Gingerbread is quite possibly one of my favorite flavors of all time, so when I stumbled upon this recipe by The Cake Merchant back in August (!) I knew it was going to be difficult to wait until December to try it. Silly holidays and their signature flavors!
If you want to see what I ended up doing with this cakes, click here to see my Ugly Christmas Sweater cake decorating tutorial. 🙂
What I love about this recipe the most is that you only need one bowl. None of that dirtying 80 dishes shiz; we’re all baking enough as it is! The second thing I love about this recipe is that it has actual molasses in it. It’s amazing how many recipes in the blogosphere omit this completely essential ingredient. It’s like making a curry without coconut milk; possibly great but just not the same.
This recipe makes two 8-inch cakes, which for me is the perfect amount of batter for one of my mini 2-tier cakes (two 6-inch cakes and one 4-inch cake). And throwing it together couldn’t be easier. Just whisk together the dry ingredients in a large mixing bowl,
Toss in the wet ingredients…
Give it a nice stir (it will be thick)…
Then add a full cup of coffee or boiling water 1/4th cup at a time so you don’t scramble the eggs.
The finished batter will be much lighter and smoother.
Now divide it among your greased and lined cake pans and bake at 350 degrees.
The 4-inch needs about 20 minutes and the two 6-inch cakes need about 30. But since everyone’s oven is different it’s good to check early and often.
The last step is to just let them come to room temperature on a cooling rack. Then you’re good to go!
Despite this recipe calling for oil instead of butter, I found that the cake lost a bit of moisture after a couple of days. I recommend getting them out of the oven the moment a toothpick comes out clean and then wrapping them tightly in some plastic wrap as soon as they reach room temperature. It also doesn’t hurt to coat each layer in some simple syrup while assembling the cake itself.
Overall though, I didn’t miss the butter too much. I got tons of compliments depth of the gingerbread flavor. The cake is about as dense as gingerbread too, which means it’s great for carving and/or stacking. So give it a try! And let me know in the comments how it turned out.
Until next time <3
- 3 c (375 g) all-purpose flour
- 1 c (200 g) granulated sugar
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 c (240 ml) vegetable oil
- 3/4 c (180 ml) molasses
- 1 tsp vanilla extract
- 1 c (240 ml) freshly brewed hot coffee (or boiling water)
- Preheat the oven to 350 degrees and grease and line two 8-inch round cake pans. If making a mini tiered cake, grease and line two 6-inch cake pans and one 4-inch cake pan.
- In a large mixing bowl combine the flour, sugar, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt salt.
- Add the eggs, vegetable oil, molasses, and vanilla. Whisk to combine (batter will be very thick).
- Add 1 c of boiling water or freshly brewed coffee, 1/4 c at a time, until full incorporated.
- Divide the batter among the cake pans and bake approximately 20 minutes for the 4-inch cake and 30 minutes for the 6-inch cakes.
- Cool completely and then wrap tightly in plastic wrap until ready to use.