Description
Easy Gingerbread Cake is a warm, moist, and flavorful dessert filled with cozy ginger, cinnamon, cloves, and molasses. It’s simple to make and perfect for holidays, family gatherings, or a comforting treat with whipped cream or vanilla ice cream.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ cup canola oil
- ½ cup sugar
- 1 egg
- 1 cup unsulfured molasses
- 1 cup hot water
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×9-inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
- In an electric mixer, combine the oil and sugar and mix well.
- Add the egg and beat until smooth.
- Slowly add the molasses while mixing on low until combined.
- Alternately add the dry ingredients and hot water, mixing well after each addition.
- Increase the mixer speed to medium and beat for about 1 minute.
- Pour the batter into the prepared pan.
- Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly and serve with whipped cream, powdered sugar, or vanilla ice cream.
Notes
- Serve warm or at room temperature with whipped cream, powdered sugar, or vanilla ice cream.
- Add a drizzle of caramel sauce for extra sweetness.
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer storage.
- Freeze individual slices for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- For a warm dessert, microwave a slice for 10–15 seconds before serving.