I know what you’re all going to say 😉 “Linda, gingerbread cake in March, you’ve gone all backwards!” 😂😂 see I know this kind of cake isn’t seasonal but what happened was that I really really felt like eating a gingerbread cake so you know, I made one 😄😋
This was no easy task I tell ya. I’m not very familiar with gingerbreads and things like that because I haven’t had the chance to make them often so for my first few tries I wanted to follow a tried and true recipe before creating my own one. This proved to be a little troublesome because I couldn’t find one that was authentic where it uses molasses and ginger and one that fits into a regular 9 inch cake tin. They were all either recipes for a loaf tin or a deep springform cake tin and even some that make layer cakes but only 6 inch ones but nothing with the right amount of batter for a good ole 9 inch cake tin!
That was my first issue. Secondly I couldn’t find a recipe that would give me that super moist and tender texture that I was looking for. All of the recipes included water and oil which is great but the ratio of liquids to dry was a little off for my liking because it would have made the cake too sponge-y. Which I really don’t like 😑😑
Whenever you’re making a cake that has a super moist and velvety crumb, you need the batter to be thin. Not runny but on the thin and liquidy side just like with my ultra moist chocolate cake and cupcakes, these red velvets and even this vanilla cake. I knew I wanted this kind of texture for this gingerbread cake and since I couldn’t find one I like, I decided to roll up my sleeves (take off my friendship bracelet there is nothing worse than getting flour in your friendship bracelet 🙂 ) and create one myself. I was nervous!
I started off by writing down the base of my recipe and then figured I’d just go with the flow and see what happens. I wish all of my bakes went this way and turned out perfect!
Either way I’m super happy with how this cake turned out and proud of myself too! I never give myself enough credit for my baking because I always think “wait what if I mess up” or “ahh is anyone even going to be able to eat this!” buuut I have become alot more confident with my baking skills recently and this cake really pushed me into the “Oh yeah I got it 😎” mind set.
This cake starts by whisking the molasses with some boiling water and baking soda just like we do here with this date cake. You need to thin out the molasses slightly and make it tender so it melds well with the rest of the ingredients. Everything else in today’s recipe is just standard, some flour, baking powder and salt, brown sugar to compliment the molasses-y and ginger-y flavours, an egg and some oil to finish of that desirable delicate crumb. Of course we’re going to spice the flour because we are making a spice cake after all so in goes the ginger, cinnamon and some cloves and nutmeg if you like. I use a tablespoon of ginger powder which may seem like alot but honestly it isn’t. I wanted this to be a ginger molasses cake not a molasses ginger cake so I wanted to make sure the ginger flavour shines through all of the other flavours. You could scale this down to two teaspoons if you like and it’ll be just as fabulous 🙂
I topped this cake off with some candied ginger but that’s completely optional and of course no spice cake is complete without some cream cheese topping!
Uhhh I really want another slice of this cake right now! So delicious, super moist and a perfect way to bade the wintery weather goodbye 💛
Super Moist Gingerbread Cake
Makes 1 round or square 8 or 9 inch cake
- 1/2 cup (125mls) molasses
- 1/2 cup (125mls) boiling water
- 3/4 teaspoon baking soda
- 1 1/2 cups (190gms) flour
- 1/2 teaspoon baking powder
- Scant (less than full) 1/2 teaspoon salt
- 1 tablespoon ground ginger*
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/3 cup (80mls) oil
- 1/3 cup soft brown sugar
Cream cheese frosting
- 1/4 cup (50gms) butter
- 1/3 cup cream cheese
- 1 cup (125gms) icing sugar
- 1 – 2 tablespoons cream
- 1/4 teaspoon vanilla extract
- Preheat oven to 180C. Grease and flour a cake tin and set aside.
- In a small bowl, add the molasses and boiling water together, sprinkle the baking soda on top and stir until the mixture stops bubbling and is well blended. It will foam. Set aside for 10 minutes.
- In a bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. In a separate bowl, whisk together the egg, oil, brown sugar and vanilla until combined. Pour in the molasses mixture and whisk smooth.
- Add in the dry mix in two batches whisking until batter is combined and smooth. Pour batter into prepared cake tray and bake for 20 – 25 minutes until cooked through and a toothpick or knife comes out with a few moist crumbs or clean. Allow cake to cool for about 30 minutes in the tin then remove onto a wire rack to cool completely.
To make the frosting
- Whip butter and cream cheese until smooth and combined.
- Add in the icing sugar and whisk until fluffy, about a minute. Add some cream until desired consistency is reached.
- Whisk in vanilla and salt to taste. Frost cooled cake and top with candied ginger.
Keep cake stored in an air tight container.
*Ginger can be decreased to two teaspoons.
Recipe by the dutch baker.