Go Back
Easy Gingerbread Cake Recipe with Molasses and Warm Spices

Easy Gingerbread Cake

A moist, darkly spiced sheet cake made with molasses, brown sugar, butter, and hot water. This simple 9 x 13-inch dessert yields about 12 to 16 servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups (270 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened or melted
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 egg Large egg
  • 1 cup (240 ml) Unsulphured molasses
  • 1 cup (240 ml) Hot water

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking soda, salt, ground ginger, cinnamon, and cloves together in a medium bowl.
  3. In a separate large bowl, beat the butter and brown sugar until smooth. Beat in the egg, then mix in the molasses.
  4. Add the dry ingredients in portions, alternating with the hot water. Stir only until the batter is combined; it will be fairly thin.
  5. Pour the batter into the prepared pan and bake for 35 to 40 minutes. The cake is ready when the center springs back lightly and a toothpick comes out with only a few moist crumbs.
  6. Cool the cake in the pan for at least 15 to 20 minutes before slicing. Serve plain or finish with powdered sugar, whipped cream, or a lemon- or cream-cheese-style glaze.

Notes

Use regular unsulphured molasses instead of blackstrap molasses because blackstrap is much more bitter. Add the hot water gradually, avoid overmixing, and let the cooled cake rest for several hours or overnight for more pronounced spice flavor.