gingerbread cake recipe

Flavored with robust molasses and warm winter spices, this moist and fluffy Gingerbread Bundt Cake recipe will rule your heart for ages!

Gingerbread Bundt Cake

Cup (1/2 stick, 57 gms) Butter ((unsalted, room temp))

Tbsps (33 gms) Brown Sugar ((packed, light or dark))

Egg ((room temperature))

tsp Vanilla Extract

Tbsps (90 ml) Molasses

Cup (90 ml) Hot Water ((warmed to 115 deg F))

Salt

Cup All Purpose Flour

tsp Baking Soda

tsp Ground Ginger

tsp Ground Cinnamon

tsp Ground Cloves

Nutmeg

Cup (60 gms) Confectioners' Sugar

Lemon

Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Set it aside.

In the bowl of your stand mixer fitted with paddle attachment, or using hand mixer, beat butter till creamy on high speed. Add brown sugar and beat till it gets light and fluffy. About 1 and a 1/2 minutes.

Add in egg and vanilla and beat in to combine. Pour in measured molasses and hot water. Slowly mix it in too.

Sift all the dry ingredients (flour, salt, baking soda and all the spices) over wet. Fold gradually till combined. Do not overmix.

Pour the batter in prepared bundt pans and bake for 23-25 minutes. Or till the bundt cakes pass toothpick test.

Allow to cool in the pan for about 10-12 minuted and invert the pan on wire stand. Unmold the bundt pans and cool completely before icing.

Whisk confectioners&#x27; sugar and lemon juice together until mixed well.

You may add more sugar if you find the icing too thin. Add more lemon juice if it is too viscous for your liking.

Drizzle on cooled bundt cakes.

To prepare Lemon Icing:

Perfectly spiced, this warm and cozy Gingerbread Cake is the ultimate holiday dessert. You won&#039;t believe how flavorful this old-fashioned cake is.

Gingerbread Cake

all-purpose flour ((360 grams))

baking powder

ginger

cinnamon

salt

cloves

baking soda

unsulphured molasses ((240 milliliters/325 grams))

water ((240 milliliters))

sugar ((200 grams))

unsalted butter (melted (170 grams))

eggs

vanilla extract

Preheat the oven to 350F. Butter and flour a 9x13-inch baking pan or spray with baking spray.

In a large mixing bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, cloves, and baking soda.

In a medium mixing bowl, whisk together the molasses and hot water until the molasses is dissolved. Whisk in the sugar and the butter until well combined. Lastly, whisk in the eggs and vanilla. Pour the molasses mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until the center is springy to the touch. Let the cake cool completely in the pan on a wire rack. Serve with fresh whipped cream and dust with confectioners’ sugar, if desired.

https://www.youtube.com/watch?v=otn54jTCfNs

This Gingerbread Cake recipe is a classic holiday treat! It’s perfectly spiced with a combination of ginger, cinnamon, and cloves! Cozy and festive with rich and warm flavors, you will fall in love with this delicious old-fashioned dessert. I paired mine with an optional buttercream but it is just as delicious with a dusting of powdered sugar! It's one of my favorite Christmas cakes.

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Easy Gingerbread Cake

Moist Gingerbread Cake offers flavors of fall in a sweet, soft dessert! Serve spiced gingerbread snack cake with cream cheese frosting!

Moist Gingerbread Cake Recipe with Cream Cheese Frosting

butter

light brown sugar (lightly packed)

sour cream

unsulphured molasses

water

all-purpose flour

cream cheese (softened)

sugar

Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking spray.

In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for 2 minutes.

Mix in the egg and sour cream.

In a separate bowl, whisk together the molasses and hot water until mixed together completely. Set aside.

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves. Set aside.

Alternate mixing half of the molasses into the batter, with half of the dry ingredients until all is incorporated together. Do not overmix the batter.

Pour batter into the prepared 8x8 pan.

Bake in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake and let cool while you make the frosting.

Make the frosting: In a bowl of an electric stand mixer, combine the butter, cream cheese, and vanilla extract. Slowly, add in the powdered sugar on low speed until all is combined. Switch to high speed and beat the frosting for 2 minutes.

Once the cake has cooled, frost with the cream cheese frosting. Slice and serve.

I was going to make this for Christmas but I just couldn't wait to have a taste! It was easy to make with perfect instructions even for a newbie. The whole house smelled wonderful and the cake, well it is perfect! Moist and delicious. I will be making this every week!

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