Description
This classic Gingerbread Cake is a moist, spiced treat perfect for cozy gatherings or holiday celebrations. Featuring warm spices like ginger, cinnamon, and cloves, combined with rich molasses and a tender crumb, this cake offers a delightful balance of sweet and spice. It's simple to prepare with straightforward mixing and baking steps, yielding a generous 16 servings. Finish it off with whipped cream, cream cheese frosting, or a light dusting of powdered sugar for an extra special touch.
Ingredients
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 for 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 ensure easy removal of the cake 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 thoroughly combined. This ensures the spices and leavening distribute evenly throughout the flour.
- Cream Butter and Sugar: In a separate large mixing bowl or the bowl of a stand mixer, use an electric mixer to cream the softened butter and packed brown sugar on medium-high speed for about 2 minutes until the mixture becomes light and fluffy, establishing the base for a tender texture.
- Add Molasses, Vanilla, and Egg: Gradually add the molasses, vanilla extract, and the egg into the creamed butter and sugar mixture. Mix on medium-low speed until fully combined, pausing to scrape the bowl’s sides as needed to ensure an even blend.
- Combine Dry Ingredients and Batter: Add the dry ingredient mixture to the wet ingredients and mix on medium-low speed until just incorporated. Be careful not to overmix to maintain a light crumb.
- Add Boiling Water: Carefully add the boiling water to the batter and mix on low speed until the mixture is evenly combined. The batter will be quite thin and liquidy, which is expected and crucial for the cake’s moistness.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye during the last 10 minutes to avoid overbaking.
- Cool: Transfer the baking pan to a wire rack and allow the cake to cool for at least 30 minutes, ensuring it sets properly and is easier to slice.
- Serve: Slice the gingerbread cake into 16 servings. Optionally, top with whipped cream, cream cheese frosting, or dust lightly with powdered sugar before serving for added flavor and presentation.
Notes
- Use unsulphured molasses for the best flavor as it is less bitter and more natural.
- Be careful when mixing in boiling water to avoid splattering and to maintain a safe working environment.
- The batter will be quite runny; this is normal and results in a moist cake.
- Allow the cake to cool completely before slicing to avoid crumbling.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend compatible with baking.
