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Recipe

Gingerbread Cake

55 min • 8 to 10 servings •
John S
Gingerbread cake slice with whipped cream on a plate, with the rest of the cake in a baking pan in the background.

This is one of my favorite comfort foods. This is the cake not the cookie. Not only will it make the whole house smell good, but every serving is like a big warm hug.

Ready

  • 1 ½ cups boiling water
  • 1 cup molasses
  • 1 tsp baking soda
  • 1 stick (4oz) butter
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • 2 ½ cups flour
  • 1 Tbsp baking powder

    • Set

  • 9” x 13” baking pan, buttered on bottom and all sides
  • Mixer with paddle
  • Sifter
  • Skewer or cake tester

    • Go!

  • Preheat oven to 350°F.
  • In small saucepan bring water to boil and remove from heat.
  • Add molasses and baking soda and stir to combine. Set aside to let cool to lukewarm.
  • Sift together dry ingredients: salt, ginger, cinnamon, cloves, flour, and baking powder. Set aside.
  • In mixer bowl, cream butter and sugar on medium-high until light and fluffy.
  • Lower speed, and add egg. Mix until incorporated.
  • At low speed, alternatively add dry ingredients and molasses mixture to butter/egg mixture until all is combined.
  • Pour into prepared baking pan.
  • Bake 30 to 35 minutes until skewer in middle comes out clean.
  • Set aside and allow to cool.

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