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mom's amazing gingerbread cake

franmurray avatar
By Fran Murray
from Scottsdale, AZ

My husband loves anything with ginger and molasses in it! This is a wonderfully rich, dark, moist cake. It has a lot of ingredients, but it is well worth the effort.

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serves 6 to 9
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For mom's amazing gingerbread cake

  • 1 3/4 c
    all purpose flour
  • 2 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground allspice
  • 1 tsp
    hershey's cocoa powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 3/4 c
    light molasses
  • 3/4 c
    sugar
  • 8 Tbsp
    (1 stick) unsalted butter, melted and cooled
  • 1 lg
    egg, at room temperature
  • 1 c
    buttermilk, at room temperature
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How To Make mom's amazing gingerbread cake

  • 1
    Preheat the oven to 350 degrees. Lightly coat a 9-inch square cake pan with vegetable oil spray. Whisk the flour, spices, cocoa powder, baking soda and salt together in a medium bowl and set aside.
  • 2
    Beat the molasses, sugar and melted butter together in a large bowl with an electric mixer on low speed until combined, 1 to 3 minutes.
  • 3
    Beat in the egg until incorporated. Beat in the buttermilk until incorporated, scraping down the bowl and beaters as needed. Add the flour mixture, increase the speed to medium, and beat until the batter is smooth and thick, 1 to 3 minutes, scraping down the bowl and beaters as needed.
  • 4
    Pour the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, about 40 minutes, rotating the pan halfway through baking.
  • 5
    Let the cake cool in the pan. Serve warm or let cool completely, about 2 hours. Dust cake with powdered sugar, if desired.
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