Name: Gingerbread Cake
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Ingredients: Nonstick spray; 1 stick unsalted butter (room temperature); 1/2 cup light brown sugar (packed); 1 large egg; 1 cup molasses; 2 cups all-purpose flour; 1/2 cup whole wheat flour; 1-1/2 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground cloves; pinch grated nutmeg; 1/2 tsp. kosher salt; 1 cup hot water; Powdered sugar (for topping)

This irresistible gingerbread cake delivers a delightful blend of warm spices and a tender crumb. The cake boasts a light and fluffy texture, thanks to the combination of all-purpose and whole wheat flours, while the molasses adds a rich depth of flavor. Infused with the comforting aromas of cinnamon, ginger, cloves and nutmeg, this cake is the perfect treat for the holiday season. Whether enjoyed with a cup of tea or coffee, or simply as a delightful afternoon snack, this gingerbread cake is sure to become a cherished family favorite.

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Gingerbread Cake

Prep Time 15 minutes

Cook Time 45 minutes

Cool Time 10 minutes

Total Time 1 hour 10 minutes

Servings 10

Calories 261 kcal

Author Lizzy Briskin

Ingredients

Nonstick spray
1 stick unsalted butter room temperature
1/2 cup light brown sugar packed
1 large egg
1 cup molasses
2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
pinch grated nutmeg
1/2 tsp. kosher salt
1 cup hot water
Powdered sugar for topping

Instructions

Preheat oven to 350 degrees F and grease 9-inch square baking dish with nonstick spray and line with parchment paper, leaving 2 inches overhanging on two sides.
Using electric mixture and large mixing bowl, beat butter and sugar until light and fluffy, scraping down sides of the bowl as necessary.
Add egg and molasses, mixing well between additions, until smooth and uniform.
In separate bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
Gradually add dry ingredients to butter mixture while mixing on low speed. Mix until just combined. Stir in water until smooth.
Transfer batter to prepared baking dish. Bake 30 to 45 minutes, until a toothpick in the center comes out mostly clean.
Cool in pan on wire rack for 10 minutes, then carefully transfer cake from pan to wire rack. Cool to room temperature before dusting with powdered sugar using a fine-mesh strainer.