Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting.

Deep, dark chocolate gingerbread bundt cake full of warming spices. This chocolate gingerbread bundt cake with cream cheese frosting is a show stopper dessert around the holidays!

This Chocolate Gingerbread Bundt Cake with cream cheese frosting is full of holiday spices and tons of chocolate flavor!

I have fallen in love with a bundt cake. Dark and rich chocolate cake spiced with ginger, molasses, and sweetened with dark brown sugar. Blanketed in sweet and tangy cream cheese frosting.

Christmas on a plate. ;)

What may look like your run-of-the-mill chocolate bundt cake, one bite of today’s cake will surely take you for a surprise. Deep in the chocolate crumbs you will taste a medley of warming winter spices, pungent and dark molasses, and a bold ginger taste ready to scare off your gingerbread man. And ordinary chocolate bundt cake?  Ha! This is none of the sort.

This Chocolate Gingerbread Bundt Cake with cream cheese frosting is full of holiday spices and tons of chocolate flavor!

Originally intending to make a pumpkin chocolate bundt cake of sorts last weekend, I found myself eager to try something a little new. While I love pumpkin dearly, I am beginning to embrace the flavors of the upcoming holidays. There are no flavors I associate more with holidays than gingerbread or molasses, so into my chocolate bundt cake went… Christmas.

Into the cake batter goes cocoa powder, whole milk (or heavy cream), molasses, eggs, and brown sugar. I used oil as my fat in the recipe because I’ve learned that oil produces a much softer, moist slice of cake as opposed to butter. While I love butter in my cookie recipes, when I’m not looking for an item to spread and to remain moist over time – I find oil does the trick. Especially a cake with so much flavor from the ginger, molasses, and spices – you will not miss the butter in this recipe at all.  Box cake mixes (which have the texture I was looking for) are baked using oil, not butter.

For the festive spices – if you’re anything like me, you’re going to lend a heavy hand pouring your cinnamon, ginger, nutmeg, and cloves into the mix. The two teaspoons of ginger are necessary (you’re making gingerbread after all), but feel free to taste the batter as you add each and cut back as needed. I typically get sprinkle happy when it comes to spices in my baked goods (especially cinnamon), but the spice amounts below were even spot-on to my taste tasters. Just the right amounts, they said.

Spice is always nice.

This Chocolate Gingerbread Bundt Cake with cream cheese frosting is full of holiday spices and tons of chocolate flavor!

The cake is left ultra moist from the oil, molasses, and dark brown sugar. More often than not, I favor using dark brown sugar in my baked goods because it adds a larger scale of flavor depth. One secret behind my Perfect Chocolate Chip Cookies is the use of dark brown sugar instead of light brown sugar in the dough.  The dark variety leaves the cookies so soft and moist!

1/2 cup of dark molasses gives the cake a huge flavor punch – a little bit of molasses can go a long way, but in a dense chocolate bundt cake – a whopping 1/2 cup is not overpowering at all. I prefer dark molasses because it has a more robust flavor than light molasses (comparable to the taste difference between light brown sugar and dark brown sugar).  I prefer dark molasses over blackstrap molasses as well – blackstrap is the darkest variety.  Blackstrap molasses is too bitter for me and light molasses is too mild.  Regular dark molasses fits the bill every time.

*Tip: spraying your measuring cup with non-stick spray before measuring the molasses will save you a lot of sticky trouble!

The cake’s texture is soft, yet dense – exactly how you can imagine the taste of gingerbread and chocolate cake if the two combined forces.  You’ve got your pungent, slightly spicy, and thick slice of gingerbread with a delicate and moist piece of chocolate cake all in one bite. Texture perfection, if you ask me. Each crumb is ultra moist, chocolatey rich, and tender. There are so many complex flavors happening in this cake that it is practically impossible to stop eating it.

I can think of worse problems.

This Chocolate Gingerbread Bundt Cake with cream cheese frosting is full of holiday spices and tons of chocolate flavor!

The frosting was an afterthought and while this cake is simply glorious on it’s own, I felt a tangy and creamy layer overtop was the perfect addition.  The cream cheese frosting is a Sally special… the perfect ratio of cream cheese to butter, confectioners’ sugar to vanilla, and a splash of milk to get things moving in the mixer.  The white frosting is quite thick and smooths beautifully over the dark chocolate bundt – I love the color contrast of the two!

