Hey there, fellow food lovers! Nyla from Grill Drip here, ready to share my passion for creating mouthwatering comfort food recipes that turn every meal into something special! Get ready for a flavor adventure because today, we’re diving headfirst into a recipe that’s been a game-changer in my kitchen: my amazing gingerbread cake!
This isn’t your average cake. It’s packed with bold flavors that dance on your tongue. Each bite of this gingerbread cake is pure joy! This recipe comes from late-night experiments. It started as a simple craving. Now? It’s a total obsession.
I’m so excited to share this recipe because it’s proof that comfort food doesn’t have to be boring. This gingerbread cake is perfect for those cozy nights in. You might even want to share it with friends and family! Get ready to experience a gingerbread cake unlike any other. Let’s make some delicious magic!
INGREDIENTS You Need
This gingerbread cake ingredient list is all about bold flavors that actually work together! Get ready to grab these ingredients from your regular grocery store trip. You’ll love how easy it is to pull this recipe together.
- 2 cups all-purpose flour: The base of our delicious creation.
- 1 teaspoon baking soda: For that perfect rise and fluffy texture.
- 1 teaspoon ground cinnamon: Adds warmth and spice.
- 1 teaspoon ground ginger: The star of our gingerbread cake show!
- 1/2 teaspoon ground cloves: A touch of cozy depth.
- 1/4 teaspoon ground nutmeg: A hint of nutty goodness.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 cup granulated sugar: For sweetness.
- 1/2 cup (1 stick) unsalted butter, softened: Adds richness and moisture.
- 1/2 cup molasses: This gingerbread loaf gets its signature taste from molasses! You can grab this during your normal shopping trip.
- 1/2 cup vegetable oil: Keeps the cake moist and tender.
- 2 large eggs: Binds everything together.
- 1 cup hot water: Helps activate the baking soda.
- 1 teaspoon vanilla extract: This gingerbread cake gets its amazing taste from the vanilla! I love adding extra…to my gingerbread cake for that extra kick
- Optional: 1/2 cup chopped nuts or dried fruit: For added texture and flavor. This gingerbread cake reminds me of another bold flavor favorite, my Hawaiian Pineapple Carrot Cream Cake!
No worries if you don’t have molasses! I use dark corn syrup all the time in my gingerbread cake instead. You can even try maple syrup for a slightly different flavor. Remember, cooking is all about experimenting and finding what works best for you! And you can buy all of these at the grocery store or order the molasses online!
Let’s Make Some!
This is my favorite part of making gingerbread cake – watch the magic happen! I’m here to guide you every step of the way. This spiced cake recipe is easy to make.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, greasing and flouring is key. No one likes a cake that sticks!
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Make sure everything is well combined!
- In a separate bowl, cream together the sugar and softened butter until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Beat in the molasses and vegetable oil until well combined. This is where the magic starts happening!
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Stir in the chopped nuts or dried fruit, if desired. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this gingerbread cake usually takes about 32 minutes. But oven times can vary, so keep an eye on it!
- Let the gingerbread cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While your gingerbread cake is doing its thing, get ready for some amazing aromas! Your gingerbread cake should smell absolutely incredible right now.
- Optional: Dust with powdered sugar or frost with your favorite frosting. I personally love a simple cream cheese frosting on my gingerbread cake. This is where you can really get creative and make it your own!
Don’t worry if your gingerbread cake looks slightly cracked on top. That’s totally normal and it adds to the rustic charm. This winter cake is great for every occasion. Trust me, it’ll still taste amazing! And for more weeknight winners that don’t sacrifice on taste, check out my Butternut Squash Pancakes!
How to Serve Up This!
People literally do happy dances when this gingerbread cake hits the table! It pairs perfectly with so many different flavors. The possibilities are endless!
- With a dollop of whipped cream: A classic pairing that never disappoints. The cool, creamy whipped cream is great with the warm spices of the cake.
- With a scoop of vanilla ice cream: Another classic choice that’s always a hit. Try using some ginger flavored ice cream for an even more ginger-y flavor!
- Drizzled with caramel sauce: Adds a touch of extra sweetness and richness.
- With a warm cup of coffee or tea: The perfect way to enjoy this cake on a cozy evening.
- As a base for a trifle: Layer it with fruit, custard, and whipped cream for a show-stopping dessert.
- Cut into squares and served as part of a dessert platter: Perfect for parties and gatherings. This gingerbread cake is perfect for those weeknight dinners that need to be special!
I love serving this gingerbread cake at potlucks. Everyone always raves about it! The combination of spices and molasses is just so comforting and satisfying. You can also try transforming this gingerbread cake into a bread pudding. This molasses cake recipe is a great dessert any time of year. Just cut the cake into cubes, soak it in a mixture of milk, eggs, and sugar, and bake until golden brown. You will love it!
FAQs:
Got questions about this gingerbread cake? I’ve got answers! Here are some of the most common questions I get about this recipe.
Will kitchen newbies succeed with this gingerbread cake?
Absolutely! This recipe is super straightforward. If you follow the steps, you’ll be golden. Even if you’re new to baking, you can totally nail this gingerbread cake.
Can I make this gingerbread cake ahead of time?
You bet! This cake actually tastes even better the next day, after the flavors have had a chance to meld together. Just store it in an airtight container at room temperature.
What if I mess up my gingerbread cake? (Spoiler: it’ll still taste incredible!)
Don’t sweat it! Baking is all about experimenting. Even if your cake isn’t perfect, it’ll still taste amazing. I’ve definitely had my share of kitchen mishaps. But they often lead to delicious discoveries!
How can I prep this gingerbread cake for busy weeknights?
You can mix the dry ingredients ahead of time. Store them in an airtight container. Then, when you’re ready to bake, just combine them with the wet ingredients. This can save you a ton of time on a busy weeknight!
Can I add chocolate chips to this gingerbread cake?
Yes! Chocolate chips would be a delicious addition to this cake. I recommend using semi-sweet chocolate chips.
What’s the best way to store leftover gingerbread cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months.
Can I make this gingerbread cake gluten-free?
Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Check out this Super Moist Gluten Free Gingerbread Cake for reference! Just be sure to follow the package instructions for the best results. Also, this Gingerbread cake recipe for Christmas celebrations is great!
CONCLUSION:
This gingerbread cake brings me so much joy. It’s a reminder that comfort food can be both delicious and exciting. I love sharing this recipe with you. I hope it brings you as much happiness as it brings me! You can easily find more information on different gingerbread cake recipes and what to do with them on this facebook Ginger or Molasses Cake Recipe for Small Loaves.
My gingerbread cake Flavor Secrets:
- Don’t be afraid to experiment with spices. Try adding a pinch of cardamom or allspice for a unique twist.
- Use high-quality molasses. It makes a big difference in the flavor of the cake.
- Let the cake cool completely before frosting. This will prevent the frosting from melting and sliding off.
I’ve tested so many delicious variations of this gingerbread cake. A lemon zest version is great for summer. A chocolate chip version is perfect for kids. And a caramel swirl version is great for the holidays! Each occasion calls for a slightly different version. But they’re all equally delicious.
Trust your taste buds and get creative in the kitchen. You might just surprise yourself with what you can create! I’m so excited for you to try this gingerbread cake. I know you’re going to love it! Happy baking, fellow food lovers!
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gingerbread cake
This moist and flavorful gingerbread cake is perfect for the holidays or any time of year. Its warm spices and rich molasses create a comforting treat that’s sure to please.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in molasses.
- Gradually add the dry ingredients to the wet ingredients, alternating with hot water, beginning and ending with dry ingredients. Beat until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.