Description
Warm holiday spirit fills kitchens with classic gingerbread cake, a nostalgic dessert celebrating spicy comfort and sweet memories. Molasses-rich layers create a delightful experience that connects friends and family around cherished seasonal traditions.
Ingredients
Scale
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:
- 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:
- 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 warming the oven to 350F (175C) and generously coating a 9-inch rectangular or square pan with a thin layer of cooking spray or butter.
- Carefully sift together the flour, baking soda, and aromatic spices in a medium mixing bowl, ensuring no lumps remain. Create a uniform dry mixture by whisking the ingredients thoroughly.
- In a separate large mixing bowl, cream the butter and sugar using an electric mixer until the mixture becomes pale, fluffy, and significantly increased in volume.
- Incorporate eggs into the butter mixture one at a time, beating well after each addition to create a smooth, cohesive base. Stream in the rich, dark molasses and blend until fully integrated.
- Gradually fold the dry ingredient blend into the wet mixture, alternating with small additions of hot water. Stir gently but consistently to maintain a silky, lump-free batter.
- Transfer the batter into the prepared pan, using a spatula to distribute it evenly and eliminate any air pockets. Smooth the surface to ensure uniform baking.
- Place the pan in the preheated oven and bake for approximately 35-40 minutes. Check for doneness by inserting a clean toothpick into the center – it should emerge without any wet batter clinging to it.
- Remove the cake from the oven and allow it to rest in the pan for 10-15 minutes, enabling it to set and cool gradually. Once completely cooled, remove from the pan and garnish with a delicate dusting of powdered sugar or your preferred frosting.
Notes
- Enhance the cake’s moisture by adding a tablespoon of sour cream or Greek yogurt to the wet ingredients for extra tenderness.
- Swap traditional wheat flour with gluten-free flour blend for those with gluten sensitivities, ensuring to use a 1:1 replacement ratio.
- Boost the spice complexity by toasting ground spices briefly in a dry pan before mixing, which intensifies their warm, aromatic flavors and adds depth to the gingerbread profile.
- Create a dairy-free version by substituting butter with coconut oil or vegetable oil, maintaining the cake’s rich texture while accommodating different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg