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Gingerbread Cake with Molasses Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 122 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and moist Gingerbread Cake Recipe with Molasses offers a perfect balance of warm spices and deep molasses flavor, making it an ideal dessert for the holiday season or anytime you crave a comforting spiced treat. Enhanced with a tender crumb from applesauce and a hint of crystallized ginger, this cake is delicious served with whipped cream and caramel sauce.

Ingredients

Scale

Wet Ingredients

  • ½ cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 1 egg, lightly beaten
  • ½ cup unsweetened applesauce
  • 1 cup unsulfured molasses
  • 1 cup hot water

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon salt

Optional Ingredients

  • ½ cup finely chopped crystallized ginger
  • Whipped cream for topping
  • Caramel sauce for topping

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper to ensure the cake doesn’t stick.
  2. Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, which takes about 3-4 minutes using a hand or stand mixer.
  3. Add egg, applesauce, and molasses: Beat in the lightly beaten egg, then mix in the unsweetened applesauce and molasses until fully incorporated, creating a smooth wet mixture.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening agent.
  5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, beginning and ending with the dry ingredients. Stir gently until just combined to keep the batter tender.
  6. Add crystallized ginger: If using, fold in the finely chopped crystallized ginger to add extra texture and bursts of spicy sweetness throughout the cake.
  7. Pour and bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Allow the gingerbread cake to cool completely in the pan on a wire rack. Serve slices topped with whipped cream and drizzled caramel sauce if desired for an extra indulgent touch.

Notes

  • Make sure to use unsulfured molasses for the best flavor.
  • The applesauce adds moisture and helps keep the cake tender; do not skip it.
  • Allow the cake to cool completely before slicing to prevent crumbling.
  • The optional crystallized ginger adds a wonderful spicy zing but can be omitted if preferred.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://justworthi.com/gingerbread-cake-with-molasses-recipe/