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Gingerbread Cake

A moist, warmly spiced Gingerbread Cake made with molasses, ginger, cinnamon, and cloves. Easy to prepare and perfect for holiday gatherings, cozy winter nights, or festive celebrations.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (≈ 184 g) all-purpose flour
  • 2 teaspoons ground ginge
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup unsulphured molasses
  • 1 teaspoon 1 teaspoon vanilla extrac
  • 1 large egg
  • 1 cup boiling water
  • Optional: whipped cream, cream cheese frosting, powdered sugar

Equipment

  • 9×9 inch pan
  • Whisk
  • mixer
  • bowls
  • Spatula
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
  2. Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. Cream the butter and brown sugar for 2 minutes until fluffy.
  4. Add molasses, vanilla, and egg; mix until combined.
  5. Add the dry ingredients and mix on low until just combined.
  6. Pour in the boiling water and mix until smooth.
  7. Transfer batter to the pan.
  8. Bake for 30–40 minutes, or until a toothpick comes out clean.
  9. Cool for 30 minutes before slicing.
  10. Serve plain or topped as desired.

Notes

  • Batter will be thin—this is expected.
  • Store covered for up to 4 days.
  • Freezable for up to 3 months.