Dark Molasses Gingerbread Cake
Warm, spiced, and irresistibly rich, this Dark Molasses Gingerbread Cake is the ultimate festive treat for cozy gatherings or a simple indulgence on a chilly evening. Featuring the bold, earthy sweetness of dark molasses paired with aromatic spices like ginger, cinnamon, cloves, and nutmeg, this cake delivers an old-fashioned charm with every bite. The moist, tender crumb is brought to perfection with the addition of buttermilk, while a light dusting of powdered sugar adds a delicate finish. Easy to prepare in just 20 minutes of hands-on time, this 9-inch gingerbread cake is ideal for serving 8 and works beautifully as a dessert centerpiece or paired with a hot cup of tea. Perfect for lovers of traditional spiced cakes, this recipe captures the deep, comforting flavors of the holiday season.
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Recipe Information
Ingredients
- 115 grams unsalted butter, melted and slightly cooled
- 240 milliliters dark molasses
- 100 grams brown sugar, packed
- 240 milliliters buttermilk, room temperature
- 2 large eggs, room temperature
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round or square cake pan, and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the melted butter, dark molasses, and brown sugar until smooth and well combined.
Add the buttermilk and eggs to the bowl, and whisk again until the mixture is uniform.
In a separate bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 504.1 g | 183% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 305.9 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1020 mg | 78% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
