Gingerbread Cake is a classic holiday treat that brings the warm and cozy flavors of ginger, cinnamon, and molasses to your table. This cake is moist, tender, and bursting with aromatic spices, making it perfect for festive gatherings or a comforting dessert on a chilly evening. Whether served plain, dusted with powdered sugar, or topped with a dollop of whipped cream, this gingerbread cake is sure to be a crowd favorite.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Gingerbread Cake
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Eggs and Molasses: Add the eggs one at a time, beating well after each addition. Mix in the molasses until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour into Baking Dish: Pour the batter into the prepared baking dish and spread it out evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Gingerbread Cake
- Room Temperature Ingredients: Use room temperature butter and eggs to ensure a smooth batter and even mixing.
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cake tender.
- Check for Doneness: Test the cake with a toothpick—if it comes out clean, the cake is done. Avoid overbaking to keep the cake moist.
Recipe Variations
- Lemon Glaze: Drizzle a simple lemon glaze over the cooled cake for a bright contrast to the warm spices.
- Cream Cheese Frosting: Top the cake with a layer of cream cheese frosting for an extra indulgent treat.
- Gingerbread Cupcakes: Pour the batter into a lined muffin tin and bake for 18-20 minutes to make individual gingerbread cupcakes.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it covered at room temperature until ready to serve.
Q: How do I store leftover gingerbread cake?
A: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Q: Can I freeze gingerbread cake?
A: Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Serving Suggestions
- With Whipped Cream: Top each slice with a dollop of whipped cream for a light and creamy contrast.
- With Vanilla Ice Cream: Serve warm slices of gingerbread cake with a scoop of vanilla ice cream for an extra treat.
- With Powdered Sugar: Dust the cooled cake with powdered sugar for a simple yet elegant presentation.
Gingerbread Cake is a timeless holiday favorite that brings the cozy flavors of molasses and warm spices to your table. This moist and flavorful cake is perfect for any winter gathering or simply to enjoy with a hot cup of tea or coffee. Give this recipe a try and enjoy the comforting taste of gingerbread in every bite!
