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Ultimate Moist Gingerbread Cake Recipe – Spiced Molasses Delight
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ginger Flavor
Author:
Dolce Flav
Servings
16
Prep Time
15 minutes
Cook Time
30 minutes
This Ultimate Moist Gingerbread Cake brings together rich molasses sweetness and bold ginger spice in a tender, deeply flavorful dessert. You start by creaming butter with brown sugar, then beat in eggs and molasses for a moist base. In a separate bowl, whisk together dry ingredients—flour, ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda—then gradually combine with the hot water (or hot coffee) to achieve a smooth batter. Pour into a prepared pan and bake until springy and fragrant. Let it cool before slicing—dust with powdered sugar or top with whipped cream for a classic finishing touch.
Ingredients
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1/2 cup (113 g) unsalted butter, softened
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1/2 cup light brown sugar
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2 large eggs
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1/2 cup molasses
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1 tbsp ground ginger
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1½ tsp ground cinnamon
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½ tsp ground cloves
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½ tsp ground nutmeg
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1 tsp salt
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1½ tsp baking powder
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1 tsp baking soda
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2½ cups all-purpose flour
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1 cup hot water (or hot brewed coffee for depth)
Directions
Preheat your oven to 350 °F (175 °C), then grease and flour a 9×13‑inch or similar pan.
In a large bowl, beat softened butter and brown sugar until light and fluffy.
Add eggs one at a time, mixing thoroughly between additions, then pour in molasses and blend until smooth.
In another bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.
Alternate adding the dry ingredients with hot water (or coffee) into the molasses mixture, stirring until well combined and smooth.
Pour the thick, aromatic batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before dusting with powdered sugar or serving with whipped cream for a cozy, spicy gingerbread experience.
Recipe Note
10 Frequently Asked Questions
Can I adjust the amount of ginger?
Yes—start with 1 tbsp for bold spice, or reduce to 1 tsp if you prefer something more subtle.
Is molasses necessary?
Absolutely—it adds depth and classic gingerbread flavor. Unsulphured molasses is best; avoid blackstrap unless you like a bitter edge.
Can I swap water for coffee?
Yes, hot coffee adds richness and depth—substitute equally.
Why both baking powder and baking soda?
Baking soda balances acidity and helps rise, while baking powder adds lift—together, they give you a tender, airy cake.
How do I store leftovers?
Keep covered at room temperature for up to 3 days, or wrap tightly and refrigerate for up to a week.
Can I freeze the cake?
Yes—fully cool the cake, then wrap in plastic and foil; can be frozen for up to 2–3 months. Thaw before serving.
Can I make this gluten-free?
Try a 1:1 gluten‑free flour blend; texture will differ, but the flavor should remain wonderful.
Any topping ideas?
Dust with powdered sugar, pour on whipped cream, or drizzle a vanilla or butterscotch sauce for extra indulgence.
Why use hot water?
Hot water thins the molasses and helps spices bloom, giving a uniform and moist batter.
Can I make it vegan?
Yes—use dairy-free butter, flax “eggs,” and a plant-based milk substitute. Test and adjust spice and sweetness levels for best flavor.