Gingerbread Cake

Gingerbread Cake

Molasses and warm spices bake into a moist, tender cake with a deep caramel-brown crumb.

Total 1 hr 15 min Makes 9 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This spiced cake gets its dark color and rich flavor from molasses, ginger, cinnamon, and cloves, with buttermilk keeping the crumb soft and tender. It bakes in a single pan and suits cool-weather gatherings, holiday tables, or a simple afternoon treat with coffee. A dusting of powdered sugar or a dollop of whipped cream is all it needs.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar, for dusting

Method

  1. Preheat the oven to 350°F and grease an 8-inch by 8-inch baking pan.

  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt.

  3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.

  4. Beat in the egg, molasses, and vanilla extract until smooth and well combined.

  5. Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined after each.

  6. Pour the batter into the prepared pan and smooth the top with a spatula.

  7. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

  8. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

  9. Dust with powdered sugar before serving.

Rate this recipe

★ 3.7 (1)

Gingerbread Cake

This spiced cake gets its dark color and rich flavor from molasses, ginger, cinnamon, and cloves, with buttermilk keeping the crumb soft and tender. It bakes in a single pan and suits cool-weather gatherings, holiday tables, or a simple afternoon treat with coffee. A dusting of powdered sugar or a dollop of whipped cream is all it needs.

1 hr 15 min 9 slices 285 cal

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar, for dusting

Method

  1. 1

    Preheat the oven to 350°F and grease an 8-inch by 8-inch baking pan.

  2. 2

    In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt.

  3. 3

    In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.

  4. 4

    Beat in the egg, molasses, and vanilla extract until smooth and well combined.

  5. 5

    Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined after each.

  6. 6

    Pour the batter into the prepared pan and smooth the top with a spatula.

  7. 7

    Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

  8. 8

    Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

  9. 9

    Dust with powdered sugar before serving.