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Gingerbread Cake

A close-up of a single slice of gingerbread cake, showing its dark, moist crumb and glossy frosting.
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A deeply spiced and moist gingerbread cake topped with a simple, buttery molasses frosting.

Ingredients

Scale

For the Gingerbread Cake

  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (255g) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 cup (240ml) boiling water

For the Molasses Frosting

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (110g) packed light brown sugar
  • 3 tablespoons (64g) unsulphured molasses
  • 1 1/4 cups (300ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and granulated sugar.
  3. Add the softened butter, 3/4 cup molasses, and the egg to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until well combined. The mixture will be thick.
  4. Carefully pour in the boiling water. Beat on low speed until just combined, then increase to medium speed and beat for another minute until the batter is smooth. It will be thin.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for 50 to 55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached, or when the internal temperature reaches 205°F (96°C). Let the cake cool in the pan on a wire rack.
  7. While the cake cools, make the frosting. In a medium, heavy-bottomed saucepan, melt the 1/2 cup butter, brown sugar, and 3 tablespoons molasses over medium heat, stirring until smooth.
  8. Slowly pour in the heavy cream and bring the mixture to a boil. Let it boil for 5 minutes, stirring occasionally. The mixture will foam up, so watch it carefully.
  9. Remove the saucepan from the heat and stir in the vanilla extract. Let the frosting cool for about 15-20 minutes, stirring every few minutes, until it has thickened enough to spread. Pour and spread the warm frosting over the cooled cake.

Notes

  • For the best flavor, use a dark, unsulphured molasses. Do not use blackstrap molasses, as its flavor is too strong and bitter for this cake.
  • This recipe is written for an 8×8-inch pan. You can use a 9-inch round pan, but you may need to adjust the baking time slightly.
  • To ensure the cake is fully cooked, you can use an instant-read thermometer. The center of the cake should register between 205°F and 210°F (96°C to 99°C).
  • The frosting will seem thin at first, but it thickens considerably as it cools. Be patient and allow it time to set up before pouring over the cake.

Keywords: gingerbread cake, gingerbread, molasses, holiday baking, winter dessert

Find it online: https://recipesbysofia.com/gingerbread-cake/