The Gingerbread Cake is a moist and delicious treat, filled with warm spices and perfect for any occasion. This recipe is simple and perfect for the holiday season, complete with step-by-step instructions and visual guides.
Ginger Bread Cake is so light and mildly spiced that you will love it. This cake is so soft as you can see in the pics, the texture was just wow. Spices work so perfectly in baked goodies especially cakes. This gingerbread cake is a perfectly holiday bake that is easy and quick to put together.
Table of Contents
About Gingerbread Cake
Reworded: This cake, known for its warm and spicy flavors, is a delightful treat perfect for the holiday season. It can be enjoyed at any time when craving a flavorful dessert. Its distinct taste is achieved through the use of spices such as ginger, cloves, and cinnamon, creating a balance of sweetness and pleasant spiciness.
The traditional version of Gingerbread Cake calls for molasses, but since it can be difficult to find, I have included alternative ingredients that are readily available. The origin of gingerbread cake is debated, but it is a popular holiday dessert in the United States.
If you’re not a fan of fruit cake or plum cake, try this mildly spiced ginger cake. The recipe I’ve shared here produces a moist and delicious result. The mix of honey, brown sugar, and butter creates a moist texture.
There are many ways to enjoy gingerbread cake, such as making a loaf cake, a basic cake, a sheet cake, a layered cake, or even cupcakes. You can also choose to serve it with or without frosting, depending on your personal preference.
During the holiday season, gingerbread cake is an excellent option for baking as it is perfect for gatherings. The delightful scent of gingerbread baking in the oven creates a cozy and pleasant atmosphere.
I have utilized all-purpose flour or maida, but have also experimented with wheat flour in the same recipe.
Baking powder is utilized to cause the cake to rise, while baking soda is added to achieve the desired texture.
Here, we use a combination of ginger powder, cinnamon powder, and clove powder. You can also opt for all spice mix or cardamom powder.
I have utilized a combination of brown sugar and honey as a sweetening agent.
Egg is utilized in this recipe, while vanilla extract is incorporated for taste.
Step-by-Step Recipe for Gingerbread Cake
Prepare cake tin
Line a 7 by 7 inch cake tin with parchment paper and coat it with melted butter on all sides.
Prepare and set aside a cake tin. You can also dust it with flour. Preheat the oven to 176 degrees Celsius for 10 minutes.
To the mixture, add 1/2 cup of hot water, 1/2 cup of brown sugar, 1/2 cup of honey, and 3/4 teaspoon of vanilla extract. Whisk thoroughly until the sugar is fully dissolved.
Mix in 1/3 cup of melted butter and thoroughly beat in 1 egg.
Mix it thoroughly and set it aside.
To a mixing bowl, combine 1 and 1/2 cups of flour, 1 and 1/4 teaspoons of baking powder, 1/8 teaspoon of baking soda, and 1/8 teaspoon of salt. Then, add 1 teaspoon of ginger powder, 3/4 teaspoon of cinnamon powder, and 1/2 teaspoon of clove powder.
Mix evenly by whisking thoroughly.
Moistening dry materials.
Mix in the wet ingredients that have been prepared.
9.Whisk it gently.
Mix until there are no clumps present.
Gingerbread cake batter
Stir quickly with a spatula. The mixture will have a thin consistency.
Carefully pour the batter into the cake pan.
Gently tap it to eliminate any air bubbles.
Baking Gingerbread Cake
Bake at a temperature of 176 degrees Celsius for 30-35 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
Cool off entirely. Use a knife to remove any remaining bits from the edges.
Turn over and remove from mold. Dust with icing sugar.
17.Cut into squares.
Finish it off with your preferred frosting and savor the deliciousness. I added a dollop of whipped cream and a dash of cinnamon powder on top.
Savor it while it’s warm and add a dollop of whipped cream on top!
Indulge in a delicious gingerbread cake with your preferred topping!
I substituted honey, but molasses or thick jaggery syrup can also be used. Golden syrup is another possible alternative.
