Why Gingerbread Cake is a Great Idea
Gingerbread is a classic holiday flavor that brings warmth and comfort to any home during the winter months. This gingerbread cake is no exception, with its rich molasses flavor and blend of warm spices that make it the perfect dessert for any holiday gathering. It’s also incredibly easy to make, so you can whip it up in no time and spend more time enjoying the festivities with your loved ones.
Ingredients
Here’s what you’ll need to make this delicious gingerbread cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 egg
- 1 cup hot water
- whipped cream and/or caramel sauce for serving
Instructions
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Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23-cm) square baking pan.
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In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the molasses and egg, and beat until well combined.
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Add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
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Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
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Serve the cake with whipped cream and/or caramel sauce, if desired.
Variations
If you want to mix things up a bit, here are some ideas for variations on this gingerbread cake:
- Add chocolate chips or chopped nuts to the batter for some extra texture and flavor.
- Top the cake with cream cheese frosting for a tangy twist on a classic.
- Make gingerbread cupcakes instead of a cake by pouring the batter into a muffin tin and baking for 15-20 minutes.
- For a vegan version, use vegan butter and a flax egg instead of regular butter and egg. You can also substitute the whipped cream with coconut whipped cream.
No matter how you choose to make it, this gingerbread cake is sure to be a crowd-pleaser this holiday season. Enjoy!
FAQ
Can I substitute molasses with honey in Gingerbread Cake recipe?
No, you cannot substitute molasses with honey. Molasses is a key ingredient in this recipe and provides the signature flavor and texture of the gingerbread cake.
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger instead of ground ginger, but you will need to finely grate or mince the ginger before adding it to the batter.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze gingerbread cake?
Yes, you can freeze gingerbread cake. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will keep for up to 3 months in the freezer.
Do I need to use buttermilk in this recipe?
Yes, buttermilk is a key ingredient in this recipe. It provides the acidity needed to react with the baking soda and create a tender crumb in the cake.
Can I use a different type of flour, like whole wheat flour?
Yes, you can use a different type of flour, but keep in mind that it may affect the texture and flavor of the cake. We recommend sticking to all-purpose flour for the best results.
Can I add nuts or dried fruit to the batter?
Yes, you can add nuts or dried fruit to the batter if you like. Chopped pecans or walnuts, or dried cranberries or raisins would be great additions.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the buttermilk with a non-dairy milk (such as almond or soy) mixed with 1 tablespoon of vinegar or lemon juice to create a vegan “buttermilk”. You can also replace the butter with a vegan butter substitute.
Can I use a different type of pan?
Yes, you can use a different type of pan, but keep in mind that it may affect the baking time and texture of the cake. We recommend using a 9-inch square or round cake pan for best results.
Can I use a mixer to make the batter?
Yes, you can use a mixer to make the batter, but be careful not to overmix it. Overmixing can result in a tough, dry cake. Mix until just combined and no lumps remain.
