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GINGERBREAD CAKE
GINGERBREAD CAKE

GINGERBREAD CAKE

Gingerbread Cake is a traditional Christmas cake made with spices and molasses, an irresistible moist and soft cake that smells like holidays!
It's increadibly quick and easy to make, you can also make it in advance and store it at room temperature wrapped in plastic wrap for 4 days or in freezer for up to 3 months.
If you can't find molasses you can use honey or maple syrup instead, but consider that they are more sweet than molasses so you should use a bit less brown sugar according to your taste.
Served with whipped cream or vanilla ice cream and topped with maple syrup it's simply irresistible!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine American, European
Servings 9 Servings
Calories 198 kcal

Ingredients
  

  • 70 g (1/3 cup) unsalted butter room temperature
  • 50 g (1/4 cup) brown sugar
  • 1 egg room temperature
  • 140 g (1/2 cup) molasses or honey or maple syrup
  • 200 g (1+2/3 cup) all purpose flour
  • 4 g (1 tsp) baking soda
  • pinch of salt
  • 3/4 tsp cinnamon powder
  • 1/4 tsp cloves powder
  • 1/8 tsp ginger powder
  • pinch of nutmeg
  • 160 g (1/3 cup) hot water

Instructions
 

  • In a large bowl place butter, brown sugar and mix for about 3 minutes or until fluffy, creamy, pale and well combined.
  • Add the egg and combine.
  • Add molasses and mix just until combined.
  • In a medium size bowl sift and mix together flour, baking soda, salt and all the spices.
  • Incorporate flour mix in three times alternating it with hot boiling water. Use a spatula to not overmix the batter.
  • Place the batter into a greased and lined 20cm-8inch square cake pan.
  • Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for about 25 minutes or until a tootphick comes out clean.
  • Cool down completely.
  • Trim the edges (optional) then cut into 9 squares.
  • Serve with whipped cream or vanilla ice cream and maple syrup.

Video

Notes

Store at room temperature wrapped in plastic wrap for about 4 days.
Store in freezer for up to 3 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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How Tasty - Valentina

Tips:

gingerbread cake

Gingerbread Cake is traditionally made with pure dark molasses. 

Molasses is a very thick dark syrup resulting from refining of sugar, it’s the “brown” part of your brown sugar but very concentrated, so it taste almost burnt and it isn’t so sweet: for this reason it gives extra flavor to your dough but you also need to add sugar to sweetened it.

If you can’t find molasses in your Country, you can substitute it with honey (better if you can find a dark and less sweet honey) or maple syrup.

But pay attention: honey and maple syrup are more sweet than molasses and also more runny, so if you go for one of them, you can consider the reduce the brown sugar amount in the dough and also the water because you may need a bit less of water to assemble your cookie dough.

gingerbread cake

You can use this recipe for a layered cake: it’s simply delicious stuffed with spiced cream cheese frosting or a caramel frosting too!