Anna Olson's Gingerbread Cake Recipe: Deliciously Easy!
This spiced cake, deeply resonant with molasses and ginger, offers a comforting warmth perfect for cooler seasons. Its rich, dark hue and aromatic spices make it a visually and olfactorily appealing centerpiece for any table. The recipe balances a tender crumb with a distinct depth of flavor, promising a satisfying indulgence.
Equipment
- 9x13 inch Baking Pan
- Electric Mixer
- Large Mixing Bowls
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Wire Rack
- Parchment paper (optional)
- Wooden Skewer or Toothpick
Ingredients
- For the Gingerbread Cake
- 3 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- teaspoon ground cloves
- teaspoon salt
- cup 1 sticks unsalted butter, softened
- cup packed dark brown sugar
- cup granulated sugar
- 2 large eggs
- 1 cup unsulphured molasses
- 1 cup buttermilk
- cup hot water
- For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- cup 1 stick unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream optional, for desired consistency
Instructions
- Step 1: Preheat Oven and Prepare Pan: Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
- Step 2: Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Ensure all ingredients are evenly distributed to create a consistent spice profile throughout the cake.
- Step 3: Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This process incorporates air into the batter, resulting in a tender crumb. Use an electric mixer for best results.
- Step 4: Add Eggs and Molasses: Beat in the eggs one at a time, then stir in the molasses until well combined. The molasses adds moisture and a distinctive flavor to the gingerbread.
- Step 5: Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Step 6: Stir in Hot Water: Carefully stir in the hot water until the batter is smooth. The hot water helps to dissolve the baking soda and activates the cocoa powder, enhancing its flavor. The batter will be thin.
- Step 7: Pour into Pan and Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 8: Cool Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is completely cool before frosting.
- Step 9: Prepare Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Step 10: Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until the desired consistency is reached.
- Step 11: Frost the Cake: Once the cake is completely cool, frost it with the cream cheese frosting. Spread the frosting evenly over the top of the cake.
- Step 12: Optional Garnish: Garnish with candied ginger, a dusting of cinnamon, or any other desired toppings.
- Tips and Substitutions: For a richer flavor, substitute dark brown sugar for light brown sugar. If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using. Store leftovers in an airtight container in the refrigerator.
Notes
Variations
The classic “anna olson gingerbread cake” recipe offers a versatile base for numerous adaptations, catering to diverse preferences and dietary needs. Here are some possible variations:
- Ingredient Swaps:
- Replace all-purpose flour with a gluten-free blend for a gluten-free version. Ensure the blend contains xanthan gum or another binding agent to mimic gluten’s properties.
- Substitute dark brown sugar with coconut sugar or maple syrup for a refined sugar-free option. Note that this may slightly alter the cake’s texture and flavor.
- Swap butter with coconut oil or a plant-based butter alternative for a dairy-free version. Adjust baking time as needed.
- Experiment with different types of molasses. Light molasses offers a milder flavor, while blackstrap molasses provides a more intense, robust taste.
- Regional Twists:
- Incorporate local spices, such as cardamom or star anise, for an exotic twist.
- Add chopped nuts, like pecans or walnuts, for added texture and flavor, reflecting Southern baking traditions.
- Drizzle with a citrus glaze instead of cream cheese frosting for a lighter, brighter flavor profile, common in Mediterranean variations.
- Dietary Adjustments:
- Reduce the sugar content by using a sugar substitute or decreasing the amount of sugar by 25%.
- Increase the fiber content by adding flaxseed meal or wheat bran to the batter.
- For a vegan version, replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, per egg) and use plant-based milk and butter alternatives.
Serving Suggestions
The “anna olson gingerbread cake” is a versatile dessert suitable for various occasions. Its rich flavor and comforting aroma make it a perfect addition to holiday gatherings, cozy winter evenings, or casual afternoon teas.
- Serve warm with a dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Pair with a cup of hot coffee, tea, or spiced cider for a comforting treat.
- Cut into squares or festive shapes for parties or potlucks.
- Serve as part of a dessert buffet alongside other holiday favorites.
- Elevate the presentation by garnishing with candied ginger, fresh berries, or a dusting of powdered sugar.
Storage Tips
Proper storage is essential to maintain the freshness and flavor of the “anna olson gingerbread cake”.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake in an airtight container for up to 1 week. Allow the cake to come to room temperature before serving.
- The frosted cake should always be stored in the refrigerator due to the cream cheese frosting.
- For extended storage, freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to 2-3 months. Thaw completely in the refrigerator before serving.
Frequently Asked Questions
- Question 1: Can I use a different type of pan? The recipe is designed for a 9×13 inch pan, but it can be adapted to a bundt pan or two round cake pans. Adjust baking time accordingly.
- Question 2: Can I make the cake ahead of time? Yes, the cake can be baked 1-2 days in advance. Store it tightly wrapped at room temperature or in the refrigerator until ready to frost and serve.
- Question 3: My cake is dry. What did I do wrong? Overbaking is the most common cause of dry cake. Ensure accurate oven temperature and check for doneness with a wooden skewer. Avoid overmixing the batter.
- Question 4: Can I add nuts or dried fruits to the batter? Yes, adding up to 1 cup of chopped nuts or dried fruits to the batter can enhance the cake’s flavor and texture. Fold them in gently before pouring the batter into the pan.