Old-Fashioned Gingerbread Cake Recipe

Name: Old-Fashioned Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, cut into chunks, plus more for pan; 1 cup water; 1 1/2 teaspoons baking soda; 2/3 cup dark brown sugar, firmly packed; 1 cup dark molasses; 2 teaspoons freshly grated ginger; 2 large eggs, lightly beaten; 2 1/2 cups all-purpose flour, plus more for pan; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 2 teaspoons baking powder; Whipped cream for serving (optional)

Servings: persons

8 tablespoons (1 stick) unsalted butter, cut into chunks, plus more for pan
1 cup water
1 1/2 teaspoons baking soda
2/3 cup dark brown sugar, firmly packed
1 cup dark molasses
2 teaspoons freshly grated ginger
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
Whipped cream for serving (optional)

1
Heat the oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper. Butter and flour the parchment and the sides of the cake pan.
2
In a medium or large saucepan, bring the water to a boil. Add the baking soda (it will foam up a bit), then remove from heat and let it sit for 5 minutes. Stir in the butter chunks until they've melted. Whisk in the brown sugar, molasses, and fresh ginger, and then let it sit and cool down for about 7-10 minutes.
3
Transfer the molasses mixture to a large mixing bowl, and then whisk in the eggs until just combined (if your saucepan is big enough to hold the dry ingredients, too, then you don't need to transfer the mixture to a bowl). Place the flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder in a sifter and sift them over the molasses mixture. Stir everything together until just combined (it will be a bit lumpy - not perfectly blended).
4
Pour the batter into the prepared pan and bake for about 30 minutes, until you can insert a toothpick into the center of the cake and have it come out clean. Lift up on the edges of the parchment to remove the cake from the pan and let it cool in the parchment on a wire rack. Once the cake is cool, flip it over and remove the parchment, evening up the edges with a knife, if desired. Serve with whipped cream. *This gingerbread gets even tastier and more flavorful as it sits. Try a piece a few days after you make it and you'll be so pleasantly surprised!*

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, cut into chunks, plus more for pan, 1 cup water, 1 1/2 teaspoons baking soda, 2/3 cup dark brown sugar, firmly packed, and more.

Yes, Old-Fashioned 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.

Old-Fashioned Gingerbread Cake

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