Gingerbread Cake

Total Time:
1 hr 15 min
15 min
1 hr

12 servings

  • Softened unsalted butter, as needed
  • 1 cup vegetable oil, like soy, peanut, or corn
  • 1 cup sugar
  • 1 cup unsulphured molasses
  • 1 to 2 tablespoons minced crystallized ginger
  • 2 large eggs, at room temperature, lightly beaten with a fork
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • 1 tablespoon baking soda
  • Serving suggestions: Whipped cream or vanilla ice cream

Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.

In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

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4.4 28
Yummy item not reviewed by moderator and published
I am looking at this recipe to make it for the 3rd year in a row! It is moist and flavorful. I found this for my significant other whose mother always made him a gingerbread cake for his birthday. Not only was it better than his mom's, but I have had the owner of a local coffee shop ask for the recipe. The only change I make is using 1/4 cup ginger oil (because I have it + 3/4 cup canola oil to equal the one cup called for in the recipe. I serve it with a homemade lemon curd item not reviewed by moderator and published
This cake was horrible. It was too dry, crumbly, and tasted bad. item not reviewed by moderator and published
The recipe is okay. I wouldn't make it again. item not reviewed by moderator and published
made this twice over the tasting gingerbread ever, BUT both times it fell in the middle...very odd. been baking for eons and never had a cake fall before...any thoughts? item not reviewed by moderator and published
very good I made 5 mini loafs w/each receipt (2.5" x 4". They baked b/w 32 and 35min. Doubled the spices which gave real depth of flavor. Ran out of eggs so used 3 for a double batch and actually liked the denser texture. item not reviewed by moderator and published
I made this in a silicon angel food cake pan and baked for one hour at 325 degrees. Also added a little red cheyenne pepper to the dry ingrediants. Then topped the cooked cake with a lemon glaze made out of one squeezed lemon and 3/4 cup of powdered sugar. Let it sit, and then dust with powder sugar. Very good cake! item not reviewed by moderator and published
YUM! I used this recipe to make cupcakes. It made about 24. I followed the recipe exactly and they turned out so moist and DELICIOUS! I topped them with a whipped cream frosting, which was a perfect match! I will definitely be making these again!!! item not reviewed by moderator and published
This cake was very good. However I added 2 teaspoons of lemon and 1 teaspoon of orange extract,an extra 1/2 cup of molasses and 3 teaspoons of baking powder( I wanted to make sure that it would rise). It was light and my guest thought it was delicious. Next time I will omit the crystallized ginger. Thank you. item not reviewed by moderator and published
GREAT recipe! But I did make a couple of modifications based on the reviews. I added more crystallized ginger (about 1/4 cup total) and cut the sugar to 3/4 cup instead of a full cup. It was plenty sweet and perfectly spicy. I also used canola oil instead of the recommended corn or soy. This cake is perfect served warm with homemade fresh whipped cream! item not reviewed by moderator and published

Not what you're looking for? Try:

Gingerbread with Spiced Creme Anglaise

Recipe courtesy of Emeril Lagasse