(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted butter
Brown sugar
Molasses
Egg
Buttermilk
Hot water
Directions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Mix in the molasses and egg until well combined.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
Stir in the hot water last, mixing until the batter is smooth and thin.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Servings and timing
This recipe makes approximately 9 servings. Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Frosted Gingerbread Cake: Top with cream cheese frosting or a lemon glaze for added richness.
Gingerbread Cupcakes: Divide the batter into muffin tins for individual servings.
Spiced Up: Add nutmeg or allspice for extra warmth.
Gingerbread Bundt Cake: Bake in a bundt pan for a more dramatic presentation.
Molasses Swap: Use dark molasses for a deeper flavor or mild molasses for a lighter taste.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, microwave individual slices for about 15–20 seconds. Gingerbread cake freezes well. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
What kind of molasses should I use?
Use unsulphured molasses, either light or dark, depending on how strong you want the flavor. Avoid blackstrap molasses as it’s too bitter.
Can I make this cake ahead of time?
Yes, gingerbread cake can be made a day or two in advance and stored tightly wrapped.
Why is my cake too dense?
Make sure to measure flour correctly and don’t overmix the batter. Also, check that your baking soda is fresh.
Can I use milk instead of buttermilk?
Yes, buttermilk adds tang and tenderness. If you don’t have it, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.
Can I bake this in a different pan?
Yes, you can use a round or rectangular pan, but adjust the baking time accordingly.
What can I serve with gingerbread cake?
It pairs well with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Is this cake spicy?
It’s warmly spiced, not hot. You can adjust the amount of ginger and cloves if you prefer a milder or bolder flavor.
Can I add mix-ins like nuts or raisins?
Yes, chopped walnuts or raisins can be folded into the batter for added texture.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Bake a little longer, checking for doneness around 45 minutes.
Conclusion
Gingerbread cake is a timeless dessert that brings warmth and flavor to any occasion. Its rich spices and moist texture make it a favorite during the colder months, but it’s delicious all year round. Simple to make and deeply satisfying, this cake is sure to become a cozy go-to treat in your home.
Gingerbread cake is a moist and warmly spiced dessert made with molasses, brown sugar, and aromatic spices like ginger, cinnamon, and cloves. Perfect for the holiday season or chilly days, this cake is simple to make and comforting to eat.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:9 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 large egg
1/2 cup buttermilk
1/2 cup hot water
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Mix in the molasses and egg until well combined.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
Stir in the hot water and mix until the batter is smooth and thin.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing and serving.
Notes
Use dark molasses for a stronger flavor or mild for a lighter taste.Top with cream cheese frosting, lemon glaze, or a dusting of powdered sugar.Store in an airtight container at room temperature or refrigerate for longer freshness.Can be frozen for up to 3 months—wrap tightly and thaw before serving.Add nuts or raisins for extra texture.
