This cake bakes fast and tastes like old-fashioned gingerbread. It is moist and lightly spiced. If you like small, spiced sweets, try comparing it to these carrot cake cookies for another easy bake.
Why make this recipe
This gingerbread cake is quick and easy. It uses common ingredients and a simple method. You get warm spice flavors in one pan. It is great for a weeknight dessert or a simple holiday treat.
How to make Quick & Easy Gingerbread Cake
Follow the steps below. Read all ingredients and directions first. Preheat the oven and grease your pan before you mix.
Ingredients :
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt, ½ cup unsalted butter, softened, ¾ cup brown sugar, packed, 1 large egg, ¾ cup molasses, 1 cup hot water
Directions :
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix the flour, baking soda, ginger, cinnamon, cloves, and salt together.
- In another bowl, cream the butter and brown sugar until fluffy.
- Beat in the egg and then blend in the molasses.
- Gradually stir in the dry ingredients and mix in the hot water until combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool before serving.
How to serve Quick & Easy Gingerbread Cake
Cut the cake into squares. Serve warm or at room temperature. A spoon of whipped cream or a small scoop of vanilla ice cream pairs well. For a simple meal plan, you can serve this after a light main like bang-bang salmon to end the meal on a sweet note.
How to store Quick & Easy Gingerbread Cake
Let the cake cool fully. Wrap it in plastic or store in an airtight container. Keep at room temperature for 2-3 days. For longer storage, freeze slices in a sealed bag for up to 2 months. Thaw at room temperature before serving.
Tips to make Quick & Easy Gingerbread Cake
- Measure flour with a spoon and level method for best texture.
- Use hot water to help dissolve the molasses and to keep the cake moist.
- Do not overmix after adding flour to keep the cake tender.
- Check the cake at 30 minutes; oven times vary.
Variation
- Add 1/2 cup chopped nuts or raisins for texture.
- For a lighter spice, reduce ginger to 1/2 teaspoon.
- Make cupcakes with the same batter and bake 18-22 minutes.
FAQs
Q: Can I use light molasses instead of regular?
A: Yes. Light molasses will give a milder flavor but still work well.
Q: Can I make this gluten-free?
A: Use a 1-to-1 gluten-free flour blend and check consistency. The cake may be slightly denser.
Q: How do I know when it is done?
A: Insert a toothpick into the center. It should come out clean or with small crumbs, not wet batter.
Q: Can I double the recipe?
A: Yes. Use a larger pan and increase baking time. Check with a toothpick for doneness.
Conclusion
For more ideas and a slightly different take on gingerbread cake, see this Gingerbread Cake Recipe from Gimme Some Oven which has extra tips and serving ideas. You can also compare another easy version at Easy Gingerbread Cake Recipe at The Best Cake Recipes for small-pan baking notes.
Quick & Easy Gingerbread Cake
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Measure with a spoon and level for best texture.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger For a lighter spice, reduce to 1/2 teaspoon.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 0.75 cups brown sugar, packed
- 1 large egg
- 0.75 cups molasses Light molasses can be used for a milder flavor.
- 1 cup hot water Use to help dissolve the molasses and keep the cake moist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix the flour, baking soda, ginger, cinnamon, cloves, and salt together.
- In another bowl, cream the butter and brown sugar until fluffy.
- Beat in the egg and then blend in the molasses.
- Gradually stir in the dry ingredients and mix in the hot water until combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool before serving.
Serving
- Cut the cake into squares. Serve warm or at room temperature.
- A spoon of whipped cream or a small scoop of vanilla ice cream pairs well.