Easy Gingerbread Cake
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Gingerbread cake holds a special place in my heart; it’s the epitome of cozy baking that fills your home with an aroma so enticing you can’t help but smile. This recipe is not only straightforward but also brings together the warm, spiced flavors of ginger, cinnamon, and molasses in a moist, rich cake. Perfect for holiday gatherings or a simple family dessert, this cake promises to warm your soul and delight your taste buds. Let’s dive into why this gingerbread cake deserves a spot in your baking repertoire!
Why you’ll love this dish
The joy of making this easy gingerbread cake lies in its simplicity and taste. Not only is it budget-friendly, using staple pantry ingredients, but it’s also quick to whip up—a perfect project for a busy weeknight or a planned festive gathering. This cake pairs wonderfully with whipped cream or warm spices and is sure to become a family favorite.
"This gingerbread cake is everything I hoped it would be! It’s perfectly spiced, and the texture is divine! Served with whipped cream, it’s a showstopper at our holiday brunch!" — A happy baker
The cooking process explained
Making this gingerbread cake is a breeze! You start by prepping your ingredients, then mix the dry ingredients separately. In another bowl, you’ll cream the butter and sugar before incorporating the rest of the wet ingredients. Once combined, simply mix the wet and dry ingredients, bake, and cool—easy peasy!
What you’ll need
To make this delightful cake, you will need the following ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 cup hot water
Feel free to substitute the molasses with honey if you’re looking for a different flavor, but keep in mind it will alter the cake’s richness.
Step-by-step instructions
- Preheat your oven to 350°F and generously coat a 9×13 inch baking pan with non-stick cooking spray.
- In a bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, allspice, cloves, and salt. Set this aside.
- In a large mixing bowl, cream the softened butter together with the light brown sugar until fluffy.
- Add the egg, molasses, and vanilla extract, mixing until everything is well blended.
- Gradually incorporate the dry mixture into the wet ingredients while beating on low speed. Add in the hot water and whisk until the batter is smooth.
- Pour the batter into your prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, which will enhance the flavors.
- While the cake is cooling, whip together heavy cream, powdered sugar, and vanilla extract until firm peaks form.
- Serve slices of the gingerbread cake topped with freshly whipped cream and banana slices for an extra delightful touch!
Best ways to enjoy it
This gingerbread cake is perfect on its own, but you can elevate it further by adding a dollop of whipped cream or a sprinkle of fresh fruit. It also pairs beautifully with a cup of your favorite spiced tea or coffee. For an extra layer of flavor, a drizzle of caramel sauce or a scoop of ice cream can take this dessert to new heights!
Storage and reheating tips
Storing your gingerbread cake properly will keep it fresh longer. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. This cake will last for several days at room temperature, or you can refrigerate it for about a week. If you decide to freeze it, slice the cake beforehand and wrap the slices individually. Just ensure to let it thaw at room temperature before serving.
Helpful cooking tips
- Use room-temperature ingredients for a smoother batter, as this helps with even mixing and a fluffier cake.
- Don’t overmix your batter after adding the flour; gently fold it to maintain that airy texture.
- If you find the batter too thick, you can always add a little more hot water to achieve your desired consistency.
Creative twists
Feel like experimenting? Consider adding some chocolate chips to the batter for a delicious chocolate-gingerbread hybrid. You can also swap out the molasses for maple syrup for a slightly different, yet still delightful sweetness, or incorporate nuts like walnuts or pecans for added crunch. And for those with dietary restrictions, try using gluten-free flour or a flax egg for a vegan-friendly version!
Common questions
What’s the prep time for this gingerbread cake?
The total prep time is approximately 15 minutes, and it takes around 25-30 minutes to bake. So, you can have a delicious cake ready in under an hour!
Can I substitute unsulfured molasses?
Yes, you can substitute it with honey or maple syrup, but the flavor profile will differ—molasses offers a richer, deeper flavor.
How should I store leftover gingerbread cake?
Wrap it tightly in plastic wrap and store it in an airtight container. It will last for about a week in the fridge and longer if frozen! Just remember to let it thaw completely before enjoying.
With this easy gingerbread cake recipe, you’ll not only bask in the warmth of nostalgia but also fill your kitchen with delightful aromas that bring everyone together. It’s time to cozy up with a slice, enjoy the rich flavors, and make some memories!
Gingerbread Cake
Ingredients
Method
- Preheat your oven to 350°F and generously coat a 9x13 inch baking pan with non-stick cooking spray.
- In a bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, allspice, cloves, and salt. Set this aside.
- In a large mixing bowl, cream the softened butter together with the light brown sugar until fluffy.
- Add the egg, molasses, and vanilla extract, mixing until everything is well blended.
- Gradually incorporate the dry mixture into the wet ingredients while beating on low speed. Add in the hot water and whisk until the batter is smooth.
- Pour the batter into your prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, which will enhance the flavors.
- While the cake is cooling, whip together heavy cream, powdered sugar, and vanilla extract until firm peaks form.
- Serve slices of the gingerbread cake topped with freshly whipped cream and banana slices for an extra delightful touch!
