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Gingerbread Cakes with Cranberry Cream Cheese Frosting

Mini gingerbread cakes with a creamy, tangy frosting. Add a sugared cranberry (recipe in notes) for a festive treat.
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Course Dessert
Servings 12 layered mini cakes

Ingredients
  

Gingerbread Cakes

  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2` cup molasses
  • 1 large egg
  • 1/2 hot tap water

Frosting

  • 10 tbsps butter (1 stick and 2 tbsp), at room temperature
  • 3 cups powdered sugar
  • 1-2 tbsp milk
  • 1/2 tbsp vanilla extract
  • 1/4 tsp salt
  • 4 ounces cream cheese, COLD
  • 4 ounces mascarpone cheese, COLD

Cranberry Jam (1-2 tablespoons prepared or recipe below)

  • 12 ounces fresh cranberries
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup sugar
  • zest of one orange

Instructions
 

Gingerbread Cake

  • Preheat oven to 350 degrees. Line a jelly roll pan (15'x10")with parchment paper and set aside.
  • In a medium bowl, whisk together flour, soda, spices and salt. Set aside.
  • In a large mixing bowl, mix melted butter, brown sugar, molasses and egg for 3 minutes--until light brown. Add flour mixture alternately with hot water. Stir just until combined without over-mixing.
  • Pour batter onto parchment lined baking sheet. Spread batter evenly and tap sheet to settle. Bake for 16-18 minutes until toothpick inserted into center comes out clean.
  • Remove from oven and cool on wire rack for 5 minutes. Flip pan onto wire rack and remove parchment paper. Allow to cool completely.

Frosting

  • In a large bowl cream softened butter for about 1 minute. Beat in 1 cup of powdered sugar and the milk, vanilla and salt and 1 tablespoon of cranberry jam.
  • Mix in remaining powdered sugar in small additions. Beat in COLD cream cheese and mascarpone cheese. Add additional powdered sugar if needed.

Assemble

  • Cut cake into two halves. Spread a layer of frosting onto bottom layer and top with other half. Wrap cake in plastic and freeze for 15 minutes to one hour.
  • Trim chilled cake edges and cut into 12 squares. Pipe frosting onto each mini cake and top with a sugared cranberry.

Cranberry Jam

  • Combine all ingredients in a medium saucepan over medium heat. Bring to a boil and then reduce to simmer. Continue simmering for 25-30 minutes until cranberries burst and become jammy.
  • Using a hand blender, blend to break up some of the whole berries. If you want to blend until there are no "chunks" that's up to you. I prefer some berries in my jam.
  • Transfer to a glass jar and store in the refrigerator for up to 3 weeks.

Notes

  • Adapted from Blue Bowl Recipes
  • Sugared Cranberries--Adapted from Sally's Baking Addiction
    • 2 cups fresh cranberries
    • 1 1/2 cups water
    • 2 1/2 cups sugar, divided
      • Place cranberries in medium heat-safe bowl. Set aside.
      • In a saucepan, over medium heat, bring water and 1 1/2 cup sugar to a simmer. Whisk until sugar is dissolved. Remove from heat and cool 5 five minutes.
      • Pour sugar syrup over cranberries and stir. Cover and let sit for 15 minutes to an hour.
      • Line a baking sheet with parchment.  Using a slotted spoon, transfer cranberries to baking sheet. Allow to dry for 1 hour uncovered.
      • Pour remaining sugar into large bowl. Toss cranberries in sugar to coat. Return sugared cranberries to baking sheet and let dry , uncovered for one hour at room temperature or in the refrigerator.
      • Use immediately or store tightly covered in refrigerator for up to 3 days.