A moist and spiced Gingerbread Cake perfect for the holiday season, this treat is infused with molasses and warm spices like ginger, cinnamon, and cloves. It’s comforting, flavorful, and a delightful addition to any festive table.
Why You’ll Love This Recipe
I love how this gingerbread cake embodies the essence of the holidays. The warm spices combined with the richness of molasses create a cake that’s both nostalgic and comforting. It’s easy to make and fills the kitchen with the most amazing aroma as it bakes. Whether served plain or with a dusting of powdered sugar, it’s a classic that never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon 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, packed
1/4 cup molasses
1 egg
1/2 cup buttermilk
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and grease an 8×8-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the molasses, followed by the egg, until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before slicing and serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 9 slices
Variations
Glazed Finish: Drizzle a simple powdered sugar glaze over the cake for added sweetness.
Cream Cheese Frosting: Add a thick layer of cream cheese frosting for a richer treat.
Spice Blend: Add a pinch of nutmeg or cardamom to enhance the spice profile.
Cupcakes: Pour the batter into a muffin tin and bake for about 20 minutes for individual portions.
Add-Ins: Stir in a handful of raisins or chopped walnuts for extra texture.
Storage/Reheating
Room Temperature: Store the cake in an airtight container for up to 2 days.
Refrigeration: Keep it in the fridge for up to a week. Allow it to come to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm slices in the microwave for 10-15 seconds to revive their soft texture.
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FAQs
How do I make this cake without buttermilk?
I can substitute buttermilk with a mix of 1/2 cup milk and 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
Can I double the recipe?
Yes, simply double the ingredients and bake it in a 9×13-inch pan. Adjust the baking time to about 40-45 minutes.
What can I use instead of molasses?
Dark corn syrup or maple syrup can work, but the flavor will be slightly different. Blackstrap molasses adds the best depth of flavor.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend.
Is this cake suitable for kids?
Absolutely. The warm spices and sweetness make it a kid-friendly treat. However, consider reducing the cloves if a milder flavor is preferred.
Conclusion
This gingerbread cake is a perfect balance of spice, sweetness, and softness, making it ideal for any holiday occasion. It’s simple to prepare and adaptable to suit your taste. Whether enjoyed plain or dressed up with frosting, it’s a festive dessert that’s sure to please.
📖 Recipe:
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Gingerbread Cake
- Total Time: 50 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
A moist and spiced gingerbread cake infused with molasses and warm spices like ginger, cinnamon, and cloves. Perfect for holiday gatherings, this classic dessert is easy to make and incredibly comforting.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon 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, packed
1/4 cup molasses
1 egg
1/2 cup buttermilk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Mix in the molasses, followed by the egg, until fully combined.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Stir in vanilla extract.
- Pour batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing and serving.
Notes
Substitute buttermilk with 1/2 cup milk + 1/2 tablespoon lemon juice/vinegar, let it sit for 5 minutes.
Adjust spices for a milder flavor, if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 240 kcal
