Gingerbread Cake is a timeless favorite, especially during the fall and winter months. Its deep molasses flavor paired with warm spices like ginger and cinnamon makes it the perfect dessert for family gatherings or festive celebrations.
This cake is simple to make, with a rich, moist texture that pairs wonderfully with a dollop of whipped cream or a dusting of powdered sugar.
Classic Gingerbread Cake Recipe
This Classic Gingerbread Cake recipe is packed with warm spices like cinnamon, ginger, and cloves. Moist and flavorful, it's perfect for the holiday season or anytime you're craving a comforting dessert!
Ingredients
- 1 cup unsulphured molasses (320 grams)
- 1 cup hot or boiling water (240 ml)
- 2 ½ cups all-purpose flour, spooned & leveled (315 grams)
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened (115 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup packed light or dark brown sugar (50 grams)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Powdered sugar or homemade whipped cream (optional, for serving)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan with nonstick spray or butter. Set aside.
Step 2: Prepare the Molasses Mixture
In a large bowl, whisk together the molasses and hot water until smooth. Let it sit while you prepare the other ingredients.
Step 3: Mix the Dry Ingredients
In a separate large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set this mixture aside.
Step 4: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed. Beat for 3-5 minutes until the mixture is light and fluffy.
Step 5: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until fully combined.
Step 6: Combine Wet and Dry Ingredients
With the mixer on low, add the dry ingredients in three parts, alternating with the molasses mixture. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix the batter.
Step 7: Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool completely on a wire rack. Once cooled, dust with powdered sugar or top with a dollop of homemade whipped cream for an extra treat.
FAQs
Can I substitute molasses in this recipe?
Molasses is essential to the flavor and texture of gingerbread. However, if you need a substitute, dark corn syrup or honey can be used, but the taste will differ slightly.
How should I store the Gingerbread Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months.
Can I add other spices or ingredients to this cake?
Absolutely! Some popular additions include ground nutmeg, allspice, or even a handful of chopped walnuts or raisins for extra texture.