Save This gingerbread cake offers a moist crumb infused with warming spices like ginger, cinnamon, and cloves. Combining molasses and brown sugar creates rich sweetness balanced by aromatic vanilla. The batter is easy to prepare, baked until lightly golden and tender. Perfect for holiday gatherings or comforting everyday treats, it pairs well with powdered sugar or whipped cream. This European-inspired dessert yields a satisfying texture and cozy flavor that delights all ages.
I still remember the first time I made this gingerbread cake; the warm, spicy aroma instantly filled my kitchen and made everything feel like the holidays were right around the corner.
One chilly evening when unexpected guests popped by, this gingerbread came to the rescue—quick to make and impossible not to love.
Ingredients
- All-purpose flour: I always use sifted flour to keep the texture light and tender
- Ground ginger: Freshly ground if possible, but quality store-bought works just fine for that warm spice kick
- Ground cinnamon: A staple in my spice rack that adds depth
- Ground cloves: Use sparingly as it packs quite a punch, just enough to round out the flavor
- Ground nutmeg: Adds a subtle sweet nuttiness, freshly grated works wonders
- Baking soda: Key for the perfect rise and light crumb
- Salt: Balances the sweetness beautifully
- Unsalted butter: Softened to room temperature for easier mixing and better texture
- Brown sugar: Packed for that rich molasses flavor
- Eggs: At room temperature to blend seamlessly
- Molasses: Unsulphured molasses offers that characteristic deep flavor
- Hot water: Helps to loosen the batter for a smooth pour
- Vanilla extract: A subtle hint of sweetness that ties flavors together
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and grease then flour your 9x13-inch pan so the cake slips right out when baked.
- Mix Dry Ingredients:
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt to make sure the spices are evenly distributed throughout the batter.
- Cream Butter and Sugar:
- Beat the softened butter with brown sugar until it’s light and fluffy. This is where the magic starts as it creates a cloud-like texture.
- Add Eggs and Flavor:
- Beat in the eggs one at a time so everything emulsifies nicely, then stir in the molasses and vanilla to build those signature deep notes.
- Combine and Smooth:
- Carefully fold the dry ingredients into the wet, mixing gently so the batter stays tender. Stir in the hot water until you have a smooth, pourable consistency.
- Bake to Perfection:
- Pour it all into your prepared pan, spread evenly, and pop it into the oven. You’ll know it’s done when a toothpick comes out clean after 30 to 35 minutes.
- Cool Before Serving:
- Let the cake rest in the pan for 10 minutes; this helps it set up before transferring it to a rack to cool completely.
Save This cake quickly became more than a recipe—it became a symbol of warmth and togetherness during cold winter evenings shared with family and friends.
Keeping It Fresh
Once baked, I like to store this gingerbread cake covered at room temperature for up to three days. To bring it back to life, a quick warm-up in the microwave keeps it soft and ready to enjoy.
Serving Ideas That Clicked
Try dusting with powdered sugar or dolloping whipped cream on top for an extra special treat. Adding chopped crystallized ginger also brings a delightful texture and burst of spice.
A Time This Recipe Saved the Day
I once had last-minute guests on a snowy evening and with no time to spare, this cake was pulled together quickly and received rave reviews—it felt like a warm hug after a long day
- Remember to let it cool fully if you want clean slices
- If you have extra molasses, a drizzle on top is a nice surprise
- Always check your spices for freshness, it really changes the flavor
Save Thanks for spending this kitchen moment with me; I hope your gingerbread comes out just right and fills your home with warmth.
