Gingerbread Cake
This soft and moist stir-together cake blends warm spices with rich molasses, adding aromatic depth of flavor. It comes together quickly and easily, needing only a dusting of confectioners’ sugar, to be a fitting finish to any holiday gathering.
The Method to Our Magic
Gingerbread Cake
Makes 1 (8-inch) cake
Ingredients
2½ cups (313 grams) all-purpose flour2¼ teaspoons (4.5 grams) ground ginger1¼ teaspoons (3.75 grams) kosher salt1 teaspoon (5 grams) baking soda1 teaspoon (2 grams) ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves¾ cup (165 grams) firmly packed dark brown sugar*¾ cup (255 grams) unsulphured molasses½ cup (113 grams) unsalted butter, melted2 large eggs (100 grams)2 teaspoons (8 grams) vanilla extract¾ cup (180 grams) hot water (128°F/53°C to 130°F/55°C)Garnish: confectioners’ sugar
Instructions
Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In a medium bowl, whisk together flour, ginger, salt, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl, whisk together brown sugar, molasses, melted butter, eggs, and vanilla. Whisk in flour mixture just until a few dry streaks remain. Whisk in ¾ cup (180 grams) hot water until combined. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.
Notes
*We used C&H® Dark Brown Sugar.
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