Description
A simple recipe for a moist gingerbread cake baked in a sheet pan.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared baking pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving or frosting.
Notes
- You can use a simple powdered sugar glaze or cream cheese frosting for topping.
- Store leftovers tightly covered at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Keywords: gingerbread, sheet cake, molasses cake, spiced cake, easy dessert