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Gingerbread Cake Recipe

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4.1 from 82 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 9 cakes (squares)

Description

This classic Gingerbread recipe yields moist, warmly spiced cakes perfect for a cozy dessert or teatime treat. Infused with ground ginger, cinnamon, and cloves, and sweetened with rich molasses and brown sugar, these cakes have a tender crumb and a deep, comforting flavor. Easy to bake in a single pan, they are ideal for serving warm or reheated and can be conveniently frozen for future enjoyment.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

Wet Ingredients

  • 4 tablespoons unsalted butter, melted
  • ⅔ cup packed dark brown sugar
  • ⅔ cup mild-flavored molasses, such as Grandma’s Original (not Robust or Blackstrap)
  • ⅔ cup boiling water
  • 1 large egg

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square metal cake pan thoroughly using nonstick cooking spray with flour, such as Baker’s Joy, or alternatively, grease with butter and lightly coat with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, packed dark brown sugar, mild-flavored molasses, and boiling water. Allow this mixture to cool to lukewarm, then whisk in the large egg to incorporate fully.
  4. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined. Ensure there are no lumps, but avoid overmixing to maintain a tender crumb.
  5. Bake the Gingerbread: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 30 to 35 minutes, or until the edges appear dark and the center feels firm when touched lightly.
  6. Cool and Serve: Remove the pan from the oven and set on a wire rack to cool slightly. Cut into nine squares and serve warm for optimal flavor. The cakes can also be reheated before serving.
  7. Freeze for Later: Once completely cooled, wrap the gingerbread securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before reheating and serving.

Notes

  • Use mild-flavored molasses; avoid robust or blackstrap varieties to keep the flavor balanced.
  • The cake is best enjoyed warm, either fresh from the oven or reheated gently.
  • Properly wrapping allows freezing for up to 3 months without quality loss.
  • Do not overmix the batter to prevent tough texture.
  • You can substitute unsalted butter with salted butter and omit added salt if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/gingerbread-cake-recipe/