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Gingerbread cake reminds me of my grandmama. I believe I get my love for gingerbread from her. It wasn’t a holiday treat for her, she would make gingerbread any time she felt up to making it.
I don’t have much of a sweet tooth and usually crave salty snacks, but my one weakness in this world is gingerbread. I love gingerbread anything! However, I don’t have as much self-control as my grandmama did, because I would eat my weight in glorious gingerbread cake! Needless to say, I only allow myself to have it around the holidays. It is my all-time favorite holiday treat.
I wish I could say this was my grandmama’s recipe, but it isn’t. She always used the box kind, since most of the time she was making it for herself and the kind she got didn’t have large servings.
Easy to make, this gingerbread cake has old-fashioned flavors of ginger and molasses. A rich, fluffy and moist spiced cake to enjoy this holiday season. Enjoy as a dessert or with a cup of morning coffee, like David enjoys his.
Here, let me show you how to make the gingerbread cake…
How to make Gingerbread Cake
Preheat the oven to 350 degrees F. Grease a 9-in square cake pan with butter and lightly flour.
The recipe is pretty versatile, so if you don’t have a square 9-inch cake pan, you can use
In a medium bowl, sift the flour, baking soda, salt, ginger, cinnamon, and cloves together. Set aside.
In a large bowl, whisk together the butter, dark brown sugar, molasses, and boiling water.
The molasses is very thick and the butter needs to melt so it can be blended. The hot water is added to thin the molasses and melt the butter.
Keep whisking until the butter has melted completely. This may take a minute or two. When the mixture is lukewarm to touch, whisk in the egg until fully combined. Adding the egg too soon will cause it to cook and solidify.
Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth after each addition. When all the dry ingredients have been added to the wet ingredients and there are no lumps, pour the batter into the prepared pan.
Bake in the preheated oven for 35 minutes or until the edges are dark and a toothpick comes out clean.
Remove the pan from the oven. Set the pan on a rack to cool for at least 10 minutes. Cut into squares and serve warm, sprinkled with powdered sugar (optional).
Note: It’s important to know that you cannot sift the gingerbread cake with powdered sugar and expect it to stay powdered and white. The cake is so moist that it soaks up the powdered sugar and melts it as though you had never even sifted it, so sift right before serving.
This glorious gingerbread cake is so fluffy and good. I’m thinking I need to bake another cake before the season is out. I need to get my gingerbread fix while I can, right?
I hope you will bake this gingerbread cake and share it with your loved ones this holiday season. If you do, let us know what you think! Rate the recipe, comment below or even share a photo with us!
p.s. Want to add icing to you your gingerbread cake? Get a recipe for Orange Cream Cheese Frosting, click HERE!
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter melted
- ⅔ cup dark brown sugar
- ⅔ cup molasses
- ⅔ cup boiling water
- 1 large egg
- confectioners’ sugar optional
- Preheat the oven to 350 degrees F. Grease a 9-in square cake pan with butter and lightly flour.
- In a medium bowl, sift the flour, baking soda, salt, ginger, cinnamon, and cloves together. Set aside.
- In a large bowl, whisk together the butter, dark brown sugar, molasses, and boiling water until the butter is completely melted. When the mixture is lukewarm to touch, whisk in the egg until fully combined.
- Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth after each addition. When all the dry ingredients have been added to the wet ingredients and there are no lumps, pour the batter into the prepared pan.
- Bake in the preheated oven for 35 minutes or until the edges are dark and a toothpick comes out clean.
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