Follow these easy steps to create your perfect Gingerbread Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
- Prepare Wet Ingredients: In a large mixing bowl, beat together the unsalted butter, canola oil, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the molasses, sour cream, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to ensure a light and tender cake. Add the very hot water to the batter and mix until smooth.
- Bake the Cake: Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cake cool in the pan for about 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
- Prepare the Cream Cheese Frosting: While the cake is cooling, beat together the block-style cream cheese and unsalted butter for the frosting until smooth and creamy. Gradually add powdered sugar, 1/4 cup at a time, until the frosting reaches your desired consistency. Add the remaining 2 teaspoons of vanilla extract and beat until combined.
- Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake using a spatula. You can also sprinkle some extra cinnamon or nutmeg on top for a festive touch, if desired.
- Serve and Enjoy: Cut the cake into squares or slices and serve. Enjoy the warm, spicy, and creamy flavors of this Gingerbread Cake!
Serving and Storage
This Gingerbread Cake is perfect for any occasion—whether it’s a holiday dinner, an afternoon snack, or a cozy dessert to enjoy with a cup of tea. Here’s how to serve and store it:
- Serving: Serve the cake slightly warm or at room temperature. It pairs perfectly with a hot drink, like coffee or spiced cider, making it ideal for winter gatherings or holiday meals. You can also garnish with a dusting of powdered sugar or extra cinnamon for added flavor and presentation.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. If you prefer to keep it longer, you can freeze the cake (either whole or sliced) for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and foil, then place in a freezer-safe bag. Thaw at room temperature before serving.
Tips
Here are a few helpful tips for making the best Gingerbread Cake:
- Use Room Temperature Ingredients: For the best results, make sure your eggs, butter, and sour cream are at room temperature before mixing. This helps create a smoother batter and ensures even mixing.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix the wet and dry ingredients until just combined to keep the cake light and fluffy.
- Adjust Spice Levels: Feel free to adjust the amount of spices to your liking. If you prefer more ginger or cinnamon, add a little extra to make the flavors stand out more.
- Test for Doneness: Every oven is different, so start checking your cake around 30 minutes. Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, it’s done.
Variations
If you want to get creative with this Gingerbread Cake, here are a few variations to try:
- Gingerbread Cupcakes: Turn this cake into cupcakes