I get cravings throughout the year for the spicy, molasses-y flavor of gingerbread. Sure, I can easily satisfy myself come December when the baking world goes gaga for gingerbread, but I've been known to make it in the middle of spring or summer simply to quell my ginger-obsession.
By itself or served toasted with a bit of butter and jam, I find that a lively and gingery gingerbread is really appropriate at any time of year.
Outrageously Flavorful Gingerbread Cake
This recipe utilizes the classic method for making gingerbread, which requires melting the fat (in this case, the butter) with the molasses, honey, and sugar before adding the dry ingredients.
To give it some extra kick I use three forms of ginger: ground, fresh, and candied to ensure a pronounced ginger flavor.
A heavy dose of other classic gingerbread spices gives the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful.
Add Frosting for Extra Decadence
Want to add some extra decadence to your cake? Give it a layer of cream cheese frosting on top!
Another idea? Drizzle some warm caramel sauce over each slice just before you serve.
Better the Next Day!
This is a cake that benefits from sitting overnight, so plan to make it the day before you want to serve it. When the cake is cool, wrap it up in plastic wrap and wait 24 hours to allow the flavors to intensify.
How to Store and Freeze
This cake will keep for about a week, covered, on the counter.
To freeze either the whole cake or individual slices, let the cake cool completely. Remove the cake from the baking dish (lining your baking dish with a sling of parchment paper makes this easy!) and wrap it tightly in plastic and then in a double layer of aluminum foil.
Freeze for up to one month. Thaw on the counter.
Can't Get Enough Gingerbread?
- Gingerbread Cupcakes
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- Gingerbread Waffles
- How to Make a Gingerbread House
- Chocolate Gingerbread Cookies
Triple Ginger Gingerbread Cake
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup water
- 1/2 cup molasses, unsulphured
- 1/2 cup honey (preferably a dark variety such as buckwheat, avocado or wildflower)
- 1/2 cup dark brown sugar (can substitute light brown)
- 2 large eggs, room temperature
- 1 tablespoon fresh ginger, peeled and finely grated
- 1 tablespoon candied ginger, minced
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
Preheat oven, prep baking dish:
Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
Melt butter with molasses, honey, water, brown sugar:
In a medium saucepan over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil.
Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.
Add eggs, grated and candied ginger:
Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
Whisk flour, baking soda, and spices:
Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Add the flour to the molasses mixture:
in three or four additions and whisk until it just comes together.
Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.
Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack.
You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.