Moist Gingerbread Cake (Print Version)

A spiced, moist gingerbread with rich molasses, ideal for holiday or cozy treats.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 cups (8.8 oz) all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
07 - 1 teaspoon baking soda

→ Wet Ingredients

08 - 1/2 cup (4 oz) unsalted butter, softened
09 - 1/2 cup (3.5 oz) packed brown sugar
10 - 1 large egg, room temperature
11 - 3/4 cup (6 fl oz) unsulphured molasses
12 - 1 cup (8 fl oz) hot water

# Directions:

01 - Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
03 - In a large bowl, cream the softened butter and brown sugar until light and fluffy using an electric mixer or hand whisk.
04 - Beat in the egg until fully incorporated, then add the molasses and mix until smooth.
05 - Add the dry ingredients to the wet mixture in two parts, alternating with the hot water. Gently mix until just combined.
06 - Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
08 - Serve plain or dusted with powdered sugar. For added flavor, top with whipped cream or vanilla ice cream.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, getting better as it sits—future you will thank you.
  • These spices are forgiving; even if you eyeball them slightly, the gingerbread tastes like home.
  • It's fancy enough to serve guests but simple enough that you can make it on a Tuesday evening without fuss.
02 -
  • Don't overbake this cake; molasses cakes go from moist to dry quickly, and a few minutes makes all the difference in keeping that fudgy interior intact.
  • The batter will be thin and almost soup-like—resist the urge to add more flour; this is how it becomes so tender and moist when it bakes.
  • This cake actually tastes better the next day when the flavors have had time to mellow and deepen together.
03 -
  • Room temperature ingredients mix more smoothly and create a better crumb structure than cold ingredients straight from the fridge.
  • If your molasses has hardened, warm the jar in a bowl of hot water for a few minutes and it'll pour like it should.
  • Invest in fresh spices if you can; old spices turn this beautiful warm cake into something that tastes dusty and tired.

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