Moist Gingerbread Spiced Cake

I pulled this cake from the oven on a cold November afternoon when the kitchen windows were steamed and the whole house smelled like a spice shop. My neighbor knocked on the door just to ask what I was baking. It's the kind of cake that makes people lean in close and breathe deep before they even take a bite.

I made this for a potluck once and someone asked if I'd bought it from a bakery. I didn't correct them right away. When I finally admitted I baked it that morning, they asked for the recipe on a napkin. That's when I knew this one was a keeper.

Ingredients

• All-purpose flour: The structure that holds all those spices together without weighing the cake down.
• Ground ginger: This is the star, the warmth you feel in your chest after the first bite.
• Ground cinnamon: It softens the sharpness of the ginger and adds a cozy sweetness.
• Ground cloves: Just a pinch, but it deepens everything with a hint of mystery.
• Ground nutmeg: Adds a quiet richness that you taste more in the aftertaste.
• Baking soda: What makes the cake rise light and tender instead of dense.
• Salt: Balances the sweetness and brings out the spice notes.
• Unsalted butter: Softened to room temperature so it whips into the sugar like silk.
• Dark brown sugar: Packed tight, it adds molasses flavor and keeps the crumb moist.
• Eggs: Large ones, at room temperature so they blend in smoothly.
• Unsulphured molasses: The soul of the cake, dark and slightly bitter in the best way.
• Hot water: Thins the batter just enough to bake up soft and springy.
• Buttermilk or plain yogurt: Adds tang and tenderness, I've used both and can't pick a favorite.
• Vanilla extract: A little sweetness that rounds out all the warm spice.

Instructions

Prep the pan:

Preheat your oven to 350°F and grease a 9-inch square pan, then dust it lightly with flour. This step saves you from heartbreak when the cake sticks.

Mix the dry ingredients:

Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl. The smell alone will make you smile.

Cream the butter and sugar:

Beat the softened butter and brown sugar until it looks pale and fluffy, like wet sand turning into frosting. This usually takes about three minutes with a hand mixer.

Add eggs and molasses:

Beat in the eggs one at a time, then stir in the molasses and vanilla. The batter will look dark and glossy.

Alternate the dry and wet:

Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with flour. Don't overmix, just stir until you don't see streaks.

Stir in hot water:

Gradually mix in the hot water and watch the batter go thin and pourable. It feels wrong but it's exactly right.

Bake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 32 to 38 minutes, until a toothpick comes out clean.

Cool and serve:

Let it cool in the pan for 15 minutes, then turn it out onto a wire rack. Serve it plain, with powdered sugar, or under a cloud of whipped cream.

Save

The first time I served this, my friend closed her eyes after the first forkful and said it tasted like December. I didn't know what she meant until I made it again in July and realized she was right. Some cakes belong to a season, and this one is winter in a pan.

How to Store Gingerbread Cake

Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. I've found it gets more moist and the spices deepen overnight. If you want to keep it longer, wrap it well and freeze it for up to two months.

Variations to Try

Stir in two tablespoons of grated fresh ginger for a sharper bite, or fold in a handful of chopped crystallized ginger if you like little bursts of sweetness. A simple lemon glaze or cream cheese frosting turns this into something you'd bring to a party. I've also served it warm with vanilla ice cream melting into the edges.

What to Serve with It

This cake loves a cup of strong black tea or something warm and spiced like chai. I've also paired it with mulled wine at a holiday dinner and it disappeared in minutes.

• Dust it with powdered sugar for a simple finish.
• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Drizzle it with lemon glaze if you want a little brightness against all that spice.

Save

This is the cake I bake when I want the house to smell like comfort and I want something sweet that doesn't ask for much. It's never let me down.

Recipe FAQ

→ What spices are used for the gingerbread flavor?

This cake uses ground ginger, cinnamon, cloves, and nutmeg to create its signature warm aroma and taste.

→ Can I substitute the buttermilk in the batter?

Yes, plain yogurt can be used instead of buttermilk to maintain moisture and tender texture.

→ How can I make the cake more moist?

Add 2 tablespoons of applesauce or freshly grated ginger to the batter for extra moisture and flavor.

→ What baking pan size is recommended?

A 9-inch square baking pan provides the ideal shape and thickness for even baking.

→ Is it necessary to use molasses in this cake?

Molasses gives the cake a distinct richness and depth; it's recommended for authentic flavor but can be adjusted to taste.

→ Can this spiced cake be paired with beverages?

It pairs wonderfully with hot tea or mulled wine, enhancing the cozy, warm experience.