Okay, mi amor! Get ready to ditch those boring desserts because I’m about to drop a flavor BOMB on you! I’ve been on a mission to create the ultimate gingerbread cake and honey, let me tell you – it’s been a JOURNEY! I’m talking batches that were too dry, too bland, too…blah. But finally! After weeks of testing and tweaking, I nailed it. This gingerbread cake is everything Cuba Queen stands for: bold, unforgettable flavor that makes every bite a celebration!
This isn’t your grandma’s gingerbread cake (unless your grandma is secretly a flavor rebel!). This gingerbread cake is moist, intensely spiced, and has the perfect touch of molasses sweetness. Imagine the aroma filling your kitchen – it’s like a warm hug in cake form! I’m bursting to share this recipe that has officially become my new obsession. Let’s get baking, sabor!
INGREDIENTS You Need for This:
This gingerbread cake ingredient list is SHORT but mighty! We’re not messing around with a million different things. Every ingredient plays a crucial role in creating that signature Cuba Queen flavor. Get ready for some magic!
- 2 ½ cups all-purpose flour: This forms the base of our gingerbread cake. Make sure it’s fresh!
- 1 teaspoon baking soda: This gives our gingerbread cake a beautiful rise. Don’t skip it!
- 1 teaspoon baking powder: For that extra fluffy texture. Trust me, you need it!
- 1 tablespoon ground ginger: Hello, flavor town! This is the star of the show.
- 1 teaspoon ground cinnamon: Adds warmth and depth to our gingerbread cake.
- ½ teaspoon ground cloves: A little goes a long way! Adds that classic gingerbread spice.
- ½ teaspoon ground nutmeg: More warmth! Because why not?
- ¼ teaspoon salt: Balances the sweetness. Don’t forget it!
- ½ cup (1 stick) unsalted butter, softened: The secret to a moist and tender gingerbread cake.
- 1 cup granulated sugar: Adds sweetness and helps create a beautiful crumb.
- ½ cup packed dark brown sugar: For that molasses-y goodness!
- 2 large eggs: Binds everything together. Make sure they’re at room temperature.
- 1 cup unsulfured molasses: This is where the magic happens! The soul of our gingerbread cake.
- 1 cup hot water: Helps to bloom the spices and create a super moist cake.
- ½ cup vegetable oil: Adds extra moisture and richness to the gingerbread loaf.
Here’s the gingerbread cake game-changer that will blow your mind: Using dark brown sugar instead of all granulated. It deepens the flavor and keeps the cake super moist! You can find incredible spices at any Latin market, mi amor! Splurge on high-quality molasses for this one – trust me, it makes all the difference in this molasses cake! Store your spices in a cool, dark place to keep them fresh and potent. This gingerbread cake ingredient list is small but the payoff is HUGE!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers! Here’s where we turn simple ingredients into an epic gingerbread cake masterpiece. Don’t stress – your gingerbread cake is going to be incredible. Remember: flavor first and don’t be scared to get a little messy!
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan (for a gingerbread bundt cake).
- In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. This is where the magic starts, mi amor! Make sure everything is well combined.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes. The key here is LIGHT and FLUFFY!
- Beat in the eggs one at a time, then stir in the molasses. Don’t overmix! Just until everything is combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – this will result in a tough cake.
- Stir in the vegetable oil until just combined. This adds that extra touch of moisture that makes this gingerbread cake so irresistible.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this gingerbread cake takes exactly 32 minutes!
- Let the gingerbread cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Here’s where most people mess up their gingerbread cake – they overbake it! Keep a close eye on it and test it with a skewer. The toothpick should come out with just a few crumbs. While your gingerbread cake is working its magic, grab your camera – this is Instagram gold! Remember, baking times may vary depending on your oven. Trust your instincts!
PRESENTATION:
Okay, flavoristas, let’s talk presentation! This gingerbread cake deserves to be shown off! It’s not just about taste – it’s about creating an experience. Get ready to wow your friends and family.
People absolutely lose their minds when I serve this gingerbread cake at holiday gatherings. The aroma alone is enough to make them swoon! This gingerbread cake absolutely slays at dinner parties!
- Dust with powdered sugar: Simple and elegant. A light dusting adds a touch of sweetness and makes it look extra festive.
- Drizzle with a simple glaze: Mix powdered sugar with a little milk or lemon juice for a tangy glaze.
- Top with whipped cream and candied ginger: Adds a touch of luxury and a beautiful textural contrast.
- Serve with a scoop of vanilla ice cream: The warmth of the cake with the coolness of the ice cream is a match made in heaven.
