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Name: Gingerbread Spice Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: ENU; Sally's Baking Addiction logo; recipe search...; Moist Gingerbread Snack Cake; Posted on December 23 2015 / posted in Cakes / 53 comments; THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEAS; TwitterFacebookPinterestYummlyEmail; Jump to Recipe; This deeply spiced and moist gingerbread snack cak; gingerbread snack cake topped with cream cheese fr; Let me present you with the dessert I’m making for; Well the dessert I’m making for after Christmas di Christmas lunch, and Christmas 10pm late night craving. This gingerbread cake has n; slice of gingerbread cake with cream cheese frosti; I’m also making snickerdoodles no-bake cookies, and coconut macaroons. I think we all agree that there can never be too much dessert o; Before we begin let’s talk about the elephant in the room. This is a moist cake. I know many of you despise that word but being a bake; overhead image of gingerbread snack cake topped wi; How to Make Gingerbread Snack Cake; This is a very simple and versatile gingerbread ca round cake, square, rectangle, with frosting, without frosting (can’t believe I’m s; The ingredients: each ingredient is an all-star in; Butter for a wonderfully buttery flavor.; Brown sugar to enhance the molasses flavor.; Molasses for well, flavor. Lots of flavor so far.; And as you know molasses is an acid. So we are using baking soda to give the cake lots of lift!; over 1 Tablespoon of warm spices like ground ginge ground cinnamon, and ground cloves.; Flour salt and egg because it’s a cake. 🙂; 2 images of molasses in a glass measuring cup and mi; Sticky Molasses in Cake; Whisk the molasses with hot water before adding it pictured on the left. Why? As you know, molasses is very thick. The thick goop, for; gingerbread snack cake topped with cream cheese fr; The resulting cake is dense yet soft. Buttery and tender. Perfectly spiced, impeccably flavored. This gingerbread snack cake is absolu

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INGREDIENTS

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Sally's Baking Addiction logo
recipe search...
Moist Gingerbread Snack Cake
Posted on December 23 ; 2015 / posted in Cakes / 53 comments
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEAS
TwitterFacebookPinterestYummlyEmail
Jump to Recipe
This deeply spiced and moist gingerbread snack cak
gingerbread snack cake topped with cream cheese fr
Let me present you with the dessert I’m making for
Well the dessert I’m making for after Christmas di ; Christmas lunch, and Christmas 10pm late night craving. This gingerbread cake has no time-of-day limitations and therefore I call it a gingerbread snack cake.
slice of gingerbread cake with cream cheese frosti
I’m also making snickerdoodles ; no-bake cookies, and coconut macaroons. I think we all agree that there can never be too much dessert on Christmas!
Before we begin ; let’s talk about the elephant in the room. This is a moist cake. I know many of you despise that word but being a baker, I use the word approximately 5327 times a day!! Embrace the moist, since many gingerbread cakes are lacking in the moist department.
overhead image of gingerbread snack cake topped wi
How to Make Gingerbread Snack Cake
This is a very simple and versatile gingerbread ca ; round cake, square, rectangle, with frosting, without frosting (can’t believe I’m saying that). When testing this recipe, I used a 9-inch springform pan. You can also use a 9-inch square baking pan.
The ingredients: each ingredient is an all-star in
Butter for a wonderfully buttery flavor.
Brown sugar to enhance the molasses flavor.
Molasses for ; well, flavor. Lots of flavor so far.
And as you know ; molasses is an acid. So we are using baking soda to give the cake lots of lift!
over 1 Tablespoon of warm spices like ground ginge ; ground cinnamon, and ground cloves.
Flour salt and egg because it’s a cake. ??
2 images of molasses in a glass measuring cup and mi
Sticky Molasses in Cake
Whisk the molasses with hot water before adding it ; pictured on the left. Why? As you know, molasses is very thick. The thick goop, for lack of better words, doesn’t mix easily into cake batter. It’s fine for cookies and such, but hot water helps loosen the viscous consistency of molasses, which helps incor
gingerbread snack cake topped with cream cheese fr
The resulting cake is dense ; yet soft. Buttery and tender. Perfectly spiced, impeccably flavored. This gingerbread snack cake is absolutely fantastic on its own– you don’t even need frosting! But if you want to make it a little more special, add a slather of sweet and tangy cream chee
And add some cranberries for color! Eaten all toge ; this cake is irresistible and will surpass all the gingerbread cakes you’ve tasted before. Moist gingerbread snack cake for life!
overhead image of slices of gingerbread snack cake
MERRY CHRISTMAS!
gingerbread snack cake topped with cream cheese fr
Moist Gingerbread Spice Snack Cake
★★★★★
4.4 from 9 reviews
Prep Time: 20 minutes Cook Time: 35 minutes Total ; 55 minutes Yield: serves 8-10
PRINT RECIPE
PIN RECIPE
Description
This is my flavorfully spiced and moist version of ; see my recipe notes below.
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (180ml) unsulphured molasses (I use Grandma’s Mola
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g 1 stick) unsalted butter ; softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Cream Cheese Frosting (optional)
8 oz (224g) full-fat brick style cream cheese ; softened to room temperature
2 Tablespoons (30g) unsalted butter ; softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
1 Tablespoon (15ml) cream or milk
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon maple extract or 2 Tablespo
optional: cranberries for garnish

