Gingerbread Cake is a traditional holiday dessert in my family. Its ginger spice flavor, dense, moist texture make it a favorite. I love how easy it is to prepare. It is a quick holiday dessert for company or as an after school snack for the kids. It is better with some whipped cream or ice cream on top. Toast a slice, top with ice cream, and drizzle with caramel for an after-dinner special dessert. For more holiday dessert recipes, try my Almond Chocolate Chip Biscotti recipe or my Pecan Tassies recipe.
Gingerbread Cake: I love the taste of gingerbread around the holidays and Fred’s sister makes gingerbread men for her brother every year at Christmas. She brings them with her when she comes for Christmas Eve dinner. I can’t wait until Christmas Eve for my gingerbread “fix,” so this gingerbread cake is a quick and easy fix for my gingerbread craving.
How Easy is This Cake to Make?
Did I mention that one of the reasons I love this gingerbread cake so much is that it is so simple and easy to make? Oh, that’s right, I did. Well, I really just wanted to make sure you knew how easy it is. To make gingerbread cake, you don’t even need a stand mixer. You could probably make it with a spoon and a whisk. But it is easier if you have a hand mixer, especially when you cream the butter and sugar together.
How Do I Make Gingerbread Cake:
Here is the SIS (simple is smart) way to make gingerbread cake.
- Cream together the brown sugar and butter using a hand mixer.
- Mix together the dry ingredients and set aside
- Add the “wet” ingredients egg, molasses, and vanilla to the sugar/butter mixture and mix in.
- Gradually add the flour mixture. The dough will be thick at this point. (almost like cookie dough).
- Bring a cup of water to a boil and carefully add 1 full cup of hot water to the mixture. Mix in. The hot water will turn the dough into a thick watery batter.
- Place the batter in a parchment-lined baking pan and bake in a preheated 350-degree oven until a toothpick inserted in the center comes out clean. About 30-35 minutes.
- Let the gingerbread cake cool before serving to prevent gumminess.
Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
Equipment
- 9 X 9 inch pan
Ingredients
- ½ cup packed brown sugar (106g)
- ½ cup butter(113g)
- ½ cup molasses (not blackstrap)(170g)
- 1 large egg
- 1 tsp vanilla
- ½ cup applesauce(128g)
- 2½ cups all-purpose flour(300g)
- 2 tsp baking soda
- 1 tbsp gingerbread spice mix
- ½ tsp salt
- 1 cup boiling water(227g)
Instructions
- preheat oven to 350°F
- Cream together the butter and brown sugar with a mixer.
- add the molasses, egg, and vanilla and mix in on low
- Add the baking soda, gingerbread spice, and salt to the flour
- Gradually add the flour mixture into the bowl. mix in on low.
- Carefully stir in the boiling hot water and pour the mixture into a 9 X 9-inch parchment lined cake pan.
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving. This helps prevent gumminess.
Video
Notes
Nutrition
