Gingerbread Spice Cake

This gingerbread spice cake is one of the recipes my grandma loved to make during the holidays. While she prepared a hard sauce, this molasses-forward cake is topped with a cream cheese frosting that brings the whole thing together. If you’re looking for a full-flavored recipe to bake this holiday, this is the one to prepare!

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Skip ahead:

00:00 Intro
00:40 Preparing the wet ingredients
02:37 Adding in the dry ingredients
05:05 Baking the cake
06:07 Preparing the frosting
07:52 Frosting the cake
09:56 Tasting the cake

INGREDIENTS

For the cake:

- 1/2 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 1 cup brewed coffee

For the frosting:

- 8 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 1/4 cups powdered sugar, sifted
- 1/4 tsp kosher salt
- 1-2 tbsp cognac (optional) (or 1 tsp vanilla extract)

INSTRUCTIONS

For the cake:

- Preheat the oven to 350°F. Grease a 9x9 baking dish with butter or nonstick spray and set it aside.

- In a large bowl, cream the butter and sugar until it is light and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition to evenly incorporate. Once the eggs are added, beat in the molasses and vanilla extract until the mixture is smooth.

- Add the flour, baking soda, cinnamon, ginger, cloves, and salt. At a low speed, beat slowly while adding the brewed coffee in a steady stream. Once all the coffee and dry ingredients are incorporated, fold the batter a few times by hand to ensure everything is evenly mixed.

- Pour the prepared batter into the baking dish and bake in the preheated 350°F oven until the cake is domed and a skewer inserted in the middle comes out mostly clean, 40-50 minutes. Once the cake is baked, remove it from the oven and set it aside to cool for 2 hours before frosting. Once the cake is cooled, frost and serve.

For the frosting:

- In a medium bowl, beat the cream cheese and butter until it is soft and smooth, 2-3 minutes. Add the cognac (or vanilla extract), powdered sugar, and salt. Beat it slowly until the powdered sugar is incorporated and smooth.

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