gingerbread spice cake

This is my flavorfully spiced and moist version of the timeless classic gingerbread. The spice flavor is incredible! For different pan size options, see my recipe notes below.

Moist Gingerbread Spice Snack Cake

(250 grams) all-purpose flour (spoon & leveled)

baking soda

ginger

cinnamon

cloves

salt

(180 milliliters) unsulphured molasses (I use Grandma’s Molasses brand)

(180 milliliters) hot water (about 100°F (38°C))

(115 grams; 1 stick) unsalted butter, softened to room temperature

(67 grams) packed light or dark brown sugar

large egg,

vanilla extract

oz (224 grams) full-fat brick style cream cheese, softened to room temperature

Tablespoons (30 grams) unsalted butter, softened to room temperature

1 and 3/4 cups (210 grams) confectioners’ sugar

Tablespoon (15 milliliters) cream

maple extract

cranberries

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.

Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Make the frosting

 In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners&#8217; sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.

Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

Hi Sally, Thanks for posting such nice recipes. I baked this from start to finish but a couple things didn't go smoothly  (probably my error!). The first issue is that the cake didn't rise too much - it's not a tall cake (used 9 inch spring-form with ingredients brought to ripe temperature). My baking soda isn't old. I did assemble the dry ingredients first about an hour before I started baking and covered it with plastic wrap. I wonder if that somehow affected the baking soda? 

As for the frosting, I also brought everything to the appropriate temperature, but the frosting wasn't very smooth for me - there were lumps of cream cheese and butter. I did use a standing mixer. It looked smooth initially once I was done, but when I spread it on the cake, it had lumps.  I was wondering if I undermixed it or if somehow the room temperature ingredients got too warm. I don't bake a lot of cakes, so any feedback you have would be great. Thank you!

Soooo delicious! My grandma used to make gingerbread every year and never used a written recipe. This is the closest thing I’ve tasted to it in years. I added a bit extra of all the spices.

This is the best Gingerbread Cake I have ever tasted or made.  Everyone loved it and it is so moist.
Thanks for sharing.  I will now get rid of all the other Gingerbread recipes I have been keeping in my recipe box.

Made in bundle cake round and was great! Decorated with cranberries and rosemary for Christmas party and was big hit

https://www.youtube.com/watch?v=YOh6usnUGfQ

This deeply spiced and moist gingerbread snack cake is complete with swirls of cream cheese frosting and tart cranberries on top. A low-key gingerbread dessert the whole family will love.

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