Get ready to transform your kitchen into a warm, aromatic haven with this ridiculously easy One-Bowl Homemade Gingerbread Snacking Cake! Imagine sinking your teeth into a moist, spice-packed slice of pure comfort that comes together in just one bowl - no complicated techniques, no endless dishes, just pure, delightful gingerbread magic. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof dessert that'll have everyone asking for seconds (and begging for your secret).
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 cup molasses
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of molasses and 1 cup of sugar. Whisk together until the mixture is smooth and well blended.
- Add 1/2 cup of vegetable oil to the molasses and sugar mixture. Whisk until the oil is fully incorporated.
- Crack 2 large eggs into the bowl, and whisk them in until the mixture is light and fluffy.
- In a separate bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cloves. This will help to evenly distribute the spices and leavening agent.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, cut the gingerbread snacking cake into squares and serve. Enjoy your delicious homemade treat!
Tips
- Ingredient Temperature Matters: Use room temperature eggs and oil for smoother mixing and better cake texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Spice Check: For maximum flavor, use fresh, high-quality ground spices. If your spices are older than 6 months, consider replacing them.
- Pan Preparation: Use parchment paper with overhanging edges for easy cake removal and clean cutting.
- Cooling is Crucial: Allow the cake to cool completely before cutting to ensure clean, neat slices.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: Dust with powdered sugar, serve with whipped cream, or enjoy with a warm cup of tea or coffee for the ultimate comfort experience.
Nutrition Facts
Calories: 321kcal
Carbohydrates: 71g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 41mg