The cake has a delicate texture and is slightly damp. Be sure to allow the cake to cool completely before cutting it.
Do not worry if the batter is runny; it will become perfect once it is baked.
I utilized a cake tin measuring 7 by 7 inches and was able to produce 9 large squares.
The hue of the cake is determined by the type of honey and brown sugar utilized.
Serving & Storage Suggestion
Reworded: Gingerbread cake is an excellent option for snacking or enjoying during tea time. When stored in a clean, air-tight container, this cake will stay fresh for 2 days at room temperature. If refrigerated, its shelf life can be extended for an additional 2 days.
What ingredients are used to make gingerbread cake?
The ingredients for gingerbread cake include flour, leavening agents, warm spices such as cinnamon, ginger, and clove, as well as honey, sugar, butter, eggs, and vanilla extract.
What is the reason for naming it gingerbread?
Gingerbread is a type of preserved ginger confection that is made with honey and spices.
If you have any further inquiries about this recipe for Gingerbread Cake, please feel free to email me at [email protected] Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making this Gingerbread Cake? Please share your thoughts on it and mention us on Instagram @sharmispassions and use the hashtag #sharmispassions.
📖 Recipe Card
Gingerbread Cake is a flavourful, soft cake made by flavouring the flour with ginger powder, cinnamon & nutmeg powder & blend with butter and baking it. Gingerbread Cake is an anytime snack that is healthy too. Gingerbread Cookies are simple to make & could be baked in minutes.
- 1 and 1/2 cups flour
- 1 and 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ginger powder
- 3/4 teaspoon cinnamon powder
- 1/2 teaspoon cloves powder
- 1/2 cup hot water
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/3 cup melted butter
- 1 egg at room temperature
Use a tablespoon or sprinkle as needed for dusting.icing sugar or powdered sugar
- frosting or whipped cream
Place a piece of parchment paper in a 7 by 7 inch cake pan. Coat the paper and sides of the pan with melted butter.
Prepare the cake tin and set it aside. You may also dust it with flour. Preheat the oven to 176 degrees Celsius for 10 minutes.
Combine 1/2 cup of hot water with 1/2 cup of brown sugar, 1/2 cup of honey, and 3/4 teaspoon of vanilla extract. Thoroughly mix the ingredients until the sugar is completely dissolved.
Mix in 1/3 cup of melted butter and stir well. Crack and beat 1 egg, then add it to the mixture.
Mix it thoroughly and put it to the side.
In a mixing bowl, combine 1 and 1/2 cups of flour, 1 and 1/4 teaspoon of baking powder, 1/8 teaspoon of baking soda, and 1/8 teaspoon of salt. Then, mix in 1 teaspoon of ginger powder, 3/4 teaspoon of cinnamon powder, and 1/2 teaspoon of clove powder.
Mix thoroughly by whisking.
Mix in the prepared wet ingredients.
Whisk it gently.
Stir vigorously until the mixture is smooth and free of lumps.
Stir the batter with a spatula until well combined. The consistency should be thin and watery.
Pour the batter into the cake pan.
Gently tap to eliminate any air bubbles.
Place in a preheated oven at 176 degrees Celsius for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to thoroughly cool. Use a knife to scrape the edges.
Flip and remove from the mold. Dust with icing sugar or powdered sugar on the surface.
Cut into squares.
Add your preferred frosting on top and savor it. I added whipped cream and a sprinkle of cinnamon powder on mine.
Instead of honey, you can use molasses, thick jaggery syrup, or golden syrup.
The cake has a tender texture and is slightly damp. Be sure to let the cake cool completely before slicing.
Do not worry if the batter is runny, it will turn out perfect after baking.
I utilized a cake tin measuring 7 inches in both length and width, resulting in 9 large squares.
The hue of the cake is determined by the shades of honey and brown sugar utilized.
Serving Size: 30 grams
Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Vitamin A 109IU2%
Vitamin C 0.004mg0%
The percentage of your daily recommended intake is calculated using a 2000 calorie diet.
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