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Gingerbread Cake Recipe

Gingerbread Cake Recipe

Ingredients

Cake

  • Nonstick vegetable oil spray
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2' pieces
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup mild-flavored (light) molasses
  • 1 large egg, beaten to blend
  • 2 teaspoons grated peeled ginger

Topping

  • 1 cup chilled heavy cream
  • 1 tablespoon powdered sugar
  • 1/4 cup store-bought lemon curd

Recipe Preparation

Cake

  • Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

  • Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

Topping

  • Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 430.1 %Calories from Fat 50.3 Fat (g) 24.0 Saturated Fat (g) 14.8 Cholesterol (mg) 109.2 Carbohydrates (g) 50.4 Dietary Fiber (g) 0.5 Total Sugars (g) 33.2 Net Carbs (g) 49.9 Protein (g) 4.0 Sodium (mg) 300.2Reviews Sectionmade cupcakes with this recipe and turned out perfect! drizzled a basic sugar glaze instead – didn't have any heavy cream available – but looking forward to trying out the cream topping next time.emptybamboogirlBoston, MA05/04/20I used a 9x13 pan. I read through different gingerbread cake recipes. The ingredient list and measurements where identical.Tytytyler91California12/12/19What size pan is used in this recipe ?AnonymousLos Angeles11/18/19

Gingerbread Cake Recipe

Gingerbread cake recipe is so moist and delicious for a festive holiday treat. Make this super moist old fashioned cake today!


Ingredients

    • 1 cup oatmeal stout or Guinness Stout
    • 1 cup dark molasses (not blackstrap)
    • 1/2 teaspoon baking soda
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 2 tablespoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon freshly grated nutmeg
    • Pinch of ground cardamom
    • 3 large eggs
    • 1 cup packed dark brown sugar
    • 1 cup granulated sugar
    • 3/4 cup vegetable oil
    • Confectioners sugar for dusting
  1. Special equipment:
    • a 10-inch (10- to 12-cup) bundt pan
  2. Accompaniment:
    • unsweetened whipped cream

Directions

Place oven rack in the middle of the oven heat to 350 degrees Fahrenheit.

Whisk the flour, ginger, cocoa powder, cinnamon, cloves, nutmeg, allspice, baking soda and salt together in a medium bowl set aside.

Beat the molasses, sugar and melted butter together in a large bowl with an electric mixer on low speed until combined, 1-3 minutes.

Beat in the egg until combined, about 30 seconds.

Beat in the buttermilk until combined, about 30 seconds.

Beat in the flour mixture until the batter is smooth and thick, 1-3 minutes.

Scrape the batter into a greased 8-inch-square baking pan smooth the top.

Gently tap the pan on the counter to settle the batter.

Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35-40 minutes, rotating the pan halfway through baking.


  • 2 ⅓ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cup canola oil
  • ¼ cup granulated sugar or sugar substitute blend equivalent to 1/4 cup sugar (see Tip)
  • 1 ¼ cups cold water
  • ⅔ cup full-flavor molasses
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 (16 ounce) package Powdered sugar
  • 1 tablespoon Edible flowers

Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray set aside. In a medium bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, salt and cloves set aside.

In a large bowl, whisk together oil and sugar until combined. Add the cold water, molasses and eggs whisk until combined. Add reserved flour mixture all at once to water mixture, whisking just until smooth. Pour into prepared pan.

Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on a wire rack. If desired, sprinkle with powdered sugar and garnish with edible flowers.

Tip: If using sugar substitutes, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using sugar substitute, bake cake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Nutrition per serving with substitute: Same as below, except 81 calories, 12 g carbohydrate.


Gingerbread Poke Cake Is So Good You’ll Want To Make Extra

Poke cake is a retro dessert recipe that is having a serious moment. First invented in 1969 by Jell-O, the basic poke cake is baked, cooled and then poked with several holes by a toothpick. Then, gelatin is poured over the cake, giving it beautiful hues of color and lots of flavor.

This 1970s party staple has been given the millennial treatment as poke cakes are an Instagram-worthy dessert that can be used for everything from gender reveal parties to birthday bashes.

But unlike the traditional poke cakes of yore, today’s poke cakes don’t just feature plain white cake and strawberry Jell-O. Instead, we are taking poke cakes up a notch, such as with this recipe for gingerbread poke cake.

For her gingerbread poke cake, Dorothy at Crazy for Crust uses Betty Crocker’s gingerbread cake and cookie mix as a base. After the cake is baked, poke holes in it while it’s still warm, then pour condensed milk or another sweet, gooey flavor over the cake. Dorothy made hers with a butterscotch ice cream topping.

