Instructions
BAKE THE CAKE
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Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish (line with parchment if you want easy lifting).
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In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
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In a separate bowl, whisk melted butter, oil, brown sugar, and molasses until smooth. Whisk in the eggs.
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Whisk in the buttermilk and vanilla.
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Pour wet ingredients into dry ingredients and stir just until combined.
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Slowly stir in the hot water or hot coffee until the batter is smooth and pourable.
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Pour into the prepared pan and bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
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Cool completely before frosting.
MAKE THE FROSTING (OPTIONAL)
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Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until thick and creamy. Add milk 1 tablespoon at a time if needed for a spreadable texture.
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Frost the cooled cake, slice, and serve.
Notes
Use unsulphured molasses for classic gingerbread flavor. Skip blackstrap unless you love a strong, bitter edge.
Don’t overbake. Gingerbread cake is best when a toothpick comes out with moist crumbs, not totally dry.
Make ahead: this cake tastes even better the next day. Store covered and frost when ready.
Store frosted cake in the fridge up to 5 days.
