This moist and spiced gingerbread cake is the perfect treat to cozy up with during the holiday season. Infused with warm spices and the rich flavor of molasses, it’s a festive dessert that brings comforting nostalgia to every bite.
Why You’ll Love This Recipe
- Classic Holiday Flavor: Warm ginger, cinnamon, and cloves create the ultimate holiday aroma and taste.
- Moist and Tender: The buttermilk and molasses make the cake incredibly moist and flavorful.
- Simple and Quick: Made with pantry staples and ready in under an hour.
- Perfect for Any Occasion: Great as a holiday dessert, afternoon snack, or even as a gift.
- Versatile Serving Options: Delicious on its own or paired with whipped cream, a dusting of powdered sugar, or cream cheese frosting.
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: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the molasses and egg until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Stir in Vanilla: Gently stir in the vanilla extract.
- Prepare to Bake: Pour the batter into the prepared baking pan, spreading it evenly.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before slicing. Serve plain, with powdered sugar, or with your favorite frosting.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 9 slices
- Calories: Approximately 240 kcal per slice
Variations
- Cream Cheese Frosting: Add a layer of cream cheese frosting for a tangy-sweet complement to the spiced cake.
- Orange Glaze: Drizzle with a simple orange glaze made from powdered sugar and orange juice for a citrusy twist.
- Gingerbread Cupcakes: Divide the batter into a muffin tin to make festive gingerbread cupcakes. Adjust baking time to 18-22 minutes.
- Spiced Nuts Topping: Sprinkle candied pecans or walnuts over the top for a crunchy finish.
- Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking flour.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: Refrigerate for up to 5 days. Bring to room temperature or gently warm before serving.
- Freezing: Wrap the cooled cake in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.
FAQs
1. Can I use blackstrap molasses for this recipe?
Yes, but keep in mind that blackstrap molasses has a stronger and slightly bitter flavor compared to regular molasses.
2. What if I don’t have buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I use a different pan size?
Yes, a 9-inch round pan or a loaf pan will work. Adjust the baking time as needed, checking for doneness with a toothpick.
4. How can I make the cake extra moist?
Ensure you measure the flour correctly (spoon and level method) and don’t overmix the batter. Using fresh buttermilk also helps.
5. Can I make this cake vegan?
Replace the butter with a plant-based alternative, the egg with a flax egg, and use non-dairy milk with vinegar instead of buttermilk.
6. How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or nonstick spray, and for extra assurance, line it with parchment paper.
7. Can I add raisins or nuts to the batter?
Absolutely! Fold in 1/2 cup of raisins or chopped nuts for extra texture and flavor.
8. What pairs well with gingerbread cake?
Whipped cream, a dollop of vanilla ice cream, or even a cup of spiced chai tea are excellent accompaniments.
9. Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly.
10. Is this cake very sweet?
It’s moderately sweet with a bold molasses and spice flavor. Adjust the sugar slightly if you prefer a sweeter cake.
Conclusion
Gingerbread cake is the quintessential holiday dessert, filled with warm spices and comforting flavors. Its moist texture and rich taste make it a festive favorite for any occasion. Whether you enjoy it plain or dressed up with frosting or glaze, this cake is sure to bring holiday cheer. Try it this season and enjoy a slice of festive nostalgia!
Print
Gingerbread Cake
Cozy up this holiday season with a moist and spiced Gingerbread Cake! Infused with warm ginger, cinnamon, cloves, and molasses, this festive dessert is perfect for any occasion. Enjoy it plain, with a dusting of powdered sugar, or topped with cream cheese frosting for the ultimate holiday treat.
- Total Time: 50 minutes
- Yield: 9 slices
Ingredients
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup molasses
- 1 egg
- ½ cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream softened butter and brown sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Add Wet Ingredients:
- Beat in the molasses and egg until fully incorporated.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in Vanilla:
- Gently stir in vanilla extract.
- Bake the Cake:
- 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.
- Cool and Serve:
- Let the cake cool completely in the pan. Serve plain, dusted with powdered sugar, or topped with frosting.
Notes
- To make your own buttermilk, combine ½ cup of milk with ½ tbsp of vinegar or lemon juice and let sit for 5 minutes.
- Avoid overmixing the batter to keep the cake tender.
- Add raisins or chopped nuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Holiday Classics
- Diet: Vegetarian
