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
Ingredients
Scale
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
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.
