Gingerbread Cake Recipe

Introduction

This gingerbread cake is a moist and warmly spiced treat perfect for cozy gatherings or holiday celebrations. With the aromatic blend of ginger, cinnamon, and cloves, it fills your kitchen with an inviting fragrance while delivering a rich, comforting flavor.

Ingredients

• 2 cups (184 grams) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 3/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup boiling water
• Optional toppings: whipped cream, cream cheese frosting, or a dusting of powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and sea salt until well combined.
3. Step 3: In a large bowl, use an electric mixer to cream the softened butter and brown sugar on medium-high speed for about 2 minutes, until light and fluffy.
4. Step 4: Add the molasses, vanilla extract, and egg to the butter mixture. Mix on medium-low speed until the ingredients are combined, stopping to scrape down the sides as needed.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients. Mix on medium-low speed until evenly combined.
6. Step 6: Carefully add the boiling water and mix on low speed until the batter is smooth and evenly combined. The batter will be quite thin—this is normal.
7. Step 7: Pour the batter into the prepared baking pan and smooth the top.
8. Step 8: Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Transfer the pan to a wire rack and let the cake cool for at least 30 minutes before slicing.
10. Step 10: Serve plain or with your favorite toppings like whipped cream, cream cheese frosting, or a light dusting of powdered sugar. Enjoy!

Tips & Variations

• For a richer flavor, substitute half of the molasses with dark molasses or add a pinch of ground nutmeg.
• If you prefer a denser cake, reduce the boiling water to ¾ cup.
• Add chopped crystallized ginger for an extra zing and texture.
• Use cream cheese frosting to add a tangy contrast to the spicy cake.

Storage

Store the gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. To reheat, warm individual slices gently in the microwave for 15-20 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum or another binder for best results.

Can I prepare the batter ahead of time?

It’s best to bake the batter immediately after mixing to maintain the cake’s texture and rise, but you can refrigerate the batter for up to 24 hours before baking. Allow it to come to room temperature and give it a gentle stir before pouring into the pan.

Gingerbread Cake Recipe

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★★★★★

4.8 from 69 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 9 servings (1-inch squares from a 9×9 inch pan) 1x

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Description

This classic Gingerbread Cake is a moist, warmly spiced treat perfect for the holiday season or any cozy celebration. Made with aromatic ginger, cinnamon, cloves, and rich molasses, it offers a deep, comforting flavor. The cake is easy to make with simple pantry ingredients and can be enjoyed plain or topped with whipped cream, cream cheese frosting, or a dusting of powdered sugar.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (184 grams) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon fine sea salt

Wet Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 3/4 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup boiling water

Optional Toppings

• Whipped cream
• Cream cheese frosting
• Powdered sugar dusting

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Instructions

1. Prep oven and pan: Preheat your oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper to prevent sticking and for easy removal after baking.
2. Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and sea salt until they are evenly combined and the spices are well distributed.
3. Cream butter and sugar: In a separate large bowl or the bowl of a stand mixer, use an electric mixer to cream the softened unsalted butter and light brown sugar on medium-high speed for about 2 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
4. Add molasses, vanilla, and egg: Lower the mixer speed to medium-low and add the molasses, vanilla extract, and one large egg. Mix until just combined, stopping occasionally to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
5. Combine dry ingredients and wet mixture: Gradually add the dry ingredient mixture into the wet ingredients, mixing on medium-low speed until evenly combined. Be careful not to overmix to maintain a light texture.
6. Incorporate boiling water: Carefully add the boiling water to the batter and mix on low speed. The batter will be thin and liquidy—this is expected and helps create a moist cake.
7. Bake the cake: Pour the prepared batter into the lined baking pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven.
8. Cool down: Remove the pan from the oven and transfer it to a wire rack. Let the cake cool completely, or for at least 30 minutes, before slicing to ensure clean cuts and proper texture.
9. Serve: Slice the gingerbread cake and serve as is or topped with your choice of whipped cream, cream cheese frosting, or a light dusting of powdered sugar for extra sweetness and flair. Enjoy your warm, spiced treat!

Notes

• Ensure the butter is softened to room temperature for easier creaming with sugar.
• Boiling water must be added carefully to prevent splashing and to evenly incorporate into the batter.
• The batter will be thinner than typical cake batters, which is normal for this recipe and results in a moist texture.
• You can substitute all-purpose flour with a gluten-free blend to make this recipe gluten-free, but results may vary in texture.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
• This cake freezes well; wrap tightly and freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread Cake, Holiday Dessert, Spiced Cake, Molasses Cake, Easy Cake Recipe