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Easy Christmas Gingerbread Cake

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Sifted
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoons ground nutmeg
  • 1 2 teaspoons salt
Wet Ingredients
  • 3.4 cups unsalted butter, softened Make sure it's at room temperature
  • 1 cup brown sugar
  • 0.5 cups molasses
  • 2 large eggs Beaten
  • 1 cup milk Any type of milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, and salt.
Mix Wet Ingredients
  1. In a large bowl, beat the softened butter and brown sugar until fluffy.
  2. Add the molasses and beaten eggs, mixing until smooth.
Combine Ingredients
  1. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until well combined.
  2. Pour the batter into the prepared baking dish and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let it cool in the pan before serving.

Notes

To serve, you can top the cake with whipped cream, a dusting of powdered sugar, or a drizzle of chocolate or vanilla icing. This cake pairs well with a cup of hot cocoa or coffee. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For freezing, wrap individual pieces in plastic wrap and place in a freezer-safe bag for up to three months.