Name: French Gingerbread Cakes: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: PT-486495H16M15S
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon salt; ½ cup brown sugar, packed; ½ cup honey; ½ cup molasses; 1 large egg; ½ cup warm milk; ¼ cup unsalted butter, melted; 1 teaspoon vanilla extract

Why You’ll Love This Recipe

These French Gingerbread Cakes are everything you want in a gingerbread treat: soft, flavorful, and wonderfully spiced. The molasses and honey create a deep, rich sweetness, while the ground ginger, cinnamon, and cloves add warmth and depth. The cakes are simple to make, requiring just a few pantry staples, and they fill your home with a delightful fragrance as they bake. They’re perfect for holiday gatherings, afternoon tea, or as a sweet snack with a cup of coffee. Plus, you can easily customize them with a dusting of powdered sugar or a drizzle of icing for an added festive touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
½ cup brown sugar, packed
½ cup honey
½ cup molasses
1 large egg
½ cup warm milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract

Directions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease and flour a loaf pan or mini muffin tins, depending on your preferred shape for the cakes.

2. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, ground ginger, cinnamon, cloves, and salt. These dry ingredients will ensure that the spices are evenly distributed throughout the batter.

3. Combine Sugar and Wet Ingredients

In another bowl, beat together the brown sugar, honey, molasses, egg, warm milk, melted butter, and vanilla extract until well blended. This mixture should be smooth and creamy.

4. Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to denser cakes, so a gentle fold is all you need.

5. Fill the Pan

Pour the batter into the prepared loaf pan or mini muffin tins, filling them about two-thirds full. This allows room for the cakes to rise and bake evenly.

6. Bake

Place the pan in the preheated oven and bake for 35-40 minutes for the loaf pan, or 18-20 minutes for mini muffin tins. The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool

Remove the cakes from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps set the cakes and makes them easier to slice.

8. Slice and Serve

Once cooled, slice the loaf or serve the mini cakes. You can optionally dust them with powdered sugar or drizzle icing over the top for a festive finish.

Servings and Timing

Servings: 12-16 (depending on size and shape of the cakes)
Prep Time: 15 minutes
Cook Time: 35-40 minutes (for loaf) or 18-20 minutes (for mini cakes)
Total Time: 1 hour 5 minutes

Variations

Add-Ins: For extra flavor, you can add chopped nuts (like walnuts or pecans) or a handful of dried fruit (raisins or currants) to the batter.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and the whole wheat flour with a gluten-free alternative to make this recipe gluten-free.
Spiced Icing: Drizzle the cakes with a spiced icing made of powdered sugar, milk, and a pinch of cinnamon or ginger for an extra festive touch.
Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and the butter with a vegan butter substitute.

Storage/Reheating

Storage: Store the cooled gingerbread cakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be stored in the fridge for up to a week.
Freezing: These cakes freeze well. After baking and cooling, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To enjoy, thaw at room temperature or warm slightly in the oven.
Reheating: To reheat, wrap individual slices in foil and warm in a 350°F (175°C) oven for 5-10 minutes.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Just let the batter come to room temperature before baking.

2. Can I use different types of flour?

Yes, you can swap whole wheat flour for another whole grain flour like spelt or oat flour, but the texture and flavor might vary slightly. You can also use all-purpose flour only for a lighter texture.

3. Can I use maple syrup instead of molasses?

While molasses gives these cakes their signature deep flavor, you can substitute it with maple syrup if you prefer. The flavor will be slightly different, but it will still be delicious.

4. Can I add frosting or icing to these cakes?

Yes! You can top these cakes with a simple icing or cream cheese frosting for extra richness. A dusting of powdered sugar also adds a festive touch.

5. Can I make this recipe without honey?

Yes, you can omit the honey and use a little more molasses or maple syrup as a substitute for sweetness. You can also use brown sugar to make up for the moisture and sweetness from the honey.

6. Why do I need to use warm milk?

Warm milk helps dissolve the sugar and ensures that the butter mixes well with the other ingredients, creating a smooth batter.

7. Can I add other spices like cardamom or allspice?

Yes, feel free to experiment with spices! A pinch of cardamom or a bit more cinnamon can add extra depth to the flavor, making this recipe even more unique.

8. Can I make mini gingerbread cakes?

Yes, you can use mini muffin tins for a bite-sized version of these gingerbread cakes. Just reduce the baking time to 18-20 minutes.

9. How do I know when the cakes are done?

The cakes are done when they are golden brown and a toothpick inserted into the center comes out clean, with just a few moist crumbs.

10. How do I make the cakes extra moist?

Make sure not to overmix the batter, as this can result in denser cakes. The combination of molasses, honey, and warm milk helps keep the cakes moist and tender.

Conclusion

French Gingerbread Cakes are the perfect treat for anyone who loves rich, spiced desserts. With their tender crumb, deep flavors, and delightful aroma, these cakes make the ideal addition to any holiday spread or cozy gathering. Whether you bake them in a loaf pan or as mini cakes, they are sure to impress and become a favorite in your recipe collection. Enjoy them fresh from the oven or with a cup of tea for an unforgettable experience.