Soft Gingerbread
Indulge in the warm, spiced comfort of Soft Gingerbread, a timeless holiday favorite that's perfect for cozy gatherings or sweet moments at home. This recipe combines fragrant ground ginger, cinnamon, and cloves with rich molasses and the tangy creaminess of buttermilk to create a perfectly tender and moist cake. Baked to perfection in under 35 minutes, this classic dessert fills your kitchen with the inviting aroma of holiday spices. Ideal for serving straight from the pan or dressed up with a dusting of powdered sugar or a dollop of whipped cream, this gingerbread is as versatile as it is delicious. Whether you’re enjoying it as an afternoon treat or a festive dessert centerpiece, this easy-to-make Soft Gingerbread is sure to become a seasonal staple in your recipe collection.
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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
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.75 cup molasses
- 1 unit large egg
- 1 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the molasses until fully incorporated, followed by the egg.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Remove the gingerbread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice into squares and serve as is, or garnish with powdered sugar, whipped cream, or your favorite topping.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 291.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 830 mg | 64% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3928 mg | 84% | |
*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.
