Want your kitchen to smell like Christmas? Make gingerbread cake! Enjoy it warm or cold, for breakfast or after dinner, plain or topped with whipped cream, from a plate with a fork or straight out of your hand. No judgment here. Based on classic British sticky ginger cakes, this cake relies on the glorious trifecta of brown sugar, molasses, and honey to create rich dark caramel flavor notes. Stirring in boiling water at the very end of mixing the batter helps to create that moist, tender crumb that we love so much. Keep reading on for more tips on this easy Christmas cake:
How is gingerbread cake different from gingerbread cookies?
The biggest difference is the most apparent: Gingerbread cake is cake, and gingerbread cookies are cookies. Other than that, they’re quite similar. Both have that rich, dark sweetness punctuated by spice and a soft, moist texture that comes from using molasses.
Do I frost it?
Traditionally, gingerbread cake isn’t frosted. Buttercream covers up that delightful sticky top, and to be honest, this cake is so rich and moist by itself that it just isn’t necessary. If you’d like to serve it with something, we recommend topping it with a dollop of lightly sweetened whipped cream—it perfectly complements the cake’s spicy richness.
How long does gingerbread cake stay fresh?
Because of all the honey and molasses, gingerbread cake keeps very well. Some might say it’s better on the second day, when the flavors have had a chance to integrate. You might notice that the top becomes slightly sticky, even a few hours after baking. That’s completely normal, so don’t even worry about it. Stored at room temperature in an airtight container or in the baking pan covered in plastic wrap, this cake should be good for at least 3 days.
Made this? Let us know what you think in the comments below!
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 347
Ingredients
Cooking spray
- 2 1/4 c.
(270 g.) all-purpose flour
- 1 1/2 tsp.
ground ginger
- 1 tsp.
baking soda
- 1 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 1/2 c.
(1 stick) unsalted butter, room temperature
- 1/2 c.
(105 g.) packed light brown sugar
- 1
large egg
- 1/2 c.
honey
- 1/2 c.
unsulphured molasses
- 1 c.
boiling water
Whipped cream, for serving
Directions
- Step 1Preheat oven to 350°. Spray a 9"-by-9" pan with cooking spray and line with parchment, leaving an overhang on 2 sides.
- Step 2In a medium bowl, whisk flour, ginger, baking soda, cinnamon, and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until creamy and lightened in color. Add egg, honey, and molasses and beat until combined.
- Step 3Fold in dry ingredients until no streaks remain, then pour in boiling water and stir until incorporated. Pour batter into prepared pan.
- Step 4Bake cake until risen, firm to the touch, and a tester inserted into the center comes out clean, 30 to 40 minutes. Let cool completely.
- Step 5Using parchment overhang, lift cake out of pan and transfer to a platter. Serve topped with cream.
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