I love this delicious cake! I am definitely going to be making this for the holiday season.
Check out what my pals over at Cooking Classy had to say about this awesome recipe:
Isn’t gingerbread just one of the best Christmas flavors? I love this time of year and all the seasonal flavors that come with it! Gingerbread, eggnog, peppermint, pomegranate, orange – some of the best! This moist cake is laced with all the best spices and it’s brimming with robust flavor! And of course we couldn’t leave out the cream cheese frosting! I’m addicted to cream cheese frosting lately, if you are following and haven’t noticed. It goes on just about any kind of cake and the tang of the cream cheese just balances out all the sweetness in the frosting so it’s not overwhelming.
This gingerbread cake comes out so beautifully! It really does look classy but I promise you, it’s very eays to make.
Ingredients
3/4 cup boiling water
1/2 tsp Arm & Hammer baking soda
2/3 cup unsulphured molasses
3/4 cup Domino granulated sugar
1 2/3 cup Gold Medal all-purpose flour
2 tsp McCormick ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp baking powder
1/4 tsp Morton salt
1/3 cup Wesson vegetable oil
2 large Eggland’s Best eggs
Cream Cheese Frosting
6 oz cream cheese, softened
1/3 cup unsalted butter, softened
1 3/4 cups powdered sugar
1/2 tsp vanilla extract
Sparkling cranberries and mint leaves (optional)
Instructions
Preheat oven to 350 degrees. Butter a 9-inch springform pan (or an 8-inch square. Or a 10-inch springform would work too just reduce baking time slightly). Line bottom with a round of parchment paper (or square if using a square dish) and butter parchment, set aside.
In a heat proof mixing bowl whisk together boiling water and baking soda. Stir in molasses and granulated sugar, whisking well to dissolve sugar, set aside.
In a large mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt.
Stir vegetable oil and eggs into molasses mixture, then whisk wet mixture into dry mixture 1/3 at a time, mixing well after each addition. Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 – 35 minutes. Cool 5 minutes then run a knife around edge of cake to loosen and remove ring. Cool completely on a wire rack then frost top with cream cheese frosting and decorate with cranberries and mint leaves if desired.
For the frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract and powdered sugar and mix until pale and fluffy.
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Quick Tip: This cake is delicious with cream cheese frosting but also tastes great with whipped topping.
Thank you to Group Recipes for this great recipe.
