Gingerbread Cake
You will love this old-fashioned recipe for Martha Washington's easy gingerbread cake, updated into a moist, spiced layer cake fit for modern holidays.
Servings: 2 x 8" layers
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 cup molasses (I like Grandma's brand)
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 large orange, zested and halved
- 1/4 teaspoon kosher salt
- 3 large eggs, beaten
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 cup brandy or coffee (can use water in a pinch)
- 1/2 cup milk
- 1 cup seedless golden raisins
- 1 recipe vanilla buttercream (recipe linked below)
Instructions
- Grease two 8" cake pans and preheat the oven to 350°F. Set the raisins to soften in a bowl of warm water. PRO TIP: Always soak and soften dried fruit before adding it to scones, cookies, or cake. That way, the fruit will not burn or toughen, and will not draw moisture from the batter.
- In the bowl of a mixer fitted with the paddle attachment, cream together the butter, light brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, orange zest, and salt until fluffy and lightened. Add the eggs and whip until fluffy and light. PRO TIP: Grease the measuring cup before measuring the molasses. The molasses will slip right out instead of sticking. Same goes for measuring honey or other liquid sugars, such as glucose or corn syrup.
- Add the flour, baking soda, cream of tartar, brandy or coffee, milk, and juice of half the orange to the mixture. Mix until smooth. Drain the raisins and stir them in.
- Pour the cake batter evenly between the two cake pans. Place on the center rack of the oven and bake for approximately 25 minutes, until firm on top and a cake tester or toothpick comes out clean.
- Let cool in the pans for about 15 minutes. When cool enough to handle, run a knife or small offset spatula around the edge of the pans, and turn the cakes out onto a cooling rack. Cool fully.
- Layer the cake and frost with Swiss vanilla buttercream or vanilla powdered sugar frosting, if desired. A simple dusting of powdered sugar would look lovely as well, or you can also serve a layer unfrosted with a dollop of whipped cream or vanilla ice cream.
Notes
This gingerbread cake makes an outstanding, easy holiday dessert without being fussy. You can make the layers up to two days in advance, and store wrapped in plastic wrap and kept at room temperature. Then just frost and serve!
Substitutions and ingredient notes:
- You can skip the brandy and substitute coffee or even water if you'd like an alcohol-free cake.
- Avoid blackstrap molasses, which will taste too strong
- This recipe uses light brown sugar, but you can also use dark brown sugar if you'd like an extra robust flavor and a darker color
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
