Gingerbread Cake
A cozy and simple gingerbread cake perfect for gatherings and festive celebrations, made with warm spices that fill your kitchen with inviting aromas.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger Adjust to taste
- 1 tablespoon ground cinnamon Adjust to taste
- 1 teaspoon ground cloves Adjust to taste
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened Must be softened to room temperature
- 1 large egg
- 1 cup molasses Can substitute with honey or maple syrup
- 1 cup hot water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and cloves until well combined.
- In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until smooth and fluffy.
- Add the egg and mix well, then incorporate the molasses until fully blended.
- Gradually mix in the dry ingredients to the wet mixture, alternating with the hot water, until just combined.
- Pour the batter into your prepared baking pan and spread it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before slicing and serving.
Notes
This cake is delightful when served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to three days or freeze for longer storage. Make sure to cool completely before wrapping for freezing.