Easy and Moist Gingerbread cake – If you’re longing for a treat our Simple and Moist Gingerbread Cake is what you need! It’s wonderfully and incredibly moist, bringing a flavor to your kitchen without any hassle. With the warmth of cinnamon, ginger and cloves, along with the sweetness of honey and brown sugar this gingerbread cake is a pleasure to bake and enjoy.
The first time I made this Gingerbread Cake was on a chilly evening when I wanted something that would not only warm up the house but also fill it with an inviting aroma. The way the spices blended in the air was truly magical. When it came out of the oven my husband’s eyes lit up. My child’s laughter filled the kitchen as they took their bite. It was a hit. Now it has become our go-to recipe for family gatherings and cozy nights.
What makes this Easy and Moist Gingerbread cake truly special?
What makes our Simple and Moist Gingerbread Cake special is its combination of simplicity, quick preparation and irresistible flavors. This recipe is wonderfully straightforward making it suitable, for both baking beginners and experts. In 50 minutes you’ll have a spiced cake that’s perfectly moist and ready to be served. The harmonious blend of cinnamon, and ginger cloves paired with the sweetness of honey or brown sugar guarantees a delightful flavor profile. The texture of this cake is incredibly moist making it almost dissolve in your mouth. It provides an indulgent sensation, with every bite.
What You Need To Make This Easy and Moist Gingerbread cake Recipe?
All-Purpose Flour: Similar, to the foundation of a house all-purpose flour plays a role in providing the structure for our gingerbread cake. It acts as a canvas where all the other flavors can come together harmoniously.
Honey: This isn’t any sweetener; honey forms the heart of this recipe. It brings a comforting sweetness that adds moisture to the cake while imparting a golden hue.
Ground Cinnamon & Ginger: These two spices are the essence of our gingerbread cake. Cinnamon adds warmth while ginger offers a spicy kick. Together they create an aroma that fills your kitchen with memories of winter evenings.
Ground Cloves (a pinch): Here lies our secret ingredient – ground cloves, which subtly infuse the mix with flavor and depth.
Baking Powder & Baking Soda: These little leavening agents ensure that our cake rises to perfection making it light and fluffy.
Salt: Just a pinch but its significance cannot be overlooked! Salt acts as a balancing element in this treat enhancing all the flavors and bringing them together harmoniously.
Oil: Our cake owes its crumb to this ingredient. It’s like an embrace, for all components enveloping them in moistness.
Brown Sugar or Jaggery: Now let’s incorporate a hint of sweetness. Whether you opt for sugar or jaggery get ready, for an addition that brings richness and depth to the flavor.
Egg: The egg plays a role as the binding agent bringing together all the ingredients and ensuring they work harmoniously to achieve the desired cake texture.
Water: Water, simple yet impactful. It guarantees that the batter attains the consistency, for a moist and utterly delicious cake.
Steps To Make Easy and Moist Gingerbread cake:
Step 1: Preheat your oven to 160°C. Get a baking pan that measures 20 cm. Line the pan with parchment paper. Apply a bit of oil to prevent sticking.
Step 2: Begin by bringing half a cup of water to a boil in a saucepan. Once its boiling remove it from the heat. Stir in the honey. Then add the baking soda followed by ¼ cup of water. Allow this mixture to cool.
Step 3: In one bowl combine your dry ingredients. Flour, baking powder, salt and spices. In another bowl beat together oil and brown sugar (or jaggery) whisk in the egg until blended.
Step 4: Gently fold half of the flour mixture into the wet ingredients. Next incorporate the cooled honey mixture into the batter. Finally add the remaining flour mixture. Stir until just combined. Don’t worry if the batter appears thin; that’s how it should be!
Step 5: Transfer the batter into your baking pan. Bake for approximately 40 to 45 minutes. To check if it’s done insert a toothpick, into the center. If it comes out clean without any batter clinging to it then you’re good to go! Allow the cake to cool completely before removing from the pan and cutting into squares. Get ready, for a treat that will bring you comfort!
Tip:
One of the unique things, about this Easy and Moist Gingerbread Cake is how it includes a blend of honey and water. To take your cake to the next level it’s necessary to pay attention to this phase. Once you’ve boiled the water. Added the honey make sure you let the mixture cool down adequately before adding it to the other ingredients. This cooling method is critical because it contains the egg from cooking when you merge it with the wet and dry ingredients. Not only that, it also allows for optimal reaction of the baking soda ensuring that your cake rises perfectly and has a great texture. Taking time during the preparation of the honey water mixture can truly make a big difference, in achieving that wonderfully moist and flavorful gingerbread cake.
Frequently Asked Questions:
Can I use molasses instead of honey?
Absolutely! Molasses can be an alternative, to honey as it adds a more distinct flavor.
What’s a Vegan Substitute for the Egg?
You can try using a flax egg; combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until it thickens. While the texture of the cake might slightly differ it will still be delicious.
Can I Make This Cake Ahead of Time?
Definitely! This cake actually tastes great even if made ahead of time. Just make sure to store it in an airtight container at room temperature and you can enjoy it for, up to 3 days.
Easy and Moist Gingerbread cake
Ingredients
- 1¼ c All Purpose Flour 150 g
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- ¼ teaspoon Salt
- ½ c Honey 120 ml
- ½ c Oil 120 ml
- 1 large Egg
- ½ c Brown Sugar 100 g packed, or powdered jaggery
- ½ +¼ c Water 180 ml
Instructions
- Start by preheating your oven to 160°C (320°F).
- Take a 20 cm baking pan. Line it with parchment paper. Grease the pan, with oil to prevent sticking.
- Begin by boiling half a cup of water then remove it from heat.
- Stir in honey followed by baking soda.
- Add a quarter cup of water. Allow the mixture to cool down.
- In a bowl combine flour, baking powder, salt, cinnamon, cloves and ginger. Mix them together thoroughly.
- In another bowl blend oil with sugar/jaggery. Whisk, in an egg until well incorporated.
- Carefully fold half of the flour mixture into the wet ingredients.
- Mix in the honey water mixture.
- Gradually add in the remaining flour while stirring until everything is just combined.
- Pour your batter into the pan.
- Place it in the oven. Bake for 40 to 45 minutes or until a toothpick inserted comes out clean.
- Allow your cake to cool completely while still in the pan.
- Once cooled gently remove it from the pan by unmolding it and peeling off any parchment paper.
- Slice your cake as desired and savor each bite!
Notes
