Description
Gingerbread Cake is a moist, warmly spiced cake made with molasses, ginger, cinnamon, and cloves. Perfect for the holiday season or cozy evenings, it offers rich flavor and comforting aroma in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses (unsulfured)
- 1 large egg
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar/lemon juice)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate large bowl, cream the butter and brown sugar until light and fluffy.
- Mix in the molasses until fully combined, then beat in the egg.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Serve warm or at room temperature with whipped cream, lemon sauce, or ice cream if desired.
Notes
- Use unsulfured molasses for the best taste—avoid blackstrap molasses.
- Add orange zest for a citrus twist or serve with lemon sauce for a traditional combo.
- Overmixing or overbaking can lead to a dry cake; mix gently and check doneness early.
- This cake tastes even better the next day as the spices meld together.
- For dairy-free, use plant-based butter and non-dairy milk with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
