Description
This Quick & Easy Gingerbread Cake features warm spices and deep molasses flavors in a moist, tender crumb. Perfect for holiday gatherings or a cozy treat, this simple recipe comes together quickly with pantry staples. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream for a comforting dessert that tastes like the holidays.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1 cup unsulphured molasses
- 1 cup hot water
Optional Serving
- Powdered sugar, for dusting
- Whipped cream
Instructions
- Preheat the oven & prepare the pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×9-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda until well combined. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add egg & molasses: Beat in the egg, then mix in the molasses until smooth. The mixture will look dark and glossy.
- Combine wet & dry mixtures: Alternately add the dry ingredients and hot water to the molasses mixture, beginning and ending with the dry. Mix on low speed or gently by hand until just combined; do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve: Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, dusted with powdered sugar or topped with whipped cream if desired.
Notes
- The cake keeps well at room temperature for up to 3 days—cover tightly to keep it moist.
- Swap half of the butter for oil if you like an even moister cake.
- This recipe doubles easily for a crowd; use a 9×13-inch pan and increase bake time as needed.
- Add chopped crystallized ginger or lemon zest to the batter for extra flavor.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 260
- Sugar: 22g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg
