Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C) and grease a cake pan.
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, cream the butter and brown sugar until light and fluffy.
Add the molasses and eggs to the butter mixture, mixing well.
Gradually add the dry ingredients to the wet ingredients, alternating with hot water, until combined.
Pour the batter into the prepared cake pan and bake for 30-35 minutes.
Let the cake cool completely before frosting.
For the frosting, beat together softened butter, powdered sugar, cinnamon, and molasses until smooth and creamy.
Spread the frosting over the cooled gingerbread cake and serve.

Use room temperature ingredients for best results. Store frosted cake in an airtight container for up to two days.