Gingerbread Cake

Average Rating 5 from 1 rating

Delicious cake with wonderful molasses and ginger flavors.

Gingerbread Cake

Gingerbread Cake

INGREDIENTS:

  • 1 bag Pamela's Classic Vanilla Cake Mix
  • 1 cup vegetable oil
  • 1 cup unsulphured molasses
  • 2 tbsp crystallized ginger
  • 2 large eggs
  • 1 tbsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1 cup water
  • 1/2 tsp baking soda

DIRECTIONS:

Preheat oven to 325°.

In a large bowl, whisk oil and molasses together. Add eggs and ginger and mix well.

In a medium bowl, combine Pamela's Classic Vanilla Cake Mix, spices and salt. Add to larger bowl and mix until thoroughly combined.

Bring 1 cup water to boil. Add baking soda and mix. Add to larger bowl until just combined. Pour into a lightly greased 9x13-inch pan and bake for 35 to 40 minutes, until a toothpick comes out clean. Be sure to use greased parchment in the bottom of the pan if you want to turn the whole cake out of the pan.

Cut in squares and serve with whipped cream or ice cream.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/gingerbread-cake/

3 Reviews or Comments for Gingerbread Cake

  1. Melinda October 2, 2015 at 10:24 pm #

    Great flavor and texture, I’ll make this again. It was a little wet and it took longer to bake. Next time I would skimp a bit on the wet ingredients.

  2. Judy December 5, 2015 at 5:34 pm #

    I love this gingerbread–very gingery. I made it for party and everyone enjoyed. I read the previous comment about wetness before making. I noticed the cake mix bag called for 1/2 cup of oil and 2/3 cup of water but the Gingerbread recipe called for 1 cup Molasses, 1 cup Oil and 1 cup water but no additional dry ingredients except spices. So I cut back the oil to 1/2 cup and the water to 2/3 cup. The cake was still very moist and the edges got more cooked than the middle. I did not want to cook longer than 40 minutes for fear the edges would get too done. The middle was cooked, just very moist so that it stuck slightly to knife when cutting. However it was still totally delicious.I am wondering if the liquid measures above are a misprint of if someone form Pamela’s cold comment onthe seemingly excessive amount of liquid in the recipe?

    Recipe Rating: 5
  3. Audra March 6, 2016 at 12:05 pm #

    Use this recipe for my mom’s birthday cake whose favorite is gingerbread with buttercream frosting. Everyone loved this cake. The flavor was very rich and the cake was not dry. I followed Judy’s review for the oil and water reduction and cooked for 45 minutes in my oven. The only downside was the edges rose a bit higher than the center in my 13 by 9 pan. Thanks for the recipe it was hard to find one online that would work well and was gluten free.

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