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Delicious Grandma's Gingerbread Cake topped with cream, ideal for festive meals.

Grandma's Gingerbread Cake

A cozy and easy gingerbread cake that fills your kitchen with warm spice and makes for a delightful dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Spoon it into the cup and level it off.
  • 1 teaspoon Baking soda This cake needs lift and a tender crumb.
  • 1 teaspoon Baking powder This cake needs lift and a tender crumb.
  • 1 tablespoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1 pinch Ground cloves Optional but adds extra warmth.
  • 1/2 teaspoon Salt Wakes up the sweetness.
Wet Ingredients
  • 1/2 cup Unsalted butter or neutral oil Butter gives more flavor, oil makes it extra moist.
  • 1 cup Brown sugar Keeps it soft and adds a caramel note.
  • 1/2 cup Molasses Use regular unsulphured molasses.
  • 1 large Egg For structure.
  • 1 cup Hot water or hot coffee Coffee deepens the flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch square pan or a 9-inch round pan.
  2. In one bowl, mix all the dry ingredients together.
  3. In another bowl, mix the wet ingredients together.
  4. Combine the wet and dry mixtures, then stir in the hot water until the batter is thin.
Baking
  1. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out with moist crumbs.
Serving
  1. Let the cake cool slightly before slicing. Serve warm with whipped cream, powdered sugar, or a vanilla glaze.

Notes

This gingerbread cake gets better the longer it sits as the spices mellow. Best stored in an airtight container for up to 3 days at room temperature, or up to 5-6 days in the fridge. Freezes well for 2-3 months.