Traditional Gingerbread Cake (Printable)

Classic moist gingerbread featuring ginger, cinnamon, and molasses for a warm, flavorful dessert.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1 1/2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 2 large eggs, room temperature
11 - 1 cup unsulphured molasses
12 - 1 cup hot water
13 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter and brown sugar until light and fluffy.
04 - Beat in eggs one at a time. Mix in molasses and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Stir in hot water until batter is smooth.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The molasses gives you that deep, almost mysterious richness that tastes far more complicated than the effort actually is.
  • It's moist without being dense, with a crumb that stays tender even after a few days sitting around.
  • Makes your entire home smell like someone actually knows what they're doing in the kitchen, which is always a bonus.
02 -
  • Don't overbake this—the moment that toothpick comes out clean, pull it out, because five extra minutes makes it dry and dense.
  • Room temperature eggs and softened butter matter more here than anywhere else because you're trying to trap air, and cold ingredients won't cooperate.
  • The hot water seems like it might ruin it, but it doesn't—it's the reason this cake stays moist for days while other cakes turn to chalk.
03 -
  • Measure your molasses by lightly oiling the measuring cup first so it slides right out without sticking and wasting half of it.
  • If you don't have a 9x13 pan, you can use an 8-inch round cake pan and bake it a few minutes longer, checking constantly.

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