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- 2 cups all-purpose flour - 1 ½ teaspoons baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs, room temperature - 1 cup unsulfured molasses - 1 cup hot water - 1 teaspoon pure vanilla extract - ½ cup crystallized ginger, finely chopped (optional) - Powdered sugar (for dusting) You can swap all-purpose flour for whole wheat flour. This adds more fiber. If you don’t have brown sugar, you can use white sugar with a bit of molasses. This will mimic the flavor. For those who want a dairy-free option, use coconut oil instead of butter. Add ½ cup of finely chopped nuts for crunch. Walnuts or pecans work well. You can also mix in ½ cup of raisins for sweetness. If you want more spice, try adding a dash of nutmeg or allspice. A splash of orange juice can brighten the cake, too. {{ingredient_image_2}} First, gather your ingredients. You need flour, baking soda, spices, butter, sugar, eggs, molasses, water, vanilla, and ginger. Preheat your oven to 350°F (175°C) and prepare your baking pan. Grease the pan well and lightly dust it with flour. This step helps the cake come out smoothly after baking. In a medium bowl, sift the dry ingredients. Combine flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures even spice distribution. In another bowl, cream butter and brown sugar until light and fluffy. Use an electric mixer for the best results. Add eggs one by one and mix well. Stir in molasses and vanilla for rich flavor. Gradually combine the dry mix with the wet mix. Alternate adding hot water to keep the batter from getting too thick. Stir gently until just combined. If you like, fold in chopped crystallized ginger now. This adds fun bursts of flavor throughout the cake. Pour the batter into your prepared pan and spread it evenly. Bake in the oven. For round pans, aim for 30-35 minutes. If using a rectangular pan, bake for 40-45 minutes. Check if done by inserting a toothpick into the center. It should come out clean. Once baked, take the cake out of the oven. Let it cool in the pan for about 10 minutes. Then, move it to a wire rack for complete cooling. After it cools, dust the top with powdered sugar for a pretty finish. You can add crystallized ginger pieces for decoration if you want. Serve each slice with whipped cream or ice cream for a special treat. Enjoy your delightful gingerbread cake! When making gingerbread cake, you want the best results. Here are common mistakes: - Overmixing the batter: Mixing too much makes the cake tough. Stir just until combined. - Skipping the sifting: Sifting the flour and spices helps mix evenly and adds air. - Using cold ingredients: Cold eggs and butter can cause lumps. Let them warm up first. - Underbaking: Always check with a toothpick. If it’s wet, bake a bit longer. The right texture makes your gingerbread cake shine. Here’s how to get it: - Cream butter and sugar well: This creates air, making your cake light. Mix until fluffy. - Use the right flour: All-purpose flour works best. It gives the cake a nice rise. - Add hot water gradually: This keeps the batter smooth. It helps the cake stay moist. - Do not skip the molasses: It adds depth and moisture. It’s essential for that classic flavor. Having the right tools helps make baking easier. Here’s what I recommend: - Mixing bowls: Use a large bowl for mixing the wet and dry ingredients well. - Electric mixer: This makes creaming butter and sugar quick and easy. - Measuring cups and spoons: Accurate measurements are key for the best results. - 9x13-inch pan or two 9-inch round pans: Either works well for this recipe. Just remember to grease them! - Wire rack: This helps cool the cake evenly after baking. Pro Tips Use Fresh Spices: For the best flavor, ensure your ground spices are fresh. Spices can lose their potency over time, so check the expiration dates and consider buying whole spices and grinding them yourself for maximum aroma. Room Temperature Ingredients: Make sure all your ingredients, especially eggs and butter, are at room temperature before starting. This helps create a smoother batter and a better texture in your cake. Moisture Matters: If you prefer a moister cake, substitute half of the hot water with brewed coffee or milk. This will enrich the flavor and add an extra layer of moistness to your gingerbread delight. Storage Tips: To keep your gingerbread cake fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. {{image_4}} You can change the flavor of gingerbread cake easily. Try adding nuts like walnuts or pecans. They add a nice crunch. You can also mix in spices like nutmeg for a warm twist. For a bit of heat, add a pinch of