Festive Gingerbread Cake
A warm and inviting gingerbread cake filled with rich spices and topped with creamy frosting, perfect for holiday celebrations.
Ingredients
For the cake
- 2.5 cups all-purpose flour Light and airy, providing the cake's structure.
- 1.5 tsp ground ginger The standout spice that delivers a warm, zesty kick.
- 1 tsp ground cinnamon Aromatic and sweet, enhancing the cake's flavor.
- 0.5 tsp ground cloves Adds depth and warmth.
- 0.5 tsp baking soda Essential for the rise.
- 0.25 tsp salt Balances the sweetness.
- 0.5 cup unsalted butter, softened Provides richness and creaminess.
- 1 cup dark brown sugar, packed Offers a rich, caramel-like sweetness.
- 2 large eggs Adds moisture and acts as a binder.
- 1 cup molasses Essential for deep, robust flavors.
- 0.5 cup hot water Helps to create a tender cake.
For the frosting
- 1 cup powdered sugar For the frosting, giving it sweetness.
- 2 tbsp unsalted butter, softened Adds smoothness to the frosting.
- 2 tbsp milk Combines with frosting ingredients.
- 1 tsp vanilla extract Adds a layer of warmth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, beat the softened butter and dark brown sugar until light and fluffy for about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then incorporate the molasses.
- Gradually fold the dry mixture into the butter-sugar mixture, alternating with the hot water until smooth.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool completely in the pan.
Frosting
- Mix the powdered sugar, softened butter, milk, and vanilla until smooth and creamy.
- Spread the frosting generously over the cooled cake.
Notes
For best results, ensure butter is at room temperature and avoid overmixing the batter. Allow the cake to cool before frosting.