This is a gingerbread cake recipe given to me by my friend Katy who originally got it from either Epicurious or a David Lebovitz book. It's a 9-inch round gingerbread cake baked in a springform pan and topped with a fluffy layer of cream cheese frosting. This is an old photo, so I really need to make the cake again and take a new one.
This is Katy’s version of the gingerbread cake, which she says is just as good with vanilla or cream cheese frosting as it is with crème anglaise. I opted for frosting and loved it, but the cake is would be excellent with just a dollop of fresh whipped cream.
Extremely Easy, Deep and Dark!
This was extremely easy to make and were it not for the frosting, I could have prepared the entire recipe with just a bowl and mixing spoon. The ingredient list is simple, but the technique used is a bit different. For instance, baking soda is dissolved in water and eggs are added last. Also, I made mine without the fresh ginger or crystallized ginger and it was still excellent. Just be prepared for a very deep, dark cake. It almost looks like chocolate.
Six Inch Version
The recipe in the card is for a 9-inch springform, but if you have a 6 or 7-inch springform you can make half of the recipe for a smaller cake. Bake time will be slightly shorter. I'll update when I try this because I definitely plan to.
Recipe
Gingerbread Cake
Ingredients
- ½ cup vegetable oil
- ½ cup unsalted butter melted and warm
- 1 cup superfine sugar
- 1 cup light unsulphured molasses
- 2 large eggs, at room temperature and lightly beaten cool room temp, lightly beaten
- 2 ½ cups bleached all-purpose flour (unbleached is okay) (350 grams)
- 2 tablespoons freshly grated ginger 4-3 oz knob( or 2 tsp dried ginger)
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup boiling water
- 2 teaspoons baking soda
- 2 tablespoons chopped crystallized ginger optional
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter
- ⅛ teaspoon salt
- 2 cups confectioners sugar
- ½ tsp. vanilla
Instructions
- Line a 9” springform with a round of parchment paper. This is a deep cake, so you do need a pan with 3 inch sides.
- Preheat oven to 350 degrees F.
- Mix oil, melted butter, sugar and molasses (and fresh ginger and/or crystallized ginger, if using).
- Sift together flour, salt and dried spices. Reserve.
- Combine boiling water and baking soda.
- Whisk into molasses mixture.
- Stir in dry ingredients gently until thoroughly mixed.
- Stir in beaten eggs.
- Pour the cake batter into the pan and set the cake on a rimmed baking sheet.
- The original instructions say to bake for an hour, but set the timer for 40 minutes at check at 40 minutes. This is a deep cake, so timing may vary from oven to oven.
- If cake browns too quickly, drape a piece of foil over it and continue baking.
- Beat cream cheese and butter until fluffy. Beat in salt. Stir in powdered sugar about ½ cup at a time, then beat until fluffy. Beat in vanilla.
Julie B says
Ohh, lemon extract instead of vanilla extract! Great idea, Kate!!
Thanks!
Beth says
YUM!
Kate says
I just made this as my birthday cake because I've been dying to try it. I've apparently contracted dyslexia from my son because I totally misread the directions. As a result, the texture of mine is ...weird. BUT the flavor is fabulous. I really like the crystallized ginger. I subbed lemon extract for vanilla in the icing, since my mom always served gingerbread wiht lemon custard. I like it 🙂
Jackie says
I made a gingerbread cake with cream cheese frosting this week too. I cheated and used a box mix from Trader Joe's. It was really good. My frosting was homemade and a little runny. I guess I'll add more sugar next time. I piped the frosting on top of the cake and even though it was very messy the girls were impressed and thought it looked very professional.
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Lisa magicsprinkles says
This looks so fabulous. I love the addition of the frosting.
Sara says
Wow, this looks great! I'm going to put it on my list of recipes to make for Christmas time. YUM!
Kelly M says
This cake reminds me of one I just saw in the November issue of Better Homes and Gardens. It's called a pumpkin sandwich cake. It looks WONDERFUL! I just checked, and you can get the recipe on BHG.com if you give them a bit of information.
Check it out!
Lydia (The Perfect Pantry) says
This is the time of year I most associate with gingerbread. Not the holidays, but Fall, when the leaves in New England turn red and now brown -- the same color as the gingerbread -- and the aroma of ginger and cinnamon seems to be in the air.
bakingblonde says
What a perfect dessert for the holiday season! I love ginger cookies but have never had it in cake form, this looks great!
Anna says
Thanks Katy! I just fixed it.
Anonymous says
Anna,
Just to give credit where it's due, the recipe was never on Epicurious. It's a David Lebovitz original from his book "Room for Dessert" The Epicurious recipe I referred to was a similar one made with stout from Claudia Fleming. I'm so glad you liked it!
clumbsycookie says
This site is starting to smell like Christmas! Nice syrup information as well, I'm glad sd asked as well!
Katrina says
Tis the season!
Anna says
S, thanks for asking that question because I learned a thing or two in researching the answer!
Treacle is just a word for "syrup" and there are different types. The lightest is golden syrup, mid-range would be equal to mild molasses and the darkest would be the sulpured type and definitely not what you'd want to use here. I think in the UK they call mild molasses "fancy molasses".
I am not very familiar with European brands of treacle/molasses, but I think the most common type treacle and what you'd buy at the store would be the same as American molasses. Maybe someone who uses treacle could pop in and let us know a good brand.
Megan, that's a great idea. I will start by adding a category and populating it with recipes Fuzz and her friends truly loved.
Kim, it freezes great! I froze a piece and thawed it. Loved the results.
Kim says
Ginger is a recent favorite flavor of mine. But, I am just me - so how do you think this would freeze? Or, how dense is the cake - could it be halved and baked as a bread loaf?
Megan says
Hey--I'm always lurking to get great ideas. My daughter has a halloween party coming up, which made me think that it would be great if there was a section of Fuzz's favorites. Seems like kids and adults totally don't agree on what's good, so I'd love some "Fuzz-tested" ideas as go-to's for those times you have to make something for the pickiest of all audiences--kids! Think you and Fuzz would be up for something like that?
snookydoodle says
wow great. I love spicy cakes 🙂 is treacle unsulphured ??
VeggieGirl says
So festive and divine.