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Classic Spiced Gingerbread Cake for January Baking

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 70 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours, 55 minutes (includes cooling time)
  • Yield: Serves 8-10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic spiced gingerbread cake is moist and richly flavored with warm ginger, cinnamon, and cloves. Perfect as a single layer or layered cake, it can be enjoyed plain, dusted with confectioners’ sugar, or topped with a luscious spiced cream cheese frosting. Ideal for cozy gatherings and holiday celebrations.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Wet Ingredients

  • ¾ cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
  • ¾ cup (180ml) hot water (about 100°F / 38°C)
  • ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • ⅓ cup (67g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting (optional)

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 1¾ cups (210g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Small pinch each of ground cinnamon, ginger, and cloves
  • Optional: sprinkles and/or sugared cranberries for garnish

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9-inch springform pan, 9-inch square pan, or 11×7-inch rectangle pan, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until fully combined. Set aside.
  3. Combine Molasses and Water: In a separate bowl or liquid measuring cup, whisk the unsulphured or dark molasses with the hot water until smooth and blended.
  4. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed until smooth and creamy, about 1 minute. Add the packed brown sugar and continue beating on high for 2 minutes until the mixture is well creamed. Scrape down the sides and bottom of the bowl as needed.
  5. Add Egg and Vanilla: Reduce the mixer speed to medium-high and beat in the large egg and pure vanilla extract until just combined. Scrape the bowl again to ensure everything is mixed well.
  6. Incorporate Dry Ingredients and Molasses Mixture: With the mixer on low speed, add the dry ingredients in three additions, alternating with the hot water/molasses mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid over-mixing. Finish with a gentle whisk by hand to eliminate large lumps; a few small lumps are okay. The batter will be slightly thick.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be fully baked through.
  8. Cool Completely: Allow the cake to cool completely in the pan on a wire rack. It must be completely cool before applying frosting.
  9. Make Spiced Cream Cheese Frosting (optional): In a large mixing bowl with a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and butter together on medium-high speed for about 2 minutes until creamy and smooth. Add the confectioners’ sugar, pure vanilla extract, and pinches of ground cinnamon, ginger, and cloves. Beat on low speed for 20 seconds, then increase to high speed until the frosting is well combined and fluffy. Adjust sweetness with a pinch of salt if needed.
  10. Frost and Garnish the Cake: Spread the frosting evenly over the cooled cake, covering the top and sides if you have extra frosting. Optionally, garnish with sprinkles and sugared cranberries.
  11. Serve and Store: Slice the cake to serve. Cover leftover cake tightly and refrigerate for up to 5 days to maintain freshness.

Notes

  • You can bake this gingerbread cake as a single layer in a 9-inch round or square pan, or as an 11×7-inch rectangle pan.
  • For a layered cake, double the recipe to make two cakes and stack them with the spiced cream cheese frosting between layers.
  • If you prefer a plain cake, dust it with confectioners’ sugar or serve with whipped cream instead of frosting.
  • Ensure the cake is completely cooled before frosting to avoid melting the frosting.
  • Use unsulphured or dark molasses for best flavor; blackstrap molasses is too bitter.
  • Storing the frosted cake in the refrigerator helps maintain the cream cheese frosting’s texture and safety.

Find it online: https://recipes.mbeams.com/classic-spiced-gingerbread-cake-for-january-baking/