Gingerbread Spice Cake
This gingerbread spice cake is one of the recipes my grandma loved to make during the holidays. While she prepared a hard sauce, this molasses-forward cake is topped with a cream cheese frosting that brings the whole thing together. If you’re looking for a full-flavored recipe to bake this holiday, this is the one to prepare!
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Skip ahead:
00:00 Intro
00:40 Preparing the wet ingredients
02:37 Adding in the dry ingredients
05:05 Baking the cake
06:07 Preparing the frosting
07:52 Frosting the cake
09:56 Tasting the cake
INGREDIENTS
For the cake:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 1 cup brewed coffee
For the frosting:
- 8 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 1/4 cups powdered sugar, sifted
- 1/4 tsp kosher salt
- 1-2 tbsp cognac (optional) (or 1 tsp vanilla extract)
INSTRUCTIONS
For the cake:
- Preheat the oven to 350°F. Grease a 9x9 baking dish with butter or nonstick spray and set it aside.
- In a large bowl, cream the butter and sugar until it is light and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition to evenly incorporate. Once the eggs are added, beat in the molasses and vanilla extract until the mixture is smooth.
- Add the flour, baking soda, cinnamon, ginger, cloves, and salt. At a low speed, beat slowly while adding the brewed coffee in a steady stream. Once all the coffee and dry ingredients are incorporated, fold the batter a few times by hand to ensure everything is evenly mixed.
- Pour the prepared batter into the baking dish and bake in the preheated 350°F oven until the cake is domed and a skewer inserted in the middle comes out mostly clean, 40-50 minutes. Once the cake is baked, remove it from the oven and set it aside to cool for 2 hours before frosting. Once the cake is cooled, frost and serve.
For the frosting:
- In a medium bowl, beat the cream cheese and butter until it is soft and smooth, 2-3 minutes. Add the cognac (or vanilla extract), powdered sugar, and salt. Beat it slowly until the powdered sugar is incorporated and smooth.
#gingerbread #spice #cake #dessert #baking #Christmas
Probably The Best Ginger Cake Ever | Justin Gellatly
Justin's signature cake from his book Bread, Cake, Doughnut, Pudding. Easy and unbelievably good. Get the recipe:
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Dark Molasses Gingerbread Cake
The incredible richness and complexity is thanks to blackstrap molasses, which is powerful enough to mellow out the shrillness of ginger and to impart an earthy, caramelly flavor to the cake. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 10 to 12)
For the cake:
12 tablespoons unsalted butter, cut into chunks
1 1/2 cups (12 ounces) blackstrap molasses (you can find it at health foods stores)
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon fine salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla
2 large eggs, beaten
1 1/2 cups whole milk
For the cooked cream cheese frosting:
16 ounces (2 bars) full-fat cream cheese, left at room temperature for at least 1 hour
1/4 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
FULL RECIPE HERE:
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How To Make A Delicious Spicy Gingerbread Cake | The Hairy Bikers Comfort Food
Who doesn't love comfort food? The Hairy Bikers teach you how to make a delicious spicy gingerbread cake.
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???? Gingerbread Spice Cake Recipe
Not the Gingerbread Recipe you’re thinking of… this is a light airy cake recipe with ginger, spice, and molasses. It's the Signal Hill Gingerbread Spice Cake Recipe from the Laura Secord Recipe book. This is one tasty ginger spice molasses cake.
Ingredients:
2 cup (500 mL / 300g) all-purpose flour
1 ½ tsp (3 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL / 120g) sugar
1 tsp (5 mL) dry ground ginger
1 tsp (5 mL) ground cinnamon
½ cup (125 mL) soft butter
¾ cup (175 mL) fancy molasses
1 egg
1 cup (250 mL) boiling water
Method:
Preheat oven to 350ºF (180ºC)
Grease and flour an 8”x 8” square pan.
Whisk together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes.
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake for 50-55 minutes, or until cake springs back when lightly touched.
Prep Time: 90 Minutes
Servings: 6-8
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How to Make Gingerbread Spice Cake with Cream Cheese Frosting - Christmas Dessert
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