Moist Gingerbread Cake
Experience the warmth of the holiday season with this irresistibly Moist Gingerbread Cake, a dessert that's as comforting as it is flavorful. Infused with the bold spices of ground ginger, cinnamon, and cloves, and sweetened with rich molasses and brown sugar, this cake delivers a perfect balance of sweetness and spice in every bite. Its tender crumb, achieved with the addition of buttermilk, makes it unbelievably moist, while the optional dusting of powdered sugar adds an elegant, festive touch. Ready in just an hour, this easy-to-make cake is ideal for holiday gatherings, cozy evenings, or whenever you're craving nostalgic comfort food. Serve it as is, or pair it with a dollop of whipped cream or a drizzle of caramel sauce for a show-stopping dessert.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 3 quarters cup brown sugar, packed
- 0.75 cup molasses
- 2 eggs, large
- 1 cup buttermilk
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray, and lightly dust with flour. Set aside.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking powder, baking soda, and salt. Set the dry mixture aside.
In a large mixing bowl, using an electric mixer or a whisk, beat the softened butter and brown sugar together until creamy and smooth, about 2-3 minutes.
Add the molasses to the creamed butter mixture and beat until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Gradually alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared baking pan and spread it into an even layer.
Bake in the preheated oven for 35-40 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 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired. Slice into squares and serve.
Nutrition Facts
Calories |
5293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 1033.0 g | 376% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 789.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1429 mg | 110% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5152 mg | 110% | |
*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.
