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Quick & Easy Gingerbread Cake

Quick & Easy Gingerbread Cake for Cozy Holiday Moments

Quick & Easy Gingerbread Cake is a delightful holiday dessert that fills your home with gingerbread aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Holiday
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour This provides the structure; whole wheat flour can be used for a denser cake.
  • 1 teaspoon Baking Soda Acts as a leavening agent; make sure it’s fresh for best rise.
  • 1 teaspoon Baking Powder Another leavening agent; check the expiration date.
  • 1 tablespoon Ground Ginger Delivers that warm spice flavor; fresh ginger adds an extra kick.
  • 1 tablespoon Ground Cinnamon This warms up the flavor profile; feel free to adjust to taste.
  • 1 teaspoon Ground Allspice Adds depth; you can omit it if you don't have any on hand.
  • 1 teaspoon Ground Cloves Enhances the cake's flavor; substitute nutmeg if needed.
  • ½ teaspoon Salt Essential to enhance overall flavor.
  • ¾ cup Unsalted Butter Adds moisture and richness; ensure it’s softened before mixing.
  • 1 cup Light Brown Sugar Sweetens and adds moisture; granulated sugar works too.
  • 1 large Egg (room temperature) Binds everything together; ensure it’s at room temperature.
  • ½ cup Unsulphured Molasses The heart of the gingerbread flavor.
  • 1 teaspoon Vanilla Extract Adds sweetness and aroma; use pure extract for best quality.
  • 1 cup Hot Water Helps dissolve dry ingredients.
For the Topping
  • 1 cup Heavy Cream Essential for whipping; creates luscious topping.
  • 2 tablespoons Powdered Sugar Sweetens the whipped cream; adjust to your desired sweetness level.
  • 1 teaspoon Vanilla Extract Enhances flavor of whipped cream.

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, cream the butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla, mixing until smooth.
  4. Combine wet and dry mixtures, then slowly stir in the hot water until smooth.
  5. Pour batter into the prepared pan and bake for 25-30 minutes. Check for doneness with a toothpick.
  6. Cool the cake in the pan for 10-15 minutes before moving to a wire rack.
  7. Whip the heavy cream, powdered sugar, and vanilla together until firm peaks form.
  8. Slice and serve the gingerbread cake with whipped cream and optional toppings.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure baking powder and baking soda are fresh. Allow cake to cool completely before slicing.

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