Easy, One Bowl Gingerbread Cake with Vanilla Bean Icing

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/3 cup Molasses

• Baking & Spices

  • 260 g 1 1/3 cup dark brown sugar, dark
  • 625 g 5 cups powdered sugar
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Salt

• Ingredients

  • 375 g 3 cups all-purpose flour

• Dairy

  • 8 oz 1 stick cold butter
  • 55 g 2 ounces cream cheese or neufchatel cheese
  • 8 tbsp Butter
  • 5 tbsp Half & half or whole milk

• Liquids

  • 1 1/3 cup Water

• Other

  • seeds scraped from ½ vanilla bean*

Found on thecafesucrefarine.com

Description

Ingredients

• For the cake:
• 8 tablespoons butter, 4 ounces 113g cut into ½-inch chunks
• 1 ⅓ cup water
• 1 ⅓ cup dark brown sugar, 260g
• 1 ⅓ cup molasses, maple syrup or golden syrup
• 3 cups all-purpose flour, 375g
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 2 large eggs
• For the icing:
• 1 stick cold butter, 4 ounces 113g
• 2 ounces cream cheese or Neufchâtel cheese, 55g
• 5-6 tablespoons half & half or whole milk
• seeds scraped from ½ vanilla bean*
• 5 cups powdered sugar, 625g

Directions

• Preheat oven to 325˚F**. degrees. Grease a 13x 9-inch pan with nonstick baking spray. Don’t use cooking spray as it’s not the same. Baking spray is actually shortening and flour mixed together. If you don’t have baking spray, you can get the same results by greasing your pan with softened butter. Then add a tablespoon of flour and rotate pan till it’s completely coated with flour. Discard excess flour and proceed with next step.
• Place butter pieces and water in a large, microwave-safe bowl. Cook on high power for 1- 1½ minutes or until butter is mostly melted (It’s fine if a few little pieces remain.) Remove from microwave, add brown sugar and maple syrup. Stir well.
• Sprinkle flour over the top of the butter mixture. Sprinkle baking soda, salt and spices on top of flour. Whisk slowly until all dry ingredients have been incorporated then whisk vigorously till mixture is lump-free.
• Add eggs and whisk well again until eggs are completely incorporated.
• Pour into prepared pan and bake for 35-40 minutes or until cake is puffed and feels firm when lightly touched in the center. You can also test the cake for doneness with the sharp end of a toothpick. Insert toothpick into the center of the cake, then remove it. If there is wet batter on the toothpick, the cake needs a bit more time in the oven. If it comes out clean or with just a few crumbs, the cake is done.
• When cake is done, remove it from oven to a cooling rack to cool completely before icing***.
• While the cake is baking, wash the bowl so it will be ready to make the icing. For the icing, combine butter and cream cheese in the large microwave safe bowl. Cook on high power for 45-55 seconds or until butter is about half melted. Watch it carefully, checking every 10 seconds as every microwave is different.
• Whisk until smooth and creamy then add half and half and vanilla bean seeds and whisk again.
• Add 2 cups powdered sugar and whisk until smooth. Continue adding powdered sugar, 1 cups at a time, whisking after each addition until lump free.
• Icing should be thick but creamy and spreadable. If too thick add a little more half and half. If too thin add a bit more powdered sugar.
• Spread icing over cooled cake. Icing will set up if you let it sit for an hour or two but cake can be enjoyed at any time.