- Pair with a strong cup of coffee or tea: The perfect accompaniment to this spiced gingerbread cake.
For a truly bold pairing, try serving this gingerbread cake with a scoop of dulce de leche ice cream! Trust me on this one! This gingerbread cake is perfect for Thanksgiving, Christmas, or any cozy autumn gathering. For leftover gingerbread cake, slice it and toast it for breakfast with a smear of cream cheese. You can even cube it and add it to trifles or bread puddings! I’ve tested a gingerbread cake version with a maple glaze and it’s insanely good. For an extra kick, try adding a tablespoon of bourbon to the batter!
FAQs:
Got questions? ¡No problema! I’ve got answers! I’ve baked this gingerbread cake more times than I can count, so I know all the ins and outs. Let’s tackle those common gingerbread cake challenges!
- Can I make this gingerbread cake spicier?
- Absolutely! Add an extra half teaspoon of ground ginger, or a pinch of cayenne pepper for a little heat.
- What if I don’t have molasses?
- While molasses is key, you can substitute with dark corn syrup or honey in a pinch, but the flavor will be slightly different. The molasses is a real requirement for this molasses cake.
- Can I use a different type of flour?
- I recommend sticking with all-purpose flour for the best results, but you can try using a 1:1 gluten-free flour blend if needed.
- How do I know when my gingerbread cake is perfectly done?
- Insert a wooden skewer into the center. If it comes out clean or with just a few moist crumbs, it’s ready!
- Can I make this gingerbread cake ahead of time?
- Yes! This gingerbread cake actually tastes even better the next day. Just store it in an airtight container at room temperature.
- What if I don’t have dark brown sugar?
- You can substitute with light brown sugar, but the flavor won’t be as rich.
- Can I add chocolate chips to this gingerbread cake?
- You know me so well! Yes, absolutely! Chocolate chips would be a delicious addition.
- Can I use this batter for gingerbread cupcakes?
- Yes! Bake them for about 18-20 minutes. This is great for a gingerbread dessert.
This gingerbread cake is so forgiving! Don’t be afraid to experiment with different flavors and toppings. Our community raves about adding chopped pecans or walnuts to the batter for extra texture. If you accidentally overbake your gingerbread cake, don’t worry! Just slice it and use it for French toast!
CONCLUSION:
This gingerbread cake isn’t just a dessert; it’s a symbol of everything Cuba Queen stands for: bold flavors, joyful gatherings, and unforgettable memories. This recipe reflects my flavor philosophy, and every slice is a slice of my heart! This gingerbread loaf has become a regular feature in my kitchen.
- Use high-quality spices: It makes a HUGE difference in the flavor!
- Don’t overmix the batter: Overmixing leads to a tough cake.
- Let the cake cool completely before frosting: This prevents the frosting from melting.
I’ve created a few different gingerbread cake variations that I love to mix in sometimes, including a spiced version with cardamom and orange zest – incredible! I’ve also experimented with a gingerbread bundt cake version that has a caramel glaze. Trust me, it’s divine! The gingerbread bundt cake version gets the biggest reactions every time.
I’m absolutely confident that you can make this gingerbread cake and create your own flavor masterpiece! Don’t be afraid to get creative and add your own personal touch. Make this gingerbread cake YOUR signature dish! This gingerbread cake is more than just a recipe. It’s an invite to make some happy memories.
Now go forth, my flavor adventurers, and bake up some gingerbread cake magic! I can’t wait to see your creations. Share your results with me! And don’t forget to try my Mini Banana Pudding Cheesecakes for another dose of Cuba Queen flavor. If this recipe rocks your world, you NEED to try my Raspberry White Chocolate Cake Roll – it’s another flavor explosion! For more bold flavor adventures, check out my Butternut Squash Pancakes! I can’t wait to see what you make and how you make this your own.
Don’t forget this easy recipe: World’s Best Pumpkin Gingerbread Bundt Cake, with Toffee Sauce …. Don’t forget this useful tip from this Facebook group: What is a good recipe for gingerbread bundt cake?. Check out this gingerbread recipe for more inspiration: Gingerbread Bundt Cake with Maple Glaze – The Gourmet Gourmand
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gingerbread cake
This warm and spiced gingerbread cake is perfect for a cozy day. Enjoy it plain or with a dollop of whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup unsulphured molasses
- 2 large eggs
- 1 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, combine brown sugar, granulated sugar, oil, and molasses. Beat until well combined.
- Beat in eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with whipped cream, cream cheese frosting, or a dusting of powdered sugar.