This gingerbread cake is everything you want out of the classic holiday treat with rich and warm flavors from molasses, ground ginger, cinnamon, and cloves.
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:16 squares 1x
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup molasses
1/2 cup maple syrup
1 tablespoon vanilla
1 cup warm water
2 eggs, room temperature
2 teaspoons powdered sugar for dusting, optional
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, ground ginger, cloves, and salt.
In a separate large bowl, whisk the butter with the molasses, maple syrup, vanilla extract, and warm water until smooth. Let the mixture reach room temperature before adding the eggs and whisking until fully incorporated.
Add the dry ingredients to the wet ingredients and stir to combine.
Pour the batter into the greased baking pan and bake for 25 minutes or until a toothpick comes out clean when inserted in the center.
Remove the cake from the oven and cool down to room temperature before dusting with powdered sugar.
Slice into 16 squares and serve.
Store leftover cake in an airtight container for up to 5 days.