Spiced Gingerbread Cake
This spiced gingerbread cake is deeply moist and richly flavored with molasses, fresh ginger, cinnamon and cloves, delivering that classic warm holiday spice in every bite. It's generously topped with a silky spiced cream cheese frosting laced with cinnamon and ginger, adding a tangy-sweet finish that perfectly complements the cake's bold flavors.
Equipment
- stand or hand mixer
- mixing bowls
- 9 inch spring form pan
- parchment paper
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup dark molasses
- 3/4 cup hot water
- 1/2 cup unsalted butter room temperature
- 1/3 cup packed brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Spiced Cream Cheese Frosting (optional)
- 8 ounces brick cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- small pinch each of ground cinnamon, ginger and cloves
- optional: sprinkles and/or sugared cranberries for garnish
Instructions
- 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. Add the brown sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a spatula. 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 spatula. With the mixer on low speed, add the dry ingredients in two additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid over-mixing.
- Pour batter into prepared pan. Bake for around 35 minutes, or until the cake is baked through.
- 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. Add confectioners’ sugar, vanilla extract, and pinches of spices. Beat on low speed for 20 seconds, then increase to high speed until everything is completely. Taste. Spread on top of cake. Spread around the sides if you have extra frosting.