In a world woven with the soft whispers of spices and the warm embrace of sweetness, a gingerbread cake emerges as a lovely ode to the season. Its rich, comforting aroma dances through the air, inviting everyone to join in a moment of heartfelt indulgence. Each slice, adorned in velvety cream cheese frosting, exudes a profound warmth, reminiscent of cherished gatherings and the simple joys of life.
Why make this recipe
This gingerbread cake beckons to those who seek the sublime balance of sweet and spicy, where the hearty flavors of ginger, cinnamon, and nutmeg intertwine to create an experience that is as delightful as it is memorable. It transforms the ordinary into the extraordinary, beckoning all who cross its path to savor the exquisite depth of its characteristics.
How to make Gingerbread Cake
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon + 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 1/4 cups sour cream
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 1/2 cup molasses
- 3 large eggs
- 3 1/2 teaspoons vanilla extract
- 1/4 cup very hot water
- 12 ounces block-style cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar
- Ground cinnamon for garnish
- 7 – 8 cups powdered sugar
- 2 – 3 teaspoons heavy cream
Directions:
- As the anticipation begins to swirl, preheat your oven to a welcoming 350°F (175°C). Prepare a round cake pan by greasing and flouring it, like setting the stage for a beautiful performance.
- In a large bowl, allow your senses to awaken as you whisk together the flour, baking powder, baking soda, salt, and spices—the cinnamon, ginger, nutmeg, cloves, and allspice. The fragrant blend is akin to a secret chorus waiting to harmonize.
- In another vessel, gently beat together the sour cream, granulated sugar, light brown sugar, softened butter, canola oil, molasses, eggs, vanilla extract, and hot water until every component is perfectly intertwined.
- With a delicate hand, gradually fold the dry mixture into the wet batters, mixing just until combined. Hold back the urge to overmix; like a painter knows when to stop, so too must you.
- Pour the silky batter into your prepared cake pan, smoothing the surface until it resembles a calm, serene lake.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center emerges clean—a beautiful testament to your patience. As it cools for ten minutes in its pan, let the rich fragrance transport you to a cozy holiday market. Afterward, transfer it onto a wire rack to cool completely.
- For the frosting, in a separate bowl, beat together the cream cheese, butter, and light brown sugar until smooth as a tranquil stream. Gradually add the powdered sugar, adding heavy cream as needed to achieve the luscious consistency pleasing to the eye.
- Once your cake has cooled, generously frost it with the cream cheese frosting, allowing it to envelop the cake like a gentle embrace. Sprinkle with ground cinnamon for that final, aromatic touch.
How to serve Gingerbread Cake
Slice the gingerbread cake into generous pieces, revealing its intricate layers adorned in frosting. Serve on dainty plates, accompanied by warm cups of tea or mulled cider, where each bite transports you to memories of joyful celebrations, laughter, and the spirit of togetherness.
How to store Gingerbread Cake
Embrace the spirit of preservation by storing any leftover cake in an airtight container in the refrigerator, where it will remain fresh for up to a week. Each day’s passing will deepen its flavors, transforming it into an even more delightful treat.
Tips to make Gingerbread Cake
- Ensure your ingredients are at room temperature for ease of mixing.
- For a heartier texture, consider using whole wheat flour in place of some all-purpose flour.
- Experiment with adding chopped candied ginger or pecans for delightful surprises in each bite.
Variations
- For a spiced twist, try incorporating a spoonful of pumpkin puree into the batter for added moisture and flavor.
- Create a gluten-free version by substituting the flour with a gluten-free blend.
FAQs
1. Can I make this gingerbread cake ahead of time?
Absolutely! It can be made a day in advance, and its flavors will only deepen over time. Just be sure to frost it close to serving for optimal freshness.
2. Is this recipe suitable for freezing?
Yes! The gingerbread cake can be frozen, either whole or in slices. Wrap it in plastic wrap and aluminum foil, and it will maintain its delightful flavor for up to three months.
3. Can I use a different frosting?
Certainly! Cream cheese frosting enhances the gingerbread beautifully, but a simple dusting of powdered sugar or a light glaze made from lemon juice and powdered sugar can also elevate the cake with a refreshing twist.
In the quiet, tender moments we take to bake, we find the echoes of our intentions and love woven into each fragrant bite. The beauty and patience of our labor transform mere ingredients into cherished memories, a gentle reminder that greatness often arises from the simplest of acts.
Gingerbread Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat together the sour cream, granulated sugar, light brown sugar, softened butter, canola oil, molasses, eggs, vanilla extract, and hot water.
- Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, beat together the cream cheese, butter, and light brown sugar until smooth.
- Gradually add the powdered sugar, using heavy cream to adjust the consistency as needed.
- Once cooled, frost the cake with cream cheese frosting and sprinkle with ground cinnamon.