Take all the flavors of the holiday season and pack them into one delicious bite with this recipe for Gingerbread Cake, perfect for kids and adults of all ages!
I’m one of those people who love gingerbread houses. Anything that utilizes frosting as a structural element is a win in my book, and there’s something so childlike and joyful about combining arts and crafts with delicious desserts. Especially for my young children, it’s a great way to ease them into actual cooking and baking. Will your toddler enjoy making a French soufflé? Probably not. But give them a gingerbread house kit, and they’ll have a blast.
Now, with all that being said, I am not such a fan of the mess it makes. And I could probably do without all the chaos and the risk of tantrums that occur when your child’s gingerbread house inevitably collapses or comes out looking wrong. And let’s be honest: Gingerbread houses are often more enjoyable to look at than they are to eat. The individual ingredients are often delicious, but when you’re eating a house, sometimes the gutters aren’t as tasty as the chimney, or the door is a bit tastier than the windows — you get what I mean. One bite might be all frosting, while the other bite might be too dry. It’s fun, of course, but if you’re looking for a truly delicious dessert, you might want to simplify things.
That’s why I love this recipe for Gingerbread Cake. Here, you have all the typical ingredients that you’d find in a gingerbread house but combined in an elegant (and much more simple) culinary creation. I also think it’s still a great baked item that your kids can get involved in. Tell them you’re making the raw material of a gingerbread house, and there’s a good chance they’ll still want to take part. To be clear, however, this cake is not the hard, crisp gingerbread material you would use to build a gingerbread house. Instead, it is soft, moist, and delicious, like a more traditional cake. But it still holds all the Christmas cheer of a typical gingerbread house, if you ask me.
Why is gingerbread a holiday treat?
Interestingly enough, although gingerbread houses likely originated in the 16th century, the story of Hansel and Gretel helped to popularize them. You’ve no doubt heard versions of the story. The German folk tale, originally published in 1812, tells the tale of a brother and sister who stumble upon a house made of bread, cake, and sugar. In the story, an evil witch lurks within the house, which was built to lure in unsuspecting children. But when the tale became popular, German bakers began baking their own version of the house from the story. Over time, they began to use gingerbread as the primary ingredient, and children, for generations to come, would create their own versions, decorating them with candy and frosting each year around Christmas time.
Today, the ingredients that have become a staple of gingerbread — molasses, cinnamon, cloves, and, of course, ground ginger — have become as much a Christmas tradition as wreaths, tinsel, and jingling bells. So, when you’re looking for a dessert that captures the spirit of the season, a simple gingerbread cake is your best bet.
FAQs & Tips
How to Make Ahead and Store?
Gingerbread cake can be stored at room temperature for up to three days. Just be sure you keep it nice and sealed tight to keep in the moisture; otherwise, it could dry out and turn crumbly. You can keep it in the fridge as well for up to a week, but it will dry out faster at colder temperatures. It’s also great to freeze if you want to enjoy some cake up to six months later.
How To Keep My Gingerbread Cake From Drying Out?
The best way to ensure your gingerbread cake does not dry out is not to bake it too long. Of course, this is a matter of trial and error, but don’t be afraid to shave off a few minutes from the baking time if your last batch was not as moist as you might have liked.
How to Avoid My Cake From Turning Flat While Baking?
A flat cake is usually the result of not putting your cake into the oven quickly enough after pouring it into its baking pan. For best results, be sure your oven is hot beforehand so you can slide your baking pan at the moment you’re ready. Another possibility is that your leavening agents are expired, so make sure to check them before using them in the recipe.
Serving Suggestions
This cake is delicious on its own, but I also highly recommend serving it with some nice vanilla bean ice cream. If you want to really go all-in on the holiday theme, try serving it with some peppermint or mint chocolate chip ice cream. I also think this is a great cake to serve at breakfast with a cup of hot coffee. The warming spices of cinnamon, clove, and ginger combine with the coffee for an elegant cafe experience, all from the comfort of your home.
Gingerbread Cake
Ingredients Â
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1 cup molasses
- 1 cup hot water
- 1 cup granulated sugar
- 3/4 cup unsalted butter melted
- 2 large eggs
- 1 tablespoon vanilla extract
InstructionsÂ
- Preheat the oven to 350F. Grease and flour a 9×13-inch baking pan or use baking spray.
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, salt, cloves, and baking soda.
- In a separate bowl, combine the molasses and hot water until fully mixed. Add the sugar and melted butter, whisking until well combined. Incorporate the eggs and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until the batter is smooth. Pour the batter into the prepared baking pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack before serving.
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