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Super Moist Gingerbread Cake

Super Moist Gingerbread Cake for Ultimate Holiday Comfort

This Super Moist Gingerbread Cake combines rich flavors and a melt-in-your-mouth texture, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour substitution: Whole wheat flour can be used for a denser texture.
  • 1 teaspoon Baking Soda ensure it’s fresh for optimal results.
  • 2 teaspoons Ground Ginger adjust amounts according to taste preferences; fresh spices yield better flavors.
  • 1 teaspoon Ground Cinnamon adjust amounts according to taste preferences; fresh spices yield better flavors.
  • 1/2 teaspoon Ground Nutmeg adjust amounts according to taste preferences; fresh spices yield better flavors.
  • 1/2 teaspoon Ground Cloves adjust amounts according to taste preferences; fresh spices yield better flavors.
  • 1 teaspoon Salt use kosher salt for less sodium concentration.
  • 1 cup Unsulfured Molasses substitution: Honey or maple syrup may alter flavor significantly but can be used in a pinch.
  • 1 cup Granulated Sugar brown sugar can add additional moisture and flavor.
  • 1/2 cup Vegetable Oil substitution: Melted butter can offer a richer flavor.
  • 1 cup Hot Water use boiling water for best results.
  • 2 Large Eggs for vegan alternatives, use flax eggs or applesauce.
  • 2 teaspoons Vanilla Extract consider pure vanilla for the best quality.
Optional Topping
  • 1 cup Powdered Sugar Glaze consider a velvety cream cheese frosting for a deliciously complementary flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • 9x13-inch Cake Pan
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions for Super Moist Gingerbread Cake
  1. Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch cake pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, combine the unsulfured molasses, granulated sugar, vegetable oil, and hot water. Whisk until smooth.
  4. Once the wet ingredients are smooth, add in the large eggs and vanilla extract. Whisk vigorously until light and frothy.
  5. Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined.
  6. Transfer the batter into your prepared cake pan and spread it evenly.
  7. Place the cake in the preheated oven and bake for 35-40 minutes. Check for doneness using a toothpick.
  8. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  9. For an extra touch, drizzle a powdered sugar glaze or cream cheese frosting over your cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better mixing and a smoother batter. Avoid overmixing to maintain light texture.

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