I topped the the frosting with a light drizzle of chocolate sauce. From the spices in the batter, the frosting piled on top, to the chocolate drizzle – apparently “more is better” is my motto today. Now THIS is how I like my holiday gingerbread. ;)

 

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Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting

Deep, dark chocolate gingerbread bundt cake full of warming spices. Topped generously with cream cheese frosting. This is a show stopper dessert around the holidays!

Yield: 10-12 servings

Ingredients:

Chocolate Gingerbread Cake

  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (42g) unsweetened cocoa powder, plus more for dusting
  • 1/2 cup (156g) dark molasses
  • 3/4 cup (150g) dark brown sugar
  • 2 large eggs
  • 1/4 cup (60ml) whole milk or buttermilk
  • 1 cup (125g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg

Cream Cheese Frosting by © Sallys Baking Addiction

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 4 oz (112g) cream cheese, softened to room temperature
  • 2-3 cups (240-360g) confectioners' (powdered) sugar
  • 2-4 Tablespoons milk
  • 1 teaspoon vanilla extract
  • chocolate sauce, for drizzling (optional)

Directions:

Preheat oven to 325F. Spray a 9-inch bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside.

Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes. Whisk the eggs and milk into the molasses mixture after it has cooled (to avoid heating and scrambling the eggs). Set aside.
Sift together flour, cocoa powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg into a medium bowl. Gently fold the flour mixture into the molasses mixture until just combined. There will be lumps remaining. Pour batter into prepared pan and bake for about 30 minutes until cake is pulling away from the sides and a toothpick inserted in the middle comes out clean. Allow cake to cool completely in the pan on a wire rack.

As the cake cools, make your frosting. In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar. Add the vanilla and the milk, 1 tablespoon at a time until you've reached the desired thickness. Add a little more sugar or milk if necessary to achieve a spreadable frosting.
Invert cake onto a cake stand or a large serving platter. Frost cake immediately before serving and drizzle with chocolate sauce (optional).

Cake remains fresh for up to 4 days stored in the refrigerator.

Cake adapted from Martha Stewart

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Q: What are your favorite holiday flavors?

Try my Caramel Molasses Cookies next!

Caramel Molasses Cookies

 

 

 

   

92 Responses to “Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting.”

  1. #
    1
    Blog is the New Blackposted November 20, 2012 at 5:23 am

    Super pretty!

    Reply

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    Carinaposted November 20, 2012 at 5:42 am

    this cake is perfection <3

    Reply

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    Averie @ Averie Cooksposted November 20, 2012 at 6:40 am

    Thanks for the linky love and your cake turned out beautifully – I love how you said that the frosting was an afterthought. It never is for me – it’s the forethought :)

    And yes the color contrast with the dark and light is such a nice pop!

    And I bet this cake was just soooo tasty going down!

    Reply

    • Sallyreplied on November 20th, 2012 at 7:17 am

      Typically cake is just an excuse for frosting but I was going for a plain jane kind of cake when I began to bake it. But let’s be serious – I will never be a plain jane kinda girl!! :)

      Reply

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    Aimee @ ShugarySweetsposted November 20, 2012 at 7:09 am

    I’ve never met a bundt cake I didn’t like!!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted November 20, 2012 at 7:12 am

    Sounds like oil really does the trick with this one! And I can definitely see where the molasses would really enhance that rich chocolate flavor… I totally want to reach into the screen for a slice of this beauty!!!

    Reply

    • Sallyreplied on November 20th, 2012 at 7:16 am

      molasses and chocolate are a match made in heaven – i have more recipes with the two coming up Colleen!

      Reply

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    Cory Rhodesposted November 20, 2012 at 7:12 am

    “Deep in the chocolate crumbs…” Haha – I love your writing style, Sally! You make me want to bake everything on your site. And I mean EVERYTHING! :) This bundt cake looks fantastic for a Christmas Eve get-together with the family or a group of friends – cannot wait to add it to the annual Christmas baking list!

    Reply

    • Sallyreplied on November 20th, 2012 at 7:16 am

      haha thank you Cory! my writing style can be a little silly sometimes, but I like to get the point across. :) Let me know if you end up baking this cake – or any recipe from the site!

