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    Home

    Super Moist Gingerbread Cake | Gingerbread Cake Recipe

    November 12, 2021 By Aarthi 55 Comments

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    Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of christmas. This healthy gingerbread can be baked for christmas.

     
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    TABLE OF CONTENTS
    1. About Gingerbread
    2. Ingredients for GINGERBREAD CAKE RECIPE
    3. How to Make Gingerbread
    4. Gingerbread Cake | Gingerbread Cake Recipe
    5. Gingerbread Cake with Step by Step Pictures

    Gingerbread Cake | Gingerbread Cake Recipe

    I have been eyeing on this cake for quite sometime ever since i came across in nigella christmas cookbook. I wanted to try it so badly finally i made in couple days back. don't know about you, but I have an addiction towards spiced cakes. Spices works beautiful in baked goodies specially in cakes. And this is the answer for that.

    About Gingerbread

    Ginger bread is simply ‘Preserved Ginger’ referred to a confection made with honey and spices. There are Mixed stories of where it is originated and have different name in German, French and Latin languages. In United states they make lot of ginger  bread cake during christmas and it is seasonal food in United states and European
    countries.

    Making ginger bread Houses is a famous Christmas tradition in many countries.

     
    Similar Recipes,
    6 Layer Rainbow Cake
    Eggless Chocolate Cake
    Devils Cake
    Triple Chocolate Cake
    Chocolate Chip Pound Cake
    Rum Chocolate Cake
     
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    The cake is just perfect, you can never get better recipe than this. The cake is so moist, light and mildly spiced and delicious. It is a healthy version. It tasted wonderful warm, enjoy it with some whipped cream or just a dusting of some icing sugar. So good for this time of the year..

    Ingredients for GINGERBREAD CAKE RECIPE

    All Purpose Flour / Maida:  gives chunky and crispy cake than plain flour.

    Baking Soda / Cooking Soda : baking soda should be fresh if it is old it won’t make good cake .

    Ginger Powder : The most important ingredient in your gingerbread cake is ginger powder. Ginger powder is strength than fresh ginger it gives ginger state in each and every bite

    Brown Sugar – reason for moistness of the cake is using dark brown sugar

    Gingerbread cake is served with Vanilla or whipping cream topping.

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    How to Make Gingerbread

    • In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
    • Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
    • In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
    • Combine everything to a batter.
    • The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
    • Now remove it from oven and cool it down completely.
    • Slice into squares and enjoy.
     
    Hope you will give this a try and let me know how it turns out for you.
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Gingerbread Cake | Gingerbread Cake Recipe

    4.27 from 52 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dessert
    Cuisine egypt, Greece
    Servings 12 servings

    Ingredients
      

    • All Purpose Flour / Maida - 1 ¼ cup / 150 grams
    • Baking Powder - 1.5 tsp
    • Baking Soda / Cooking Soda - ½ tsp
    • Cinnamon Powder - ¾ tsp
    • Ginger Powder - ½ tsp
    • Ground Cloves - a pinch
    • Salt - ¼ tsp
    • Honey - ½ cup / 120 ml
    • Oil - ½ cup / 120 ml
    • Eggs - 1 large
    • Brown Sugar - ½ cup / 100 grams packed I used powdered jaggery
    • Water - ¾ cup / 180 ml

    Instructions
     

    • Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
    • In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
    • Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
    • In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
    • Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
    • The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
    • Now remove it from oven and cool it down completely.
    • Now unmould it and peel off the parchment paper.
    • Slice into squares and enjoy..
    Keyword gingerbread, Gingerbread Cake
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Gingerbread Cake with Step by Step Pictures

     
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    Take all your ingredients

     

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    line a square baking pan with parchment paper and 
    grease it with oil

     

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    Now take ½ cup of water in a sauce pan

     

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    Bring it to a boil and remove it from heat

     

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    add in honey and mix well

     

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    add in baking soda

     

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    whisk well

     

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    now add in ¼ cup of water and mix well

     

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    Set aside so it gets cold..

     

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    Take flour in a bowl

     

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    add in spices and salt

     

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    baking powder

     

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    mix well and set aside

     

     
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    Take oil in a large bowl

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    add in brown sugar. I used jaggery

     

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    mix well

     

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    add in egg

     

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    whisk well using a electric blender

     

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    add in half of the flour mix in

     

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    fold gently

     

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    pour in all the honey water mix

     

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    mix well

     

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    remaining flour mix

     

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    mix well

     

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    the batter will be very very runny. SO DON'T PANIC!

     

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    Pour the batter in the pan and bake till done

     

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    Look how moist the cake looks

     

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    cut into squares

     

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    Enjoy..THIS IS SUCH A MOIST SPICED CAKE
     

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. aparna pandey

      at

      Is there any eggless version of this recipie??? This recipe is amazing, but I don't eat egg 🙁

      Reply
      • STEPHANIE ANTOINE

        at

        hello, try to put a banana instead of egg

        Reply
      • T

        at

        You can use 1tbs of apple sauce instead of an egg.

        Reply
    2. Aarthi

      at

      @aparna pandeywill share a eggless version

      Reply
    3. sona

      at

      Can we skip honey ??

      Reply
    4. Aarthi

      at

      @sonano honey is main thing in this to give the texture

      Reply
      • Debbie Hargreaves

        at

        I'm allergic to honey. Could I use agave instead? Or golden syrup?

        Reply
        • Vickie Black

          at

          Yes, I did and it is awesome.

          Reply
    5. Anonymous

      at

      I really want to try this one...gimme an eggless version please////

      Reply
    6. Seemashree Swain

      at

      hello Aarthi mam.. can this cake b made without eggs??

