Gingerbread Cake

The Best Homemade Gingerbread Cake Recipe

Gingerbread cake is a dessert that is made with ginger, eggs, molasses and brown sugar. It is a moist, spicy and sweet cake that goes well with coffee or other hot beverages.

Gingerbread cake is traditionally served during the holiday season in many countries of the world. The most common type of gingerbread cake has a rectangular shape, but there are also round and square versions of it. The most common ingredients for this type of cake are flour, ginger, eggs, molasses and brown sugar.

Gingerbread Cake Recipe

Ok, so just a short write-up about this cake. I think my computer has officially died, the mouse has stopped working, and the whole thing will freeze after a minute of trying to get it to work, so excuse any typos; I have to write from my phone.

I made this cake a week or two ago when I just had some free time. I had made it in cupcake form when it was the interns at work last day. They were a big hit then, so I knew I had to tell you guys on here. It’s full of flavor and spice, with a bit of that sticky quality one would expect from a cake with molasses. I love it. Not very sweet but good enough to call dessert. 

Hopefully, I can get this all sorted out soon with my computer; wish me luck!

Gingerbread Cake-1

Gingerbread Cake

  • 2 tbsp vegetable shortening, at room temperature
  •  2 1/2 cups plus 1 tsp (312g + 1 tbsp) all-purpose flour
  •  2 tsp. baking powder
  •  2 tsp. ground ginger
  •  1 tsp. ground cinnamon
  •  1/2 tsp. ground cloves
  •  1/2 tsp. freshly grated nutmeg
  •  1/2 tsp. kosher salt
  •  16 tbsp (226g) unsalted butter at room temperature
  •  2/3 cup (133g) dark brown sugar
  •  1 cup (340g) unsulfured molasses
  •  4 tbsp. grated, peeled, fresh ginger
  •  2 tsp. baking soda
  •  2 eggs, lightly beaten

Preheat the oven to 350°. Using a pastry brush, grease a nonstick 10 1/2-cup bundt pan with shortening and dust with 1 tsp. Of the flour, tapping out excess. Sift the remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.


Put the butter into a mixing bowl and beat with an electric mixer on high speed until fluffy. Add sugar and beat well. Add molasses and grated ginger and beat well. Add one-third of the flour mixture at a time, folding it thoroughly after each addition. Dissolve baking soda in 1 cup boiling water and beat into flour mixture on medium speed, then beat in eggs, one at a time.

Pour batter into the prepared pan, smoothing out the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

Let the cake cool completely in a pan on a cooling rack, then invert onto a cake plate.

Recipe from Saveur

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