Gingerbread Traybake Cake
A moist and deeply spiced gingerbread traybake cake made with molasses and dark brown sugar, perfect for serving a crowd.
Ingredients
Scale
- 2.25 cups All Purpose Flour
- 2 tsp Ground Ginger
- 1.5 tsp Ground Cinnamon
- 0.25 tsp Ground Cloves
- 1 tsp Baking Soda
- 0.5 tsp Salt
- 0.5 cup Unsalted Butter, melted
- 1 cup Dark Brown Sugar
- 1 unit Large Egg
- 0.5 cup Molasses
- 1 cup Hot Water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, lining it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, combine the melted butter, dark brown sugar, egg, and molasses, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gradually whisk in the hot water until the batter is smooth and liquid.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before slicing into squares or adding frosting.
Notes
- The batter will be quite thin; this is normal and results in a very moist cake.
- Use hot water, not lukewarm, to properly activate the molasses and baking soda.
- Let the cake sit for a few hours or overnight for the spices to fully develop.
Find it online: https://dishmio.com/gingerbread-traybake-cake/