Gingerbread Cake Spicy
Warm up your kitchen with the bold, cozy flavors of Spicy Gingerbread Cake—a delightful twist on a holiday classic! This moist and richly spiced dessert combines the deep sweetness of molasses with layers of aromatic spices like ground ginger, cinnamon, cloves, and a touch of nutmeg. A surprising pinch of ground black pepper and freshly grated ginger adds a gentle heat that sets this gingerbread apart. Perfectly balanced with the creamy addition of whole milk and the warm undertone of vanilla, this cake bakes to a fluffy, tender texture. Topped with a dusting of powdered sugar for a simple yet elegant finish, it’s the ultimate treat for festive gatherings or a spiced indulgence year-round. Serve it as is or pair with whipped cream or a scoop of vanilla ice cream for a truly comforting dessert.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 180 ml molasses
- 2 large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground black pepper
- 120 ml whole milk
- 1 tablespoon fresh grated ginger
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and stir in the brown sugar and molasses until smooth. Allow the mixture to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and ground black pepper.
In a separate bowl, whisk the eggs until lightly beaten. Gradually add the molasses mixture to the eggs, whisking constantly to combine.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gradually stir in the milk, fresh grated ginger, and vanilla extract until the batter is smooth and well incorporated.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a simple finish (optional). Slice and serve!
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 551.0 g | 200% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 350.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 933 mg | 72% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4438 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
