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Spiced Gingerbread Cake

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Spiced Gingerbread Cake

This is my timeless classic gingerbread. You can enjoy it plain or with a dusting of confectioners’ sugar or dollop of whipped cream. You can also top it with spiced cream cheese frosting (recipe included below).

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
  • 3/4 cup (180ml) hot water (about 100°F (38°C))
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • Spiced Cream Cheese Frosting (optional)
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • small pinch each of ground cinnamon, ginger, and cloves
  • optional: sprinkles and/or sugared cranberries for garnish

Directions

  • Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan, 9-inch square pan, or 11×7-inch rectangle pan. Set aside.
  • In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside.
  • In a separate bowl or in a liquid measuring cup, whisk the molasses and hot water together.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid over-mixing. Give it a whisk by hand at the end to make sure there are no large lumps (a few small lumps are OK). Batter is slightly thick.
  • Pour batter into prepared pan. Bake for around 35 minutes, or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it’s done.
  • Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  • Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain, about 2 minutes. Add confectioners’ sugar, vanilla extract, and pinches of spices. (Note that the video does not include the spices in the frosting, but the pictures do!) Beat on low speed for 20 seconds, then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
  • Slice and serve.
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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