INSTRUCTIONS

Instructions

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 – 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.

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’ 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.

Notes

Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

Different Size Pans: No matter what size pan you use, bake the cake at 350°F (177°C). A 9 or 10-inch springform pan is best because this gingerbread cake rises pretty high. 9-inch cake pans are too short. You can also use a 9-inch square pan or 11×7-inch rectangle pan. The bake times will all be relatively 35 minutes. Use a toothpick inserted in the center of the cake to test for doneness. If it comes out clean, the cake is done. There is not enough batter for a 9×13-inch cake pan or a bundt pan.

Cupcakes: For cupcakes, fill liners halfway and bake for 20-22 minutes.

Layer Cake: I suggest making the batter twice. (Don’t double it– make it twice and combine the batters.) This will be a lot of batter and is the perfect amount for a 3 layer cake. Grease and fill three 9-inch cake pans halfway. Use any leftover batter for cupcakes. OR you can make the cake as is and slice in half to turn into a thinner 2 layer cake.

Adapted from Gingerbread Muffins with Sweet Lemon Glaze.

slice of gingerbread snack cake topped with cream cheese frosting on a white plate

NOTES

Alert editor

Gingerbread Spice Cake

ENU
 Sally's Baking Addiction logo
 recipe search...
 Moist Gingerbread Snack Cake
 Posted on December 23 2015 / posted in Cakes / 53 comments
 THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEAS
 TwitterFacebookPinterestYummlyEmail
 Jump to Recipe
 This deeply spiced and moist gingerbread snack cak
 gingerbread snack cake topped with cream cheese fr
 Let me present you with the dessert I’m making for
 Well the dessert I’m making for after Christmas di Christmas lunch, and Christmas 10pm late night craving. This gingerbread cake has no time-of-day limitations and therefore I call it a gingerbread snack cake.
 slice of gingerbread cake with cream cheese frosti
 I’m also making snickerdoodles no-bake cookies, and coconut macaroons. I think we all agree that there can never be too much dessert on Christmas!
 Before we begin let’s talk about the elephant in the room. This is a moist cake. I know many of you despise that word but being a baker, I use the word approximately 5327 times a day!! Embrace the moist, since many gingerbread cakes are lacking in the moist department.
 overhead image of gingerbread snack cake topped wi
 How to Make Gingerbread Snack Cake
 This is a very simple and versatile gingerbread ca round cake, square, rectangle, with frosting, without frosting (can’t believe I’m saying that). When testing this recipe, I used a 9-inch springform pan. You can also use a 9-inch square baking pan.
 The ingredients: each ingredient is an all-star in
 Butter for a wonderfully buttery flavor.
 Brown sugar to enhance the molasses flavor.
 Molasses for well, flavor. Lots of flavor so far.
 And as you know molasses is an acid. So we are using baking soda to give the cake lots of lift!
 over 1 Tablespoon of warm spices like ground ginge ground cinnamon, and ground cloves.
 Flour salt and egg because it’s a cake. 🙂
2 images of molasses in a glass measuring cup and mi
 Sticky Molasses in Cake
 Whisk the molasses with hot water before adding it pictured on the left. Why? As you know, molasses is very thick. The thick goop, for lack of better words, doesn’t mix easily into cake batter. It’s fine for cookies and such, but hot water helps loosen the viscous consistency of molasses, which helps incor
