Gingerbread Cake with Cream Cheese Frosting

Directions

1. Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9 baking pan to prevent the cake from sticking and ensure even cooking. You can use cooking spray or butter to grease the pan, and dust it lightly with flour. This will help create a nice, golden crust around the edges of your cake.
2. In a large mixing bowl, cream together the softened butter and brown sugar. Use an electric mixer or a whisk to beat the mixture until it becomes light and fluffy. This process incorporates air into the butter and sugar, which helps the cake rise as it bakes. The fluffy texture is crucial for a soft, tender cake.
3. Once the butter and sugar are fully creamed, add the eggs one at a time. Beat well after each addition to ensure that the eggs are fully incorporated into the mixture. This step helps emulsify the batter, which contributes to the cake’s smooth texture and even rise. Don’t rush this step; take your time to make sure the eggs are well combined.
4. Next, stir in the molasses and vanilla extract. The molasses will add moisture and depth of flavor to the cake, giving it that distinct gingerbread richness. The vanilla will enhance the overall flavor, balancing out the spices. The mixture may look a little thick or lumpy at this point, but that’s perfectly normal.
5. In a separate bowl, whisk together the dry ingredients: flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Whisking these ingredients together ensures that the baking soda and spices are evenly distributed throughout the flour. This step is important to prevent clumps of baking soda or unevenly-spread spices in the final cake.
6. Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Start and end with the dry ingredients. This technique helps prevent the batter from becoming too runny and ensures a smooth consistency. Mix until everything is well combined and the batter is smooth. Be careful not to overmix, as this can lead to a denser cake.
7. Once the batter is smooth and well-mixed, pour it into the prepared baking pan. Use a spatula to spread it evenly across the pan. Smooth out the top of the batter to ensure it cooks evenly and rises properly.
8. Place the pan in the preheated oven and bake for 35–40 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Be sure to check early, as ovens can vary, and you don’t want the cake to overbake, which could make it dry.
9. Allow the gingerbread cake to cool completely in the pan before frosting. This is crucial, as frosting a warm cake will cause the frosting to melt and slide off. Once cool, the cake will be firm enough to hold the creamy frosting, making for a beautiful presentation and the perfect texture.
   

   To Make the Frosting