Gingerbread Recipe

Experience an enticing Classic Gingerbread Cake bursting with rich molasses, ginger, and aromatic spices. This Warm Ginger Cake features a tender, moist crumb with a hint of brown sugar and cinnamon that creates an unforgettable holiday sensation. Every bite is a celebration of tradition, perfect for warming up any festive gathering.

I recently tried out my new classic gingerbread cake recipe and was pretty impressed with the nutritional balance it brings. I used 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon ground cloves to give it that warm, spiced flavor.

The moist gingerbread recipe also calls for 1/2 teaspoon baking soda and 1/4 teaspoon salt to help it rise just right. I creamed together 1/2 cup unsalted butter with 1/2 cup dark brown sugar and mixed in 1 large egg before adding 1/2 cup unsulfured molasses.

The addition of 3/4 cup boiling water creates a sticky, warm ginger cake texture that I adore. This gingerbread with sauce is not only delicious but provides energy from natural sugars and fiber from the spices.

Its traditional taste makes it a great treat when you need a dose of comfort food with a bit of nutritional punch.

Why I Like this Recipe

1. I love how the spicy ginger, cinnamon, and cloves mix together to give it that warm, nostalgic flavor that feels like Christmas even when it’s not the holidays.
2. I really appreciate that it turns out super moist and tender every time I bake it, even though the batter is kinda thin and weird looking at first.
3. I like that it’s pretty simple to make and the ingredients are things I usually already have, meaning it’s not a huge hassle to whip up.
4. The way it tastes with butterscotch sauce and whipped cream makes me feel all cozy and happy, like a special treat that always reminds me of home.

Ingredients

• All-purpose flour are mainly carbs and build the gingerbread structure overall.
• Ground ginger adds a warm, spicy flavor and may help with digestion.
• Dark brown sugar gives sweet flavor and moisture to the gingerbread.
• Unsulfured molasses brings deep, bittersweet notes and extra moisture in the mix.
• Unsalted butter adds richness and helps to bind all the ingredients together.
• Cinnamon warms the gingerbread with a sweet aromatic taste and slight spicy kick.
• Ground cloves add subtle earthy spiciness that complements the ginger and cinnamon.
• Baking soda makes the gingerbread rise and turn soft and light.
• Salt enhances all the flavors and balances the spiciness of the spices used.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 3/4 cup boiling water

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 inch baking pan with butter or nonstick spray.

2. In a bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda and salt.

3. In another large bowl, beat the unsalted butter with the dark brown sugar until its light and fluffy.

4. Add the egg to the creamed mixture and mix well until fully combined.

5. Stir in the unsulfured molasses until the mixture looks smooth, making sure there are no lumps.

6. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.

7. Carefully mix in the boiling water slowly. The batter will be a bit thin but thats normal.

8. Pour the batter into your prepared pan and spread it evenly.

9. Give the pan a few gentle taps on the counter to get rid of air bubbles.

10. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let it cool a bit before serving warm with butterscotch sauce and whipped cream.

Equipment Needed

1. Preheated oven set to 350°F
2. 9×9 inch baking pan (greased up with butter or spray)
3. At least 2 mixing bowls (one for dry ingredients and one for wet ingredients)
4. A sifter or fine mesh sieve to sift dry ingredients
5. Electricity mixer or a whisk for creaming the butter and brown sugar
6. A set of measuring cups and spoons
7. A spatula or spoon for stirring and mixing
8. A toothpick to test for doneness in the middle of the bake

FAQ

Gingerbread Recipe Substitutions and Variations

• If you dont have unsulfured molasses, you can try using honey instead but note that it’ll add extra sweetness
• You can use salted butter in place of unsalted butter – just reduce the added salt a bit
• If dark brown sugar isnt on hand, light brown sugar works fine but the flavor can be slightly lighter
• You could swap a portion of the all-purpose flour for whole wheat flour to add more fiber but expect a denser texture

Pro Tips

1. Make sure your butter is really softened before you start mixing cause if its too cold it wont cream up right with the sugar.
2. Dont overmix your batter once you add the dry ingrediants cause that can make your cake turn out tough and rubbery.
3. When you add that boiling water, do it slowly and stir gentle its okay if the batter seems a bit thin cause thats how its supposed to be.
4. After baking, let the treat cool in the pan for a few minutes so it sets up enough to slice without falling apart.