      Reply

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    Carrie @ Bakeaholic Mamaposted November 20, 2012 at 7:29 am

    Gorgeous! I love chocolate and ginger together. Green and Blacks makes a ginger dark chocolate that I am obsessed with… So I know I’d love this cake!

    Reply

    • Sallyreplied on November 20th, 2012 at 9:05 am

      ginger dark chocolate? i don’t even believe it! I need to get my hands on that ASAP!

      Reply

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    The Witch's Kitchenposted November 20, 2012 at 7:50 am

    Seriously trying this one. It sounds delicious!

    Need to do a different icing though. Cream cheese is NOT my thing on anything.

    Reply

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    Keriposted November 20, 2012 at 8:27 am

    Sally, I have baked several of your recipes…LOVED every one of them!!! When you say, just the right amounts of spices, you have definately hit the mark. Your butterscotch ginger cookies were amazing, and I usually don’t even like butterscotch. ;) You blend your flavors perfectly. So, my question is…any particular chocolate sauce? I don’t care for Hershey’s syrup.

    Reply

    • Sallyreplied on November 20th, 2012 at 8:52 am

      Hi Keri! That is so nice to hear – esp about those gingersnap cookies! I am a sucker for butterscotch, I’m glad you liked it in these cookies! For this cake, you could simply melt some chocolate chips and drizzle them on top. Yo udon’t need too much drizzle, just enough for a pop of color. You could also sprinkle with chocolate chips instead :)

      Reply

      • Kerireplied on November 20th, 2012 at 9:04 am

        Thanks! Can’t wait to try it! All of your recipes have turned out perfectly, I’m not even going to bake a trial cake. This is what I’m taking to Thanksgiving dinner. :)

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    Elaine @ Cooking to Perfectionposted November 20, 2012 at 8:51 am

    Spice is always nice! I love gingerbread that is extra spicy, so I think it’s great that you have 2 teaspoons of ginger in this cake. I’ve never thought to combine gingerbread and chocolate together, so this is an intriguing combination that sounds delish! Love finding new, fun twists on classic recipes. :)

    Reply

    • Sallyreplied on November 20th, 2012 at 9:04 am

      you and I are similar in our love for spices, Elaine :) You must try gingerbread and chocolate together soon. Maybe in a muffin!

      Reply

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    Liz (Little Bitty Bakes)posted November 20, 2012 at 9:30 am

    Sally! I was just thinking this morning I want to make a bundt cake for Thanksgiving. Our similarities are starting to creep me out :) But oh my gosh, this one looks awesome, love the chocolate/gingerbread combo!

    Reply

    • Sallyreplied on November 20th, 2012 at 11:12 am

      That is TOO funny Liz! I was just thinking about you yesterday b/c I am going to make a cookie recipe with CHO soon :)

      HAPPY THANKSGIVING!

      Reply

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    Lizzieposted November 20, 2012 at 9:35 am

    Oh my gosh oh my gosh. This sounds so wonderful. I saw the picture of this cake in your post the other day and on sight alone I knew I wanted it. :)

    Reply

    • Sallyreplied on November 20th, 2012 at 11:12 am

      I did release a picture of them as a little sneak peak!!! I knew I couldn’t leave you hanging Lizzie! :)

      Reply

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    Jessposted November 20, 2012 at 9:44 am

    Mmm, you’re right – totally Christmas on a plate. I’ve never given molasses much thought, and never baked a single thing with it, but now I’m seeing all these amazing recipes that use it – the flavor is so unique, and I bet it really does give this cake such a hint of holiday-ness!

    Reply

    • Sallyreplied on November 20th, 2012 at 11:17 am

      Oh Jess! You have GOT to bake something with molasses ASAP. You will not be let down. Gingersnaps, this cake, a loaf of gingerbread, ANYTHING. You have to try it Jess!

      Reply

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    Jessica@AKitchenAddictionposted November 20, 2012 at 9:44 am

    This cake is perfect! Definitely my kind of gingerbread dessert! :)

    Reply

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    Erin @ The Spiffy Cookieposted November 20, 2012 at 9:56 am

    I LOVE chocolate and gingerbread together. Even more so with a cream cheese frosting! <3 droool

    Reply

    • Sallyreplied on November 20th, 2012 at 11:17 am

      I never knew how much I loved gingerbread and chocolate together until this cake! Thanks Erin!

