Print

Deliciously Moist Gingerbread Cake You’ll Want to Share

Print Recipe

A cozy and spiced gingerbread cake that stays tender and moist, perfect for the holidays.

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • Pinch of nutmeg
  • Whisper of cloves
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons neutral oil
  • 3/4 cup brown sugar, packed
  • 3/4 cup unsulfured molasses
  • 1 cup whole milk, warmed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Optional: zest of 1 orange or 2 teaspoons grated fresh ginger

Instructions

  1. Preheat your oven to 350°F. Grease a 9-inch square pan and line it with parchment paper.
  2. In a large bowl, whisk together melted butter and neutral oil. Add brown sugar, eggs, and vanilla, then whisk in warm milk mixed with molasses.
  3. In another bowl, combine flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Stir until uniform.
  4. Pour the dry mix into the wet and stir just until blended. Spread the batter in the pan.
  5. Bake for 28 to 33 minutes, or until a toothpick comes out with a few moist crumbs. Let rest for 10-15 minutes before slicing.

Notes

For a festive touch, dust the top with cinnamon sugar before baking. Can be served warm or at room temperature.

Nutrition

Find it online: https://voxrecipes.com/gingerbread-cake/