Spiced Gingerbread Cake (Many Sizes)

sallysbakingaddiction.com

Ferful

2 cups ( 250g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

1 and ½ teaspoons ground ginger

1 and ½ teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

¾ cup (180ml or 225g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

¾ cup (180ml) hot water (about 100°F (38°C))

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

⅓ cup ( 67g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

subheading: Spiced Cream Cheese Frosting (optional):

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons ( 28g) unsalted butter, softened to room temperature

1 and ¾ cups ( 210g) confectioners’ sugar

1 Tablespoon (15ml) milk

1 teaspoon pure vanilla extract

small pinch each of ground cinnamon, ginger, and cloves

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer