Why Make This Recipe
Gingerbread cake is a warm, spiced treat perfect for Christmas. Its cozy flavors bring joy to the holiday season. This cake makes your home smell wonderful and brings smiles to friends and family. It’s an easy recipe that even beginners can make. If you want a dessert that feels festive and tastes great, this gingerbread cake is the one to try!
How to Make Gingerbread Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, mix the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each.
- Stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet mixture while alternating with hot water. Start and end with dry ingredients. Mix until combined.
- Pour the batter into your prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then slice and serve.
How to Serve Gingerbread Cake
You can serve gingerbread cake warm or at room temperature. It tastes great plain, but you can top it with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar can also add a festive touch!
How to Store Gingerbread Cake
Store any leftover gingerbread cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Make sure it’s properly wrapped to keep it fresh.
Tips to Make Gingerbread Cake
- Make sure to use room temperature ingredients for a smooth batter.
- Don’t overmix the batter; just mix until everything is combined.
- For extra flavor, consider adding a pinch of ground cloves or allspice to the spice mix.
- If you want a more intense ginger flavor, add a bit more ground ginger.
Variation
You can add chopped nuts or dried fruits to the batter for added texture and flavor. Another fun variation is to glaze the cake with a simple icing made of powdered sugar and milk for a sweeter touch.
FAQs
Can I make this cake ahead of time?
Yes, you can make it one or two days before serving. Just store it in an airtight container.Can I freeze gingerbread cake?
Yes, it freezes well. Wrap it tightly in plastic wrap and foil before freezing. It can last for about 3 months in the freezer.What can I use instead of molasses?
If you don’t have molasses, you can use a mix of honey and brown sugar, but the flavor will be slightly different.
Enjoy making this delightful gingerbread cake for your holiday celebrations!
Print
Gingerbread Cake
- Total Time: 50
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A warm, spiced gingerbread cake perfect for Christmas, bringing joy and delightful fragrances to your holiday celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, mix the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each.
- Stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet mixture while alternating with hot water. Start and end with dry ingredients. Mix until combined.
- Pour the batter into your prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then slice and serve.
Notes
Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months if needed.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, cake, holiday dessert, Christmas, spiced cake