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Marbled Gingerbread Cake
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Marbled Gingerbread Cake

Course Cakes, Dessert
Cuisine American, Southern
Keyword gingerbread-cake, gingerbread-cake-cheesecake-swirl, gingerbread-recipes, marbeled-gingerbread-cake
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 4 hours
Total Time 5 hours 10 minutes
Servings 12 pieces
Calories 420kcal

Ingredients

  • Marble:
  • 12 oz plain cream cheese (1 and 1/2 blocks) softened
  • 1/3 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • Cake:
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp baking powder
  • 1/2 tsp ground cloves or allspice
  • 1/8 tsp ground nutmeg
  • 10 Tbsp salted butter softened
  • 3/4 cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup unsulphured molasses (not blackstrap)
  • 2 large eggs
  • 3/4 cup buttermilk (not fat free)
  • powdered sugar and whipped cream for serving

Instructions

  • Preheat oven to 350°F. Spray a 12x8-inch baking pan with baking spray or lightly grease with butter. Set aside.
  • Cream Cheese Filling: In a medium bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Beat in granulated sugar, flour, vanilla and 2 eggs until combined. Set aside.
  • Cake Batter: In a separate large bowl, use a whisk to sift together flour, cinnamon, baking soda, ginger, cloves, baking powder and nutmeg. Set aside.
  • Using an electric mixer, cream together butter, brown sugar and vanilla on medium-high speed until combined. To the creamed mixture add molasses and eggs. Whip until smooth.
  • On low speed add dry mixture to the bowl alternately with the buttermilk beginning and ending with flour. Beat just until combined. Scrape bottom and sides of bowl.
  • Spread 2/3 batter into the prepared baking pan. Pour cream cheese filling evenly over batter. Spoon remaining batter in mounds on top of filling. Use a butter knife or offset spatula to gently swirl the batter into the filling.
  • Bake for 45-55 minutes OR until a toothpick inserted into the cake portion comes back clean. Check at 30 minutes and lay foil on top to prevent overbrowning, if needed. (Lightly spritz foil with cooking spray to prevent sticking.)
  • Once done, cool in the pan on a cooling rack.
  • Serve at room temperature or chilled dusted with powdered sugar and a dollop of whipped cream.
  • Store leftovers chilled in an airtight container for up to one week.

Notes

Butter: You can use unsalted butter in the cake batter. When doing so, add 1/4 teaspoon of salt to the dry ingredients.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 52g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 317mg | Potassium: 425mg | Fiber: 1g | Sugar: 35g | Vitamin A: 771IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg