This Sticky Molasses Gingerbread Cake is a truly delightful moist cake recipe, perfect for any occasion. Its deep, rich flavor and incredibly tender crumb will make it an instant favorite for anyone who tries it.
Key Ingredients & Substitutions
- Molasses: Use unsulphured dark molasses for the best flavor. Blackstrap molasses can be too strong.
- Ginger: Freshly grated ginger provides the best zing. Ground ginger can be used in a pinch, but reduce the amount slightly.
- Buttermilk: Essential for a moist cake. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
- Brown Sugar: Adds to the moistness and deep flavor. You can use light or dark brown sugar.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 cup unsulphured dark molasses
- 1 cup buttermilk
- 1 tablespoon freshly grated ginger (optional, for extra kick)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 10-12
- Calories per serving (approximate): 380
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring all sides are well-coated. This prevents sticking and helps your moist cake release easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Make sure everything is well combined to ensure even flavor distribution. Set this aside for later.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, making your gingerbread cake extra tender. Beat in the eggs one at a time, mixing well after each addition.
4. Combine Molasses and Buttermilk
Add the molasses and buttermilk to the butter mixture, mixing until just combined. Don’t worry if it looks a little curdled at this stage; it will smooth out. If you’re using fresh ginger, stir it in now.
5. Gently Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to a tough cake. Scrape down the sides of the bowl to ensure everything is incorporated.
6. Bake Your Gingerbread Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will smell amazing!
7. Cool and Glaze (Optional)
Let the cake cool in the pan on a wire rack for at least 15 minutes before inverting it onto the rack to cool completely. If you’re making the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake. This adds an extra layer of sweetness to your moist cake recipe.
Variation Ideas
- Citrus Zest: Add the zest of one orange or lemon to the batter for a bright, fresh note.
- Candied Ginger: Fold in ½ cup of finely chopped candied ginger for an intense ginger flavor and chewy texture.
- Spiced Cream Cheese Frosting: Instead of a simple glaze, top with a decadent cream cheese frosting spiced with a pinch of cinnamon.
- Pear or Apple Cake: Gently fold in 1 cup of finely diced ripe pears or apples with the dry ingredients for added moisture and fruitiness.
Storage Instructions
Store your Sticky Molasses Gingerbread Cake at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before serving for a perfect slice of moist cake.
Frequently Asked Questions (FAQ)
Q: Why is my gingerbread cake dry?
A: Overmixing the batter or overbaking are common reasons. Mix only until just combined and test for doneness with a skewer.
Q: Can I make this cake ahead of time?
A: Yes, this moist cake recipe actually tastes even better the next day as the flavors deepen.
Q: What kind of molasses should I use?
A: Use unsulphured dark molasses for the best flavor balance. Avoid blackstrap, as it can be too bitter.
Q: Can I use gluten-free flour?
A: You can try a 1:1 gluten-free baking blend, but results may vary slightly in texture.
Q: How do I know when the cake is baked through?
A: Insert a wooden skewer or toothpick into the center; if it comes out clean, your cake is ready.
Q: Can I bake this in a different pan size?
A: A Bundt pan can work, but you may need to adjust baking time and ensure it’s thoroughly greased and floured. Monitor closely.