Gingerbread Cake
Moist gingerbread cake flavored with molasses and warm spices. An easy holiday bake that fills the kitchen with classic Christmas aromas.
Equipment
- 9x13-inch baking pan (or two 8-inch round pans)
- Electric mixer (optional)
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- 1 cup molasses not blackstrap
- 2 large eggs
- 1 cup buttermilk or milk + 1 tablespoon vinegar/lemon juice
- ½ cup hot water
- 2 teaspoons vanilla extract
- 1 cup caramel Sauce
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
- Whisk together the flour, baking soda, baking powder, spices, and salt in a bowl.
- In a large bowl, whisk the melted butter, brown sugar, and molasses until smooth.
- Beat in the eggs, then stir in the buttermilk and vanilla.
- Gradually add the dry ingredients, mixing just until combined.
- Stir in the hot water — the batter will be thin, which keeps the cake moist.
- Pour into the prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before pouring over the caramel sauce, slicing and serving.
Nutrition
Calories: 416kcalCarbohydrates: 71gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 60mgSodium: 365mgPotassium: 524mgFiber: 1gSugar: 51gVitamin A: 446IUVitamin C: 0.1mgCalcium: 130mgIron: 3mg
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