Learn how to make this quick and easy gingerbread cake recipe that is super simple to pull together and so moist! Our friends and family loved it! This will be our new holiday dessert recipe from now on!
Christmas time I want all of the warm, spicy flavors of gingerbread and this simple gingerbread cake bakes up quickly and is scrumptious.
Let's get to the recipe
Ingredients
For this simple snacking cake you will need:
- Unsalted butter. You will be creaming the butter and sugar so make sure your butter is softened to room temperature.
- Granulated Sugar. The sugar will whip into the butter creating lots of tiny air pockets for the cake to help rise while baking.
- Large Egg. For the egg to properly incorporate into the other ingredients you'll need it at room temperature.
- Molasses. You'll need unsulphured molasses. Not blackstrap molasses.
- Baking Soda. This chemical leavening agent will help the cake bake up beautifully.
- Spices. Ground Cinnamon, ground ginger, and ground cloves give this cake the perfect spicy flavor.
- Salt. Just a pinch helps enhance all of the other ingredient's flavor profiles.
- Hot Water. The hot water will thin out the cake batter.
- Confectioners Sugar. You can leave the cake plain or dust it with confectioners sugar.
If you wanted a frosted cake then my brown butter cream cheese frosting would be scrumptious with this gingerbread cake. Or serve it with some homemade whipped cream.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 350F/180C and grease a 9-inch cake pan with nonstick cooking spray, I will sometimes put some parchment paper in and set it aside.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer cream together the butter and sugars for a minute or two until they are nice and fluffy.
Mix in the egg until fully combined then mix in the molasses, making sure to scrape down the sides of the ball to ensure everything is evenly combined.
In a separate bowl whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined and then add the hot water and mix until combined.
The cake batter will be very liquidy.
Pour the cake batter into the prepared pan and bake the cake for 22 to 27 minutes or until done, you can check this by using a toothpick to check for any wet batter in the center of the cake or use your finger to gently press the cake and it should bounce back immediately. Let the cake cool on a wire rack for an hour.
When ready to serve dust the cake with confectioner sugar. Store cake leftovers in an airtight container for up to five days.
How to freeze
Once the cake is completely cool wrap the whole cake or slices of cake in plastic wrap, twice, then store in a freezer-safe container, the three layers help prevent any freezer burn. For best results use the frozen cake within a month or so.
To thaw the cake let it sit at room temperature for an hour or two.
Can you double
You can totally double the recipe and bake this cake in a 9" X 13" pan, the bake time will most likely be 5-10 minutes longer.
More gingerbread recipes
For a fun spin on gingerbread, flavor check out this gingerbread cheesecake recipe.
My Guinness gingerbread cookies are a favorite.
If you love coffee then you gotta check out my friend's Gingerbread Latte Cupcakes.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Gingerbread Cake
Learn how to make this quick and easy gingerbread cake recipe that is super simple to pull together and so moist! Our friends and family loved it! This will be our new holiday dessert recipe from now on!
- Total Time: 40 minutes
- Yield: 9 Slices 1x
Ingredients
- 4oz (½ Cup) Unsalted butter, softened to room temperature
- 100 grams (½ Cup) Granulated Sugar
- 1 Large Egg, at room temperature
- 6 oz (¾ Cup) Molasses
- 250 grams (2 Cups) All-Purpose Flour
- 1 ¼ Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 2 Teaspoons Ground Ginger
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Salt
- 6oz (¾ Cup) Hot Water
- Confectioners Sugar
Instructions
- Preheat the oven to 350F/180C and grease a 9-inch cake pan with nonstick baking spray and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer cream together the butter and sugars for a minute or two until they are nice and fluffy. Mix in the egg until fully combined then mix in the molasses, making sure to scrape down the sides of the ball to ensure everything is evenly combined.
- In a separate bowl whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined and then add the hot water and mix until combined. The cake batter will be very liquidy.
- Pour are the cake batter into the prepared pan and bake the cake for 22 to 27 minutes or until done, you can check this by using a toothpick to check for any wet batter in the center of the cake or use your finger to gently press the cake and it should bounce back immediately. Let the cake cool on a wire rack for an hour. When ready to serve dust the cake with confectioner sugar. Store cake leftovers in an airtight container for up to five days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: easy gingerbread cake, old fashioned gingerbread cake, gingerbread snack cake
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