This irresistible gingerbread cake delivers a delightful blend of warm spices and a tender crumb. The cake boasts a light and fluffy texture, thanks to the combination of all-purpose and whole wheat flours, while the molasses adds a rich depth of flavor. Infused with the comforting aromas of cinnamon, ginger, cloves and nutmeg, this cake is the perfect treat for the holiday season. Whether enjoyed with a cup of tea or coffee, or simply as a delightful afternoon snack, this gingerbread cake is sure to become a cherished family favorite.
Gingerbread Cake
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Ingredients
- Nonstick spray
- 1 stick unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 cup molasses
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1-1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- pinch grated nutmeg
- 1/2 tsp. kosher salt
- 1 cup hot water
- Powdered sugar for topping
Instructions
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Preheat oven to 350 degrees F and grease 9-inch square baking dish with nonstick spray and line with parchment paper, leaving 2 inches overhanging on two sides.
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Using electric mixture and large mixing bowl, beat butter and sugar until light and fluffy, scraping down sides of the bowl as necessary.
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Add egg and molasses, mixing well between additions, until smooth and uniform.
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In separate bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
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Gradually add dry ingredients to butter mixture while mixing on low speed. Mix until just combined. Stir in water until smooth.
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Transfer batter to prepared baking dish. Bake 30 to 45 minutes, until a toothpick in the center comes out mostly clean.
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Cool in pan on wire rack for 10 minutes, then carefully transfer cake from pan to wire rack. Cool to room temperature before dusting with powdered sugar using a fine-mesh strainer.
Notes
Nutrition
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