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–+ servings
An extra gingery, perfectly spiced spelt gingerbread cake topped with pillowy molasses whipped cream.
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Double Ginger Spelt Gingerbread Cake with Molasses Whipped Cream
Prep Time
15 mins
Cook Time
50 mins
 

An extra gingery, perfectly spiced spelt gingerbread cake topped with pillowy molasses whipped cream. Adapted from David Lebovitz via Melissa Clark.

This recipe make one 9 x 9 x 2-inch cake, one 9-inch round cake or two 6-inch round cakes.

The ginger plays a big part in the texture of the cake, so be sure to get the finest possible mince.

Recipe Type: Christmas
Keyword: gingerbread cake
Makes: 2 (6-inch) round cakes or 1 (9-inch) round cake
Author: Elizabeth Stark, adapted from David Lebovitz via Melissa Clark
Ingredients
Cake
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup neutral oil such as canola or grapeseed
  • 1 1/2 cups all-purpose flour
  • 1 cup spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons baking soda
  • 1/3 cup peeled finely minced fresh ginger (about 4 ounces or 2 - 3 large knobs)
  • 2 eggs
  • 1 cup boiling water
Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons molasses
Instructions
  1. Move rack to the center of the oven and preheat to 350 degrees F. Line a 9 x 2-inch round or two 6 x 2-inch round cake pans with parchment; butter or grease parchment and the sides of the pan.
  2. In a large bowl, whisk to combine the molasses, sugar, and oil (the oil will float to the top). In a medium bowl, combine the flour, cinnamon, ground ginger, cloves, and pepper.
  3. Bring 1 cup water to a boil in a medium saucepan. Add the ginger to blanche, and then stir in the baking soda. It will foam up considerably, so be ready to stir in the soda and then quickly whisk it into the wet ingredients. Whisk the dry ingredients into the wet, beat in the eggs, and whisk until everything is well incorporated.
  4. Pour batter into cake pan(s) filling 3/4 full – scrape any leftover batter into a greased ramekin to make a personal test cake. Tap the pan(s) on the counter to dislodge bubbles. Bake cake(s) 50 - 60 minutes (if making 6-inch cakes, check at the 45 minute mark), or until a toothpick inserted in the middle comes out with just a few crumbs attached.
  5. Cool 15 minutes in the pan, then flip out onto a wire cooling rack to let cake(s) cool completely.
  6. When ready to serve, whip the cream to soft peaks, add 2 tablespoons molasses, and whip to combine; then drizzle in the second half and just barely stir so the cream is streaked with ribbons of molasses. Dollop on the cake(s), slice, and serve.
  7. Cake can be cooked, cooled, and then wrapped in parchment and plastic wrap for several days, or frozen. Make whipped cream just before serving. Uneaten portions can be kept, wrapped loosely in plastic, in the fridge.