      Reply

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    Meghan @ After the Ivy Leagueposted November 20, 2012 at 10:18 am

    My mom is obsessed with homemade gingerbread this time of year, this looks like the absolute perfect way to put my own spin on it and try something new! Just need to buy a bundt pan haha :)

    Reply

    • Sallyreplied on November 20th, 2012 at 11:21 am

      I got a bundt pan for christmas last year and have bene putting it to good use! you must try a chocolate version of gingerbread Meghan! yum. :)

      Reply

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    Hayley @ The Domestic Rebelposted November 20, 2012 at 10:31 am

    This is just perfection. So many spicy, rich holiday flavors swirled throughout this hunk of gorgeous cake–I can’t believe it! And I love that you paired those spicy flavors with chocolate–so unique and awesome! I want to faceplant that glaze.

    Reply

    • Sallyreplied on November 20th, 2012 at 11:21 am

      i definitely wiped the bowl clean with a spatula and ate the remaining cream cheese frosting… you’d totally approve hayley :D

      Reply

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    Jocelyn @BruCrew Lifeposted November 20, 2012 at 11:02 am

    Gingerbread and chocolate paired together sounds wonderful! I am loving the sharp contrast of colors of the cake and frosting…although I just want to reach in and swipe all the frosting away. Frosting is always a first though when I make a cake:-) Your spice amounts are always the best ratio…you definitely know what you are doing!!!

    Reply

    • Sallyreplied on November 20th, 2012 at 11:23 am

      thank you for all the love (always!) Jocelyn! you must try gingerbread and chocolate together :)

      Reply

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    sarah k @ the pajama chefposted November 20, 2012 at 11:24 am

    i love chocolate & ginger…there’s a dark chocolate bar we have at home that has crystallized ginger in it. SO good.

    Reply

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    Anna @ Crunchy Creamy Sweetposted November 20, 2012 at 11:36 am

    I love love love bundt cakes! Your combination of chocolate AND gingerbread has me swooning!! Favorite holiday pairing? Oh, yeah!

    Reply

    • Sallyreplied on November 20th, 2012 at 2:22 pm

      i have a little thing for bundt cakes too Anna! Swooning! I love that word lol :)

      Reply

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    Erikaposted November 20, 2012 at 12:17 pm

    Omg. This is EXACTLY what I want to make for our Thanksgiving gathering. The texture of boxed cake mixes is my fav and I am always striving to recreate it–I totally agree about using oil to get a softer, more tender texture in cakes. But I’d never noticed a difference between dark and light brown sugar–that’s good to note! And your cream cheese frosting looks SO good! Love your version of holiday gingerbread–I can’t wait to try it!! :)

    Reply

    • Sallyreplied on November 20th, 2012 at 2:00 pm

      Let me know how it goes Erika – this cake is sure to impress! I lvoe the texture of boxed mix cakes too. :) I hope you have a wonderful and safe Thanksgiving. I know it will be a delicious one!

      Reply

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    Ashleyposted November 20, 2012 at 12:34 pm

    Sally, this cake is beautiful! And I love the looks of that cream cheese frosting. I could use some of that right now at work : )

    Reply

    • Sallyreplied on November 20th, 2012 at 1:58 pm

      Hi Ashley! This cake was made last weekend, so it is long gone! but I am right there with ya – I wish I had more of this frosting around!!

      Reply

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    Ashley @ Wishes and Dishesposted November 20, 2012 at 1:15 pm

    This is so pretty looking!! My favorite holiday flavors are cinnamon and lots of it…oh, and white chocolate!

    Reply

    • Sallyreplied on November 20th, 2012 at 1:51 pm

      white chocolate! how could i forget about white chocolate? that’s on my holiday favorite flavor list as well :)

      Reply

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    Dorothy @ Crazy for Crustposted November 20, 2012 at 2:57 pm

    I love, love oil in cakes more than butter. I have never found a cake (non-mix) recipe with butter that I like! And with the chocolate and molasses? Sigh. Stretchy pants here I come!

    Reply

    • Sallyreplied on November 20th, 2012 at 8:51 pm

      i am the same way with butter vs oil and cake mixes Dorothy!

      Reply

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    Ashley @ Kitchen Meets Girlposted November 20, 2012 at 3:47 pm

    I’m a huge bundt cake fan. And this one? Totally gorgeous. And the combination of chocolate and gingerbread?!?!? I bet it is phenomenal. It look so decadent and moist and PERFECT.

