Description
Indulge in a cozy treat with this Spiced Gingerbread Cake recipe! Rich molasses, warm spices, and fluffy cake layers await.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 cup unsulphured molasses
- 1 cup hot water
- 1 tablespoon fresh ginger, finely grated
Instructions
- Step 1: Prepare Your Baking Pan and Oven Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan thoroughly, then line it with parchment paper, leaving an overhang on two sides for easy removal. The parchment prevents the molasses from sticking to the pan and makes cleanup much simpler.
- Step 2: Combine Dry Ingredients In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. This thorough mixing ensures your Gingerbread Cake will have evenly distributed spices and rise properly. Take a moment to break up any clumps in the brown sugar with your fingers for a smoother batter later.
- Step 3: Cream Butter and Sugars In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the batter, creating a tender crumb. You’ll notice the mixture changing from dark and grainy to lighter and fluffier as you beat.
- Step 4: Add Eggs and Molasses Add eggs one at a time, beating well after each addition. Then gradually pour in the molasses while mixing on low speed. The batter may look slightly curdled at this point—that’s completely normal! The fresh grated ginger goes in now if you’re using it, adding a wonderful aromatic punch to your Gingerbread Cake.
- Step 5: Alternate Dry Ingredients and Water With your mixer on low, add the flour mixture in three portions, alternating with hot water in two portions (beginning and ending with flour). Mix just until combined after each addition. This method prevents overmixing and keeps your cake tender. The hot water activates the baking soda, creating the perfect rise.
- Step 6: Bake to Perfection Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Your kitchen will fill with the intoxicating aroma of spices and molasses—a sure sign your Gingerbread Cake is working its magic.
- Step 7: Cool and Serve Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely. For the most developed flavor, wrap the cooled cake and let it sit overnight before serving. This patience rewards you with an even more flavorful Gingerbread Cake as the spices meld and deepen.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated)
- Calories: 320 calories per serving
- Sugar: 25 grams
- Sodium: 230 mg
- Fat: 14 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 65 mg