Martha Stewart Gingerbread Cake

This Martha Stewart gingerbread cake is a moist and warmly spiced dessert recipe, which uses molasses and dark brown sugar. It’s a classic, foolproof recipe, ready in about 45 minutes.

Martha Stewart Gingerbread Cake Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 2 1/2 cups all-purpose flour, plus more for the pan
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup packed dark-brown sugar
• 1 cup unsulfured molasses
• 1 tablespoon freshly grated ginger
• 2 large eggs, room temperature, lightly beaten
• Confectioners’ sugar, for dusting

How To Make Martha Stewart Gingerbread Cake

1. Prep oven and pan: Preheat oven to 350°F. Butter and flour a 9-by-13-inch cake pan; set aside.
2. Combine boiling water and baking soda: Stir together in a bowl and set aside to cool slightly.
3. Sift dry ingredients: In a large bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder. Set aside.
4. Cream butter and sugar: In a stand mixer with paddle attachment, beat butter until light. Add dark brown sugar and beat until fluffy.
5. Add wet ingredients: Beat in molasses and grated ginger, followed by the baking soda mixture, then the flour mixture. Lastly, beat in the eggs until well combined.
6. Bake the cake: Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let cool in the pan on a wire rack. Cut into squares and dust with confectioners’ sugar before serving.

Recipe Tips

• Can I use ground ginger instead of fresh? Yes, but fresh ginger adds a brighter flavor. Use 1 teaspoon ground ginger as a substitute.
• What type of molasses works best? Use unsulfured molasses for a rich, balanced flavor. Avoid blackstrap molasses.
• Can I make this cake ahead of time? Yes, it stays moist for several days and can be made a day or two in advance.
• Why use both baking soda and baking powder? They help achieve a fluffy, light texture while balancing the acidity of the molasses.
• Can I add a glaze or frosting? This cake is great plain, but you can top it with cream cheese frosting or lemon glaze.

What To Serve With Gingerbread Cake

This cozy cake goes well with:

• A dollop of whipped cream
• A drizzle of lemon or vanilla glaze
• Hot mulled cider or black tea
• Fresh berries or poached pears

How To Store Gingerbread Cake

Room Temperature: Store covered for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days. Bring to room temp before serving.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Gingerbread Cake Nutrition Facts

• Calories: ~290 per serving
• Fat: 10g
• Carbohydrates: 45g
• Sugar: 27g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this in a round or square pan?
Yes, just ensure the volume is similar and adjust baking time if needed.

Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and flavor.

Is this cake spicy?
It has warm spice flavors but isn’t overly spicy. Adjust spices to taste.

Can I make it dairy-free?
Yes, use a plant-based butter alternative.

Try More Recipes:

• Martha Stewart Ginger Cake
• Martha Stewart German Chocolate Cake
• Martha Stewart German Chocolate Bundt Cake