    Reply

    • Sallyreplied on November 20th, 2012 at 8:51 pm

      PERFECT? You are too kind my dear friend! Yes the combo of chocolate and gingerbread is exactly as you imagine – amazing! you must try it this holiday season ashley!

      Reply

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    luv what you doposted November 20, 2012 at 10:30 pm

    I love gingerbread! I hope that we have some this weekend!
    Have a great holiday!

    Reply

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    Back For Secondsposted November 21, 2012 at 12:45 am

    Oh, hi Sally. It’s me. The worst blog friend ever! Ugh, I am so behind on all my blog reading. So sorry :(
    This cake caught my eye because I am on a huge gingerbread/molasses/cinnamon kick. I have a gingerbread cookie recipe I make (and will be making for thanksgiving) that is almost identical to yours. Not surprising since we have the same taste in cookies and textures :)
    Cream cheese frosting is perfect with anything. This cake is lovely and full of festive flavors. Yum!

    Reply

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    Nicole @ Lapetitebakerposted November 21, 2012 at 2:29 am

    While pumpkin is my first love, gingerbread comes in at a close second. I LOVE LOVE that you put chocolate in this bundt cake and then that cream cheese frosting, it look’s to die for!

    Reply

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    Joyposted November 21, 2012 at 12:05 pm

    Ok, so I need to buy a bundt tin (how cool is the word ‘bundt’?!) like now :-) I have a recipe for gingerbread made with guiness which I made try in a bundt tin!

    Reply

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    Chateeboxposted November 21, 2012 at 12:14 pm

    Sally it looks great and I’d love to make it myself, but I have no idea how you transform these imperial quantities into metric ones (grams, litres,…). :|
    I’ve tried before in imperial units but I failed. Obviously 1 cup of sugar is not the same as 1 cup walnuts or 1 cup milk, etc. Would you maybe be so kind and help me out a bit? :) Your help would be very much appreciated. :)

    Thanks a lot! And keep up the good work. Cheers,

    Chateebox

    Reply

    • Sallyreplied on November 22nd, 2012 at 1:15 pm

      Hi Chateebox! I am glad you want to make my cake – i love the combo of chocolate and gingerbread. Here is 1 cup of sugar = 201 grams or 7.1 oz

      Reply

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    Erin @ Texanerin Bakingposted November 21, 2012 at 3:11 pm

    Oh my. I so want to make this! I’ve never made chocolate gingerbread anything. And I loved your writing about this cake. Obviously, after reading all that, I need to make it. :) And I love the chocolate drizzle. It’s so simple but makes it look so much more interesting!

    Reply

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    Kristy (Sweet Treats & More)posted November 21, 2012 at 11:06 pm

    Dying over this! Looks beautiful and I would have never thought there was gingerbread in there. But gingerbread and chocolate? Sounds amazing!

    Hope you have a Happy Thanksgiving!!

    Reply

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    Chung-Ah | Damn Deliciousposted November 22, 2012 at 1:41 am

    Oh my goodness – this is the most gorgeous bundt cake I have ever laid eyes on! Thanksgiving is tomorrow (a holiday that I look forward to the most each year) but I would gladly give that up and eat this entire cake instead!

    Happy Thanksgiving, Sally :)

    Reply

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    Kimberlyposted November 22, 2012 at 8:14 pm

    I was looking for a “different” cake flavor for Thanksgiving. Everyone wanted either pumpkin or gingerbread, neither of which I’m crazy about. Then I saw your post and was inspired to try your recipe! We (me & my daughters, ages 5 & 7) made them into cupcakes, and everyone loved them. Thanks so much!

    Reply

    • Sallyreplied on November 22nd, 2012 at 8:24 pm

      Hi Kimberly! I am so so happy to hear that – making them into cupcakes is actually a recipe I have coming up!! You read my mind. ;)

      Reply

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    Molly from The Batter Thickensposted January 11, 2013 at 3:34 pm

    I adapted this recipe into cupcakes for a Christmas Eve desert, and they were AMAZING. So, so yummy! Moist, flavorful… A perfect way to enjoy the festivity of gingerbread’s flavor for those who aren’t fans of its usual intensity. Thanks for the recipe! I will definitely be making it again in holidays to come.

