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Spiced Gingerbread Cake

A delightful treat that fills the air with warm, comforting aromas of ginger, cinnamon, and cloves, perfect for holiday celebrations or cozy gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour This forms the cake’s foundation and lends a fluffy texture.
  • 1 teaspoon baking soda A crucial leavener that makes the cake rise beautifully.
  • 1.5 teaspoons ground ginger Adds a warm, spicy kick.
  • 1.5 teaspoons ground cinnamon Infuses a sweet, aromatic richness.
  • 0.25 teaspoon ground cloves Offers a hint of warmth and earthiness.
  • 0.25 teaspoon salt Balances the sweetness and enhances flavors.
Wet Ingredients
  • 0.75 cup unsulphured or dark molasses Brings deep, complex sweetness.
  • 0.75 cup hot water Helps to blend the molasses seamlessly into the batter.
  • 0.5 cup unsalted butter, softened Provides richness and moisture.
  • 0.33 cup packed light or dark brown sugar Contributes to the caramel-like flavor profile.
  • 1 large egg, at room temperature Binds all ingredients together.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor.
Frosting Ingredients
  • 8 ounces full-fat brick cream cheese, softened For an incredibly creamy frosting.
  • 2 Tablespoons unsalted butter, softened Adds smoothness to the frosting.
  • 1.75 cups confectioners’ sugar Sweetens the frosting to perfection.
  • 1 teaspoon pure vanilla extract For an additional hint of flavor.
  • small pinch ground cinnamon, ginger, and cloves Elevates the frosting’s flavor.
Optional Garnishes
  • Sprinkles and/or sugared cranberries For garnish to make your cake visually stunning.

Method
 

Preparation
  1. Adjust the oven rack to the lower third position and preheat your oven to 350°F (177°C). Grease a 9-inch springform pan, 9-inch square pan, or 11×7-inch rectangle pan. Set it aside.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined. Set this mixture aside.
Combine Wet Ingredients
  1. In a separate bowl or liquid measuring cup, whisk together the molasses and hot water until smoothly combined.
Cream Butter and Sugar
  1. In a large bowl, beat the softened butter on high speed until smooth and creamy, about 1 minute. Next, add the brown sugar and beat on high speed for about 2 minutes until the mixture is creamed together well.
Add Egg and Vanilla
  1. On medium-high speed, beat in the egg and vanilla extract until combined.
Incorporate the Dry Ingredients
  1. While the mixer is on low speed, alternate adding the dry ingredients and the molasses-water mixture in three additions. Begin and end with the dry ingredients.
Bake the Cake
  1. Pour the batter into the prepared pan, spreading it evenly. Bake for about 35 minutes, or until the cake is fully cooked.
Cool the Cake
  1. Allow the cake to cool completely in the pan set on a wire rack.
Prepare the Frosting
  1. In a large bowl, beat the cream cheese and softened butter together on medium-high speed until creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and pinches of ground spices. Beat on low speed for 20 seconds, then increase to high speed until everything is combined and creamy.
Frost the Cake
  1. Once the cake is completely cool, spread the cream cheese frosting on top, and around the sides as desired.
Serve
  1. Slice the cake and serve with a smile.

Notes

For an extra flavor kick, consider adding a splash of freshly grated ginger to the batter. Use an offset spatula for smooth frosting. Don't skip the cooling time—hot cake will melt frosting.