Moist Spiced Gingerbread Cake (Printable)

A moist, spiced gingerbread with molasses and warming ginger, perfect for holiday gatherings.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 2 teaspoons ground ginger

03 - 1 teaspoon ground cinnamon

04 - 1/4 teaspoon ground cloves

05 - 1/4 teaspoon ground nutmeg

06 - 1 teaspoon baking soda

07 - 1/2 teaspoon salt

08 - 1/2 cup unsalted butter, softened

09 - 3/4 cup packed brown sugar

10 - 2 large eggs

11 - 1 cup molasses

12 - 1 cup hot water

13 - 1 teaspoon vanilla extract

01 - Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.

02 - In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

03 - In a large bowl, cream the butter and brown sugar until light and fluffy.

04 - Beat eggs in one at a time, then add molasses and vanilla extract, mixing until combined.

05 - Gradually blend dry ingredients into wet ingredients until just incorporated.

06 - Slowly pour in hot water, mixing until the batter is smooth and thin.

07 - Pour batter into prepared pan and level the surface.

08 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

09 - Allow cake to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

10 - Serve plain, dusted with powdered sugar, or topped with whipped cream as desired.

01 -

This cake holds the perfect balance of spice and sweetness that feels like a little secret for the holidays.
It is incredibly moist and comes together quickly, becoming a favorite for cozy gatherings.

02 -

Don't overmix the batter once the dry ingredients are added; it ensures the cake stays tender and not tough.
Adding hot water thins the batter surprisingly well, giving you that perfect moist cake texture that feels like a secret trick.

03 -

Be patient creaming the butter and sugar—it creates a lighter texture you can taste.
The secret to moistness is definitely the hot water mixed in at the end, which thins the batter perfectly.