German Gingerbread Cake (Gewürzkuchen)
This simple German gingerbread cake (Gewürzkuchen) is packed with flavor from the baking spices, honey, and molasses. It's not too sweet, and the gingerbread flavors make it the perfect dessert to share during the Christmas season!
Ingredients
Gingerbread Cake
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¾ cup granulated sugar
- 4 large eggs
- 2 tablespoon unsulphured molasses
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 teaspoon baking soda
Glaze
- 4 tablespoon unsalted butter (½ stick)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 2 tablespoon milk or water
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale, smooth, and fluffy, after 3 to 5 minutes.
- Add the eggs one at a time, mixing after each addition and scraping down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Add the honey, molasses, and vanilla. Mix again to combine everything.
- In a separate mixing bowl, whisk to combine the flour, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
- While mixing on a low speed, gradually add the flour mixture one large spoonful at a time. Mix just until there is no dry flour visible. Scrape the sides and bottom of the mixing bowl to ensure everything is evenly mixed.
- Spread the cake batter into the greased baking pan. Bake for 30 to 40 minutes, until a wooden skewer or knife inserted into the center of the cake comes out clean. Allow the cake to cool completely on a cooling rack.
- To make the glaze, melt the butter in the microwave on 20 second intervals in a microwave-safe bowl. Sift the powdered sugar into the melted butter, then add the salt, vanilla and milk or water. Mix with a fork or a whisk until it’s smooth. Drizzle the glaze to cover the top of the cake and drip down the sides. (You can also top your spice cake with just a dusting of powdered sugar or chopped nuts like almonds.) Slice and enjoy!!
Notes
- Make sure you sift your powdered sugar, otherwise the glaze will have a lumpy texture.
- If your glaze is too thick to drizzle on your cake, mix in one teaspoon of milk or water to thin it. If your glaze is too thin, mix in one tablespoon of sifted powdered sugar to thicken it.
- The glaze sets pretty quickly, so make it after your cake has cooled, and drizzle it onto your cake right away.
- I recommend using either light or dark unsulphured molasses. Just avoid blackstrap molasses will be too bitter.
- Store cooled leftover cake in an airtight container at room temperature for up to a few days.
Nutrition
Serving: 1 sliceCalories: 262kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 127mgPotassium: 80mgFiber: 1gSugar: 28gVitamin A: 329IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
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