Moist, old-fashioned gingerbread cake is classic holiday dessert recipe! Make this easy recipe, and you’ll never buy a boxed mix again!
Some people reach for a piece of chocolate when they’ve a bad day. I make gingerbread.
It’s my go-to comfort food, and I love all of the molasses desserts around the holidays.
This moist gingerbread cake recipe- almost a molasses-flavored cake – that has nicely balanced spices. If you prefer your gingerbread on the spicier side, double or triple the spices and throw in a pinch of ground pepper.
What type of molasses is best for gingerbread?
I use a full-flavored (robust) molasses because I like the molasses to really come through. Blackstrap molasses, though, can be bitter and would be too strong in this recipe.
If you prefer, you can use a milder molasses.
What to serve with gingerbread?
The most common topping for gingerbread is whipped cream. However, I serve mine with applesauce.
More gingerbread recipes!
If you’ve tried this gingerbread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Moist gingerbread cake recipe
- 1/2 cup butter melted
- 2/3 cup brown sugar* packed
- 1 cup molasses not blackstrap
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup hot water
Preheat oven to 350 F. Grease and flour a 9-inch square pan.
In a large bowl, stir together the butter and sugar.
Stir in the molasses.
Beat in the egg.
In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
Stir the dry ingredients into the molasses mixture until just combined. Batter will be thick.
Mix in the hot water.
Pour into the prepared pan.
Bake 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
Allow to cool in pan before serving.
*If you like your gingerbread sweeter, increase brown sugar to 1 cup. Light or dark brown sugar will work.