Gingerbread Spice Cake
This spiced gingerbread cake is soft, moist, and full of holiday flavor, with a rich molasses base and a creamy cream cheese frosting. Quick to prepare and perfect for festive occasions, it’s a family favorite that’s sure to impress and satisfy.
Equipment
- 1 × 9×9-inch baking pan
- 1 × Large mixing bowl
- 1 × Medium mixing bowl
- 1 × hand mixer or stand mixer
- 1 × spatula or wooden spoon
- 1 × Whisk
- 1 × skewer or toothpick
Ingredients
For the Cake:
- 8 tbsp unsalted butter room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp kosher salt
- 1 cup brewed coffee
For the Frosting:
- 8 oz cream cheese room temperature
- 2 tbsp unsalted butter room temperature
- 1 ¼ cups sifted powdered sugar
- ¼ tsp kosher salt
- 1 –2 tbsp cognac optional or 1 tsp vanilla extract
Instructions
- Prepare the Baking Pan: Grease a 9×9-inch baking dish thoroughly with butter or a nonstick spray. For extra insurance against sticking, you can lightly dust the pan with flour after greasing. Set the pan aside while you prepare the batter. Preheating the oven to 350°F (175°C) before starting ensures that your cake bakes evenly from the moment it goes in.
- Cream Butter and Sugar: In a large mixing bowl, combine the room-temperature butter and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 3–5 minutes until the mixture becomes pale, light, and fluffy. This process incorporates air into the batter, which will give the cake a tender and airy texture. Make sure to scrape the sides of the bowl occasionally to fully combine all ingredients.
- Incorporate Eggs and Molasses: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. The mixture should remain smooth and slightly glossy. Once the eggs are fully blended, pour in the molasses and vanilla extract. Beat the mixture until it becomes a uniform, thick, and rich batter with a deep brown color.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and kosher salt. Sifting ensures that the spices are evenly distributed and prevents any lumps from forming in the batter.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed butter mixture on low speed. While mixing, slowly stream in the brewed coffee. This helps maintain a smooth, even batter without overmixing. Once all the dry ingredients and coffee are incorporated, gently fold the batter a few times by hand with a spatula to ensure uniform consistency without deflating the mixture.
- Transfer Batter to Pan: Pour the batter evenly into the prepared baking pan. Use a spatula to spread it smoothly, making sure the batter reaches all corners. This ensures even baking and a consistent texture throughout the cake.
- Bake the Cake: Place the pan in the preheated oven and bake for 40–50 minutes, or until the cake is domed on top and a skewer inserted in the center comes out mostly clean with only a few moist crumbs. Baking times may vary slightly depending on your oven, so begin checking at 40 minutes.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool in the pan for at least 10–15 minutes. Then transfer it to a wire rack or leave it in the pan, allowing it to cool completely for about 2 hours. Cooling fully before frosting is essential to prevent the cream cheese frosting from melting or sliding off.
- Prepare the Frosting: In a medium bowl, combine the room-temperature cream cheese and butter. Beat on medium speed for 2–3 minutes until smooth and creamy. Add the sifted powdered sugar, kosher salt, and cognac (or vanilla extract). Beat slowly at first to prevent powdered sugar from flying out of the bowl, then increase speed until fully incorporated. The frosting should be thick, silky, and spreadable.
- Frost the Cake: Once the cake is completely cool, use a spatula to spread the frosting evenly over the top. Start from the center and work your way to the edges, creating smooth, even coverage. You can add decorative touches like sugared cranberries or a light dusting of cinnamon if desired.
- Serve and Enjoy: Cut the cake into 12 equal squares and serve. This spiced gingerbread cake pairs beautifully with a hot cup of coffee or tea, making it a perfect dessert for holiday gatherings or cozy everyday treats. Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
Notes
- Make sure both butter and cream cheese are at room temperature to ensure smooth, creamy frosting.
- Allow the butter and sugar to cream for a full 3–5 minutes to achieve a light, airy cake texture.
- Brewed coffee enhances the depth of flavor in the cake; it doesn’t make the cake taste like coffee.
- Avoid overmixing the batter once dry ingredients are added—this keeps the cake tender and prevents it from becoming dense.
- Always allow the cake to cool completely before frosting to prevent melting and separation.
- Use fresh, high-quality spices for the most vibrant flavor, especially cinnamon, ginger, and cloves.
