Moist Gingerbread Cake Loaf (Print Version)

A warmly spiced loaf with ginger and molasses, perfect for cozy winter moments.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsulphured molasses
09 - 1/2 cup packed brown sugar
10 - 2 large eggs, room temperature
11 - 1/3 cup vegetable oil
12 - 1 cup buttermilk, room temperature
13 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper to prevent sticking.
02 - In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the molasses, brown sugar, eggs, and vegetable oil until the mixture is smooth.
04 - Incorporate the buttermilk and vanilla extract into the wet mixture and stir until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
06 - Pour the batter evenly into the prepared loaf pan, smoothing the surface with a spatula.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's foolproof—truly one of those recipes that comes together without drama and impresses everyone who tries it
  • The molasses creates this deep, almost mysterious richness that makes people ask for the recipe before they've even finished their slice
  • It stays moist for days, getting somehow even better as the flavors settle and deepen together
  • You'll find yourself baking it for every autumn gathering, every winter welcome, every moment that needs a little comfort
02 -
  • Cold ingredients create a cake with a tighter crumb and dense texture—room temperature buttermilk and eggs are not optional, they're essential to the magic here
  • The moment you stop seeing white flour streaks in the batter, stop mixing; every additional stir makes the cake tougher and less tender
  • A loaf pan that's too small will cause overflow or uneven baking, so measure your pan if you're not certain—a standard loaf pan is 9 inches by 5 inches by 3 inches deep
03 -
  • If your loaf is browning too quickly on top but still seems underdone in the middle, tent it loosely with aluminum foil for the last 10 or 15 minutes of baking
  • Always bring your molasses to room temperature before mixing—cold molasses is stubborn and won't incorporate smoothly, which affects your final texture

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