Gingerbread cake is a favorite in my family — and has been for generations — especially around the holidays!
This cake is so tender and flavorful, with the perfect blend of spices.
I like to slather mine in homemade whipped cream and serve alongside a hot cup of coffee… so heavenly!
GINGERBREAD CAKE: DELICIOUSLY DENSE or LIGHT AND FLUFFY?
My family loves gingerbread cake super moist and dense — and this cake is just that!
I’ve found that baking the cake in a 9″ square cake pan for a little bit longer (about 50 minutes), and at a slightly lower temperature (325℉), gives the best results.
But if you prefer a lighter, fluffier cake, simply bake the cake in a larger 9″ by 13″ cake pan (using the same recipe) at 350℉ for about 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Start by preheating the oven to 325℉ (but see my Note, below, if you prefer a lighter and fluffier cake).
Next, grease a 9” square cake pan with melted butter. Cut (and set) a piece of parchment paper large enough to fit in the bottom of the pan. Brush a bit more melted butter on top of the parchment paper, then sprinkle flour into the pan, making sure to evenly coat the bottom and inner sides. Tap out and discard any excess flour.
Then, measure out all of your ingredients.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and kosher salt. Set aside.
In a medium-sized bowl, whisk together the molasses and hot water until well combined. Next, add in the sugar, melted butter, and the eggs, in that order. Be sure to add in the eggs nice and slow, making sure the mixture isn’t too hot — otherwise, the eggs can curdle!
Pour about ⅔ of the liquid mixture into the large bowl (with the dry mixture), and whisk until smooth. Add in the remaining liquid mixture and stir just until combined.
Pour the batter into the prepared cake pan, place in the center of the oven, and bake for about 50 to 55 minutes.
Allow the cake to cool for 10 minutes before removing it from the pan.
Serve warm with a light dusting of powdered sugar and a dollop of fresh whipped cream.
Old-Fashioned Gingerbread Cake
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp kosher salt (I use Diamond Crystal)
Wet Ingredients
- 1 cup fancy molasses
- 1 cup hot water
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted and cooled slightly (plus more for greasing the pan)
- 2 large eggs, at room temperature
Instructions
Preparing the Cake Pan
- Preheat oven to 325℉ (see Note, below).
- With a pastry brush (or your fingers), brush a 9" square cake pans with melted butter.
- Cut and lay parchment paper into the bottom of the cake pan.
- Brush the top of the parchment paper with melted butter.
- Sprinkle flour into pan to evenly coat the bottom and inner sides. Tap out and discard excess flour.
Preparing the Cake Batter
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.2 ½ cups all-purpose flour1 tsp baking soda2 tsp ground ginger1 ½ tsp ground cinnamon¼ tsp ground cloves½ tsp kosher salt
- In a medium-sized bowl, whisk together molasses and hot water until well combined. Slowly whisk in sugar, melted butter, and eggs, one at a time (and in that order), ensuring eggs do not cook.1 cup fancy molasses1 cup hot water¾ cup granulated sugar½ cup (1 stick) unsalted butter, melted and cooled slightly2 large eggs, at room temperature
- Into the large bowl, pour ⅔ of the liquid mixture and whisk until smooth. Pour in remaining liquid mixture and stir just until combined.
Baking the Cake
- Pour the batter into the prepared cake pan, and place in the center of the preheated oven. Bake for about 50 minutes (see Note, below).
- Allow the cake to cool for 10 minutes before removing it from the pan. Serve warm with a light dusting of powdered sugar and a dollop of fresh whipped cream.
Notes
- Moist/Dense vs. Light/Fluffy Gingerbread Cake:
- For a moist and dense cake (my preference), bake in a 9″ square cake pan at 325℉ for about 50 minutes.
- For a light and fluffy cake, bake in a 9″ x 13″ cake pan at 350℉ for 30 to 35 minutes (or until a wooden skewer poked into the center of the cake comes out clean).
