Delightful Classic Gingerbread Cake Recipe
Classic Gingerbread Cake is a warm, spiced dessert that captures the essence of the holiday season. Made with rich molasses, ground ginger, cinnamon, and cloves, this cake is both comforting and flavorful. Topped with a simple glaze or powdered sugar, it’s perfect for festive gatherings, a cozy treat, or a holiday gift.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 large egg
- 1 cup unsulfured molasses
- 1 cup hot water
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tbsp milk or water
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and mix until combined. Stir in the molasses.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Start and end with the dry ingredients. Mix until just combined, being careful not to over-mix.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth. Drizzle over the cooled cake.
- Serve:
- Slice the gingerbread cake and serve. Enjoy with a cup of tea or coffee!
Notes
- For a richer flavor, you can add a pinch of black pepper or a few tablespoons of finely chopped crystallized ginger to the batter.
- The glaze is optional but adds a nice touch of sweetness and decoration.
- Leftovers can be stored in an airtight container for up to 3 days. This cake also freezes well for up to 2 months.
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