Dark and spicy gingerbread cake made with coffee to enhance the molasses flavor. This single layer gingerbread cake with cream cheese frosting by blogger Katiebird Bakes is an easy way to celebrate the holiday season!
For the cake:
- 2 cups (240 g) all-purpose flour 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda 1 teaspoon baking soda
- ½ teaspoon salt ½ teaspoon salt
- 1 ½ teaspoons ground ginger 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon 1 teaspoon cinnamon
- ¼ teaspoon nutmeg ¼ teaspoon nutmeg
- ¼ teaspoon cloves ¼ teaspoon cloves
- ½ cup unsalted butter ½ cup unsalted butter
- ¾ cup molasses (not blackstrap) ¾ cup molasses (not blackstrap)
- 1 cup hot brewed coffee* 1 cup hot brewed coffee*
- Domino® Golden Sugar ⅓ cup ⅓ cup Domino® Golden Sugar
- 1 large egg 1 large egg
For the cream cheese frosting:
- 4 ounces cream cheese, cold 4 ounces cream cheese, cold
- ¼ cup (4 Tbsp) unsalted butter, room temperature ¼ cup (4 Tbsp) unsalted butter, room temperature
- Domino® Golden Sugar 1/2 cup 1/2 cup Domino® Golden Sugar
- 1 Tablespoon unsalted butter 1 Tablespoon unsalted butter
- ¼ teaspoon salt ¼ teaspoon salt
For the Cake:
Preheat your oven to 350 degrees F. Grease a 9-inch round springform cake pan, or a normal 9-inch round cake pan with at least 2-inch high sides.
In a medium bowl, whisk the dry ingredients: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a large microwave-safe bowl (I use a large glass bowl), or in a saucepan on the stove, melt the butter. Whisk in the molasses and hot coffee until fully combined and smooth. Whisk in the Golden Sugar, followed by the egg, until fully combined.
Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.
Pour the batter into the prepared pan, smooth out the surface, and bake for 35-40 minutes, or until cake springs back when touched and a tester inserted in the center comes out clean
Let cake cool in pan on a rack for 10 minutes, then remove the sides of the springform pan to release the cake. Let cake cool completely while you prepare the frosting.
For the Cream Cheese Frosting
In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy – this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy.
Turn the Golden Sugar into powdered sugar by blending 1/2 cup Golden Sugar on high speed in a blender or food processor until it becomes powdery and fluffy, about 1 minute. This should yield 1 cup of golden powdered sugar. Add the golden powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.
Spread cooled cake with cream cheese frosting. It should make a thick layer and can be swirled in pretty patterns with an offset spatula.
Sprinkle the top of the cake with candied walnuts if desired. Serve!
For the Candied Walnuts:
Place all ingredients in a skillet over medium heat. Stir occasionally, until the Golden Sugar begins to melt, about 5 minutes. Once sugar melts, stir constantly to prevent burning until all nuts are coated, about 1 minute more. Remove from heat and spread the nuts out on a baking sheet lined with parchment to cool (this prevents clumping). Once cool, sprinkle over top of cake. Leftover nuts keep up to a week in a sealed container at room temperature.
The frosted cake will keep, well-wrapped in the fridge, for up to a week. You may microwave leftover pieces of cake on 50% power for 20 seconds to reheat. You can also make this cake ahead for the best flavor – bake the cake up to 2 days ahead, and leave unfrosted, well-wrapped at room temperature. When you’re ready to serve, frost the cake and top with the candied walnuts! Cream cheese frosting can be made up to 2 days ahead as well. Keep in the fridge and bring to room temperature before frosting.
*Decaf coffee can be used; or hot water if you prefer not to use coffee.