      Reply
      • Aarthi

        at

        No egg is must in this

        Reply
    7. Navya Prakash

      at

      Hi Aarthi, love all ur recipes. Have tried many many. Would love to try thz. A doubt-is ginger powder the dry ginger powder we get in shops?

      Reply
      • Aarthi

        at

        Yes this is regular dry ginger powder / chukku podi

        Reply
    8. Anonymous

      at

      Hi Arti.can we use whole wheat flour instead of maida?

      Reply
      • Aarthi

        at

        yes u can use. but the cake will be dense

        Reply
    9. Daphne lawrence

      at

      Can I use butter instead of oil. If so what is the quantity?

      Reply
    10. Daphne lawrence

      at

      Can I use butter instead of oil? If yes how much?

      Reply
      • Aarthi

        at

        same amount of melted butter can be used

        Reply
    11. Anonymous

      at

      This amazing and I can't wait to try it. I was just wondering if it can be baked in a bundt pan. Do you think the outside would dry out before inside bakes through?

      Reply
    12. Kgrek

      at

      Hi! i was baking this with the usual oven temp. that is 350 and then it started getting brown so fast so i covered it with foil and like 5 mins after it explode lol =/ so now i pick all up in a tray and put it in this silicone mold for bites and turn down the temp im waiting to see if it explodes again 😉

      Reply
    13. Unknown

      at

      hi! can you share the eggless version, or at least suggest a substitute for the egg please? thank you!

      Reply
    14. anonymous

      at

      hi! can you share the eggless version or at least suggest a substitute for the egg please? thank you!

      Reply
    15. Poorni

      at

      Can we do using cooker... if so the time duration pl

      Reply
    16. Mabel

      at

      Easy to make and delicious. I did panic at the runny state of the mixture but it turned out perfect. Have made it twice. Thank you 😊👍

      Reply
    17. Jessica

      at

      Made this for Christmas and it was a hit! My family loved it. It’s already gone! The recipe was super easy to follow and the cake turned out super moist. I’ll probably be making this again before the end of the year. Thank you!

      Reply
    18. Nowel

      at

      I have just made this cake, as you said it is very runny, awaiting outcome!!!!!!

      Reply
    19. Irene

      at

      Brill for snacks met the expectations really moist.

      Reply
    20. Julia

      at

      Just made this Gingerbread cake. Absolutely delicious and so light. Will definitely make again. Thank you

      Reply
    21. Joleisa

      at

      This really does look yummy. Thanks for sharing. I will try it.

      Reply
    22. Betty

      at

      Followed this recipe - cake came out terribly. Oily in the middle and no flavour 🙁

      Reply
      • Aarthi

        at

        I am sorry to hear that. I think you must have measured things not that precise.

        Reply
    23. Cassie Steger

      at

      I send most of baking into the office with my husband, do you think this could be made in muffin tins?

      Reply
    24. Patty G

      at

      I followed the directions but mine can out a bit flatter than the picture. Did I do something wrong? It was yummy!

      Reply
      • Aarthi

        at

        I think you must have either added too less or too much of baking agent.

        Reply
    25. Duck

      at

      Does anyone have the American measurements for pan size and oven temperature?

      Reply
    26. Joyce

      at

      you have the oven temp at 160* my oven oven only goes to 170*, I hope this is not a typo. This is going to my church, I hope it turns out like the picture Thank you I love ginger bread

      Reply
    27. Tracy

      at

      Hi just wondering if I could use maple syrup instead of honey .

      Reply
      • Barbara Mitchell

        at

        have no honey what can I use instead

        Reply
    28. Anita

      at

      Amazingly moist and delicious, I used gluten free flours (oat flour,Coffee flour and a gluten free baking flour ).
      Wonderful recipe that I will make over an over again.

      Thanks for sharing

      Reply
    29. Nao

      at

      This cake is FANTASTIC! I doubled the batch and made it in a Bundt pan. Topped it with berries and cream.

      Reply
    30. Bronya

      at

      I loooove gingerbread cake. Thanks for sharing.

      Reply
    31. debbie

      at

      Hi I live in australia, would australian all purpose flour work for this recipe, not seen Maida flour here.

      Reply
      • Aarthi

        at

        yes u can use that

        Reply
    32. Peggy

      at

      Delicious! Used 325 degree oven with 9" square pan. The spices are perfect!

      Reply
    33. Kelly

      at

      Can this cake be made ahead and frozen, or would that ruin the texture?

      Reply
      • Aarthi

        at

        You can store in fridge for a week. Reheat in microwave as needed

        Reply
    34. Clarissa

      at

      Hello! I notice that your recipe uses honey while most other gingerbread cake recipes in the states use molasses or treacle. Is there much of a difference between the honey and the molasses?

      Reply
      • Aarthi

        at

        Some places molasses is hard to find. So honey is the close alternative.

        Reply
    35. Suzanne

      at

      This looks so good! What a great snack for the holiday season to keep or give!

      Reply
    36. Vanessa

      at

      Thanks for sharing! Does it keep long?

      Reply
      • Aarthi

        at

        you can store it for 2 to 3 days at room temp. and a week in fridge

        Reply
    37. Ester

      at

      5 stars
      This is so good and so moist!! Thank you for the recipe

      Reply
    38. Brenda

      at

      5 stars
      This is absolutely the best cake I have ever made or ever eaten. Moist and delicious. Thank you for sharing

      Reply
    39. Siprina

      at

      Hi there, I made this awhile back and it was so good. I just made it again and the color is different but I just realized I didn’t use the electric mixer, just the whisker by hand. It looked the same. I am letting it cool, do you think skipping the mixer would mess it up? I guess I’ll let you know but maybe you’ll answer faster haha

      Reply
      • Aarthi

        at

        I don't think so. it will still be good.

        Reply

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