Moist Gingerbread Cake
Sweetly spiced with dark brown sugar, buttery molasses, and warm ground ginger, this gingerbread cake smells like winter magic and tastes even cozier. Tender, plush, never dry, and easy enough for a weeknight—dust with powdered sugar, or dollop with whipped cream, and enjoy every nostalgic, spiced bite.
9
squares
Ingredients
- 2 cups (250 g) all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 2 tsp ground ginger fresh if possible
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground cloves or allspice
- 1/8 tsp (0.125 tsp) ground nutmeg
- 113 g (0.5 cup) unsalted butter softened (1/2 cup)
- 3/4 cup (150 g) dark brown sugar packed
- 1 large egg room temperature
- 1/2 cup (120 ml) unsulphured molasses not blackstrap
- 3/4 cup (180 ml) hot water or brewed coffee just off the boil
- powdered sugar or whipped cream for serving, optional
Equipment
- 9-inch square baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Parchment paper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line with parchment paper for easier removal.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg until well combined. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and dark brown sugar until very light and fluffy, about 2–3 minutes.
- Add the egg and mix well. Drizzle in the molasses and beat until mixture is smooth and glossy.
- Alternate adding the dry ingredients and hot water (or coffee) to the butter mixture in three additions, starting and ending with the dry ingredients. Mix each addition just until incorporated—do not overmix.
- Pour batter into prepared pan and smooth the surface. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Let cake cool in the pan for about 10 minutes, then lift out and transfer to a wire rack to cool completely. Dust with powdered sugar or top with whipped cream, if desired, before serving.
Notes
This gingerbread cake is wildly flexible: swap hot coffee for water for deeper flavor, or add chopped crystallized ginger for bursts of chew and spice. Slices freeze beautifully—just wrap well. And yes, it’s even better the next day as the flavors develop. Don’t use blackstrap molasses for this recipe; it will be too bitter.
Nutrition
Calories: 270kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 270mg | Potassium: 155mg | Fiber: 1g | Sugar: 23g | Vitamin A: 260IU | Calcium: 65mg | Iron: 1.8mg