Classic Gingerbread Cake (Print Version)
Moist, warmly spiced gingerbread cake ideal for festive or cozy indulgences.
# Recipe Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 1/2 teaspoons baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2 large eggs, room temperature
11 - 1 cup molasses (unsulphured)
12 - 1 cup hot water
13 - 2 teaspoons vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter and brown sugar until light and fluffy.
04 - Add eggs one at a time to the creamed mixture, mixing well after each addition. Then blend in molasses and vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined.
06 - Stir in hot water until the batter is smooth and homogenous.
07 - Pour the batter evenly into the prepared baking pan and spread smoothly.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- This cake has that perfect moist crumb that feels like a cozy hug from a friend
- The blend of spices is just right, offering warmth without overpowering
02 -
- Don’t skip softening the butter; it makes a huge difference in texture that you can taste
- Adding hot water to the batter might feel odd but it really helps keep your cake moist and tender
03 -
- If you find your batter too thick, a splash more hot water can help without watering down flavors
- Use quality molasses for the deepest, richest taste—it’s the secret that makes all the difference