Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup Unsalted Butter; 1/2 cup Packed Brown Sugar; 1 cup Molasses; 1 egg; 1 1/2 cups All Purpose Flour; 1 teaspoon Ground Ginger; 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Cloves; 1/2 teaspoon Kosher Salt; 1 teaspoon Baking Soda; 1 cup Hot Water

Servings: persons

1/2 cup Unsalted Butter
1/2 cup Packed Brown Sugar
1 cup Molasses
1 egg
1 1/2 cups All Purpose Flour
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/2 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 cup Hot Water

1
Preheat oven to 350u00b0.
2
Grease a cake pan with cooking spray. Place a piece of parchment into pan. Make sure it reaches up all of the sides. Grease the paper.
3
Cream the butter and brown sugar until light and fluffy.
4
Beat in molasses and egg.
5
In another bowl, sift together flour, spices and salt (not the baking soda) and then add mixture gradually to butter and sugar mixture.
6
Dissolve baking soda in the hot water, and gradually add to batter. Mixture will be thin.
7
Pour batter into pan and bake for 40-45 minutes until a toothpick comes out clean and the cake is light and springy.
8
Serve warm or cool with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup Unsalted Butter, 1/2 cup Packed Brown Sugar, 1 cup Molasses, 1 egg, and more.

Yes, Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake

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