There’s something undeniably cozy about the scent of gingerbread wafting through the house, especially during the holiday season. This gingerbread cake recipe isn’t just about making a delicious dessert; it’s about creating memories, invoking nostalgia, and embracing the comforting flavors of the season. With a perfect blend of spices and a creamy frosting, this gingerbread cake will become a staple at your table for years to come.
Ingredients
For the Cake:
- 2 1/3 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Ginger
- 3/4 tsp Salt
- 1/3 cup Sugar
- 1 Egg
- 13/16 cup Molasses
- 1 cup Butter, softened
- 3/4 cup Hot water
For the Frosting:
- 2 1/2 cups Powdered sugar
- 1/2 cup Butter, softened
- 8 oz Cream cheese, softened
- 3 tbsp Milk
Instructions
Preparing the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, salt, and sugar until well combined.
- Add the egg, molasses, butter, and hot water to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Making the Frosting:
- In a mixing bowl, beat together the powdered sugar, softened butter, and cream cheese until smooth and creamy.
- Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake has cooled, spread the frosting evenly over the top.
Serving:
- Slice the cake into squares and serve.
- Enjoy the warm, comforting flavors of gingerbread with each delicious bite.
Cook Notes and Variations
- Adding Nuts: For a bit of crunch, fold in chopped pecans or walnuts into the cake batter before baking.
- Extra Spice: If you love a stronger ginger flavor, increase the amount of ground ginger in the recipe.
- Festive Decorations: Sprinkle some cinnamon or powdered sugar on top of the frosted cake for a festive touch.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature. Frost the cake just before serving.
Q: How should I store leftovers?
A: Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.
Keto and Low-Carb Versions
Keto Version:
- Substitute almond flour for the all-purpose flour.
- Use a low-carb sweetener like erythritol or stevia in place of sugar and molasses.
- Adjust the frosting recipe using powdered erythritol or a keto-friendly sweetener.
Low-Carb Version:
- Reduce the amount of molasses and sugar in the cake batter by half.
- Replace the powdered sugar in the frosting with a powdered low-carb sweetener.
Gingerbread cake is a classic dessert that embodies the spirit of the holiday season. With its warm spices and creamy frosting, this recipe is sure to become a favorite among family and friends. Whether you’re enjoying it by the fireside or serving it at a festive gathering, this gingerbread cake is bound to spread joy and cheer to all who indulge in its deliciousness
