Gingerbread Cake
A moist and spicy cake flavored with ginger and molasses, perfect for winter baking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup molasses
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup hot water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and lightly flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, whisk together the molasses, melted butter, and eggs until fully blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Carefully stir in the hot water.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
If your gingerbread cake comes out denser than expected, ensure you're measuring your flour correctly. Use the spoon-and-level technique to avoid packing it down. This cake actually tastes better after a day or two as the flavors continue to meld.