Go Back
+ servings

Gingerbread Cake with Coffee Glaze

This Gingerbread Cake with Coffee Glaze is perfectly spiced with ginger, ground cloves and cinnamon to deliver and sweet and spicy holiday treat.
Course Cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 30
Calories 198 kcal
Author Five Silver Spoons

Ingredients

  • 1 cup 2 sticks unsalted butter, room temperature
  • ¾ cup packed light brown sugar
  • 3 tablespoons grated fresh ginger
  • 2 large eggs
  • cups unbleached, all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 ½ cups unsulphured light or dark molasses
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • Coffee Glaze
  • 1 cup confectioner’s sugar
  • 2-3 tablespoons double-strength brewed coffee

Instructions

  1. Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
  2. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), cream together the butter and brown sugar for 2 to 3 minutes, or until light and fluffy. (This step will take 5-6 minutes using a handheld mixer.)
  3. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar.
  4. In a small bowl, whisk together the grated ginger and eggs until blended. On low speed, slowly add the egg mixture to the butter mixture and mix just until combined. Scrape the sides and bottom of the bowl again and beat on medium speed for 20 to 30 seconds, or until the mixture is homogeneous.
  5. In a medium bowl, sift together the flour, baking powder, salt, ground ginger, pepper, cinnamon, and cloves.
  6. In another medium bowl, whisk together the molasses, boiling water, and baking soda. It will foam up! On the lowest speed, add about ⅓ of the flour mixture to the egg-butter mixture, and mix until incorporated. Add the rest of the molasses mixture and mix until incorporated. Stop the mixer and scrape the sides of the bowl. Again on the lowest speed, add about half of the remaining flour mixture and mix until incorporated. Add the rest of the molasses mixture and mix until incorporated. Stop the mixer and scrape the sides and bottom of the bowl. Add the remaining flour mixture, mix on low speed for about 1 minute or until the batter is homogeneous. Scrape the batter into the prepared pan.
  7. Bake for 50 to 60 minutes (I only cooked mine for 45 minutes) or until the top of the cake springs back when lightly pressed in the middle with a fingertip. Let cool in the pan on a wire rack.
  8. To make the glaze: In a small bowl, whisk together the confectioners’ sugar and enough of the coffee to make a smooth, thick, spreadable glaze.
  9. While the cake is still warm, spread the glaze evenly over the top. Let the glaze set for at least 1 hour before serving.
  10. The cake can be stored in an airtight container at room temperature for up to 3 days.
  11. Makes one 9- by 13-inch cake.

Recipe Notes

Source: Flour by Joanne Chang

Nutrition Facts
Gingerbread Cake with Coffee Glaze
Amount Per Serving
Calories 198 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 142mg6%
Potassium 320mg9%
Carbohydrates 33g11%
Sugar 21g23%
Protein 1g2%
Vitamin A 205IU4%
Calcium 62mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.