Homemade Gingerbread Cake

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 350°F. Grease and flour a 9-by-13-inch pan or a 10-cup bundt pan, tapping out the excess flour.
2. 2Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together in a medium bowl.
3. 3Beat the butter and both sugars together with an electric mixer on medium-high for 3 minutes until light and fluffy. Beat in the eggs one at a time, then the molasses and vanilla — the mixture may look curdled, which is fine.
4. 4With the mixer on low, add the flour mixture in three additions, alternating with the hot water in two additions, beginning and ending with flour. Mix just until smooth; the batter will be thin, and that's correct.
5. 5Pour the batter into the prepared pan and bake 35–45 minutes (45–55 for a bundt), until the top springs back when pressed and a toothpick inserted in the center comes out clean.
6. 6Cool in the pan on a rack for 20 minutes, then turn out or slice directly from the pan. Dust generously with powdered sugar.
7. 7Serve warm or at room temperature with whipped cream. Wrapped tightly, the cake keeps at room temperature for 3 days and tastes even spicier on day two.