Ginger Bread Cake with Cream Cheese Icing

What would Christmas be without a Gingerbread Cake? Bake Magazine has a wonderful recipe that I couldn’t wait to try. Here it is and I hope you enjoy!

Makes 1-  8 “ layer. Double this recipe to make a 3 layer 8” cake

Ingredients

2½ cups (313 grams) all-purpose flour

2¼ teaspoons (4.5 grams) ground ginger

1¼ teaspoons (3.75 grams) kosher salt

1 teaspoon (5 grams) baking soda

1 teaspoon (2 grams) ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¾ cup (165 grams) firmly packed dark brown sugar*

¾ cup (255 grams) unsulphured molasses

½ cup (113 grams) unsalted butter, melted

2 large eggs (100 grams)

2 teaspoons (8 grams) vanilla extract

¾ cup (180 grams) hot water (128°F/53°C to 130°F/55°C)

Garnish: confectioners’ sugar

Directions:

Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

In a medium bowl, whisk together flour, ginger, salt, baking soda, cinnamon, nutmeg, and cloves.

In a large bowl, whisk together brown sugar, molasses, melted butter, eggs, and vanilla. Whisk in flour mixture just until a few dry streaks remain. Whisk in ¾ cup (180 grams) hot water until combined. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.

Cream Cheese Icing

Ingredients

 3 (8-ounce) packages cream cheese, softened

1 cup (227 grams) unsalted butter, softened

1 (2-pound) package (910 grams) confectioners’ sugar

2 teaspoons vanilla extract

¾ teaspoon (2.25 grams) kosher salt

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 4 to 5 minutes. Gradually add confectioners’ sugar, vanilla, and salt, beating until smooth.