It’s December! My Christmas tree is up and I’m ready for all the Holiday festivities! My husband’s grandma used to make Ginger Snap Cookies for the family Christmas parties and he just loved them and still bring back memories to this day. I started thinking of ways to incorporate that flavor into a cake and that is when the Ginger Snap Cake was born!
This cake is so moist and full of flavor and then you add the cream cheese icing and your mouth will be doing the happy dance!
This would be perfect for any Holiday gathering!
Preheat oven to 350 degrees and make sure the oven rack is on the third level. Grease a 9-inch springform pan and place aluminum foil on the bottom of the pan to help make sure the batter doesn’t seep through.
In a bowl, combine flour, baking soda, ginger, cinnamon, and salt. Set aside.
In a different bowl, using a mixer, cream the butter for about a minute. Add the brown sugar until combined. Make sure to scrape down the sides. Add the egg and the vanilla and combine.
Add the dry ingredients alternating with the hot water and molasses, beginning and ending with the dry ingredients. Make sure not to over mix. The batter will be thin.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes. Test by inserting a toothpick into the center of the cake, if clean, it’s done! Let cake cool in the pan and then remove.
FROSTING: In a bowl, cream together the cream cheese and butter. Add the vanilla. Add the powdered sugar and mix until smooth. Not thick enough? add a little bit more powdered sugar, 1/2 cup at a time.