For the Gingerbread Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup molasses
- 2 large eggs
- 1 cup hot water
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Gingerbread Cake:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add molasses and eggs, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Cream Cheese Frosting:
- In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.
- Frost the Cake:
- Once the gingerbread cake has cooled, spread the cream cheese frosting over the top.
- Slice and serve the spiced gingerbread cake with cream cheese frosting.
- Baking the gingerbread cake: 30 minutes
Serving Size: This recipe yields approximately 12 servings.