Moist Gingerbread Cake
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 9x9 inch baking pan
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the baking pan with butter or non-stick spray.
- In the large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the medium mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg and then mix in the molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water and vanilla extract, mixing until smooth.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
Ensure that all your ingredients are at room temperature before starting, as this helps in achieving a smoother batter. If you prefer a spicier cake, you can increase the amount of ginger and cinnamon slightly. For added flavor, consider adding a pinch of nutmeg or a tablespoon of orange zest to the batter. Always use fresh baking soda for the best rise. Store any leftovers in an airtight container to maintain the cake's moisture.
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