add extra sprinkles on top for extra color or a dollop of whipped cream on the side for added indulgence. This cake looks great on a dessert table, especially during holiday gatherings.

how to store Gingerbread Cookie Cake

Store any leftover Gingerbread Cookie Cake in an airtight container in the fridge. It will stay fresh for 5-7 days. If you need to keep it longer, you can freeze it in slices or as a whole cake, wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

tips to make Gingerbread Cookie Cake

Make sure your butter is softened for easy mixing.
Don’t rush the mixing process; this helps with consistency.
Use a thermometer to check for doneness without cutting the cake.
Feel free to adjust the spices to match your taste. You might want more ginger or cinnamon!
Experiment with different toppings like crushed nuts or chocolate drizzle for variety.

variation

You can add chocolate chips to the dough for a deliciously sweet twist or try a different frosting, like vanilla or chocolate, to suit your taste preferences.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do, just add a pinch of salt to the dough.
Is there a way to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that is suitable for baking.
Can I make this cake ahead of time?

Absolutely! You can bake and frost the cake a day or two in advance. Just store it in the fridge until you are ready to serve.

Enjoy baking!