Richly spiced and delicious Gingerbread Cake. This Perfect Gingerbread Cake recipe has light brown sugar, egg, avocado oil, molasses, flour, ginger, nutmeg, cinnamon, and allspice.
Everything is then baked in a square cake pan and finished with powdered sugar for a delicious yet simple effect.
How to Make Gingerbread Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Line a 9-inch square pan with parchment paper, or grease the pan with butter and lightly coat with flour. Mix flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves in a medium bowl. Set aside.
In a large bowl, whisk the avocado oil or melted butter, salt, light brown sugar, molasses, and boiling water until combined. When the mixture is lukewarm, whisk in the egg until blended.
Add the dry ingredients to the wet ingredients and whisk until just combined. Pour the batter into the prepared pan and bake the gingerbread cake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Set the gingerbread cake on a rack to cool slightly, sprinkle with powdered sugar, cut into squares, and serve. Enjoy!
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- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
📖 Recipe
Easy Gingerbread Cake
Ingredients
- 211 g (1-½ cups) of all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ½ cup avocado oil or unsalted butter , melted
- ½ cup packed light or dark brown sugar
- ⅔ cup unsulphured molasses , such as Grandma's Original
- ⅔ cup boiling water
- 1 large egg , room temperature
Instructions
- Preheat the oven to 350 °F. Line with parchment paper a 9-in square pan or grease the pan with butter and lightly coat with flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the avocado oil or melted butter, salt, light brown sugar, molasses, and boiling water until combined. When the mixture is lukewarm, whisk in the egg until blended.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Pour the batter into the prepared pan and bake the Gingerbread Cake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Set the Cake on a rack to cool slightly, then sprinkle with powdered sugar and cut into squares and serve. Enjoy!
Notes
- To store: Let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3-4 days. You can keep it in the refrigerator for up to a week, but the texture may dry slightly.
- To reheat: Microwave it for 10-15 seconds per slice or warm it up in the oven at 350°F (175°C) for 5-10 minutes.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
