Quick & Easy Gingerbread Cake
A cozy, fragrant gingerbread cake that's quick to make, perfectly spiced, and ideal for weeknight baking.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute with white whole wheat flour for added fiber.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger Adjust according to spice preference.
- 1 teaspoon ground cinnamon Can increase if nutmeg is omitted.
- 0.5 teaspoon ground nutmeg Optional; use more cinnamon if not available.
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Neutral oil can be used as a substitute.
- 1 cup brown sugar
- 1 large egg
- 0.5 cups molasses Unsulphured recommended for best flavor.
- 0.5 cups hot water Helps to bloom the spices.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
Mixing Wet Ingredients
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg and molasses and mix until well combined.
Combining Mixtures
- Gradually add the dry mixture to the wet ingredients, alternating with the hot water, until a smooth batter is formed.
- Pour the batter into the prepared cake pan.
Baking
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack.
Notes
This cake can be made a day in advance to allow flavors to deepen. Store in an airtight container for up to 3 days, or freeze slices for longer storage. Pair it with whipped cream or Greek yogurt for serving.