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Gingerbread Cakes
Recipe Summary
Yield: Makes two 9-inch cakes
Ingredients
Ingredient Checklist
10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pans
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
4 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon baking powder
1 cup packed dark-brown sugar
1 1/2 cups unsulfured molasses
3 large eggs, room temperature
Cook's Notes
If you make these ahead of time, refrigerate them wrapped well in plastic.
Gallery
Gingerbread Cakes
Recipe Summary
Yield: Makes two 9-inch cakes
Gallery
Gingerbread Cakes
Gingerbread Cakes
Gingerbread Cakes
Recipe Summary
Yield: Makes two 9-inch cakes
Recipe Summary
Yield: Makes two 9-inch cakes
Yield: Makes two 9-inch cakes
Makes two 9-inch cakes
Ingredients
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pans
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking soda
- 1 1/2 cups boiling water
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup packed dark-brown sugar
- 1 1/2 cups unsulfured molasses
- 3 large eggs, room temperature
Directions
Preheat oven to 350 degrees. Cut two 9-inch squares of parchment paper to line the bottoms of two 9-inch square baking pans. Butter pans; line with squares of parchment. Butter linings and then flour pans, tapping out excess. Set pans aside.
Stir together baking soda and boiling water; set aside. Whisk flour, spices, salt, and baking powder in a medium bowl.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 4 minutes. Mix in the molasses and eggs, scraping down sides of bowl, until creamy, about 4 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of the baking-soda mixture; mix until flour is incorporated. Raise speed to high; mix until all ingredients are well combined, about 15 seconds. Stir batter several times with a rubber spatula, scraping the bottom of bowl.
Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, about 40 minutes (do not open oven door during baking). Let cool in pans on wire racks for 20 minutes. Run a thin knife around sides of cakes to loosen; unmold. Peel off parchment. Let cool completely on racks.
Cook's Notes
If you make these ahead of time, refrigerate them wrapped well in plastic.
Cook’s Notes
If you make these ahead of time, refrigerate them wrapped well in plastic.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingerbread Cakes
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Reviews:
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Most Helpful
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All Reviews for Gingerbread Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
