gingerbread cake
This gingerbread cake is warm, moist, and full of classic holiday spice. Perfect for a cozy dessert or afternoon treat, it’s sure to become a new favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup molasses
- 1 large egg
- 1 cup buttermilk
- 1/2 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, cream together sugar and butter until light and fluffy. Beat in molasses and egg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the hot water until just combined. The batter will be thin.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or top with cream cheese frosting, if desired.
Notes
For a richer flavor, substitute dark molasses for light molasses. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Find it online: https://justflowe.com/gingerbread-cake/