Moist Spiced Gingerbread Cake (Printable)

Moist, spiced gingerbread with cinnamon, ginger, and molasses—perfect for comfort and warmth.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1½ teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - ¼ teaspoon ground cloves
05 - ¼ teaspoon ground nutmeg
06 - 1½ teaspoons baking soda
07 - ½ teaspoon salt

→ Wet Ingredients

08 - ½ cup unsalted butter, softened
09 - ½ cup packed brown sugar
10 - 2 large eggs
11 - ¾ cup unsulphured molasses
12 - 1 cup hot water
13 - ½ cup whole milk

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
03 - In a large bowl, cream the softened butter and packed brown sugar until light and fluffy.
04 - Beat in eggs one at a time, then stir in molasses until fully combined.
05 - Alternately add dry ingredients and hot water to the butter mixture, mixing until just combined. Stir in the whole milk.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Serve plain, dusted with powdered sugar, or topped with whipped cream as preferred.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, getting better as flavors deepen.
  • No fancy technique required, just straightforward mixing that comes together in minutes.
  • It bridges the gap between wholesome dessert and indulgent treat, so you can serve it guilt-free.
02 -
  • Don't skip the resting time in the pan—I learned this the hard way when I turned the cake out too early and it crumbled into a thousand pieces.
  • Room-temperature ingredients are not optional, cold butter won't cream properly and you'll end up with a dense cake instead of the tender crumb this deserves.
  • The batter should look thin and almost soupy before it goes in the oven, that's when you know the water and milk are doing their job.
03 -
  • Measure your molasses by weight if possible, or lightly oil your measuring cup before pouring so it slides out without sticking.
  • This cake actually improves on the second day as the flavors marry and deepen, so don't hesitate to make it ahead for gatherings.

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