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Gingerbread Cake in Cabernet Square Cake Pan

Gingerbread Cake Recipe

Day 11 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. On day 11, Franchesca baked her festive Gingerbread Cake recipe to get us all in the holiday spirit. Gingerbread doesn't always have to be enjoyed in cookie form, you truly have to try her cake recipe!


Ease your mind by switching your bakeware to our Larder & Vine 8-Piece Nontoxic Bakeware Set. This stackable set is free of all heavy metals, PTFE, PFAS, and PFOA so there are no unwanted chemicals leaking into your foods.


Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!

Gingerbread Cake in Cabernet Square Cake Pan

Recipe Summary

Prep time

10 minutes

Cook time

35 minutes

Servings

9

Category

Dessert

Recipe Ingredients

  • 2 cups flour
  • 1¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • 1 ½ teaspoon ginger
  • 1 teaspoon cinnamon

  • ¼ teaspoon cloves
  • ¾ cup molasses
  • ¾ cup boiling water
  • ¼ cup vegetable oil
  • 1 egg
  • ¼ cup powdered sugar

Recipe Directions

Set your oven to 350°F (175°C). In a mixing bowl, combine flour, baking soda, salt, brown sugar, ginger, cinnamon, and cloves.
 

In another bowl, whisk together molasses, vegetable oil, and the egg. Gently fold the dry ingredients into the wet mixture until just combined. Carefully add the boiling water to the batter, stirring until barely combined. Be cautious not to overmix.
 

Pour the batter into square cake pan. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.


Once the cake is cool, dust the top with powdered sugar for a touch of sweetness and a festive appearance. Slice the gingerbread cake into 9 pieces and enjoy!

Recipe Tips

  • When combining the wet and dry ingredients, mix until just combined. Overmixing can affect the texture of the cake. A gentle fold ensures a tender crumb.
  • Gradually add the boiling water to the batter, stirring until barely combined. This step adds moisture to the cake without compromising its structure.
  • Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps in maintaining the cake's moisture and texture.
  • Use the square pan in the Larder & Vine Bakeware Set for even baking and easy clean up. 

FAQ

Can I make this gingerbread cake ahead of time?

Absolutely! In fact, the flavors tend to deepen and intensify if you let it sit for a day or two.

Can I substitute molasses with something else?

While molasses gives the cake its distinctive flavor, you can use date syrup as a substitute if needed.

Can I freeze leftovers?

Certainly! Wrap slices individually in plastic wrap and freeze for up to three months. Thaw at room temperature when ready to enjoy.

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