Imagine the warm, inviting aroma of ginger and cinnamon wafting through your kitchen, wrapping you in a comforting embrace.
Picture a moist gingerbread cake, its rich, dark hue promising a burst of deep, spicy sweetness with every bite. This cake is a nostalgic favorite for me, a treat that brings back fond memories of cozy winter afternoons spent with family.
It’s a versatile dessert that fits perfectly into busy weeknights or leisurely Sunday suppers, offering a delightful end to any meal.
I remember a particularly hectic holiday season when this gingerbread cake saved the day; its simple preparation and satisfying flavor were just what we needed amidst the chaos.
Ready to bring some warmth and sweetness to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and molasses.
- Uses pantry staples, making it convenient and budget-friendly.
- Stays moist and tender, ensuring a delightful texture every time.
- Prepares quickly, with just 15 minutes of prep needed.
- Offers versatility, allowing for easy customization with spices or zest.
Ingredients
- 1 cup all-purpose flour — use unbleached for better flavor.
- 1 teaspoon baking soda — verify it’s fresh for the best rise.
- 1 teaspoon ground ginger — adjust to taste for more spice.
- 1 teaspoon ground cinnamon — use Ceylon for a sweeter taste.
- 1/2 teaspoon ground cloves — adds depth to the spice mix.
- 1/4 teaspoon salt — enhances overall flavor.
- 1/2 cup unsalted butter, softened — allows for creamier mixing.
- 1/2 cup brown sugar — packed for accurate measurement.
- 1 large egg — at room temperature for better incorporation.
- 1/2 cup molasses — use unsulfured for best results.
- 1/2 cup hot water — aids in mixing and smooth batter.
- 1 teaspoon vanilla extract — pure extract preferred for natural flavor.
Step-by-Step Method
Preheat your oven to 350°F (175°C). Verify it’s ready before you start mixing the ingredients.
Grease the 9×9 inch baking pan with butter or a non-stick spray to prevent sticking. This step is essential for easy removal of the cake after baking.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Confirm the spices are evenly distributed throughout the flour for a balanced flavor in every bite.
Cream Butter & Sugar
In a medium mixing bowl, cream the softened unsalted butter and brown sugar together.
Beat until the mixture is light and fluffy. This process incorporates air, which helps create a tender cake texture.
Combine Wet Ingredients
Beat in the egg to the creamed butter and sugar.
Mix thoroughly until well combined. Add the molasses, stirring until the mixture is smooth. This will add a rich, deep flavor to your cake.
Blend Dry & Wet Mixtures
Gradually add the dry ingredients into the wet mixture.
Alternate with adding hot water and vanilla extract. Mix until the batter is smooth and well combined.
Take care to avoid overmixing, as this can result in a dense cake.
Pour & Bake
Pour the prepared batter into the greased baking pan.
Spread it evenly with a spatula to confirm even baking. Place the pan in the preheated oven and bake for 45 minutes.
Check doneness with a toothpick inserted into the center; it should come out clean.
Cool & Serve
Allow the cake to cool in the pan for about 10 minutes.
This helps the structure set slightly, making it easier to handle. Transfer the cake to a cooling rack to cool completely before serving.
Enjoy your moist gingerbread cake with a cup of tea or as a delightful dessert.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Replace the unsalted butter with coconut oil or a plant-based butter for a dairy-free option.
- For a vegan adaptation, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the egg and maple syrup instead of molasses.
- Substitute brown sugar with coconut sugar or honey for a different flavor profile.
- If molasses is unavailable, use a mixture of honey and dark corn syrup as an alternative.
You Must Know
- Preheat Thoroughly: Verify your oven is fully preheated to 350°F (175°C) before placing the cake inside to guarantee even baking.
- Use Fresh Spices: For the best flavor, use fresh ground ginger, cinnamon, and cloves. This will enhance the aromatic quality of your gingerbread cake.
- Gradually Mix: When combining the dry ingredients with the wet mixture, alternate with hot water and vanilla extract to achieve a smooth, lump-free batter.
- Check Baking Soda: Always use fresh baking soda to verify your cake rises properly and has the desired texture.
- Cool Properly: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. This helps in setting the structure and prevents it from falling apart.
Serving Tips
- Serve warm with a dollop of whipped cream or vanilla ice cream.
- Drizzle with a simple lemon glaze for a tangy contrast.
- Pair with a cup of spiced tea or hot apple cider.
- Garnish with candied ginger pieces for an extra spicy kick.
- Dust with powdered sugar for a classic, elegant presentation.
Storage & Make-Ahead
The Moist Gingerbread Cake can be stored in the refrigerator for up to 5 days in an airtight container to maintain its moisture.
For make-ahead convenience, the cake freezes well for up to 3 months.
Thaw in the fridge overnight before serving to enjoy its rich flavors.
Reheating
To gently reheat moist gingerbread cake, use a microwave on low power.
Alternatively, use an oven set to 300°F.
You can also use a stovetop with a covered skillet for even warming.
Culinary Traditions
While exploring the rich tapestry of culinary traditions, gingerbread cake holds a special place in my heart, weaving together flavors that evoke warmth and nostalgia.
As a child, I remember the aroma of spices filling my grandmother’s kitchen, the promise of a sweet treat in the oven. Gingerbread, with its roots tracing back to medieval Europe, is a timeless classic.
It’s amazing how a simple mix of ginger, cinnamon, and cloves can transform into something so comforting. Each bite takes me back to those cherished family gatherings, where laughter mingled with the cake’s spicy scent.
It’s not just a dessert; it’s a piece of history, a link to generations past. I hope it brings you the same joy it has brought me.
Final Thoughts
Give this delightful moist gingerbread cake a try, and feel free to tweak the spices to suit your taste preferences. Enjoy experimenting with flavors and make it your own!
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Gingerbread Cake?
I’ve swapped gluten-free flour for regular flour before with great success. Just make certain it’s a 1:1 substitute blend. I found the texture slightly different but still delicious. It’s a delightful twist on the classic gingerbread experience!
Is It Possible to Substitute Molasses With Honey?
I’ve tried swapping molasses with honey, and it works, though the flavor’s milder and the texture slightly different. I suggest adding a bit of extra spice to keep that warm, rich taste we all love.
How Can I Make This Cake Vegan-Friendly?
I’ve made this cake vegan-friendly by replacing butter with coconut oil, the egg with a flax egg, and using maple syrup instead of honey. The flavors still pop, and I feel good about the plant-based ingredients!
What Toppings Pair Well With Gingerbread Cake?
I’ve always loved pairing gingerbread cake with a dollop of whipped cream or a drizzle of lemon glaze. The tangy sweetness elevates the warm spices beautifully. Sometimes, I sprinkle candied ginger for an extra zingy surprise!
Can I Freeze the Cake for Later Use?
Yes, you can freeze the cake! I’ve done it before, tightly wrapping slices in plastic wrap. When I crave a cozy treat, I just defrost a piece. It tastes just as delightful as freshly baked.
Moist Gingerbread Cake
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 9×9 inch baking pan
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the baking pan with butter or non-stick spray.
- In the large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In the medium mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg and then mix in the molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water and vanilla extract, mixing until smooth.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
