Classic Gingerbread Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
2½ teaspoons baking powder
03 -
2 teaspoons ground ginger
04 -
1½ teaspoons ground cinnamon
05 -
¾ teaspoon salt
06 -
½ teaspoon ground cloves
07 -
¼ teaspoon baking soda
→ Wet Ingredients
08 -
1 cup unsulphured molasses
09 -
1 cup hot water
10 -
1 cup granulated sugar
11 -
¾ cup unsalted butter, melted
12 -
2 large eggs
13 -
1 tablespoon vanilla extract
# Instructions:
01 -
Start by heating your oven to 350°F. Grab your 9x13-inch baking pan and give it a good coating of butter and flour, or use baking spray to make cleanup easier.
02 -
Take a large bowl and combine the flour, baking powder, ginger, cinnamon, salt, cloves, and baking soda. Give it a thorough whisk to distribute all those wonderful spices evenly.
03 -
In a separate medium bowl, whisk the molasses with hot water until it's fully dissolved and smooth. Add the sugar and melted butter, whisking until everything comes together nicely. Finally, beat in the eggs and vanilla extract until well incorporated.
04 -
Pour your molasses mixture into the bowl with the dry ingredients. Stir gently until everything is just combined—don't overwork it. Transfer the batter into your prepared pan, spreading it out evenly.
05 -
Pop the pan into your preheated oven and bake for 30 to 35 minutes. You'll know it's done when the center springs back when lightly touched. Let the cake cool completely in the pan on a wire rack before serving. Top with freshly whipped cream and a dusting of powdered sugar if you like.
# Notes:
01 -
This cake pairs beautifully with cream cheese frosting—add some lemon zest for an extra kick of flavor.
02 -
Want to make layer cakes instead? Split the batter between two 9-inch round pans and frost with your favorite buttercream or cream cheese frosting.
03 -
For the most accurate measurements, weigh your flour on a kitchen scale. If you don't have one, fluff the flour first, then spoon it into your measuring cup and level it off—this prevents dense, heavy cake.
04 -
Be careful not to overmix your batter, or you'll end up with a tough texture. Stop mixing as soon as everything is combined.
05 -
Room temperature eggs blend into the batter more easily. Forgot to take them out? Just place them in a bowl of warm water for a few minutes.
06 -
Always use pure vanilla extract for the best flavor—it makes a noticeable difference. Homemade vanilla extract is even better if you have it.