Description
Homemade gingerbread cake brings warmth and spice to winter celebrations with its rich, molasses-infused layers. Delicate crumbs melt in your mouth, inviting winter comfort and festive cheer to any gathering.
Ingredients
Scale
Main Dry Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients and Sugars:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 1 cup (240 ml) unsulfured molasses
- 1 cup (240 ml) hot water
Frosting and Garnish Ingredients:
- 1 package (225 g / 8 ounces) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Candied ginger pieces
- Cranberries
- Rosemary
Instructions
- Prepare the baking environment by heating the oven to 180C (350F). Thoroughly coat a 9×13 inch baking dish or round cake pan with butter and flour to prevent sticking.
- Combine the dry ingredients in a mixing bowl, whisking together flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly distributed.
- In a separate large mixing bowl, cream together butter, granulated sugar, and brown sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color.
- Incorporate eggs into the butter mixture one at a time, ensuring each egg is fully integrated before adding the next. Pour in the molasses and mix until the batter becomes uniform and glossy.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with hot water. Stir gently until the batter achieves a smooth, consistent texture without overmixing.
- Transfer the batter to the prepared baking dish, using a spatula to spread it evenly and create a level surface.
- Place the cake in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Remove the cake from the oven and allow it to rest in the pan for 10 minutes to set. Carefully transfer to a wire cooling rack and let it cool completely.
- For the cream cheese frosting, beat cream cheese and butter in a bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting becomes light and fluffy.
- Once the cake has cooled entirely, spread the cream cheese frosting evenly across the top using a spatula.
- Finish the cake by dusting with powdered sugar and adding optional garnishes like candied ginger, fresh cranberries, or sprigs of rosemary for a festive touch.
- Slice and serve the gingerbread cake as a delightful dessert, perfectly paired with a warm beverage.
Notes
- Measure ingredients precisely for the most consistent and flavorful gingerbread cake texture.
- Use fresh spices to maximize the warm, aromatic flavor profile of the cake.
- Room temperature ingredients like eggs and butter blend more smoothly and create a better cake consistency.
- Always check cake doneness with a toothpick inserted in the center to prevent over or underbaking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add xanthan gum for better structure.
- Reduce sugar slightly if you prefer a less sweet cake or want to make it more diabetic-friendly.
- Store cake in an airtight container at room temperature for 3-4 days to maintain moisture and freshness.
- Enhance moisture by brushing warm cake with a light syrup made from molasses and water after baking.
- For dairy-free adaptation, replace butter with coconut oil and use dairy-free cream cheese alternative in frosting.
- Freeze unfrosted cake layers wrapped tightly for up to one month, perfect for advance holiday preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg