Super Moist Gingerbread Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the wet mixture, ensuring a consistent and smooth batter.
- 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.
- Pour Batter: Pour the batter evenly into your prepared baking pan, smoothing the top with a spatula.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/super-moist-gingerbread-cake-recipe/
