Why You’ll Love This Gingerbread Cake

• Holiday Classic: This timeless gingerbread cake recipe embodies the quintessential essence of winter celebrations. It’s a cherished addition to holiday gatherings and family traditions.
• Incredible Taste: The combination of dark molasses, warm spices, and a hint of nuttiness results in a rich, spiced cake. It’s decadent but not overly sweet.
• Make-Ahead Treat: This cake tastes even better the next day as the spices deepen and meld. It’s great for stress-free entertaining or prepping ahead for the holidays.
• Versatile Dessert: Serve it with a dusting of powdered sugar for casual gatherings, or elevate it with whipped cream or vanilla glaze for a more elegant occasion.

Ingredients

• All-Purpose Flour: The base of the cake.
• Baking Soda and Baking Powder: They work together to ensure a light rise and an airy texture.
• Salt: It enhances the flavors and balances sweetness.
• Spices: They create the signature gingerbread flavor profile.
• Unsalted Butter: Adds richness and moisture, resulting in a tender cake.
• Dark Brown Sugar: Provides deep molasses flavor and moisture retention.
• Egg: Binds everything together and gives structure.
• Unsulphured Molasses: Offers the classic gingerbread flavor and dark color.
• Hot Water or Hot Brewed Coffee: Helps loosen the batter and activate leavening agents.
• Optional Toppings: Powdered sugar for a light sweetness, whipped cream for a creamy contrast, or vanilla glaze for added sweetness and flair.

How to Make Gingerbread Cake

This cake is almost as easy as the boxed stuff!

1. Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
3. Cream the butter and sugar: In a large bowl, use an electric mixer to cream the butter and dark brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add the egg and molasses: Beat in the egg until fully incorporated. Then, add the molasses and mix until smooth.
5. Combine wet and dry ingredients: Gradually add the dry mix to the wet ingredients in three parts, alternating with the hot water or coffee. Begin and end with the dry ingredients, mixing until just combined.
6. Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, or serve with whipped cream or vanilla glaze.

Tips for the Best Gingerbread Cake

For tip-top cake, follow these simple tips:

• Room temperature is key: Use room-temperature butter and eggs for a smoother batter and even baking.
• Fresh is best: Ensure your spices are fresh; stale spices can diminish the cake’s warm aroma.
• Don’t mix up the molasses: Use unsulphured molasses for balanced sweetness; blackstrap molasses is too bitter.
• Deepen the flavor: Consider using hot brewed coffee instead of hot water for a richer flavor.
• Don’t overmix! Mix until just combined to prevent a dense cake.
• Take the toothpick test: Around the 30-minute mark, check the cake with a toothpick; it’s ready if clean or with a few crumbs.
• Be patient: Allow the cake to cool completely for easier slicing and to let flavors develop.

How to Store

Keep your delicious gingerbread cake fresh with these storage tips:

To Store: Keep the cake covered at room temperature for up to three days to maintain moisture. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, bearing in mind that refrigeration may dry it out over time.

To Freeze: Wrap the fully cooled cake in plastic wrap, then in aluminum foil. Place it in an airtight container or freezer-safe bag. It can be frozen for up to two months. Thaw at room temperature for a few hours before serving.