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Gingerbread Cake with Molasses Recipe

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★★★★★

4.6 from 60 reviews

This classic Gingerbread Cake recipe features a moist and flavorful cake made with the warmth of cinnamon, ginger, and cloves, sweetened with molasses and enhanced with a touch of crystallized ginger. Perfectly spiced and tender, it is ideal for holiday gatherings or cozy winter days and can be served with whipped cream and caramel sauce for an indulgent finish.

Ingredients

Scale

Wet Ingredients

  • ½ cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 1 egg, lightly beaten
  • ½ cup unsweetened applesauce
  • 1 cup unsulfured molasses
  • 1 cup hot water

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon salt

Optional Ingredients

  • ½ cup finely chopped crystallized ginger
  • Whipped cream for topping
  • Caramel sauce for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy. This step helps to incorporate air into the batter for a tender cake.
  3. Add Wet Ingredients: Beat in the egg and then mix in the unsweetened applesauce and molasses until fully combined, creating a smooth and rich wet mixture.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening agent.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain a tender crumb.
  6. Add Hot Water: Slowly stir in the hot water until the batter is smooth and well incorporated. The hot water helps to dissolve the molasses and intensify the flavors.
  7. Optional Add-in: Fold in the finely chopped crystallized ginger gently if using, for added texture and a burst of ginger flavor.
  8. Pour Batter into Pan: Transfer the batter to the prepared baking pan, spreading evenly.
  9. Bake: Bake in the preheated oven for approximately 45 to 50 minutes or until a toothpick inserted into the center comes out clean. The cake should be set and spring back slightly when touched.
  10. Cool and Serve: Allow the cake to cool in the pan on a wire rack. Serve with whipped cream and a drizzle of caramel sauce, if desired, to enhance the indulgent flavor experience.

Notes

  • Ensure the butter is at room temperature for easy creaming with sugar.
  • Do not overmix the batter to keep the cake tender.
  • Using hot water helps blend the molasses and spices better for deeper flavor.
  • Crystallized ginger is optional but adds a nice texture and spicy kick.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: gingerbread cake, molasses cake, holiday dessert, spiced cake, ginger dessert, molasses recipe, winter cake

Find it online: https://busyrecipe.com/gingerbread-cake-with-molasses-recipe/