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Cream Cheese Swirled Chai Gingerbread Cake | halfbakedharvest.com #gingerbread #cake #Christmas #dessert
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4.29 from 182 votes

Cream Cheese Swirled Chai Gingerbread Cake.

This perfectly sweet and spiced up version of gingerbread cake is so delicious. Perfect for baking on cold December days while cozied up inside!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12
Calories: 355kcal
Author: Tieghan Gerard

Ingredients

  • 12 tablespoons (1 1/2 sticks) Land O Lakes® Salted Extra Creamy Butter, at room temperature
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 3/4 cup molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground all-spice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 3/4 cup whole milk
  • 8 ounces cream cheese, at room temperature

Vanilla Lemon Icing

US Customary - Metric

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, making sure to get into all the nooks and crannies.
    2. To make the cake, in the bowl of a stand mixer, beat together the butter, brown
    sugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined, making sure the batter is completely mixed.
    3. Slowly add in the milk. Beat until smooth and creamy, about 1 minute. Be careful not to overbeat the batter.
    4. Spoon half the cake batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes and then invert the cake onto a plate.
    5. To make the glaze, in a medium bowl, mix together the melted butter, powdered sugar, lemon zest, lemon juice, vanilla, and milk until smooth. If needed, thin the glaze with additional milk.
    6. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature.

Notes

Storing: this cake keeps well for 3-4 days at room temperature. 

Nutrition

Calories: 355kcal