Make Ahead

Old-Fashioned Gingerbread Cake

December 24, 2014
0 Ratings
  • Serves 8
Author Notes

This delicious old-fashioned gingerbread cake is super moist and full of rich and spicy flavor. It has just the right amount of sweetness to balance out the bitter dark molasses and fresh ginger. —Bonnie Meyer

What You'll Need
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks, plus more for pan
  • 1 cup water
  • 1 1/2 teaspoons baking soda
  • 2/3 cup dark brown sugar, firmly packed
  • 1 cup dark molasses
  • 2 teaspoons freshly grated ginger
  • 2 large eggs, lightly beaten
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Whipped cream for serving (optional)
  1. Heat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper. Butter and flour the parchment and the sides of the cake pan.
  2. In a medium or large saucepan, bring the water to a boil. Add the baking soda (it will foam up a bit), then remove from heat and let it sit for 5 minutes. Stir in the butter chunks until they've melted. Whisk in the brown sugar, molasses, and fresh ginger, and then let it sit and cool down for about 7-10 minutes.
  3. Transfer the molasses mixture to a large mixing bowl, and then whisk in the eggs until just combined (if your saucepan is big enough to hold the dry ingredients, too, then you don't need to transfer the mixture to a bowl). Place the flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder in a sifter and sift them over the molasses mixture. Stir everything together until just combined (it will be a bit lumpy - not perfectly blended).
  4. Pour the batter into the prepared pan and bake for about 30 minutes, until you can insert a toothpick into the center of the cake and have it come out clean. Lift up on the edges of the parchment to remove the cake from the pan and let it cool in the parchment on a wire rack. Once the cake is cool, flip it over and remove the parchment, evening up the edges with a knife, if desired. Serve with whipped cream. *This gingerbread gets even tastier and more flavorful as it sits. Try a piece a few days after you make it and you'll be so pleasantly surprised!*

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1 Review

Laurie March 21, 2018
A great recipe; you can also find it on Smitten Kitchen, where it's credited to and adapted from Martha Stewart.