Preheat the oven to 350F degrees. Grease and flour a 9x13 inch baking pan.
In a large measuring cup, gently stir together the molasses & boiling water.
In a medium bowl whisk together the flour, ginger, cinnamon, ground cloves, baking soda and salt.
Using an electric mixer beat together the oil, sugar, eggs and vanilla until evenly combined.
Then with the mixer on low speed, beat in about 1/3 of the flour mixture followed by about 1/3 of the hot water & molasses. Repeat until all the flour & molasses are mixed in. Turn off the mixer and scrape down the sides of the bowl as necessary.
Pour the batter into the prepared pan and bake for 32-37 minutes, or until the top is set and an inserted toothpick comes out clean.
Cream Cheese Frosting
In a large bowl beat together the butter and cream cheese until evenly combined.
Mix in the vanilla extract and salt.
Beat in the powdered sugar about 1 cup at a time until the desired sweetness level is reached. Then beat in 1-2 tablespoons of cream as needed. If the mixture is thin, you may not need to add any cream.
Frost the cooled cake. Then optionally decorate with cranberries and mint leaves.
*I don't recommend blackstrap because the flavor is too strong.
This cake is also a great recipe to make ahead. You can bake the cake and let it cool. Then wrap tightly in plastic wrap and freeze. The night before you'd like to serve, thaw the cake in the fridge. Then, frost the next day.
Gingerbread Cake with Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 522Calories from Fat 117
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 439IU9%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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