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Moist Old-Fashioned Gingerbread Cake

A close-up of a rich, dark slice of gingerbread cake dusted lightly with powdered sugar on a white plate.
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Make this easy gingerbread cake for a moist, tender crumb packed with classic warm spices and rich molasses flavor. It is perfect for holiday baking or cozy winter evenings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg until combined, then mix in the molasses.
  5. In a separate small bowl, combine the boiling water and buttermilk.
  6. Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
  7. Pour the batter into the prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. Serve plain, or top with a simple molasses glaze or cream cheese frosting.

Notes

  • For an extra moist cake, use dark molasses.
  • You can bake this recipe as a layer cake using two 8-inch round pans; reduce the baking time slightly.
  • This cake pairs well with a simple caramel drizzle or a dusting of powdered sugar.

Nutrition

Find it online: https://tastethisplate.com/moist-old-fashioned-gingerbread-cake/