Description
Homemade gingerbread cake combines warm spices with rich molasses for a classic holiday dessert. Rich layers of flavor create a comforting treat you’ll want to savor with friends and family.
Ingredients
Scale
- 1 cup (240 ml) unsulfured molasses
- 1 cup (240 ml) hot water
- 2 large eggs
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 package (225 g / 8 oz) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2 cups (250 g) powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
- Candied ginger pieces
- Cranberries
- Rosemary
Instructions
- Preheat Oven: Warm the oven to 180C (350F) and prepare a 9×13 inch baking dish by generously greasing with butter and dusting with flour.
- Combine Dry Ingredients: Whisk flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a mixing bowl until thoroughly blended.
- Create Butter Base: Using an electric mixer, cream butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth foundation.
- Integrate Wet Components: Blend eggs individually into the butter mixture, then pour in molasses, mixing until the batter transforms into a glossy, uniform consistency.
- Merge Ingredients: Gently fold dry ingredients into the wet mixture, alternating with hot water, stirring carefully to maintain a smooth texture without overmixing.
- Bake Cake: Pour batter into the prepared pan, spreading evenly, and bake for 35-40 minutes. Test doneness by inserting a toothpick – it should emerge clean.
- Cool and Prepare Frosting: Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack. Meanwhile, beat cream cheese and butter until smooth, gradually incorporating powdered sugar and vanilla extract.
- Finish and Decorate: Once completely cooled, spread cream cheese frosting across the cake’s surface. Optionally dust with powdered sugar and garnish with candied ginger, cranberries, or rosemary sprigs for an elegant presentation.
Notes
- Measure Ingredients Precisely: Use standard measuring cups and spoons to ensure accurate proportions, especially for spices like ginger and cinnamon which dramatically impact flavor balance.
- Prevent Dry Cake: Don’t overmix the batter, as this develops gluten and can create a tough, dense texture. Fold ingredients gently until just combined for a tender crumb.
- Control Moisture Levels: Hot water helps activate spices and creates a more moist cake. Add water gradually and mix carefully to maintain optimal batter consistency.
- Customize Dietary Needs: Swap wheat flour with gluten-free alternatives like almond or rice flour for celiac-friendly version. Replace butter with coconut oil for dairy-free adaptation, and use maple syrup instead of molasses for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 275
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg