Gingerbread Cake


Preparation info

  • Difficulty


  • Makes


    9 inch Round Cake

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Flour, 2 cups (10 oz/315 g)
  • Baking soda (bicarbonate of soda), teaspoons
  • Salt, ¼ teaspoon
  • Ground ginger, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Freshly ground white pepper, ¼ teaspoon
  • Unsalted butter, ½ cup (4 oz/125 g), melted
  • Light brown sugar, ½ cup ( oz/105 g) firmly packed
  • Light molasses, ½ cup ( oz/170 g)
  • Sour cream, ½ cup (4 oz/125 g)
  • Eggs, 2


  • Prepare the baking pan

    Preheat the oven to 350°F(180°C). Butter a 9-inch (23-cm) springform pan or 9-inch (23-cm) round cake pan with 2-inch (5-cm) sides. Sprinkle with flour and tap out the excess.

  • Mix the batter

    In a bowl, stir together the flour, baking soda, salt, ginger, cinnamon, and pepper. In another bowl, using an electric mixer on medium speed, beat together the butter, brown sugar, and molasses until blended. Add the sour cream and eggs and beat until smooth. Add the dry ingredients to the wet ingredients and mix on low speed until blended. Spread the batter in the prepared pan.

  • Bake the cake

    Bake until a toothpick inserted into the center of the cake comes out clean, 30–35 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. If using a springform pan, remove the pan sides and slide the cake onto a serving plate. (If using a cake pan, run a thin-bladed knife around the edge of the pan and invert the cake onto a serving plate.) Let cool slightly, cut into wedges, and serve.