Gingerbread Cake Recipe
Gingerbread cake is a classic treat that fills the kitchen with the warm, comforting aromas of spices. This recipe yields a moist and flavorful cake, perfect for any occasion where you want to add a touch of cozy sweetness.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup unsulfured molasses
- 1 cup hot water
- 1 tablespoon freshly grated lemon zest (optional)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. This mixture of dry ingredients will help evenly distribute the spices throughout the cake.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This can take about 3-4 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the eggs, one at a time, beating well after each addition. The eggs should be fully incorporated and the mixture should appear smooth.
- Mix in the molasses, blending until fully combined. The molasses adds depth of flavor and contributes to the cake’s rich color.
- Gradually add the dry ingredients to the butter mixture, alternating with the hot water. Begin and end with the dry ingredients, mixing just until combined after each addition. The batter will be quite thin, but this is normal.
- Pour the batter into the prepared baking pan(s), smoothing the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes if using a 9×13-inch pan, or 25-30 minutes for round pans. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for about 10 minutes, then remove it from the pan and let it cool completely on the wire rack.
- Optional: Once cooled, dust with powdered sugar for a simple, elegant finish. You can also frost with cream cheese frosting or serve it plain, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- For a more intense spice flavor, you can adjust the amounts of ginger and cinnamon to your taste.
- Molasses can be substituted with honey or maple syrup if you prefer a different flavor profile, though it will alter the taste and texture slightly.
- Adding fresh lemon zest adds a subtle brightness that complements the rich spices.
Enjoy this gingerbread cake with a cup of tea or coffee, and let it bring warmth and cheer to your day!
