Gingerbread Cake

Gingerbread Cake

This soft and moist stir-together cake blends warm spices with rich molasses, adding aromatic depth of flavor. It comes together quickly and easily, needing only a dusting of confectioners’ sugar, to be a fitting finish to any holiday gathering.

The Method to Our Magic

Using unsulphured molasses is important to the richly spiced flavor of this gingerbread cake.Sulphured molasses is made from younger, unripe sugarcane plants and is treated with sulphur dioxide to preserve the cane until it can be processed, and it imparts a subtle chemical note to the final product. Unsulphured molasses is made from ripe sugarcane and does not have added chemicals, so it has a more natural taste. There is one more secret to the success of this cake. By adding hot water to the batter, you give the baking soda a kick-start and thin the batter a little to allow for better mixing. This results in a soft, tender, delicious cake every time.

Gingerbread Cake

5 from 3 votes
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Makes 1 (8-inch) cake

Ingredients
  

  • 2½ cups (313 grams) all-purpose flour
  • 2¼ teaspoons (4.5 grams) ground ginger
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (165 grams) firmly packed dark brown sugar*
  • ¾ cup (255 grams) unsulphured molasses
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • ¾ cup (180 grams) hot water (128°F/53°C to 130°F/55°C)
  • Garnish: confectioners’ sugar

Instructions

  • Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  • In a medium bowl, whisk together flour, ginger, salt, baking soda, cinnamon, nutmeg, and cloves.
  • In a large bowl, whisk together brown sugar, molasses, melted butter, eggs, and vanilla. Whisk in flour mixture just until a few dry streaks remain. Whisk in ¾ cup (180 grams) hot water until combined. Pour batter into prepared pan.
  • Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.

Notes

*We used C&H® Dark Brown Sugar.
Tried this recipe?Let us know how it was!
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3 COMMENTS

  1. 5 stars
    This is an excellent recipe, easy to make, smells great baking and very good. It’s light and tender and will definitely be made again.

  2. 5 stars
    Easy cake to make a delicious.. I made it in a square pan and dusted with powdered sugar but the next time I make this I will try it with the cream cheese frosting.

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