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Old Fashioned Gingerbread Cake

Old fashioned gingerbread cake is a warmly spiced cake made with molasses and baked in a 9-inch square pan. It has a soft, tender crumb with a few moist crumbs at the center when done.
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Prep Time 2 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 57 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • cooking spray nonstick, as needed for the pan
  • 2.5 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 cup unsulphured molasses
  • 1 tsp baking soda
  • 1 cup water boiling

Equipment

  • 1 9-inch square metal baking pan
  • 1 hand mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Coat the bottom and sides of a 9-inch square metal baking pan with nonstick cooking spray.
  3. Whisk the flour, ginger, cinnamon, cloves, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with a hand mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the egg until combined.
  6. Beat in the molasses until combined.
  7. Stir the baking soda into the boiling water.
  8. With the mixer on low, add the flour mixture in 3 additions, alternating with the hot water mixture in 2 additions, beginning and ending with the flour; mix just until smooth.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes before slicing.

Notes

For the best texture, mix the batter just until smooth. Store covered in the refrigerator for up to 4 days; the cake can be frozen. For a dairy-free swap, use plant-based butter in place of the unsalted butter.