Spiced Gingerbread Cake

the bottom of the bowl with a silicone spatula as needed. On mediumhigh speed beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. With the mixer on low speed add the dry ingredients in three additions alternating with the hot watermolasses beginning and ending with the dry ingredients and mixing each addition just until incorporated. Avoid overmixing. Give it a whisk by hand at the end to make sure there are no large lumps a few small lumps are OK. Batter is slightly thick.
Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean with only a couple moist not wet crumbs its done.
Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Make the frosting In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on mediumhigh speed until creamy and no lumps remain about 2 minutes. Add confectioners sugar vanilla extract milk and pinches of spices. Note that the video does not include the spices in the frosting but the pictures do! Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
Slice and serve.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.