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Gingerbread Cake

The perfect cake for when the temperature drops.
Course Dessert
Cuisine American
Keyword Cream Cheese Frosting, Dark Gingerbread
Prep Time 15 minutes
50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Anna
Cost 5

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.