The Best Gingerbread Cake Recipes

THE BEST EVER GINGERBREAD CAKE RECIPE

Steps:

• Cream sugar and butter. Add egg and molasses.
• Beat well. Add dry ingredients and hot water. Beat until smooth. Batter will be very thin.
• Bake in a greased 9 x 13 pan for 40 minutes at 350 degrees.
• Serve topped with whipped cream and garnished with crushed candy canes.

THE BEST GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
• In a large mixing bowl or with a stand mixer, cream together the sugar and softened butter for 1 minute.
• Add the egg and molasses and mix until smooth.
• Add the flour, baking soda, cinnamon, ginger, cloves, and salt. (If you prefer, you can mix them all in a separate mixing bowl first and then add to wet ingredients). Mix well.
• When the wet and dry ingredients are combined, add in the cup of hot water. Mix again until nice and smooth. Start mixing on low, or you'll flip water everywhere.
• Once batter is smooth, pour into the prepared 9x13 baking dish. Bake for 35-40 minutes. Cake is done when a toothpick inserted in the center comes out clean.
• TOPPING
• Add cream, powder sugar and vanilla in a medium-size mixing bowl. Using a hand mixer, beat until stiff peaks form.
• Serve warm cake with a generous scoop of homemade whipping cream. If desired, drizzle with caramel sauce and a dusting of cinnamon.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Put the sugar into a large bowl. Beat the softened butter into the sugar until pale and fluffy. Add the egg yolks, one at a time, beating to incorporate. Then, while constantly beating, add the honey, spices and flour. Whisk the egg whites until stiff peaks form and fold them into the batter with the baking powder, walnuts, almonds and candied orange.
• Heat the oven to 200C/fan 180C/gas 4. Butter and line a 900g/2lb loaf tin and tip in the cake batter - it should come no more than halfway up the tin. Put in the oven and lower the temperature to 170C/150C fan/gas 3 and bake for 50 mins-1 hr or until a skewer poked into the middle of the cake comes out clean.
• To make the topping, put the butter into a saucepan, add 2 tbsp cold water, the sugar and the cocoa. Bring to the boil, stirring constantly. Simmer for 5 mins. Take off the heat and, stirring constantly, pour in the cognac. Coat the cooled gingerbread with the glaze and set aside to cool.