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Gingerbread Cake

A heartwarming and spiced cake that captures the essence of the holidays with its rich flavors and tender texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups brown sugar light or dark for a deeper flavor
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger freshly ground for the best flavor
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground cloves
Wet Ingredients
  • 1 cup molasses dark variety for richer flavor
  • 1 cup unsalted butter softened to room temperature
  • 3 large Eggland's Best Eggs room temperature for better emulsification
Toppings
  • 1 Cream Cheese Frosting recommended a cinnamon twist

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Set aside.
Mixing
  1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 4-5 minutes.
  2. Gradually add in the molasses, followed by the eggs one at a time, ensuring each is well incorporated before adding the next.
  3. Gradually fold the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing; a few lumps are totally fine.
Baking
  1. Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes; you want it to be moist but not underbaked.
Cooling and Frosting
  1. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Once cool, spread a generous layer of cinnamon cream cheese frosting on top.

Notes

Store cake in an airtight container for up to three days at room temperature, or refrigerate for one week. For longer storage, wrap tightly and freeze for up to three months.