    Reply

    • Sallyreplied on January 11th, 2013 at 3:38 pm

      Hi Molly! I am so glad you liked this cake and that you reported back. That means a lot to me! This was my favorite holiday cake and I can’t wait to make it again next year. Thanks again!

      Reply

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    Molly from The Batter Thickensposted January 11, 2013 at 3:36 pm

    I adapted this recipe into cupcakes for a Christmas Eve desert, and they were AMAZING. So, so yummy! Moist, flavorful… A perfect way to enjoy the festivity of gingerbread’s flavor for those who aren’t fans of its usual intensity. Thanks for the recipe! I will definitely be making it again in holidays to come.

    My post on adapting this recipe into cupcake form, for those interested: http://thebatterthickens.com/2013/01/holiday-cupcakes.html

    Reply

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    Noahposted January 11, 2013 at 4:16 pm

    I’ve always loved Chocolate Bundt Cake but I was wondering if you could make it milk chocolate instead of Dark Chocolate.

    Reply

    • Sallyreplied on January 11th, 2013 at 6:12 pm

      Hi Noah, there’s really no way to make this milk chocolate since the only “chocolate” in the recipe is from the cocoa powder, which tastes more dark to me than it does milk chocolate.

      Reply

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    Betsyposted February 4, 2013 at 8:49 am

    Just made this cake for Super Bowl Sunday. Wow! It was delicious! The spices and the chocolate flavors blended so well together. The icing/chocolate syrup were the perfect toppings and complemented the cake itself very well. A very moist cake too! Thanks, Sally!

    Reply

    • Sallyreplied on February 4th, 2013 at 10:30 am

      SO SO glad to hear that Betsy! I love this cake so much. It’s one of my very favorites. And I’m glad you loved the frosting with the cake. I feel it all works SO well together too. Thank you for reporting back!

      Reply

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    Eleanorposted June 21, 2013 at 5:01 pm

    I made this cake a week ago and it was wonderful! Will be trying to adapt it to a non bundt pan since I don’t have one at school (and no room in my kitchen for more pans).

    Reply

    • Sallyreplied on June 21st, 2013 at 6:14 pm

      So glad you liked it, Eleanor!

      Reply

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    Mariaposted July 2, 2013 at 11:45 am

    Hi Sally.
    Will this frosting hold up to frost a layered cake?
    I’d like a white frosting, but cream cheese is #1 on my plate!
    Thanks!

    Reply

    • Sallyreplied on July 2nd, 2013 at 11:56 am

      It sure will. It may be a bit thin. Try to add more powdered sugar until you reach the desired thickness you want. If it is too sweet from adding more powdered sugar, add salt. Enjoy! :)

      Reply

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    Mariaposted July 3, 2013 at 11:44 am

    Thanks Sally for always getting back to me!…:)
    I used 8oz. of cream cheese, a whole stick of butter, 3cups of powdered sugar and a touch of lemon juice. It’s perfect! Nice and thick. Most cream cheese frostings “melt”
    (I’m sure you know what I’m talking about)
    Thanks again!

    Reply

    • Sallyreplied on July 3rd, 2013 at 1:30 pm

      Sounds great Maria! And yes – no melting here. Perfect!

      Reply

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    Macposted September 12, 2013 at 2:22 pm

    I have a concussion and therefore am stuck at home. This looked wonderful and I was thinking that today I couldn’t bake since I have no white sugar (I don’t even know how something like that happens to a person like me!), but this has brown sugar. Score.

    So I put it in the oven and I was just about to go sit down with some cheerios when I realized that I had forgot the cocoa powder. I stirred it into a slightly warm batter that didn’t look too cooked. Still I’m sure it’s not going to turn out right.

    Lesson learned – don’t cook with a concussion!

    Reply

    • Macreplied on September 12th, 2013 at 2:27 pm

      … then I proceded to put the cream cheese, still in aluminum wrapper, into my microwave.

      Well looks like I’m ordering dinner tonight.

      Reply

      • Sallyreplied on September 12th, 2013 at 7:09 pm

        Oh my goodness! Aluminum on the microwave – terrible mistake! I hope you try this again with the cocoa powder, Mac! And feel better from your concussion.

