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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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