How To Make Moist Gingerbread Cake
Enjoy a warm and moist gingerbread cake that is flavored with spices providing a minty sensation and a fruity flavor. Serve this with a preferred beverage.
Serves:
Ingredients
- 2cupsall-purpose flour,(250g), spoon & leveled
- 1tspbaking soda
- 1½tspround ginger
- 1½tspground cinnamon
- ¼tspground cloves
- ¼tspsalt
- ¾cupunsulphured molasses,(180ml), I use Grandma’s Molasses brand
- ¾cuphot water,(180ml), about 100°F (38°C)
- ½cupunsalted butter,(115g, 1 stick), softened to room temperature
- ⅓cupsugar,packed light or dark brown, (67g)
- 1large egg,at room temperature
- 1tsppure vanilla extract
For Cream Cheese Frosting (optional):
- 8ozfull-fat brick style cream cheese,(224g), softened to room temperature
- 2tbspunsalted butter,(30g), softened to room temperature
- 1¾cupsconfectioners’ sugar,(210g)
- 1tbspcream,or milk, (15ml)
- 1tsppure vanilla extract
- ½tspmaple extract,or 2 tbsp (30ml) pure maple syrup,optional
- cranberries,for garnish, optional
Instructions
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Adjust the oven rack to the lower third position and preheat oven to 350 degrees F. Grease a 9-inch springform pan. Set aside.
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In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
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In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.
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Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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At medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
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With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing.
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Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time.
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To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple of moist crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
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In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes.
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Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy.
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Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
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Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.
Nutrition
- Calories: 467.19kcal
- Fat: 20.59g
- Saturated Fat: 12.21g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.31g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 67.10g
- Fiber: 0.91g
- Sugar: 47.06g
- Protein: 4.73g
- Cholesterol: 76.11mg
- Sodium: 287.35mg
- Calcium: 90.20mg
- Potassium: 444.77mg
- Iron: 2.59mg
- Vitamin A: 194.29µg
- Vitamin C: 0.04mg
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