Spiced Ginger Coffee Cake with Velvety Frosting

1. Prepare the frosting mixture

In a medium saucepan, whisk together the sugar, flour, cornstarch, salt, and milk. Cook this mixture over medium heat, whisking constantly, until it starts boiling and thickens significantly, which should take about 5 to 7 minutes. Once it reaches this thick consistency, transfer it to a wide bowl and allow it to cool completely, which will take around 2 hours.

2. Preheat the oven

While the frosting mixture cools, preheat your oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans by greasing, flouring, and lining them with parchment paper to ensure your cakes don’t stick.

3. Mix dry ingredients

In a large bowl, whisk together the flour, cocoa powder, ground ginger, baking powder, cinnamon, salt, white pepper, and cayenne pepper.

4. Mix wet ingredients

In a second large bowl, whisk together the brewed coffee, molasses, and baking soda. To this wet mixture, add the sugar, vegetable oil, beaten eggs, and finely grated fresh ginger. Whisk until everything is well combined.

5. Combine wet and dry ingredients

Gradually add the coffee mixture to the flour mixture, whisking until you have a smooth batter. Pour the batter into the prepared cake pans, distributing it evenly—about 1 1/3 cups per pan.

6. Bake the cakes

Bake the cakes in your preheated oven for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes. Then, invert them onto a wire rack, peel off the parchment paper, and reinvert them to cool completely.

7. Beat the frosting

Once the frosting mixture has cooled, beat the softened butter in a stand mixer with a paddle attachment until it’s light and fluffy. Gradually add the cooled milk mixture and vanilla extract, and continue to beat until the frosting is smooth and velvety.

8. Assemble the cake

To assemble the cake, place one cake layer on a serving plate and spread about 3/4 cup of frosting evenly over the top. Add the next layer and repeat, using the remaining frosting to cover the top and sides of the cake. An offset spatula works well for this to ensure a smooth finish.

9. Garnish and refrigerate

If desired, garnish the cake with chopped crystallized ginger for an extra touch of flavor. Refrigerate the assembled cake for about 30 minutes to set the frosting for a firmer texture. When ready to serve, let the cake come to room temperature. The cake can be stored covered for up to 2 days.