Gingerbread Cake
This moist and spicy gingerbread cake is perfect for festive gatherings or cozy evenings at home, filled with the rich flavors of ginger, cinnamon, and cloves.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger Freshly ground is best for flavor.
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon Freshly ground enhances flavor.
- 0.5 teaspoon ground cloves
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 0.5 cup unsalted butter, softened to room temperature Room temperature for better mixing.
- 0.75 cup packed light brown sugar
- 0.75 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg Room temperature for better mixing.
- 1 cup boiling water Adds moisture to the cake.
Optional Toppings
- whipped cream
- cream cheese frosting For a decadent option.
- powdered sugar for dusting Adds a sweet touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and fine sea salt.
Mixing
- In a large bowl, cream together the softened unsalted butter and packed light brown sugar using a mixer for about 2 minutes until light and fluffy.
- Add the unsulphured molasses, vanilla extract, and large egg to the creamed mixture and mix well.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Gently stir in the boiling water until the batter is smooth.
Baking
- Pour the batter into the prepared baking pan and bake for about 30 to 40 minutes, checking doneness with a toothpick.
- Allow the cake to cool in the pan for at least 30 minutes before slicing.
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Notes
For a unique twist, consider adding spices like nutmeg or cardamom, or folding in chopped nuts or dried fruits.