Print

Gingerbread Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gingerbread Cake is warm, spiced, and perfectly moist, offering all the cozy flavors of the holiday season. Made with molasses, ginger, cinnamon, and nutmeg, this cake fills your home with an inviting aroma and is topped with a creamy vanilla or cream cheese frosting. Perfect for Christmas gatherings, holiday parties, or a comforting winter dessert!

Ingredients

Scale

For the Cake:

  • 2 1/2 cups (315 g) all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 2 large eggs
  • 1 cup (240 ml) unsulfured molasses
  • 1 cup (240 ml) hot water

For the Cream Cheese Frosting: (Optional)

  • 1 package (225 g / 8 oz) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 cups (250 g) powdered sugar
  • 1 teaspoon vanilla extract

For Garnish (Optional):

  • Powdered sugar (for dusting)
  • Candied ginger pieces
  • Cranberries and rosemary for a festive touch

Instructions

🍰 Prepare the Cake:

  1. Preheat Oven:

    • Preheat your oven to 180°C (350°F).
    • Grease and flour a 9×13 inch baking dish or a 9-inch round cake pan.

  2. Mix Dry Ingredients:

    • In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.

  3. Cream Butter and Sugars:

    • In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.

  4. Add Eggs and Molasses:

    • Beat in eggs, one at a time, then mix in the molasses until well combined.

  5. Combine Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the wet mixture, alternating with hot water.
    • Mix until the batter is smooth.

🔥 Bake the Cake:

  1. Pour and Bake:

    • Pour the batter into the prepared baking dish and smooth the top.
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  2. Cool the Cake:

    • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🧁 Make the Cream Cheese Frosting (Optional):

  1. Beat the Ingredients:

    • In a bowl, beat the cream cheese and butter until creamy.
    • Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.

  2. Frost the Cake:

    • Once the cake is completely cooled, spread the frosting evenly over the top.

🎄 Garnish and Serve:

  1. Decorate:

    • Dust with powdered sugar and add festive garnishes like candied ginger, cranberries, or rosemary.

  2. Serving Suggestions:

    • Serve as a dessert or enjoy a slice with a warm cup of coffee or tea.

Notes

  • Make Ahead: The cake can be baked and stored unfrosted for up to 2 days. Frost just before serving.
  • Storage: Store covered in the refrigerator for up to 5 days.
  • Freezing Tip: You can freeze the cake (without frosting) for up to 2 months. Thaw overnight before serving.

Find it online: https://ukfinda.com/gingerbread-cake/