cayenne pepper. If you love fruit, consider folding in dried cranberries or raisins. These options make the cake fun and unique. The icing can make your gingerbread cake even better. A simple glaze made with powdered sugar and milk works well. You can mix it until smooth and drizzle it on top. For a richer flavor, use cream cheese frosting. Just blend cream cheese with butter and sugar for a tasty treat. You could also top the cake with whipped cream or a scoop of ice cream. Adding a sprinkle of cinnamon or nutmeg on top gives it a nice finish. Making this cake gluten-free is simple. Just swap the all-purpose flour for a gluten-free blend. Check that the blend has a good mix of starches for the best texture. If you want a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use coconut oil or vegan butter instead of regular butter. These changes keep the cake delicious while meeting dietary needs. To keep your gingerbread cake fresh, let it cool completely. Once cooled, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge works too. Just remember, the cake may dry out a bit in the fridge. Freezing gingerbread cake is a great way to save some for later. First, wrap the cooled cake in plastic wrap. Then, place it in a freezer-safe bag or container. This helps to prevent freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To bring back the warmth of your gingerbread cake, preheat your oven to 350°F (175°C). Slice the cake and place it on a baking sheet. Heat the slices for about 10-15 minutes. If you want, you can add a scoop of ice cream or a dollop of whipped cream on top when serving. This makes each bite even better! Gingerbread cake has a rich history. It dates back to ancient Greece and Rome. People used honey and spices to create cakes. In the Middle Ages, gingerbread became popular in Europe. Bakers added molasses and other spices. By the 19th century, gingerbread cake became a holiday favorite. Today, it symbolizes warmth and comfort during festive times. Yes, you can make this gingerbread cake ahead of time. Bake the cake and let it cool completely. Wrap it tightly in plastic wrap or foil. Store it in the fridge for up to five days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before serving. To check if the gingerbread cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. For round pans, this takes about 30-35 minutes. If using a rectangular pan, check around 40-45 minutes. Some great toppings for gingerbread cake include: - Whipped cream - Creamy vanilla ice cream - Powdered sugar for a snowy effect - Crystallized ginger pieces for extra flavor These toppings add texture and enhance the cake's taste. Crystallized ginger is not necessary, but it adds a special touch. It gives the cake bursts of spice and sweetness. If you like a strong ginger flavor, use it. If you prefer a milder taste, feel free to skip it. This blog post covered all you need for gingerbread cake. We explored ingredients and their substitutes. I shared step-by-step baking instructions for easy guidance. Tips on avoiding common mistakes help you create the best cake. We also discussed flavor variations and storage tips to keep it fresh. Gingerbread cake is fun to make and share. Experiment with your own flavors and toppings. Enjoy the process and taste each delicious bite!

Spicy Gingerbread Delight

A delightful spiced gingerbread cake perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, packed tightly
  • 2 large eggs at room temperature
  • 1 cup unsulfured molasses
  • 1 cup hot water
  • 1 teaspoon pure vanilla extract
  • 0.5 cup crystallized ginger, finely chopped (optional)
  • to taste none powdered sugar (for dusting and finishing)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan or two 9-inch round cake pans by greasing and lightly dusting with flour.
  • In a medium bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  • In a large mixing bowl, cream the softened butter and packed brown sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the unsulfured molasses and pure vanilla extract.
  • Gradually mix in the dry ingredients to the wet mixture, alternating with the hot water until just combined.
  • If using, gently fold in the crystallized ginger into the batter.
  • Pour the batter into the prepared baking pan(s) and spread it into an even layer.
  • Bake in the preheated oven for about 30-35 minutes for round pans or 40-45 minutes for a rectangular pan, checking for doneness with a toothpick.
  • Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Dust with powdered sugar and decorate with crystallized ginger for presentation.
Keyword cake, gingerbread, holiday, spicy