Equipment Needed
- Mixing bowls
- Whisk
- Electric mixer
- 9×13-inch cake pan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
When I start making this Gingerbread Cake, I first preheat my oven to 350°F (175°C). This little step ensures that my cake rises beautifully and evenly when it’s time to pop it in. While it heats up, I gather my dry ingredients in a large mixing bowl: I’ve found it’s best to whisk them together before adding them to my wet mixture. The scent of spices fills the air as I mix the flour, baking soda, ginger, cinnamon, nutmeg, cloves, cocoa powder, and salt. It makes my kitchen smell like a cozy coffee shop!
Next, I work on the wet ingredients. In another bowl, I cream together the softened butter, brown sugar, and granulated sugar using my electric mixer. I’ve learned that creaming them together for about 5 minutes makes a significant difference in texture—trust me, this step cannot be rushed. Once that’s light and fluffy, I gradually add the eggs, one at a time, allowing each to blend perfectly. Then comes the molasses! As I pour it in, the deep, rich color gives me pure anticipation for what’s to come. Finally, I combine the two mixtures, slowly adding the hot water to thin the batter just right.
I pour the batter into my prepared 9×13-inch cake pan—it should look smooth and shiny. My oven timer is usually set to 30–35 minutes. I’m careful to check for doneness by inserting a toothpick in the center; if it comes out clean, I know it’s ready. After removing it from the oven, I let it cool in the pan for about 10 minutes before transferring it to a cooling rack. This ensures it doesn’t become too damp on the bottom. The aroma wafting through my home makes waiting feel like torture, but oh, it’s worth it!(See the next page below to continue…)