This one-bowl gingerbread cake recipe brings warm, comforting flavors to your kitchen with minimal cleanup. You’ll love how easy it is to create a perfectly spiced, moist cake, making it an ideal addition to your one-bowl cake recipes collection.
Key Ingredients & Substitutions
- Molasses: Use dark molasses for a richer flavor. Avoid blackstrap molasses as it can be too bitter.
- Ginger: Freshly grated ginger offers the best flavor, but ground ginger works well too.
- All-Purpose Flour: A gluten-free 1:1 baking blend can be used as a substitute.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup unsulphured molasses
- 1 cup boiling water
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10
- Tools Needed: 9×9 inch square baking pan, large mixing bowl, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×9 inch square baking pan, ensuring the cake won’t stick. This simple step ensures easy removal of your delicious one-bowl cake.
2. Combine Dry Ingredients
In your large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Make sure there are no lumps for an even bake.
3. Add Wet Ingredients
Pour the melted butter, granulated sugar, brown sugar, egg, and molasses into the dry ingredients. Stir well until just combined. Don’t overmix; gentle handling keeps your cake tender.
4. Incorporate Boiling Water
Carefully pour the boiling water into the batter. Mix until smooth, but be careful not to splash. The batter will be thin, which is perfectly normal for this type of one-bowl cake recipe.
5. Bake the Cake
Pour the batter into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be springy to the touch.
6. Cool and Glaze (Optional)
Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack. If you’re adding the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake.
Variation Ideas
- Stir in ½ cup of chopped candied ginger for an extra ginger kick.
- Add the zest of one orange for a citrusy brightness.
- Top with a sprinkle of coarse sugar before baking for a sparkling crust.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage Instructions
Store your gingerbread cake in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can you make this cake ahead of time?
A: Yes, this cake tastes even better the next day as the flavors deepen.
Q: Why is my cake sinking in the middle?
A: This usually happens from overmixing the batter or opening the oven door too early.
Q: Can you use dairy-free milk in the glaze?
A: Absolutely, any plant-based milk works well for the glaze.
Q: Is it okay to substitute applesauce for some of the oil?
A: While this recipe uses butter, you can experiment with replacing some of the fat with applesauce for a lighter cake.
Q: What kind of molasses is best for gingerbread?
A: Unsulphured dark or regular molasses is ideal for its rich flavor without bitterness.
Q: Can you bake this in a different pan size?
A: Yes, you can use a Bundt pan or a 9×13 inch pan, but adjust baking time accordingly.