Gingerbread Cake: Moist, Warmly Spiced Holiday Comfort in Every Slice

1. In a bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.

3) Cream butter and sugar

1. In a large bowl, beat butter and brown sugar until fluffy (2–3 minutes).
2. Add eggs one at a time, mixing well. Beat in molasses and vanilla.

4) Combine and bloom spices

1. Add dry ingredients in two additions, alternating with buttermilk, mixing just until combined.
2. Slowly stir in hot water (or coffee). The batter will loosen—this helps make the cake extra moist.

5) Bake

1. Pour batter into the prepared pan.
2. Bake 28–35 minutes for a 9×13 pan, or until a toothpick comes out with moist crumbs.
3. Cool completely before frosting (if using frosting).

6) Optional: make frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually, then vanilla and salt. Beat until fluffy.
3. Spread on cooled cake.

Serving and Storage:

Gingerbread cake is amazing slightly warm with whipped cream, or chilled with cream cheese frosting. It’s also one of those
cakes that tastes even better the next day as the spices mellow and deepen.

Storage:

• Unfrosted: Store covered at room temperature up to 3 days.
• Frosted: Refrigerate up to 5 days (bring to room temperature before serving for best texture).

Freezing: Freeze slices (wrapped well) up to 2 months. Thaw overnight in the fridge.

Tips:

• Don’t overbake: Gingerbread dries out if baked too long—pull it when crumbs are moist.
• Use unsulphured molasses: It tastes smoother and sweeter than blackstrap.
• Hot water matters: It blooms the spices and keeps the crumb tender.
• Let it rest: Flavor improves after a few hours (or overnight).
• Pan choice: A 9×13 is easiest; round pans make it more “cake-like” and festive.

Variations:

• Gingerbread bundt: Bake in a bundt pan (increase bake time to ~40–50 minutes).
• Orange gingerbread: Add orange zest and a splash of orange juice.
• Apple gingerbread: Fold in diced apples or applesauce for extra moisture.
• Spicier: Add extra ginger or a pinch of black pepper (classic old-fashioned trick).
• Caramel drizzle: Skip frosting and drizzle salted caramel on top.

Tips:

• Stronger molasses flavor: Use dark molasses (not blackstrap) for deeper taste.
• Make it pretty: Top with sugared cranberries or a dusting of powdered sugar “snow.”
• Perfect slices: Chill frosted cake 20 minutes before slicing for cleaner cuts.
• Serving idea: Add a scoop of vanilla ice cream for an easy holiday dessert upgrade.

Conclusion:

Gingerbread Cake is the ultimate warm-spice holiday dessert: moist, rich, and full of cozy molasses flavor.
Whether you top it with whipped cream, a dusting of powdered sugar, or tangy cream cheese frosting, it’s a
simple bake that feels like pure Christmas comfort in every bite.

FAQ:

Can I make gingerbread cake ahead of time?

Yes—this cake tastes better the next day. Bake it, cool it, and store covered. Frost before serving if desired.

What molasses should I use?

Use unsulphured molasses (light or dark). Avoid blackstrap unless you specifically like a bitter, intense molasses taste.

Can I substitute the buttermilk?

Yes. Mix 1 tbsp lemon juice or vinegar into 1 cup milk and let stand 5 minutes.

Why is my cake dense?

Overmixing can deflate the batter. Mix just until combined, and make sure baking soda/powder are fresh.

Can I turn this into cupcakes?

Yes. Fill liners 2/3 full and bake about 16–20 minutes at 350°F (175°C).