Description
This Gingerbread Cake is packed with rich molasses, warm spices, and a tender crumb that stays moist for days. It’s a nostalgic holiday favorite that’s easy to make and perfect for serving with whipped cream, powdered sugar, or vanilla ice cream. Great for gatherings or cozy evenings by the fire.
Ingredients
1/2 cup unsalted butter (softened)
1/2 cup dark brown sugar (packed)
1 large egg
1 cup unsulphured molasses
1 cup hot water
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Instructions
1. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
2. Mix in the egg, then slowly add the molasses and mix until glossy and combined.
3. Stir in the hot water carefully. The batter will be thin.
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
5. Add the dry mixture to the wet, stirring just until combined.
6. Pour into a greased 9×9-inch baking pan.
7. Bake at 350°F (175°C) for 35–40 minutes or until a toothpick comes out clean.
8. Let cool 10 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use unsulphured molasses for the best flavor—avoid blackstrap.
Let the cake rest overnight to deepen the flavor.
A dusting of powdered sugar or drizzle of lemon glaze adds a perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gingerbread cake, holiday desserts, molasses cake