Classic Gingerbread Cake

Name: Classic Gingerbread Cake
Prep time: 55 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 1 cup (225 g) unsalted butter, at room temperature; 1 cup (200 g) packed dark brown sugar; ¾ cup (195 g) fancy molasses; 2 large eggs at room temperature; 2 Tbsp (30 ml) lemon juice; 2 Tbsp (12 g) finely grated fresh ginger; 2 ¼ cups (335 g) all-purpose flour; ½ tsp (2 g) ground cinnamon; ½ tsp (2 g) ground cloves; ½ tsp (2 g) ground nutmeg; ½ tsp (2 g) ground allspice; ½ tsp (2 g) salt; ½ cup (125 ml) boiling water; ½ tsp (3 g) baking soda; 2 Tbsp (12 g) finely chopped crystallized ginger; icing sugar, for dusting; lightly sweetened whipped cream, for serving

by Anna Olson February 17, 2021

written by Anna Olson February 17, 2021

Classic Gingerbread Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

Follow along with the recipe below!

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Classic Gingerbread Cake

Rating: 5.0/5
( 2 voted )

Serves: 18 Prep Time: 55 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
¾ cup (195 g) fancy molasses
2 large eggs at room temperature
2 Tbsp (30 ml) lemon juice
2 Tbsp (12 g) finely grated fresh ginger
2 ¼ cups (335 g) all-purpose flour
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground cloves
½ tsp (2 g) ground nutmeg
½ tsp (2 g) ground allspice
½ tsp (2 g) salt
½ cup (125 ml) boiling water
½ tsp (3 g) baking soda
2 Tbsp (12 g) finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving

Instructions

Preheat the oven to 350 F (177 C) and grease a 9-x-13-inch cake pan.
Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the centre comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.

Notes

The cake will keep, wrapped, for up to 3 days.

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Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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