Super Moist Gingerbread Cake Recipe
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!
- 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
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¾ cup molasses
- 1 cup hot water
- ½ cup sour cream or buttermilk
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.
