Spiced Gingerbread Cake

This deeply spiced and moist gingerbread cake is wonderful any time of day whether served plain or dressed up with spiced cream cheese frosting and sugared cranberries. You can make it as a single layer cake or try the 3 layer cake versions detailed in the Notes. No matter how you bake and serve it this is a classic gingerbread recipe the whole family will love during the holiday season!
Ingredients
2 cups 250g allpurpose flour spooned leveled
1 teaspoon baking soda
1 and 12 teaspoons ground ginger

1 and 12 teaspoons ground cinnamon
14 teaspoon ground cloves
14 teaspoon salt
34 cup 180ml or 225g unsulphured or dark molasses do not use blackstrap I prefer Grandmas brand
34 cup 180ml hot water about 100F 38C
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
13 cup 67g packed light or dark brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
Spiced Cream Cheese Frosting optional
8 ounces 226g fullfat brick cream cheese softened to room temperature
2 Tablespoons 28g unsalted butter softened to room temperature
1 and 34 cups 210g confectioners sugar
1 Tablespoon 15ml milk
1 teaspoon pure vanilla extract
small pinch each of ground cinnamon ginger and cloves
optional sprinkles andor sugared cranberries for garnish
Instructions
Adjust the oven rack to the lower third position and preheat oven to 350F 177C. Grease a 9inch springform pan 9inch square pan or 117inch rectangle pan. Set aside.
In a medium bowl whisk the flour baking soda ginger cinnamon cloves and salt together until combined. Set aside.
In a separate bowl or in a liquid measuring cup whisk the molasses and hot water together.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up