 gingerbread snack cake topped with cream cheese fr
 The resulting cake is dense yet soft. Buttery and tender. Perfectly spiced, impeccably flavored. This gingerbread snack cake is absolutely fantastic on its own– you don’t even need frosting! But if you want to make it a little more special, add a slather of sweet and tangy cream chee
 And add some cranberries for color! Eaten all toge this cake is irresistible and will surpass all the gingerbread cakes you’ve tasted before. Moist gingerbread snack cake for life!
 overhead image of slices of gingerbread snack cake
 MERRY CHRISTMAS!
 gingerbread snack cake topped with cream cheese fr
 Moist Gingerbread Spice Snack Cake
 ★★★★★
4.4 from 9 reviews
 Prep Time: 20 minutes Cook Time: 35 minutes Total 55 minutes Yield: serves 8-10
 PRINT RECIPE
 PIN RECIPE
 Description
 This is my flavorfully spiced and moist version of see my recipe notes below.
 Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (180ml) unsulphured molasses (I use Grandma’s Mola
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g 1 stick) unsalted butter softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
 Cream Cheese Frosting (optional)
8 oz (224g) full-fat brick style cream cheese softened to room temperature
2 Tablespoons (30g) unsalted butter softened to room temperature
1 and 3/4 cups (210g) confectioners’ sugar
1 Tablespoon (15ml) cream or milk
1 teaspoon pure vanilla extract
 optional: 1/2 teaspoon maple extract or 2 Tablespo
 optional: cranberries for garnish

Instructions
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.

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’ 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.
Notes
Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!
Different Size Pans: No matter what size pan you use, bake the cake at 350°F (177°C). A 9 or 10-inch springform pan is best because this gingerbread cake rises pretty high. 9-inch cake pans are too short. You can also use a 9-inch square pan or 11×7-inch rectangle pan. The bake times will all be relatively 35 minutes. Use a toothpick inserted in the center of the cake to test for doneness. If it comes out clean, the cake is done. There is not enough batter for a 9×13-inch cake pan or a bundt pan.
Cupcakes: For cupcakes, fill liners halfway and bake for 20-22 minutes.
Layer Cake: I suggest making the batter twice. (Don’t double it– make it twice and combine the batters.) This will be a lot of batter and is the perfect amount for a 3 layer cake. Grease and fill three 9-inch cake pans halfway. Use any leftover batter for cupcakes. OR you can make the cake as is and slice in half to turn into a thinner 2 layer cake.
Adapted from Gingerbread Muffins with Sweet Lemon Glaze.
slice of gingerbread snack cake topped with cream cheese frosting on a white plate

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Nutrition

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Serving Size: 1 (506g)
Recipe Makes: 1

Calories: 1716
Calories from Fat: 1697 (99%)

Amt Per Serving		% DV

	Total Fat 188.6g	251 %
	Saturated Fat 118g	590 %
	Monounsaturated Fat 49.4g
	Polyunsanturated Fat 7.5g
Cholesterol 674.2mg		207 %
Sodium 1370.5mg		47 %
Potassium 129mg		3 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.6g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1716

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