Gingerbread Cake - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 35

Total Time 50

Preheat the oven to 350°F/180°C or 160°C fan oven, and grease a 9x13 inch (approx. 23×33 cm) pan with baking spray. Set aside.
In a bowl, combine the flour with baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In a bowl of a stand mixer or in a bowl with a hand mixer, cream the butter and sugar for one minute or until creamy. Then add the eggs and vanilla extract and beat again for another minute scraping down the sides of the bowl, until well combined.
In a small bowl, combine the molasses with hot water. Add the dry ingredients and the molasses mixture to the bowl with the butter, and mix at low speed until just combined.
Pour cake batter into the prepared pan. Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean from the center of the cake or a few crumbs remain.
Remove from the oven, and allow to cool on a wire rack.

Cream together the cream cheese and butter until well blended. Then mix in the powdered sugar a bit at a time. Finish by mixing in vanilla extract and cinnamon.
Frost the cake with an offset spatula, and sprinkle with holiday sprinkles if desired. Slice into 12 pieces and serve.

Use the right type of molasses. I like Grandma's Original molasses in this recipe. Look for light or regular molasses for baking.
Instead of frosting, top the cooled cake with a generous sprinkle of powdered sugar, or serve slices of ginger cake with homemade Vanilla Sauce instead.
Let it cool. Frosting on a warm cake is a recipe for disaster! Be sure that your cake has had enough time to cool down completely before adding any sort of toppings.
To Store: Without frosting, this gingerbread cake will keep at room temperature for 2-3 days in an airtight container. If you have frosted the cake, be sure to store it in the fridge instead.