why make this recipe
Gingerbread Cake is a delightful treat that brings warmth and flavor to any occasion. Its rich spices and moist texture make it perfect for holiday gatherings or cozy evenings at home. This cake is not only delicious but also easy to make, making it a great choice for both seasoned bakers and beginners alike. You’ll enjoy the comforting aroma of ginger and cinnamon wafting through your kitchen as it bakes, creating a festive atmosphere. Plus, it’s wonderful to share with family and friends!
how to make Gingerbread Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 cup heavy cream (for topping)
- 2 tablespoons sugar (for whipped topping)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, beat butter and brown sugar until fluffy. Add the egg and mix well.
- Stir in molasses and hot water until combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, whip the heavy cream with sugar until soft peaks form.
- Serve the gingerbread cake with whipped topping on top.
how to serve Gingerbread Cake
Serve your Gingerbread Cake warm or at room temperature. Add a generous dollop of whipped cream on top to enhance its rich flavors. For extra festivity, consider sprinkling some additional ground cinnamon or serving with a side of caramel sauce. It pairs beautifully with a warm cup of tea or coffee.
how to store Gingerbread Cake
To store your Gingerbread Cake, let it cool completely. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for up to three days. If you wish to store it longer, place it in the refrigerator for up to a week. Alternatively, you can freeze the cake by wrapping it well in plastic wrap and placing it in a freezer-safe container for up to three months. Just thaw it in the refrigerator before serving.
tips to make Gingerbread Cake
- Make sure your butter is at room temperature for better mixing.
- Use fresh spices for the best flavor.
- Don’t overmix the batter; combine until just mixed to keep the cake light and fluffy.
- You can add chopped nuts or chocolate chips for an extra texture twist.
- Consider using a mixer for the whipped cream to achieve soft peaks easily.
variation
For an extra twist, you can turn this Gingerbread Cake into cupcakes! Just pour the batter into cupcake liners and bake for 18-20 minutes. You can also add a cream cheese frosting instead of whipped cream for a richer taste.
FAQs
1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour blends. Just keep in mind that it may change the texture a bit.
2. Can this cake be made ahead of time?
Absolutely! Gingerbread Cake tastes even better the next day. Just store it properly and enjoy the deeper flavors.
3. What should I do if I don’t have molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, but keep in mind the flavor may be different.
Gingerbread Cake
A delightful gingerbread cake that brings warmth and spice to any occasion, perfect for holiday gatherings or cozy evenings.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 cup heavy cream (for topping)
- 2 tablespoons sugar (for whipped topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, beat the butter and brown sugar until fluffy. Add the egg and mix well.
- Stir in the molasses and hot water until combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, whip the heavy cream with sugar until soft peaks form.
- Serve the gingerbread cake with whipped topping on top.
Notes
Serve warm or at room temperature with a dollop of whipped cream. For extra festivity, sprinkle some ground cinnamon on top or serve with caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg