Super Moist Gingerbread Cake Recipe

Introduction

This super moist gingerbread cake is the ultimate comforting treat for any occasion. Rich with warm spices and molasses, it delivers a perfect balance of sweetness and spice in every bite. Easy to make and wonderfully tender, it’s sure to become a family favorite.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsulfured molasses
• 1 cup granulated sugar
• ⅓ cup vegetable oil
• 1 cup hot water
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.
3. Step 3: In another bowl, mix the molasses, granulated sugar, vegetable oil, and hot water. Whisk until smooth.
4. Step 4: Add the eggs and vanilla extract to the wet mixture and whisk thoroughly to combine.
5. Step 5: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing.
6. Step 6: Pour the batter evenly into the prepared baking pan.
7. Step 7: Bake in the preheated oven for 35-40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
8. Step 8: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
9. Step 9: For an extra touch, top with a simple glaze made from powdered sugar and water or spread cream cheese frosting over the cooled cake.

Tips & Variations

• Use dark molasses for a richer, deeper flavor if you prefer a stronger molasses taste.
• To add texture, fold in a handful of chopped nuts or crystallized ginger before baking.
• If you want a dairy-free option, substitute the vegetable oil with coconut oil and use a vegan egg replacer.
• Make the cake ahead and keep it tightly wrapped—it often tastes better the next day as the flavors meld.

Storage

Store the gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy cold—both taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different spices in this gingerbread cake?

Yes, you can adjust the spices to your liking. Adding cardamom or allspice can add an interesting twist, but the traditional blend of ginger, cinnamon, nutmeg, and cloves works best for classic gingerbread flavor.

How do I know when the cake is fully baked?

The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep it moist.

Super Moist Gingerbread Cake Recipe

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★★★★★

4.9 from 68 reviews

This Super Moist Gingerbread Cake is a classic holiday treat that combines warm spices and rich molasses for a deeply flavorful and tender cake. Perfectly moist and fragrant, this recipe is easy to follow and yields a deliciously spiced dessert that pairs wonderfully with a simple glaze or cream cheese frosting.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsulfured molasses
• 1 cup granulated sugar
• ⅓ cup vegetable oil
• 1 cup hot water
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal of the cake.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until all spices are evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, combine the molasses, granulated sugar, vegetable oil, and hot water. Whisk thoroughly until the mixture is smooth and well blended.
4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the wet mixture, ensuring a consistent and smooth batter.
5. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula just until combined. Be careful not to overmix to keep the cake tender.
6. Pour Batter: Pour the batter evenly into your prepared baking pan, smoothing the top with a spatula.
7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely for best texture and flavor.
9. Optional Glaze or Frosting: For a finishing touch, consider drizzling a simple glaze made from powdered sugar and water over the cooled cake or spread cream cheese frosting for extra richness.

Notes

• To keep the cake moist, avoid overbaking and check the cake at the 35-minute mark.
• Molasses adds a unique deep flavor; be sure to use unsulfured molasses for the best taste.
• Spices can be adjusted based on your preference, but be careful not to overpower the ginger flavor.
• Allow the cake to cool completely before glazing or frosting to prevent melting or sliding.
• This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Gingerbread Cake, Moist Cake, Holiday Cake, Spiced Cake, Molasses Cake, Easy Cake Recipe