Gingerbread Cake with Ginger (Printable)

Moist cake featuring ginger, cinnamon, molasses; perfect for cozy gatherings and festive treats.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup brown sugar
09 - 1 large egg
10 - 3/4 cup unsulphured molasses
11 - 1 cup hot water
12 - 2 tablespoons freshly grated ginger

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.
02 - In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
03 - In a large bowl, beat the softened butter and brown sugar until light and fluffy.
04 - Add the egg to the butter mixture and mix well, then stir in the molasses and freshly grated ginger.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Pour in the hot water and blend until the batter is smooth.
07 - Pour the batter into the prepared pan and smooth the surface evenly.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
10 - Serve plain, dusted with powdered sugar, or accompanied by whipped cream.

# Expert Suggestions:

01 -
  • It's nearly foolproof; even if you slightly overbeat or underbeat, this cake stays moist and forgiving.
  • The combination of fresh grated ginger with ground ginger creates layers of warmth that feel both comforting and sophisticated.
  • It actually tastes better the next day, making it perfect for planning ahead.
02 -
  • Don't skip the molasses or substitute it with honey—molasses is the soul of this cake, and it needs to be unsulphured for clean flavor.
  • Fresh grated ginger is essential alongside the ground spices; the fresh version brings a brightness and slight heat that dried alone cannot replicate.
  • Overbaking by even 5 minutes dries this cake out, so set a timer and check at 30 minutes with a toothpick.
03 -
  • Bring all your ingredients to room temperature before mixing; cold ingredients won't emulsify properly and the batter will be grainy.
  • The hot water step feels counterintuitive, but it's what makes this cake stay moist for days—don't skip it or substitute with cooled water.

Return