Description
This gingerbread cake recipe is easy to make, perfectly moist and fluffy, and made with a delicious blend of molasses and warming spices.
Ingredients
Scale
- 2 cups (184 grams*) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup boiling water
- optional toppings: whipped cream, cream cheese frosting or a dusting of powdered sugar
Instructions
- Prep oven and pan. Heat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and sea salt until combined.
- Mix the remaining ingredients. In a separate large mixing bowl (or the bowl of a stand mixer), use an electric mixer to cream the butter and brown sugar together on medium-high speed for 2 minutes or until light and fluffy. Add the molasses, vanilla extract and egg and mix on medium-low speed until combined, pausing to scrape down the sides as needed. Add the dry ingredient mixture and mix on medium-low speed until evenly combined. Add the boiling water and (very carefully) mix on low speed until evenly combined. The batter will be quite thin and liquidy – don’t worry.
- Bake. Pour the batter into the prepared pan. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing.
- Serve. Slice, top with any of your desired toppings if desired, then serve and enjoy!
