Go Back
–+ servings

Gingerbread Cake

Please rate us
A tender, molasses-rich gingerbread cake, perfect for holiday gatherings or cozy afternoons.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Gingerbread Cake
  • 2 1/3 cups all-purpose flour Measure by spooning into the measuring cup.
  • 2 tsp ground ginger Freshly ground is more vibrant.
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, melted For the batter.
  • 1 cup brown sugar Light or dark.
  • 1 cup molasses Unsulphured; maple syrup works as a substitute.
  • 1 cup hot water Not boiling.
  • 2 large eggs Temper into the batter.
  • 2 tsp vanilla extract
For the Buttery Glaze
  • 1/3 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 2/3 cup whipping cream
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan (or two 8-inch round pans / one 9×5 loaf pan) and line with parchment if desired.
  2. In a large bowl, sift or whisk together the dry ingredients until evenly distributed.
Batter
  1. In a separate heatproof bowl, whisk the melted butter with brown sugar until combined.
  2. Stir in molasses and hot water to bloom the spices and dissolve the sugar; let cool slightly.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. Pour the wet ingredients into the dry and fold gently until just combined.
Baking
  1. Transfer batter to prepared pan and smooth the top.
  2. Bake in the preheated oven: about 30–35 minutes for a 9×13 pan, 35–45 minutes for a loaf.
  3. Remove from oven and let cool 10–15 minutes before glazing.
Glaze
  1. In a small saucepan, melt butter over medium heat.
  2. Stir in brown sugar and salt.
  3. Carefully add whipping cream and bring to a simmer; cook until slightly thickened.
  4. Remove from heat and stir in vanilla extract. Pour the glaze over the warm gingerbread and let set.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 1gSugar: 20g

Notes

Store covered at room temperature for 2-3 days. For longer storage, refrigerate up to 1 week in an airtight container or freeze up to 3 months.
Tried this recipe?Let us know how it was!