Spicy Gingerbread Cake

Now, this isn’t your average gingerbread cake. Sure, it’s got the classic flavors you know and love—molasses and warm spices—but what sets it apart is that hint of heat. The cayenne pepper adds just enough spice to make your taste buds tingle, while the fresh ginger gives it a bright, zesty twist. And the texture? Oh, it’s everything you want in a gingerbread cake: moist and tender with a dense crumb that’s perfect for soaking up a drizzle of lemony glaze. It’s the kind of cake that has you reaching for just one more slice… and then another.

What I love most about Spicy Gingerbread Cake is how versatile it is. It’s a perfect fit for those relaxed family dinners when you want to surprise everyone with a homemade dessert that feels special, without a ton of extra effort. I’ve also brought it to gatherings and potlucks, and it’s always a hit—the kind of dessert that sparks conversations like, “Is that a bit of heat in there?” It even works as a weekend baking project when you’re looking to fill your home with that irresistible aroma.

And let’s talk about that glaze for a second. A simple mix of powdered sugar, fresh lemon juice, and a touch of ground ginger adds a sweet-tangy finish that balances the spice beautifully. If you want to skip it, you could also serve plain or with some dusted powdered sugar. If you’re feeling extra indulgent, try serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It’s one of those little touches that makes an ordinary evening feel just a bit more special.

Spicy Gingerbread Cake

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Enjoy the warmth of this Spicy Gingerbread Cake during the holiday season or whenever you need a sweet and spicy treat!

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour
• Yield: 12-16 servings 1x
• Category: Bakery

Ingredients

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• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 2 large eggs, at room temperature
• 1 cup molasses
• 1/2 cup hot water
• 1 cup buttermilk, at room temperature
• 2 teaspoons fresh ginger, finely grated

For the Glaze (optional):

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice (for a tangy contrast)
• 1/4 teaspoon ground ginger

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

• Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, cloves, nutmeg, allspice, and cayenne pepper. Set aside.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Mix in the molasses and finely grated fresh ginger until fully combined.
• Alternate adding the dry ingredients and buttermilk: Add half of the dry ingredients to the butter mixture, then mix in the hot water. Add the remaining dry ingredients and buttermilk, mixing just until the batter is smooth and no lumps remain.
• Pour the batter into the prepared baking pan and spread it evenly with a spatula.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
• Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and ground ginger until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
• Drizzle the glaze over the cooled cake, letting it drip down the sides for a pretty finish. Allow the glaze to set before slicing and serving.

Notes

• For an extra spicy kick, increase the cayenne pepper to 1/2 teaspoon or add a dash of chili powder.
• This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
• The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

So, if you’re looking to shake up your dessert game this season, give this Spicy Gingerbread Cake a try. It’s a delightful blend of sweet, spicy, and everything nice—and it might just become your new go-to treat when the weather gets chilly. And when you do, I’d love to hear all about it! Did you tweak the spice level, or maybe try a different glaze? Drop a comment or share your take—let’s swap notes and keep the cozy vibes going!