Gingerbread Spice Cake
Gingerbread spice cake is an elegant and satisfying addition to your winter baking repertoire. The warm spices, including fresh ginger, and flavorful wheat options make it a unique and special dessert — or breakfast or snack! Serve with a dusting of powdered sugar or top with whipped cream, cream cheese frosting, or caramel drizzle.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
- Dry Ingredients (combine in one bowl and set aside)
- 2+1/2 cup rouge de bordeaux whole grain flour or red fife whole grain flour (325 grams)
- 2 tsp baking powder (9.6 grams)
- 2 tsp ground ginger (5.2 grams)
- 1+1/2 tsp ground cinnamon (3.9 grams)
- 1/2 tsp ground cloves (1.3 grams)
- 1/2 tsp ground nutmeg (1.3 grams)
- 1/2 tsp salt (2.8 grams)
- Wet Ingredients (see instructions, do not combine all at once)
- 1 cup boiling water (237 grams)
- 2 tsp baking soda (11 grams)
- 2 eggs, beaten
- 2/3 cup brown sugar (134 grams)
- 4 tbsp unsalted butter, room temp (57 grams)
- 3 tbsp oil (39 grams)
- 2/3 cup molasses (230 grams)
- 1/4 cup honey (85 grams)
- 1 tbsp fresh ginger, minced (~7 grams)
- Topping
- <1 Tbsp powdered sugar for dusting on the cake after it cools
Instructions
- 1
Preheat the oven to 350°F and prep the pan by greasing and dusting it with flour. Option to add a layer of parchment paper that goes up two sides of the pan for easy lifting .
- 2
Whisk the dry ingredients in a bowl -- set aside.
- 3
Dissolve the baking soda in a cup of boiling water -- set aside.
- 4
Beat the two eggs in a small bowl -- set aside.
- 5
In the bowl of a stand mixer using the paddle attachment, cream the brown sugar and butter until lighter in color. Then add the oil, followed by the molasses, honey, and fresh ginger.
- 6
Pour in the baking soda-hot water solution and mix at low speed.
- 7
Add the dry ingredients; all at once is fine but initially mix at low speed to prevent a mess. The batter will seem quite wet.
- 8
Finally add the beaten eggs and mix until they disappear into the batter.
- 9
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- 10
Let the cake cool about 30 minutes then lift it out of the pan. Dust with powdered sugar and cut in squares.
- 11
The cake can be stored at room temperature for several days. To keep it moist, either return any uneaten cake to the baking pan and cover, or keep it on a platter/cutting board and invert the baking pan as a cover.