Description
This Gingerbread Recipe offers a moist, warmly spiced cake perfect for festive occasions or cozy treats. Featuring classic holiday spices like cinnamon, ginger, and cloves, it’s complemented by a luscious whipped cream topping sweetened with brown sugar and vanilla. Baked to perfection with a tender crumb, this cake is ideal for serving warm with a sprinkle of cinnamon for extra flavor.
Ingredients
Cake
- ½ cup unsalted butter (room temperature)
- ½ cup packed brown sugar
- 1 large egg (room temperature)
- 1 cup molasses
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup hot water
Whipped Topping
- 1 ½ cup heavy cream (very cold)
- ½ cup packed brown sugar
- Pinch salt
- 2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 13x9 inch baking dish with parchment paper to prevent sticking and allow for easy removal of the cake.
- Cream Butter and Sugar: In the bowl of a stand mixer, combine the room temperature unsalted butter with ½ cup packed brown sugar. Cream them together until the mixture is smooth and well combined, creating a light, fluffy base.
- Add Egg and Molasses: Add the large egg and 1 cup molasses to the creamed butter and sugar. Mix again until the ingredients are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 ½ cups all-purpose flour, ½ teaspoon salt, 1 ¼ teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoon cinnamon, 1 ¼ teaspoon ground ginger, and ½ teaspoon ground cloves. This mixes all the leavening agents and spices evenly.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the butter-molasses mixture in the stand mixer. Mix on low speed until just combined to avoid overworking the batter.
- Add Hot Water: With the mixer running on low, slowly pour in 1 cup hot water. Continue mixing until the batter is smooth and fully combined; this step helps to achieve a moist and tender cake.
- Bake the Cake: Pour the prepared batter into the lined baking dish. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Whipped Topping: While the cake bakes, prepare the whipped topping. In a medium bowl, combine 1 ½ cups very cold heavy cream, ½ cup packed brown sugar, a pinch of salt, and 2 teaspoons vanilla extract. Using a hand mixer on high speed, whip the mixture until medium to stiff peaks form.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cut into 16 equal slices. Serve each warm slice topped generously with the whipped cream topping and an optional extra dash of cinnamon for garnish.
Notes
- For best results, ensure the butter, egg, and molasses are at room temperature before starting to ensure smooth mixing.
- Use fresh spices for the most vibrant flavor; ground spices can lose potency over time.
- Be careful not to overmix the batter once flour is added to maintain a tender crumb.
- The hot water in the batter helps to dissolve the molasses and spices, yielding a moist cake.
- The whipped topping can be prepared just before serving to keep it fresh and light.
- Store leftovers covered in the refrigerator for up to 3 days and rewarm gently before serving.
