Irresistible Gingerbread Crazy Cake
Gingerbread Crazy Cake is a delightful twist on traditional gingerbread, boasting a moist texture with a comforting spice profile. Whenever the holidays roll around, this cake becomes a special treat, filling homes with the warm, nostalgic aromas of cinnamon and molasses. I remember the first time I made this cake; the way its rich flavors danced in the air felt like wrapping myself in a cozy blanket. Whether you’re hosting a festive gathering or just seeking a comforting dessert to brighten your day, this cake has a way of bringing joy to any occasion.
Why you’ll love this dish
There’s a reason Gingerbread Crazy Cake has won the hearts of so many bakers. For starters, it’s surprisingly simple to make, requiring no eggs or dairy, making it an excellent choice for those with dietary restrictions. The unique method of mixing wet and dry ingredients directly in the baking pan saves you time and reduces cleanup—perfect for busy cooks! Plus, it’s budget-friendly, with ingredients you likely already have in your pantry. Serve it warm, dusted with powdered sugar, and you have a delightful treat that feels indulgent yet homemade.
“I tried the Gingerbread Crazy Cake for the first time during a family dinner and it was a hit! Moist, flavorful, and so easy to whip up. It’s now my go-to holiday cake!” – Sarah T.
Step-by-step overview
Making Gingerbread Crazy Cake is not just about the end result; it’s about enjoying the process. This recipe involves preparing your baking dish, mixing wet and dry ingredients separately, combining them in a unique way, and baking. Each step requires simple actions, ensuring it’s accessible even for novice bakers. You’ll be pleased to find that each bite encapsulates the essence of traditional gingerbread, elevated into a wonderfully moist cake.
What you’ll need
To create this delectable Gingerbread Crazy Cake, gather the following ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon + 1/8 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup canola oil (or vegetable oil)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar)
- ¼ cup molasses (unsulphured)
- 1 cup water
Note: You can easily swap canola oil for vegetable oil, and if you’re out of molasses, you could substitute with honey for a lighter taste, though it will alter the character of the cake slightly.
Step-by-step instructions
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Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C) and grease a square or rectangular baking dish, ensuring the corners are well-coated.
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Mixing the Wet Ingredients: In a large bowl, combine the canola oil, vanilla extract, apple cider vinegar, molasses, and water. Stir until well blended.
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Combining the Dry Ingredients: In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt. This helps distribute the spices evenly throughout the cake.
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Creating the Wells for Wet Ingredients: Make three wells in the dry mixture: one for the oil mixture, one for the vinegar, and one for the water. This technique allows the ingredients to integrate better.
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Mixing the Batter: Pour the wet ingredients into the wells you created and mix everything together gently using a spatula. Ensure that no dry flour remains; a few lumps are perfectly fine.
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Baking the Cake: Pour the batter into your prepared baking dish and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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Cooling and Serving: Once baked, remove the cake from the oven and allow it to cool for a few minutes in the dish before transferring it to a wire rack. Dust with powdered sugar or serve with whipped cream for added fun!
Best ways to enjoy it
This Gingerbread Crazy Cake shines on its own but can be elevated with some simple additions. Dust it with powdered sugar or pair it with a dollop of whipped cream for a luscious contrast. For an extra festive touch, consider serving it alongside spiced apple cider or a scoop of vanilla ice cream. It also make a lovely breakfast treat paired with coffee or tea.
Keeping leftovers fresh
To store your leftovers, allow the cake to cool completely before covering it with plastic wrap or placing it in an airtight container. It will remain fresh at room temperature for up to three days. If you want to keep it for longer, consider freezing individual slices. Just wrap each slice tightly in plastic wrap, then store them in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy again!
Helpful cooking tips
For best results, make sure your ingredients are at room temperature to ensure uniform mixing and baking. If you’re short on time, prep the dry ingredients the night before; just store them in an airtight container. And don’t be shy about using fresh spices—freshly ground ginger and cinnamon can elevate the flavor even more!
Creative twists
Looking to experiment? Try adding chopped nuts or chocolate chips for extra texture. If you enjoy a festive sweetness, consider drizzling a simple glaze made with powdered sugar and milk over the cooled cake. You could even swap traditional spices for pumpkin pie spice for a unique variation.
Your questions answered
Q: How long does it take to prepare?
A: The prep time is about 10-15 minutes, while the baking time is around 30-35 minutes, making it a quick endeavor!
Q: Can I substitute the molasses?
A: Yes, while the flavor will change a bit, you could use honey or maple syrup in place of molasses for a lighter touch.
Q: Is the Gingerbread Crazy Cake suitable for freezing?
A: Absolutely! Just make sure to wrap it well to prevent freezer burn, and it can be stored for up to three months. Enjoy the delightful aroma of freshly baked gingerbread whenever you crave it!
Gingerbread Crazy Cake
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon cinnamon
- 1.5 teaspoons ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Wet Ingredients
- 0.25 cups canola oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar or white vinegar
- 0.25 cups molasses unsulphured; can substitute with honey
- 1 cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a square or rectangular baking dish, ensuring the corners are well-coated.
- In a large bowl, combine the canola oil, vanilla extract, apple cider vinegar, molasses, and water. Stir until well blended.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Make three wells in the dry mixture: one for the oil mixture, one for the vinegar, and one for the water.
- Pour the wet ingredients into the wells and mix together gently using a spatula until no dry flour remains.
Baking
- Pour the batter into your prepared baking dish and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool for a few minutes in the dish before transferring it to a wire rack.
- Dust with powdered sugar or serve with whipped cream before enjoying.
