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Gingerbread!!! Does anything else scream Christmas more than gingerbread?!
Of course, there are many different applications to use gingerbread. Gingerbread cookies, gingerbread loaf, and gingerbread cake.
Today, I am sharing an easy recipe for a classic, old fashioned style gingerbread cake!
Soft, moist, bursting with molasses, and just a hint of spiciness from the ginger and other warming spices – topped with fresh, homemade whipped cream; this cake will satisfy any gingerbread desires.
What are the main flavors of gingerbread cake?
Molasses is essential in any gingerbread. Along with ginger.
Which, is where the name comes from. Gingerbread can often have so much ginger that it has a hint of spicy zing to it.
This gingerbread cake has the perfect balance of ginger flavor that has just the smallest hint of spice, without being overpowering.
Although ginger is the star of the spices. There are often times other warming spices included; such as, cinnamon, ground cloves, and black pepper. Yes, black pepper adds another complex note of spice that is unique.
What is the difference between gingerbread cake and gingerbread loaf?
Although in texture and flavor they could be pretty similar, a gingerbread cake has more of a cake-like texture and crumb to it. Whereas a gingerbread loaf is baked into a loaf pan and sliced into slices so that it’s more of a handheld version.
Gingerbread loaf is often topped with a glaze, whereas gingerbread cake is often topped with a frosting, or a simple dollop of whipped cream.
There are lots of versions of gingerbread cake. Fancy layered ones, bundt cakes, etc. This gingerbread cake is a simple, humble, but a delicious old fashioned version.
It reminds me of the one I saw pictured in the American Girl Doll Christmas novel about Samantha when I was a kid. Anyone else remember? I always wanted to make a gingerbread cake just like hers.
And now I have. Topped with a dollop of whipped cream and all!
Why do we add hot milk to the batter?
When I was researching recipes for old fashioned gingerbread cake all of them contained hot water that was added to the batter at the very end. I couldn’t find out the exact reason why.
Then, when I tested my own recipe I realized it’s because the gingerbread cake batter is so thick due to all the molasses that you need the heat to make it more workable. Plus, you can use the hot liquid to rinse out the measuring cup you used to measure the molasses in, to get every last drop of that stubborn molasses into your batter.
I am not sure if this is the exact reason for the hot liquid at the end, but it was my best guess.
I decided to swap the hot water for hot milk for a richer, creamier end result. So good!
Can I make this gingerbread cake gluten free?
Yes.
Simply swap the whole wheat flour for a a gluten free flour blend.
I love Bob’s Red Mill, gluten free 1 to 1 baking flour. It works like a charm!
Reasons you will love this gingerbread cake:
- It’s so delicious.
- It’s festive
- It tastes like Christmas.
- It’s so easy to make,
- yet, it’s impressive.
- It’s easily adaptable to be gluten free.
- It’s the perfect dessert to serve for Christmas!
More Christmas treats for you make:
- gingerbread balls (no bake)
- soft and chewy gingerbread cookies
- three Christmas cookies, from one simple dough
- thumbprint cookies
- homemade hot chocolate
- date sweetened rum balls
- homemade chocolate turtles
- peanut butter blossom cookies
- healthy dark chocolate peppermint truffles
- dark chocolate bark with candied oranges
Gingerbread Cake
- Prep Time: 15 mins
- Cook Time: 50 to 55
- Total Time: 0 hours
- Yield: 12 to 15 1x
- Category: dessert, baking, cake
- Method: baking
- Cuisine: gluten free, vegetarian, nut free
- Diet: Gluten Free
Description
A simple, old fashioned version of gingerbread cake that’s topped with a dollop of homemade whipped cream. Easy to make, yet impressive, and festive. The perfect dessert for Christmas.
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/4 cup + 2 tablespoons dark brown sugar
- 1 cup unsulphured molasses
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 2 1/2 cups white whole wheat flour (see notes for gluten free option)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 cup hot milk (can use any kind of milk you like, non-dairy too).
For topping
Instructions
- prepare: preheat your oven to 350 degrees Fahrenheit. Grease, and line the bottom of a metal 9×9 baking pan. You can use glass, just keep in mind that the cooking time may vary.
- Cream the wet ingredients: To a large mixing bowl add the room temp butter along with the dark brown sugar. Either use an electric hand mixer, or a stand mixer with the paddle attachment to cream the butter and sugar together until it looks fluffy. Then add the molasses, and use the mixer to mix until well combined. Add the egg and vanilla and mix again until well combined. Set aside. Note: if your batter looks kind of funky, like the butter is separating, don’t worry, this is totally normal. It will come together.
- Combine the dry ingredients: To a separate medium bowl add the flour, baking soda, ground ginger, cinnamon, ground cloves, black pepper, and kosher salt – whisk to combine.
- Combine the wet and dry: Add about 1/3 of the dry mixture to the wet, use your electric mixer to slowly combine, keep adding the flour until it has all been used, and well combined. Use a spatula to scrape the sides to help make sure everything is well combined. The batter will seem a little thick at this point, don’t worry, it will thin out once we add the milk.
- Add the hot milk: Heat up the 1 cup of milk in the microwave. It should be hot to the touch, but not boiling. Add the hot milk to the cake batter. Use a spatula to gently stir the milk into the batter until it is well combined. Transfer the batter to the prepared baking pan, making sure to spread the batter evenly in the pan.
- Bake: Bake the cake for 50 to 55 minutes, or until a skewer comes out mostly clean from the center of the cake. The cake should also spring back nicely, when you touch it.
- Cool: Allow the cake to cool in the pan or 20 to 30 minutes. Then, carefully transfer it to a wire rack to cool completely. You can serve it while it’s slightly warm, it’s really good that way.
- Make the whipped cream: If serving it with whipped cream, make it about 10 minutes before you’re ready to serve the cake. Here is the recipe for my whipped cream. Note: whipped cream is totally optional for this cake. However, if you do want to serve it with whipped cream, then I HIGHLY recommend serving it with homemade, it’s so easy, and worth it.
- To serve: Cut into squares and add a dollop of fresh, homemade whipped cream to the top of each slice. For garnish, you can sprinkle a little cinnamon over top, if you want.
Notes
gluten free option: You can swap the white whole wheat flour a gluten free flour blend. I like Bob’s Red Mill gluten free 1 to 1 baking flour. Works great.
White whole wheat flour: I like using white whole wheat flour when I can for an option that has a little more fiber, but that still has a smooth texture. If all you have is regular all purpose flour, that would work too.
Hot milk: When I researched this recipe all of them said to add hot water at the end of the recipe. I couldn’t find an answer to why. Once I made the cake myself, I think I knew. The molasses creates such a thick batter that the warmth of the water helps to thin it out and make it pourable to transfer to the cake pan. Plus, you can add the warm water to the container you used to measure the molasses in to get the last bit out. I decided to swap the water with milk to a more creamy texture, and rich flavor – I think it worked well.
Storing leftovers: Store leftovers in an air tight container without whipped cream on top. Store at room temp for up to 4 to 5 days.
Recipe adapted from Sugar Spun Run.
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