Why You’ll Love This Recipe

This gingerbread cake stands out for its perfect balance of spice and sweetness, making it a delightful choice for both dessert and snacking. The molasses gives it a deep, rich flavor while the combination of ground ginger, cinnamon, and cloves adds the warmth and festive touch you expect from a classic gingerbread. The moist texture comes from the butter and the perfect baking time, ensuring every bite is tender and delicious. Whether you’re serving it at a holiday gathering or enjoying it with a cup of tea, this gingerbread cake will become a go-to recipe.

Ingredients

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

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 cup unsulfured molasses
1 cup hot water

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the molasses until well combined.
Gradually add the dry ingredients to the butter mixture, alternating with the hot water. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

Servings: 12-16
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
Vegan: Use dairy-free butter and substitute eggs with flax eggs or another egg replacer, and make sure to use plant-based molasses.
Add-ins: Add some chopped crystallized ginger or chocolate chips for an extra flavor twist.
Topping Options: Top with whipped cream, vanilla ice cream, or a drizzle of warm caramel sauce for an indulgent dessert.

Storage/Reheating

Storage: Store any leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week.
Freezing: You can freeze the cake for up to 3 months. Wrap it well in plastic wrap and aluminum foil before freezing. To thaw, leave it at room temperature for a few hours.
Reheating: To reheat, slice the cake and warm it in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use a different type of sugar for this recipe?

Yes, you can substitute brown sugar with granulated sugar, but brown sugar adds a deeper flavor and moisture to the cake. For a richer taste, dark brown sugar is preferable.

Can I make this gingerbread cake ahead of time?

Absolutely! This cake actually gets better as it sits. You can make it a day or two in advance and store it in an airtight container.

How can I make this cake spicier?

If you love a spicier gingerbread, feel free to add an extra teaspoon of ground ginger or a pinch of cayenne pepper to the batter.

Can I use molasses alternatives?

Molasses is key to the flavor of gingerbread, but if you don’t have it, you can use honey or maple syrup as substitutes, though it may slightly alter the flavor.

How can I prevent the cake from sticking to the pan?

Make sure to grease and flour your baking pan thoroughly, or use parchment paper to ensure easy removal of the cake once baked.

Can I use a different size baking pan?

Yes, you can. If you use a smaller pan, you may need to adjust the baking time. A 9-inch round cake pan will work, but keep an eye on it while baking.

How do I know when the cake is done?

You can insert a toothpick into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is done.

Can I frost this cake?

While this cake is moist enough on its own, you can frost it with cream cheese frosting, buttercream, or even a simple dusting of powdered sugar.

Can I add nuts to this gingerbread cake?

Yes! Chopped walnuts or pecans would be a great addition to the batter for some crunch and extra flavor.

Is this cake suitable for those with allergies?

This cake contains butter, eggs, and gluten, so it may not be suitable for those with dairy, egg, or gluten allergies. Consider using substitutes for a more allergen-friendly version.

Conclusion

This Super Moist Gingerbread Cake is a perfect balance of spiced warmth and tender texture, making it ideal for a cozy dessert. It’s easy to make and a crowd-pleaser, perfect for holiday gatherings, family dinners, or anytime you crave a slice of comforting cake. With simple ingredients and a few variations to suit different preferences, this gingerbread cake is sure to become a regular in your recipe repertoire. Enjoy it on its own or topped with a little whipped cream for a real treat!

Super Moist Gingerbread Cake Recipe

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This super moist gingerbread cake is the perfect balance of warm spices, molasses, and a tender crumb. Perfect for the holiday season or a cozy treat, it’s easy to make and guaranteed to satisfy your sweet tooth. Enjoy the rich flavor of cinnamon, ginger, and cloves in every bite!

Author: Emily
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 8-10 servings
Category: Dessert, Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square pan or an 8×8-inch round cake pan.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
Add the egg and molasses, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Begin and end with the flour mixture. Mix until just combined.
Stir in the sour cream (or buttermilk) until smooth.
Pour the batter into the prepared pan and spread it out evenly.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add ½ cup of chopped crystallized ginger or raisins.
This gingerbread cake can be served plain or topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.