Old-Fashioned Gingerbread Cake

This timeless gingerbread cake is the epitome of holiday baking, with its bold molasses flavor, aromatic spices, and a moist, tender crumb that will keep you coming back for more!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 261

Author Lily Ernst

Ingredients

1/2 cup (114g) unsalted butter softened
1 cup (200g) lightly packed brown sugar
1 cup (250ml) Fancy molasses
1 tsp baking soda
1 cup (250ml) boiling water
2 & 1/2 cups (310g) all-purpose flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves or nutmeg if you prefer
1/2 tsp salt
2 large eggs

Optional toppings for serving:

whipped cream or vanilla ice cream
caramel sauce

Instructions

Preheat oven to 325F. Butter and line a 9x13" pan with parchment paper. Set aside.
In a large mixing bowl, cream the butter and sugar together for 1-2 minutes until well combined.
1/2 cup (114g) unsalted butter, 1 cup (200g) lightly packed brown sugar
Mix in the molasses. Scrape down the sides and bottom of the bowl as needed.
1 cup (250ml) Fancy molasses
In a 1-cup measuring cup, combine the baking soda and boiling water, then carefully add the mixture to the batter. Slowly stir to combine.
1 tsp baking soda, 1 cup (250ml) boiling water
In a medium bowl, toss together the flour and baking powder.
2 & 1/2 cups (310g) all-purpose flour, 2 tsp baking powder
Add the ginger, cinnamon, cloves, salt and mix well.
2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp salt
Add to the wet ingredients and stir until well blended.
Whisk the eggs and add to the batter. Mix until combined. Pour the batter into the prepared pan,
2 large eggs
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be tightly covered and stored at room temperature for 3-4 days.

Nutrition