Gingerbread Cake
Real Gingerbread Cake should be sticky, spiced, and incredibly soft. This recipe hits you with deep molasses flavor and a kick of fresh ginger that warms you up instantly. We pour hot coffee into the batter to make the crumb extra tender. Top it with tangy frosting for a sweet finish that balances the bold spices perfectly.
Ingredients
GINGERBREAD CAKE
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted and slightly cooled
- ¼ cup neutral oil vegetable, canola, or avocado oil
- ¾ cup packed brown sugar
- ¾ cup unsulphured molasses
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ¾ cup hot water or hot coffee
CREAM CHEESE FROSTING (OPTIONAL)
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 –2 tablespoons milk or heavy cream as needed for texture
