Gingerbread Cake at home
- Yield 16
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Gingerbread Cake at home is a dessert recipe on Avoteb. The yield on the card is 16. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 2 cups (184 grams*) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup boiling water
- optional toppings: whipped cream, cream cheese frosting or a dusting of powdered sugar
Method
Prep oven and pan. Warm oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Stir the dry ingredients. In a medium mixing bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and sea salt until combined.
Stir the remaining ingredients. In a separate large mixing bowl (or the bowl of a stand mixer), use an electric mixer to cream the butter and brown sugar together on medium-high speed for 2 minutes or until light and fluffy. Tip in the molasses, vanilla extract and egg and mix on medium-low speed until combined, pausing to scrape down the sides as needed. Tip in the dry ingredient mixture and mix on medium-low speed until evenly combined. Tip in the boiling water and (very carefully) mix on low speed unti
Roast for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Move the pan to a wire rack and cool for at least 30 minutes before slicing.
Plate Slice, top with any of your desired toppings if desired, then serve and enjoy!
