This holiday season, fill your home with the warm, nostalgic aroma of gingerbread. Bring the spirit of the holidays to your table with this moist and spiced gingerbread cake. This simple recipe is vibrant with warm flavors and ideal for festive gatherings or a cozy dessert to enjoy at home.
Ingredients:
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 tsp (5g) baking soda
- 1 1/2 tsp (3g) ground ginger
- 1 1/2 tsp (3g) ground cinnamon
- 1/4 tsp (0.5g) ground cloves
- 1/4 tsp (1g) salt
- 3/4 cup (225g) molasses
- 3/4 cup (180ml) hot water (about 100°F or 38°C)
- 1/2 cup (113g or 8 Tbsp) unsalted butter, softened to room temperature
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg (about 50g), at room temperature
- 1 tsp (5ml) pure vanilla extract
Instructions:
Prep Time: 20 minutes
Bake Time: 45-50 minutes
Yield: 8-10 servings
Prepare the Pan & Oven:
- Adjust the oven rack to the lower third position and preheat to 350°F (177°C). Grease a deep 8-inch round pan and line the bottom with parchment paper or use a pan with a removable bottom for easy removal. Set aside.
Mix the Dry Ingredients:
2. In a medium bowl, whisk together:
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
Set aside.
Prepare the Wet Mixture:
3. In a separate bowl or liquid measuring cup, whisk together:
- 225g (3/4 cup) molasses
- 180ml (3/4 cup) hot water (about 100°F or 38°C).
Cream the Butter & Sugar:
4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat 113g (1/2 cup) softened unsalted butter on high speed until smooth and creamy, about 1 minute.
5. Add 67g (1/3 cup) packed light or dark brown sugar and beat on high speed for 1 minute until well combined. Scrape down the sides and bottom of the bowl with a silicone spatula as needed.
Incorporate Egg & Vanilla:
6. Add 1 large egg (50g) and 1 tsp (5ml) pure vanilla extract, beating on medium-high speed until fully combined. Scrape down the bowl as necessary.
Combine the Batter:
7. With the mixer on low speed, alternate adding the dry ingredients (in three additions) and the molasses mixture (in two additions), beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Avoid overmixing.
8. Finish by giving the batter a quick whisk by hand to ensure there are no large lumps (small lumps are fine). The batter will be slightly thick.
Bake the Cake:
9. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
10. Allow the cake to cool completely.
Serve & Enjoy:
11. Once cooled, slice and serve. Enjoy as is or with a dusting of powdered sugar and sugared cranberries.
This gingerbread cake is simple, flavorful, and perfect for the holiday season. Serve it alongside a cup of hot cocoa or spiced tea for the ultimate winter treat!