Description
Gingerbread Cake combines the cozy flavors of ginger, cinnamon, and molasses in a moist, tender cake that’s perfect for sharing with loved ones, especially during the holiday season.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ cup canola oil
- ½ cup sugar
- 1 egg
- 1 cup molasses, unsulfured
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×9 baking pan and set aside.
- Add flour, baking soda, ginger, cloves, and cinnamon to a medium bowl, whisk to combine. Set aside.
- Add the oil and sugar to the bowl of an electric mixer and mix well.
- Add the egg, beat until smooth.
- With the mixer set on low, slowly pour in the molasses, and mix until just combined.
- Alternate pouring in dry ingredients and hot water, mix well.
- Turn up the mixer speed to medium, beat for about 1 minute.
- Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Serve with a dollop of whipped cream, sprinkle of powdered sugar, or a scoop of vanilla ice cream.
Notes
Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
This cake can be frozen but tastes better fresh. To freeze allow to cool and then store in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 395
- Sugar: 39.2 g
- Sodium: 232.7 mg
- Fat: 13 g
- Carbohydrates: 66.1 g
- Fiber: 1.2 g
- Protein: 4.3 g
- Cholesterol: 20.7 mg