Gingerbread Cake
This gingerbread cake is a cozy holiday classic made with rich molasses, warm spices, and a tender crumb. Topped with silky cream cheese frosting, it’s an easy, crowd-pleasing dessert that captures the comforting flavors of the season in every bite.
Equipment
- 9x13-inch baking pan
- Two mixing bowls
- Electric mixer or whisk
- Rubber Spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ¾ cup dark molasses
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 ½ teaspoons baking soda
- 1 cup boiling water
- Pinch of salt
Optional Frosting
- 8 oz cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs one at a time, then stir in molasses.
- In another bowl, whisk together flour, baking soda, salt, and spices.
- Gradually add dry ingredients to wet ingredients, alternating with boiling water. Stir until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely on a wire rack before frosting.
- For frosting, beat cream cheese and butter until creamy, then add powdered sugar and vanilla.
- Spread frosting over cooled cake and serve.
Notes
Nutritional Info (per serving):
- Calories 290 kcal
- Protein 4 g
- Carbohydrates 45 g
- Fat 12 g
- Saturated Fat 7 g
- Cholesterol 55 mg
- Sodium 170 mg
- Sugar 28 g
- Fiber 1 g
