Cinnamon, ginger, and cloves impart that classic cookie flavor into this moist gingerbread cake. I topped this cake with whipped cream, but cream cheese frosting or a simple dusting of powdered sugar would be just as delicious!
Preheat the oven to 350°F (180°C). Spray a 9-inch square pan well with nonstick cooking spray and set aside.
In a large bowl whisk together the molasses and hot water. Set aside.
In another large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, cream the butter, granulated sugar, and brown sugar together on medium speed for 3 to 5 minutes or until light and fluffy.
Mix in the eggs and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in three additions alternating with the molasses mixture, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.
Pour the batter into the greased pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely on a wire rack. Once cooled, slice into pieces, dust with powdered sugar or top with whipped cream and enjoy!
Notes
Storage Instructions: The unfrosted cake can be kept at room temperature for up to five days. Cover the pan tightly or store in an airtight container. Once topped with whipped cream, you’ll need to store the cake in the fridge.Freezing Instructions: The unfrosted cake can be wrapped tightly and frozen for up to three months. I recommend waiting to add the whipped cream until you’re ready to thaw and serve the cake. Frosting: This cake is fantastic with just a dusting of powdered sugar. I topped it with my homemade whipped cream, but my homemade cream cheese frosting would be delicious too!