Gingerbread cake

I’ve tried many gingerbread recipes, and this is my standby – moist, light, simple and classic. Adapted from Instant Gratification, by Lauren Chattman.


  • 3/4 cup water
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 1/2 cup light brown sugar, firmly packed
  • 1 large egg
  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 t salt


  1. Preheat oven to 350 degrees F. Butter or spray 8″x8″ baking pan.
  2. Heat water to boiling on stovetop or microwave. Add molasses and baking soda; set aside to cool.
  3. In medium bowl, mix flour, baking powder, ginger, cinnamon and salt. Use fork or whisk to mix dry ingredients together.
  4. In large bowl, beat brown sugar, oil and egg until well combined.
  5. Add 1/3 of molasses mixture. Mix well.
  6. Add 1/3 of flour mixture. Mix well.
  7. Repeat steps 5 and 6 until ingredients are fully incorporated. Mix a little extra for good measure (helps keep gingerbread from falling in the center).
  8. Pour batter in prepared baking pan. Bake until toothpick inserted into center comes out clean, about 30 minutes.
  9. Let cool in pan 15 minutes before serving. Dust with powdered sugar if desired.

Here’s a link back to the post and pictures: Gingerbread cake.

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