Let it sit and soak in those flavors overnight or for several hours. It is later frosted with Cool Whip, caramel sauce and something crunchy, like nuts or crushed gingerbread cookies.

You can take this recipe up a notch by making your cake mix even more flavorful and rich. Crafty Morning’s recipe calls for as box of spice cake mix, then suggests adding buttermilk and molasses to your cake mix, along with upping the gingerbread flavor by including more ginger and cinnamon in the dry ingredients.

After the cake has been poked and soaked up the sweetened condensed milk, top the cake with Cool Whip, crushed cookies and caramel drizzle, finally topping each slice with its own gingerbread cookie.

Or consider this variation for white chocolate gingerbread poke cake from the Recipe Rebel. Rather than covering her gingerbread poke cake with plain whipped cream, she makes a white chocolate pudding frosting with melted white chocolate chips, vanilla, sugar and milk. Pour it over the poked cake as usual and cool.

The result is ultra-decadent and the perfect way to enjoy this retro recipe in a fresh, modern way.


2 cups (260 grams) all purpose flour

1/2 teaspoon (2 grams) baking powder

1 1/2 teaspoons (3 grams) ground cinnamon

1 1/2 teaspoons (3 grams) ground ginger

1/4 teaspoon ground cloves

Zest of 1 lemon (outer yellow skin of lemon)

1 tablespoon (10 grams) finely chopped fresh ginger or 1/4 cup (30 grams) finely chopped crystallized ginger (optional)

1/2 cup (113 grams) unsalted butter , at room temperature

1/2 cup (110 grams) light brown sugar

1/4 cup (50 grams) granulated white sugar

2 large eggs, at room temperature

1/2 cup (120 ml) (130 grams) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)


Gingerbread Spice Cake

Gingerbread has a rich and nostalgic past! Just the scent alone probably triggers a vision of “The Holidays” for a lot of the western world. But beyond the normal Christmas sweets association, what’s interesting is that removed from the context of little cutout cookies or pie plates, Gingerbread Spice and Pumpkin Pie Spice are actually great fragrant and aromatic blends that can be used in really interesting and unique Indian-Masala dishes- the combination of ginger, allspice, black pepper, and cinnamon is a popular medley that has a variety of sweet and savory potential.

Gingerbread Spice was developed as a vision for creating a kind of “one stop shop” when planning your holiday architectural masterpiece, but is also a great option if you don’t love a cookie that’s claim to fame is its structural integrity. This cake is a perfect dish for entertaining because of just how little fuss is needed to present it- because of how incredibly flavorful it is, the last thing you want to do is overwhelm it with any icing or frosting, so a simple dusting of powdered sugar is all it takes to round out the cake. Its deep and beautiful color is reminiscent of the classic gingerbread cookie, but instead it has a soft and tender texture.

If you don’t already, we definitely recommend reading ALL baking recipes through at least once beforehand as they tend to have specific directions or instructions that are necessary for ensuring a consistent result- a lot of baking magic can be contributed to some kitchen chemistry. Though it seems arbitrary, whisking together your more acidic ingredients (like brown sugar and molasses) with the baking soda and allow it to sit triggers a chemical acid-base reaction that causes it to fizz- similar to if you ever built a science fair volcano. This reaction introduces some air in the batter and creates a little lift, and it also helps to loosen the thick and dense molasses so that it can be more evenly distributed.

Beyond the simple powdered sugar topping we just applauded in a previous paragraph, this cake would also be great with a little dollop of whipped cream and a cup of coffee.


Recipe Summary

  • 3 3/4 cups all-purpose flour
  • 1/2 cup chopped crystallized ginger
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon table salt
  • 1/4 teaspoon ground cloves
  • 1 cup butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 3 large eggs, separated
  • 1 1/2 cups hot strong brewed coffee
  • 3/4 cup light molasses
  • Shortening
  • Spiced Glazed Pecans

Preheat oven to 350°. Process first 7 ingredients in a food processor for 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar beat until fluffy. Add egg yolks, 1 at a time beat until blended after each addition.

Combine coffee and molasses. Add flour mixture to the butter mixture alternately with the coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.

Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes remove from pans. Cool on racks.

Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.


Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking parchment.

Preheat the oven to 160C/325F/Gas 3.

Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool slightly.

Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and milk and beat with a wooden spoon until well combined.

Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.

Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire.

Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped orange zest and set the cake aside until the icing has set.

Recipe Tips

To make it easier to measure out syrup and black treacle, warm a metal spoon in boiling water.