A warm, spiced cake that is easy to make at home and fills the kitchen with ginger and molasses aroma.
introduction
This gingerbread cake is simple and cozy. It uses common ingredients and bakes in one pan. If you like easy cakes, you may also enjoy this Chipwich ice cream cake for a different treat.
why make this recipe
This recipe is quick and reliable. It uses pantry spices and molasses for deep flavor. You get a moist cake that works for tea, dessert, or a holiday table. It is good when you want a warm, spiced dessert with little fuss.
how to make Gingerbread Cake
Follow the steps below. Mix dry and wet parts, add hot water, and bake. For a richer finish, top with a simple glaze or whipped cream. You can read about other classic cakes like the Opera cake to compare styles and textures.
Ingredients :
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1 cup hot water
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water. Mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Gingerbread Cake
Cut into squares. Serve warm or at room temperature. Top with whipped cream, a dusting of powdered sugar, or a simple icing. A scoop of vanilla ice cream also pairs well.
how to store Gingerbread Cake
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Gingerbread Cake
- Measure flour properly by spooning into the cup and leveling.
- Use hot (not boiling) water to help dissolve sugars and bloom spices.
- Do not overmix once you add flour to keep the cake tender.
- Test doneness with a toothpick near center.
- Let the cake cool a bit before cutting to get clean slices.
variation (if any)
- Add 1/2 cup chopped nuts or raisins to the batter for texture.
- Swap half the butter for applesauce to reduce fat (texture will change).
- Make cupcakes from the same batter; bake 18-22 minutes.
FAQs
Q: Can I use dark molasses or light molasses?
A: Both work. Dark molasses gives a stronger, richer flavor.
Q: Can I make this in a round pan?
A: Yes. Bake time may change—check at 25 minutes and test with a toothpick.
Q: How do I make a glaze for this cake?
A: Mix powdered sugar with a little milk and vanilla until smooth. Drizzle over cooled cake.
Q: Is it okay to use margarine instead of butter?
A: Butter gives better flavor. Margarine will work but may change taste and texture.
Q: Can I reduce sugar?
A: You can reduce a little but the texture and moisture may change.
Conclusion
If you want another detailed version or ideas for glazing and serving, see this Gingerbread Cake Recipe – Tastes Better From Scratch.
Gingerbread Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water. Mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
- Cut into squares. Serve warm or at room temperature. Top with whipped cream, a dusting of powdered sugar, or a simple icing.