Gingerbread Cake

Average Rating 5 from 1 rating

Delicious cake with wonderful molasses and ginger flavors.
Note: This recipe was revised 12/19/16.

Gingerbread Cake

Gingerbread Cake

INGREDIENTS:

  • 1 bag Pamela's Classic Vanilla Cake Mix
  • ½ cup vegetable oil
  • ¾ cup unsulphured molasses
  • 2 TBSP crystallized ginger
  • 3 large eggs
  • 1 TBSP ground ginger
  • 2 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp salt
  • ¾ cup water
  • 1 tsp baking soda

DIRECTIONS:

Preheat oven to 325°. Grease 9 x 13-inch pan.

In a large bowl whisk the oil and molasses together, add eggs and crystallized ginger and mix well.

In a medium bowl whisk cake mix, spices and salt together. Add to larger bowl and mix until thoroughly combined.

Bring water to boil, pour into measuring cup, add baking soda and mix. Add to large bowl and mix until just combined.

Bake 35 to 40 minutes, until a toothpick comes out clean. 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/

9 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.

  4. Penny November 15, 2016 at 7:29 am #

    I just bought a large bag of Pamela’s Baking and Pancake Mix, Can I use this and add vanilla instead of buying the Vanilla Cake Mix?

    • Pamelas Customer Service November 15, 2016 at 10:21 am #

      Hi Penny,
      The Baking & Pancake Mix has both salt and baking soda in the mix, and no sugar, whereas the Vanilla Cake Mix does not have the baking soda and has sugar, so it would be quite different. Here are the cake recipes that we have for the Baking & Pancake Mix — hope this helps: Cakes with Baking & Pancake Mix

      • Penny Ormond November 20, 2016 at 8:17 am #

        Thank you. 🙂

  5. Nan November 28, 2016 at 11:33 am #

    I made this recipe yesterday and watched as the cake rose and rose and was about to overflow the pan. I quickly slid a cookie sheet on the lower rack of the oven and it caught a lot of the wet mixture. I baked this “cake” until the edges were dark brown and crusty and then took it out before that part burned. The entire center was a bubbling molten mass, very liquid. At that point I compared the recipe to the one printed on the package and noticed the discrepancy noted in Judy’s message above. I feel a bit foolish for not having noticed the absurd amount of liquid . I did think the batter was pretty soupy. Please revise this recipe so that it will actually work, won’t you?!

  6. Pamelas Customer Service November 29, 2016 at 10:21 am #

    Hello everyone,
    Thank you for your comments. We are going to re-test this recipe. We apologize for the problems! Stay tuned.

  7. Pamelas Customer Service December 19, 2016 at 10:37 pm #

    We agreed with your comments that there was too much liquid in this recipe and have revised it. Thank you and enjoy!

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