Gingerbread Cake Recipe

Gingerbread Cake Recipe – The next time you need an easy and sweet baked treat, try this delicious gooey ginger cake recipe. The melty texture makes you want to take a bite! Perfect for afternoon snacks, after-school snacks, and desserts.

This sweet and spicy ginger cake is a recipe that will remind you of your childhood. Ginger cake is a staple cake in our house and I especially liked the gooey texture on top of the cake.

Gingerbread Cake Recipe

Gingerbread Cake Recipe

Does the sticky top of the ginger cake have a name? This whole cake is really moist and delicious, especially the stickiness on the surface of the cake is irresistible.

Gingerbread Latte Christmas Cake — Co Op

It’s a cake that doesn’t need to be touched. No decoration. You can add ginger syrup or caramel, but it is not required. This ginger cake is good enough by itself.

This ginger cake looks a lot like the carrot cake I made a few weeks ago. I could argue that carrot cake is pretty healthy as far as carrot cake goes.

Unfortunately, I can’t argue the same about this! But as long as it’s cut into small squares and served, it’s not too bad.

This cake calls for self-raising flour, bicarbonate, ginger, cinnamon, mixed spices, soft brown sugar, golden syrup, butter, milk, and eggs.

Caramel Gingerbread Cake With Brandy Butter Recipe

Ginger Cake Ingredients: Self Raising Flour, Soda Bicarbonate, Ginger Powder, Cinnamon, Mixed Spices, Soft Brown Sugar, Golden Syrup, Butter, Milk, Eggs

I don’t adapt this cake too much. It is moderately light with a moist texture and moderate sweetness. And mention it just one more time. It has the best sticky surface ever!

However, you can change the spices. No need to worry about the exact amount of ginger, cinnamon, or mixed spices. If you don’t have any spice, use a little more of the other spice.

Gingerbread Cake Recipe

Some use mainly ginger, others use mainly mixed spices. It still works really well and tastes delicious.

Mary Berry’s Ginger Cake Recipe

Yes, if you want to freeze this cake, wait until it cools completely after baking.

Can be stored frozen for at least 3 months. Remove from freezer and allow to thaw at room temperature several hours before serving.

This sticky ginger cake was created as part of her baking challenge and was inspired by Caroline Bretherton’s Step-by-Step Baking. I love this book and have made many recipes.

It’s a great resource if you want to make something you’ve never made before and need a basic recipe as a starting point.

Favorite Old Fashioned Gingerbread Recipe

I love ginger and have many recipes using it. Here are just a few of them:

The next time you need an easy and sweet baked treat, try this delicious ginger cake recipe. The melty texture makes you want to take a bite!

Calories: 238 kcal Carbs: 37 g Protein: 3 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 35 mg Sodium: 121 mg Potassium: 58 mg Sugar: 23 g Vitamin A: 275 IU Vitamin C: 0.1 mg Calcium: 38 mg iron: 0.4 mg

Gingerbread Cake Recipe

Let me know if you make this ginger cake or any of my other recipes.I love getting feedback from my readers.

Christmas Gingerbread Cake

Corina Blum is a busy mother of two young children. She loves easy healthy recipes that are delicious and often spiced.Oh, the weather is horrible outside but this cake is so much fun.Olive oilHer gingerbread cake is made with warm spices and a touch of Sweet candy. Cinnamon, cloves and ginger are blended with caramelized dark brown sugar and molasses for a fluffy texture and rich flavor. Combine it with light and airy whipped cream.

Christmas is near so you can savor it! Or maybe it’s all the sugar left in my mouth. In between eating and eating, there was a little candy festival at my house this week, especially the first heavy snowfall!

I’m no sugar fiend (I always take cheese over cookies), but when I’m literally sitting on piles of stuff like I live in frigid candyland, and the kids go crazy I’m behind on gifts (wrapping and shopping) and… well, sometimes girls take a quick break and shovel a bunch of caramel into their mouths. I like to think it’s my subconscious way of keeping my traps closed.

That’s all. I know we all have a little trouble this year. So this gingerbread cake with olive oil is the perfect antidote.First of all, it’s much sweeter and spiced than sickly sweet.Does it have sugar in it? Of course yes; it’s a cake. But it’s on the edge of the holiday bakery spectrum, as opposed to, say, an iced Christmas cutout. Also not orange for example. I always laugh when people tell me to stop eating sweets. No, it’s Christmas. I want some Christmas candy. You can eat oranges on January 7th.

Gingerbread Naked Layer Cake Recipe

So this cake is the perfect holiday handshake between my angel and my demon. Hmm.

Fewer dishes to clean is always welcome, especially when you’re on vacation. Only the magic of the season can match the magic of a one bowl cake recipe. Simply mix the wet ingredients together (step by step as needed, as we do here). Then add the seasoning, salt and leavening agent and whisk until well combined.Finally add the cake flour and mix until the dough is evenly moistened.

This method makes the whole process easy, quick, and hassle-free.The only difference this recipe makes is adding boiling water.

Gingerbread Cake Recipe

Boiling water is the traditional ingredient in gingerbread cake. Some gingerbread recipes call for a bit of cocoa powder (to round out the flavor) and hot water to help bloom. But even if you don’t use cocoa in a recipe like this, for example, hot water can also help thin the sticky molasses, making it easier to mix. I tried recipe testing this with room temperature water and the hot water not only fixed it but made the cake ridiculously moist!

Spiced Gingerbread Cake With White Peaches Recipe

I love olive oil cake. Very soft and moist. Most gingerbread cakes (and cakes in general) require butter, but I’ve been making cakes with olive oil for so many years that I can’t imagine going back to butter. (Mild, but still “buttery!”) Remember – you want to bake in regular olive oil, not extra virgin. .

This recipe calls for light molasses. This creates a slightly more subtle flavor that will appeal to different palettes (like my kid who loves this cake!). Firm molasses will give you a stronger flavor, but avoid sulfided or brown sugar molasses.

Did you make this olive oil gingerbread cake? I’d love to know how it turned out! Please leave your comments and ratings below.

If gingerbread isn’t already a holiday tradition in your home, this is a recipe for making memories.Olive Oil Gingerbread Cake is the epitome of sugar and spice. Starting with wet ingredients, drying and finishing with traditional hot water to create a silky robe. Sprinkle with whipped cream and sugar and enjoy.

Gingerbread Cake With Lemon Glaze (sugar Fee)

Store leftovers on the counter, loosely covered with a tea towel, for up to 24 hours. Or refrigerate up to 4 days.

Calories: 217 kcal (11%) , Carbohydrates: 34 g (11%) , Protein: 2 g (4%) , Fat: 7 g (11%) , Saturated Fat: 1 g (5%) , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 0 g , Cholesterol: 12 mg (4%) , Sodium: 160 mg (7%) , Potassium: 10 mg , Dietary Fiber: 1 g (4 %) , Sugar: 18 g (20%) , Vitamin A: 0% , Vitamin C: 0% , Calcium: 6% (6%) , Iron: 7% (7%)

Disclaimer: This post and recipe card may contain affiliate links.

Gingerbread Cake Recipe

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