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- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch (20 cm) square or round cake pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the egg and beat until fully combined.
- Add the molasses and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Begin and end with the dry ingredients. Mix until smooth and well combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Whipped Cream (Optional):
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cake is fully cooled, top with a dollop of whipped cream or serve it on the side.
- Serve and Enjoy:
- Slice the gingerbread cake and enjoy with whipped cream, a dusting of powdered sugar, or even a drizzle of caramel or chocolate sauce!
Gingerbread Cake is the perfect combination of warm spices and rich molasses, making it a delightful dessert for fall or winter. It’s comforting, fragrant, and sure to be a favorite! 🍯🍰
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