Gingerbread Cake

The most aromatic seasonal treat for your holiday menu. Traditional and comfort food flavors are super simple and guaranteed to lift your spirits and get you into the holiday spirit!

Course Dessert/Snack

Cuisine American, European

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 768kcal

Author Imma

Ingredients

Gingerbread Cake

2½ cups (300g) all-purpose flour
1 teaspoon (5g) baking soda
½ teaspoon (3g) baking powder
1 teaspoon (3g) ground cinnamon
2 teaspoons (5g) ground ginger
½ teaspoon (1g) allspice
½ teaspoon (1g) nutmeg
½ teaspoon (3g) salt
10 ounces (284g) unsalted butter at room temperature
½ cup (100g) light brown sugar
½ cup (100g) granulated white sugar
3 large eggs
2 tablespoons (12g) finely grated fresh ginger
1 cup (340g) molasses
1 cup (237ml) hot water

Butterscotch Sauce

1½ cups (300g) brown sugar
⅓ cup (76g) unsalted butter
1½ cups (354ml) heavy cream
1 teaspoon (5ml) vanilla extract

Instructions

Gingerbread Cake

Preheat oven to 350℉ (180℃). Grease a 9"x13" square baking pan or a round 10-inch cake pan with cooking spray.
Mix the dry ingredients in a medium bowl: flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.
Cream the butter in a large mixing bowl with the granulated and brown sugar until smooth and light.
Add the egg, fresh ginger, and molasses, and mix well.
Add dry ingredients to the wet mixture and stir to combine. Slowly add the hot water and stir until smooth, scraping the sides of the mixing bowl as you stir. Don't worry if the batter thins.
Pour into the prepared square pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If using a 10-inch cake pan, you might have to bake for an additional 5 minutes.
Remove it from the oven, and let it cool for about 10 minutes. Then slice and serve topped with homemade whipped cream and a drizzle of butterscotch sauce.

Butterscotch Sauce

Melt the butter and brown sugar in a saucepan over medium heat while stirring constantly.
Add the heavy cream and vanilla extract, and simmer for about 2 minutes.

Notes

The hot water creates a smoother batter for a moister cake with a tender crumb.
Feel free to line the bottom of the baking pan with parchment paper for easier removal.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition