Gingerbread Cake
User Reviews
5
Gingerbread Cake
Description
The Gingerbread Cake recipe involves blending spices including ground ginger, cinnamon, cloves, and baking powder with flour and baking soda to leaven the batter. Wet ingredients mix molasses dissolved in hot water, sugar, melted unsalted butter, eggs, and vanilla extract, the latter providing a subtle perfume to the spiced base.
Baking at 350°F in a buttered and floured 9x13-inch pan creates a tender cake with a moist crumb and slight springiness to the touch. The flavors of molasses and spices meld through baking to create the characteristic deep, warm notes of gingerbread.
This cake can be served as is or topped with fresh whipped cream and a light dusting of confectioners’ sugar. It can be adapted into a layered cake by dividing the batter into round pans and finished with cream cheese or buttercream frostings for added richness.
Measuring flour by weight prevents dense cakes caused by overpacking. Avoid overmixing to keep the crumb tender and bring eggs to room temperature before mixing for smoother texture integration. Using pure vanilla extract is recommended for best flavor.
Ingredients
- 3 cups all-purpose flour (360g)
- 2½ teaspoons baking powder
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon cloves ground
- ¼ teaspoon baking soda
- 1 cup unsulphured molasses (240ml/325g)
- 1 cup water 240ml, hot
- 1 cup granulated sugar (200g)
- ¾ cup butter melted (170g, unsalted
- 2 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350F. Butter and flour a 9x13-inch baking pan or spray with baking spray.
- In a large mixing bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, cloves, and baking soda.
- In a medium mixing bowl, whisk together the molasses and hot water until the molasses is dissolved. Whisk in the sugar and the butter until well combined. Lastly, whisk in the eggs and vanilla. Pour the molasses mixture into the flour mixture and stir until well combined. Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes or until the center is springy to the touch. Let the cake cool completely in the pan on a wire rack. Serve with fresh whipped cream and dust with confectioners’ sugar, if desired.
Notes
- For best results, measure flour by weight to avoid a dense cake.
- Do not overmix batter to keep cake tender.
- Room temperature eggs incorporate better; warm in water if needed.
- Use pure vanilla extract for superior flavor.
- To convert to layer cake, divide batter into two 9-inch pans and frost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 281mg | 12% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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