We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Dark Gingerbread Cake

Made from scratch, this gingerbread gains richness from a touch of cocoa.

(18)
(2)
Save and Share
  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 16
 

Ingredients

2 1/2
cups all-purpose flour
1
cup sugar
1/4
cup unsweetened cocoa
2
teaspoons ginger
1 1/2
teaspoons baking powder
3/4
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon cinnamon
1/2
teaspoon nutmeg
1/2
teaspoon cloves
2
eggs
1
cup molasses
2/3
cup oil
1
cup water
Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with nonstick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
  • 2 In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan.
  • 3 Bake at 350°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert cake onto serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle cake with powdered sugar.
  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with nonstick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
  • 2 In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan.
  • 3 Bake at 350°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert cake onto serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle cake with powdered sugar.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
270
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
25mg
25%;
Sodium
190mg
190%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
25g
25%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.