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Spiced Gingerbread Cake
Warm spiced gingerbread cake topped with creamy, spiced cream cheese frosting—a cozy classic that's bursting with fall flavors.
★★★★☆
(52 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time20 min
Bake time35 min
Total time3 hr 55 min
Makes8
Ingredients
1
2 cups (250g) all-purpose flour (spooned & leveled)
2
1 teaspoon baking soda
3
1 and 1/2 teaspoons ground ginger
4
1 and 1/2 teaspoons ground cinnamon
5
1/4 teaspoon ground cloves
6
1/4 teaspoon salt
7
3/4 cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
8
3/4 cup (180ml) hot water (about 100°F (38°C))
9
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
10
1/3 cup (67g) packed light or dark brown sugar
11
1 large egg, at room temperature
12
1 teaspoon pure vanilla extract
13
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
14
2 Tablespoons (28g) unsalted butter, softened to room temperature
15
1 and 3/4 cups (210g) confectioners’ sugar
16
1 teaspoon pure vanilla extract
17
small pinch each of ground cinnamon, ginger, and cloves
18
optional: sprinkles and/or sugared cranberries for garnish
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