Gingerbread Cake Recipe – American Special
Gingerbread Cake is the quintessential holiday dessert, bringing together the warm, aromatic flavors of ginger, cinnamon, and molasses in a soft, moist cake. Perfectly spiced and wonderfully comforting, this cake has a rich, cozy texture that makes it ideal for fall and winter celebrations. Whether enjoyed on its own, dusted with powdered sugar, or topped with whipped cream or ice cream, this gingerbread cake captures the essence of the season and is sure to become a favorite for holiday gatherings or any time you’re craving a sweet, spiced treat.
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
Gingerbread Cake Ingredients :
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 cup molasses
- 1/2 cup hot water
- 1 tsp vanilla extract
How to make Gingerbread Cake :
Preheat the oven:Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan.
Mix dry ingredients:In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
Cream butter and sugar:In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and beat until smooth.
Add molasses:Stir in the molasses and vanilla extract until combined.
Combine wet and dry ingredients:Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined.
Bake the cake:Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as is or with a dollop of whipped cream or vanilla ice cream.
Recipe Notes :
Molasses:Use unsulfured molasses for the best flavor. It’s rich and sweet, with a slightly bitter undertone that gives the cake its characteristic gingerbread flavor.
Spices:You can adjust the ginger, cinnamon, and cloves to your taste. For a milder version, use less ginger, or add extra cinnamon for a sweeter, spicier cake.
Flour:Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
Serving Options:This cake is delicious on its own, but you can also top it with whipped cream, a light dusting of powdered sugar, or vanilla ice cream for extra indulgence.
Storage:The gingerbread cake can be stored at room temperature, covered, for up to 3 days, or refrigerated for up to a week. You can also freeze slices for longer storage.
