Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Cakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 9-inch cakes Use these to create our Gingercake House. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, softened, plus more for pans 3 ¾ cups all-purpose flour, plus more for dusting 1 ½ teaspoons baking soda 1 ½ cups boiling water 4 teaspoons ground ginger 2 teaspoons ground cinnamon ¾ teaspoon ground cloves ¾ teaspoon ground nutmeg 1 teaspoon salt 1 tablespoon baking powder 1 cup packed dark-brown sugar 1 ½ cups unsulfured molasses 3 large eggs, room temperature Directions Preheat oven to 350 degrees. Cut two 9-inch squares of parchment paper to line the bottoms of two 9-inch square baking pans. Butter pans; line with squares of parchment. Butter linings and then flour pans, tapping out excess. Set pans aside. Stir together baking soda and boiling water; set aside. Whisk flour, spices, salt, and baking powder in a medium bowl. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 4 minutes. Mix in the molasses and eggs, scraping down sides of bowl, until creamy, about 4 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of the baking-soda mixture; mix until flour is incorporated. Raise speed to high; mix until all ingredients are well combined, about 15 seconds. Stir batter several times with a rubber spatula, scraping the bottom of bowl. Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, about 40 minutes (do not open oven door during baking). Let cool in pans on wire racks for 20 minutes. Run a thin knife around sides of cakes to loosen; unmold. Peel off parchment. Let cool completely on racks. Cook's Notes If you make these ahead of time, refrigerate them wrapped well in plastic. Rate it Print