Experience the festive allure of this nostalgic gingerbread cake. Its moist, richly spiced interior features molasses, ginger, cinnamon, and subtle hints of cloves and nutmeg, creating a symphony of flavors that evoke holiday cheer. Enjoy the cozy warmth of each bite, perfectly paired with creamy whipped cream and decadent butterscotch sauce.

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I love sharing my classic gingerbread recipe because its rich ginger molasses flavor makes it a perfect Christmas treat. I mix 2 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt to make a sturdy base for the cake.

Adding 1 teaspoon ground ginger and 1 teaspoon ground cinnamon gives the dish a warm, spicy kick. I then stir in 1 large egg, 1/2 cup melted unsalted butter and 1/2 cup brown sugar before whisking in 3/4 cup unsulphured molasses.

Finally, 1 cup boiling water helps combine all the ingredients into a moist batter. Each slice of this moist gingerbread offers a good deal of energy with a balanced combination of carbs and fats.

It tastes absolutely delicious served warm with butterscotch sauce and whipped cream enhancing its cozy, inviting flavor. I think this recipe is a true nod to a traditional, warm gingerbread cake that makes the holidays extra special.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the warm mix of ginger, cinnamon, and cloves totally reminds me of the holidays. It fills my kitchen with an irresistible cozy smell that makes me feel all nostalgic and happy.

Also, I really like how moist and tender the cake turns out. I’ve tried other recipes that were dry and boring, but this one is just perfect for anyone who loves a soft, chewy cake.

Another thing is that it’s really simple to make even if you’re not a super experienced baker. The instructions are pretty clear and easy to follow, so I never feel overwhelmed when I’m baking it.

Lastly, serving it up warm with a drizzle of butterscotch sauce and a dollop of whipped cream makes it extra delicious. It’s those little touches that make me look forward to every bite.

Ingredients

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All-purpose flour gives a sturdy body to the gingerbread while providing carbohydrates and a bit of fiber for energy.
Brown sugar not only makes the recipe sweet but also adds moisture and a rich, caramel-like flavor.
Unsalted butter contributes healthy fats and helps lock in moisture, making the gingerbread tender and flavorful.
Molasses delivers a deep, slightly bitter sweetness along with essential minerals that enrich the overall taste.
Egg acts as a binding agent and adds protein, ensuring a cohesive texture while enhancing richness.
Spices like ginger, cinnamon, cloves, and nutmeg bring warmth and an enticing aroma to the mix.

Ingredient Quantities

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 large egg

1/2 cup unsalted butter, melted

1/2 cup firmly packed brown sugar

3/4 cup unsulphured molasses

1 cup boiling water

How to Make this

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1. Preheat your oven to 350°F and lightly grease an 8-inch or 9-inch cake pan.

2. In a large bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

3. In another bowl, beat 1 large egg with 1/2 cup unsalted melted butter, and stir in 1/2 cup firmly packed brown sugar until well blended.

4. Add 3/4 cup unsulphured molasses to the butter mixture and mix until smooth.

5. Carefully pour in 1 cup of boiling water to the wet ingredients, stirring slowly to combine everything without splashing.

6. Gradually add the dry ingredients to the wet mixture and stir until the batter is smooth. Its a bit looser than typical cake batter but thats okay.

7. Pour the batter evenly into the pre-greased cake pan and smooth the top with a spatula.

8. Place the pan in the oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

10. Once its a little cooler, transfer the gingerbread onto a rack. Serve warm with butterscotch sauce and whipped cream for an extra cozy treat.

Equipment Needed

1. Preheated oven set at 350°F
2. 8-inch or 9-inch cake pan (lightly greased)
3. A large bowl for sifting dry ingredients
4. A medium bowl for beating the egg and mixing butter with brown sugar
5. A sifter for the flour and spices
6. Measuring cups and spoons for accurate ingredient amounts
7. A spatula to smooth out the batter in the pan
8. A whisk or fork to beat the egg properly
9. A kettle or a small saucepan to boil water
10. A toothpick to test if the cake is done
11. A cooling rack for letting the cake cool off properly

FAQ

Can I use a different type of flour in this recipe?

Sure, you can try whole wheat flour but it might change the texture and flavor a bit so its better to stick with all-purpose if its your first time.

Do I really need to use boiling water?

Yes, the boiling water helps to bloom the spices and fully dissolve the sugar, making the dough smoother so dont skip it.

Can I make gingerbread ahead of time?

For sure, gingerbread stores really well in an airtight container and stays moist at room temperature for about a week.

Can I substitute brown sugar with white sugar?

You can but brown sugar adds a richer flavor and moisture, so using white might yield a drier and less flavorful gingerbread.

What’s the best way to serve this gingerbread?

It tastes great warm with a cup of hot milk or coffee, or you can let it cool and serve it as is, it really depends on ur mood!

Gingerbread Recipe Substitutions and Variations

If you dont have baking soda, try using about 3 teaspoons of baking powder instead though it might alter the texture a bit
Missing unsulphured molasses? Use dark corn syrup as a substitute, it gives a similar rich flavor
No unsalted butter on hand? Margarine in the same quantity works fine but the taste might change totally
If you dont have firmly packed brown sugar, you can mix white sugar with a bit of molasses to mimic its flavor
Out of large eggs? 1/4 cup of unsweetened applesauce works pretty well if youre in a pinch

Pro Tips

1. Sift your dry ingredients really well so you get rid of lumps and all those spices mix evenly. Otherwise, you might end up with clumps that give you uneven flavor in your cake.
2. When you add the boiling water, do it slowly and carefully to avoid splashing. The hot water actually helps activate the baking soda, but if you rush it you might not get the smooth texture you want.
3. Once the dry and wet ingredients are combined, don’t overmix the batter. A few little lumps are fine and overmixing could make your cake turn out tough.
4. Let your cake cool in the pan for about 10 minutes before you move it to the rack. This little break helps the cake set up better and makes it less likely to fall apart when you take it out.