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Gingerbread Cake

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Servings: 4 - 6
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake this gingerbread cake in a Reynolds Kitchens® Dessert Pan for non-stick serving and easy clean-up.


  • 2 cups of all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of baking soda
  • 1 egg
  • 1/2 cup of warm milk
  • 3/4 cup of unsalted butter
  • 3/4 cup of packed light brown sugar
  • 1/4 cup of dark molasses
  • 1 Reynolds Kitchens® 8x8 Dessert Pan


Step 1

PREHEAT the oven to 350°

Step 2

WHISK together the flour, ginger, cinnamon, cloves and baking soda in a large bowl until combined and set aside.

Step 3

PLACE the milk in a microwave safe bowl and cook in the microwave on high for 90 seconds.

Step 4

WHISK the butter into the bowl with the hot milk until it has melted.

Step 5

ADD in the brown sugar and molasses and mix.

Step 6

STIR in the egg.

Step 7

ADD the wet ingredients to the dry ingredients bowl and mix until it is completely combined.

Step 8

POUR the batter into a Reynolds Kitchens® 8x8 Dessert Pan.

Step 9

BAKE in the oven on 350° for 30 minutes or until it is firm in the center.

Step 10

COOL the cake completely. Serve with whipped cream.

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