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    Rameeposted November 12, 2013 at 11:19 pm

    Hi Sally!! I love to bake and am in love with your website! I would like to make this cake for some of my teachers before my fall break (sidenote – love the teacher appreciation cupcakes you made :P). I think making them into cupcakes would be a good idea (inspired by some commentors). However, I don’t really have experience with baking cupcakes :/ Can you give me some few tips on how to best translate this recipe? For example, is there a certain optimal size of cupcake pan? And should the icing be piped on or just spread? How much will baking time change? Thanks again for the awesome recipe!!

    Reply

    • Sallyreplied on November 13th, 2013 at 7:33 am

      Hi Ramee! Yes, you can use this recipe to make cupcakes. I’m unsure of the exact baking time since I’ve never tried it before, but I do know this batter would translate well as cupcakes. Just use a standard 12-count muffin/cupcake pan and line with liners. The frosting is too thin to pipe, I always spread it.

      Reply

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    Nicolaposted November 14, 2013 at 5:20 am

    I’m really looking forward to trying this recipe :)

    My mum gave me an awesome tip that I thought I might share – she suggested that if you coat your cake tin with melted butter then put the tin in the fridge before using it then the cake should be super easy to remove. She uses this tip with her fancy Nordic ware ring pans and hasn’t had a stuck cake!

    Reply

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    Laurynposted November 20, 2013 at 12:14 am

    Haii Sally :)

    Um…Could I use regular milk in this? Or even buttermilk?

    Reply

    • Sallyreplied on November 20th, 2013 at 6:03 am

      you could use buttermilk in the cake and regular milk in the frosting. Enjoy!

      Reply

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    Jeanieposted November 20, 2013 at 11:40 pm

    You say to frost just before serving – How far in advance can the frosting be made? I’d plan to drive 2 hours with this cake – Can it be frosted, say, 4 hours before eating? Thanks.

    Reply

    • Sallyreplied on November 21st, 2013 at 11:51 am

      Frosting four hours before serving would be just fine. Make sure it’s tightly covered when transporting it.

      Reply

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    Shaeposted November 23, 2013 at 5:12 pm

    What a gorgeous and yummy looking cake, great photos! Never was a gingerbread fan growing up, but now I think now my tastes are changing in a delicious direction :P Anyway, I was wondering if this is cake is okay to make a day in advance. Can I ice it and then refrigerate it, or refrigerate and ice it before I serve it? Or should I just find a different recipe to bake in advance all together? Thanks for the help!

    Reply

    • Sallyreplied on November 24th, 2013 at 11:03 am

      Hi Shae! Yes, you may make this cake 1 day in advance. Cover it tightly and store at room temperature. Make the frosting 1 day in advance and store in the refrigerator, covered. Then frost the cake right before serving the next day.

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    Anna-Kayposted December 22, 2013 at 9:12 pm

    This recipe is sooo gorgeous. Drool-worthy. I want to make it but I only have an angel food pan/ tube pan and I just LOVE this recipe. Do I have to go out and get a bundt pan or will mine work? I’m responsible for dessert for a Christmas dinner.

    Reply

    • Sallyreplied on December 23rd, 2013 at 6:58 am

      The angel food pan will work just fine, Anna-Kay. The baking time should be similar as well. Hope you all enjoy it!

      Reply

      • Anna-Kayreplied on December 26th, 2013 at 1:05 pm

        It was a hit!!! Thank you so much for you baking addiction and hence this cake! :) It was just perfect.

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    Julia Chattposted December 26, 2013 at 8:01 pm

    I made this as a Christmas Eve dessert and it was a hit! My dad especially loved it. He loved how the spices in the cake and the sweetness in the icing went so well together! All of you recipes are so fun and tasty, I want to try them all! Thanks for the recipe!

    Reply

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    Pamposted February 3, 2014 at 11:40 am

    This was so delicious! Perfect ratio of chocolate to spices. I’ve been eyeing this recipe for a few months now and finally made it this weekend. For any others curious, I made no adjustments for high altitude (5300′) and it turned out perferct. I brought the leftovers to work, and it was a huge hit!

    Reply

    • Sallyreplied on February 3rd, 2014 at 2:20 pm

      So helpful for my high altitude readers, Pam! Happy this was a hit and thank you for reporting back! Very much appreciated.

      Reply

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    Abigailposted September 13, 2014 at 6:49 am

    Hey Sally, I’m in a place where I can’t seem to find molasses :(. Although, I’ll really love to make this cake. Do you have any suggestions to help??? P. S. I never tried anything with molasses… I hear its amazing!

    Reply

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