Description

This classic Gingerbread Cake recipe offers a moist, fragrant, and warmly spiced dessert perfect for any cozy occasion. Featuring a blend of cinnamon, ginger, and cloves with the rich sweetness of molasses and a subtle fruitiness from applesauce, this cake is easy to prepare and yields a tender crumb. Topped with optional whipped cream and caramel sauce, it’s a delightful treat that captures the essence of holiday flavors year-round.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
¾ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients

½ cup granulated sugar
½ cup unsalted butter, room temperature
1 egg, lightly beaten
½ cup unsweetened applesauce
1 cup unsulfured molasses
1 cup hot water

Optional Ingredients

½ cup finely chopped crystallized ginger
Whipped cream for topping
Caramel sauce for topping

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Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or a 9-inch springform pan to prevent sticking.
Prepare crystallized ginger: If using crystallized ginger, toss the finely chopped ginger with 1 tablespoon of flour to help prevent it from sinking during baking. Set aside.
Cream butter and sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
Add wet ingredients: Beat in the lightly beaten egg, unsweetened applesauce, and molasses. The batter might look slightly curdled at this point, but this is normal and will smooth out once the dry ingredients are incorporated.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to ensure even distribution of spices and leavening.
Combine wet and dry ingredients: Gradually add the dry spice-flour mixture to the butter mixture, mixing until just incorporated. Then stir in the hot water until the batter is smooth and has a uniform consistency. If using, fold in the crystallized ginger gently.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake’s center comes out clean.
Cool and serve: Allow the cake to cool completely in the pan before slicing. Serve with optional toppings such as whipped cream, caramel sauce, or even eggnog ice cream for an indulgent touch.

Notes

Store the cake covered at room temperature for up to 3 days to maintain freshness.
This recipe makes one 9-inch cake that serves approximately 8 people.
For best results, use unsulfured molasses to avoid bitterness and achieve a rich molasses flavor.
Optional crystallized ginger adds a pleasant spicy-sweet zing and texture contrast.
Allowing the cake to cool completely helps in clean slicing and improves flavor melding.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 45 mg