Extra Moist Gingerbread Cake Recipe

I perfected a Fluffy Gingerbread Cake using buttermilk and oil for an extra moist, tender crumb, finished with a spiced cream cheese frosting that hides a surprisingly complex spice harmony.

I didn’t mean to make a showstopper, I just wanted something that tasted like fall but not too sweet. With a punch of ground ginger and a splash of buttermilk the crumb turned out unbelievably tender, it’s almost like it keeps breathing.

The spiced frosting that finishes it adds a little surprise, and people kept asking where I bought it, which made me laugh. I call it my Fluffy Gingerbread Cake now, and honestly it always steals the table at any Gingerbread Christmas Cake spread.

Try not to eat the end pieces first, though I usually fail.

Ingredients

• Deep, sticky sweet, mostly carbs, iron traces, adds moisture and bold slightly bitter warmth.
• Packed with sucrose, gives caramel notes, adds moisture, not exactly healthy, lots of calories.
• Zesty, slightly peppery, tiny fiber, antioxidants, gives that ginger snap heat and bright aroma.
• Mostly carbs some protein provides structure and crumb refined so less fiber than whole wheat.
• Tangy, mild acid helps rise, tender crumb, adds protein and calcium, balances sweetness well.
• Rich, creamy, high fat, some protein, cuts sweetness with tang, makes frosting ultra smooth.
• Neutral fat, keeps cake moist for days, no dairy so gluten pairs well, calorie dense.

Ingredient Quantities

• 2 cups (240 g) all purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (180 ml) vegatable oil
• 1 cup (220 g) packed dark brown sugar
• 3/4 cup (180 ml) unsulphured molasses
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1 tsp vanilla extract
• 8 oz (225 g) cream cheese
• 1/2 cup (113 g) unsalted butter
• 2 1/2 to 3 cups (300 to 360 g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt (about 1/8 tsp)
• Optional: coarsely chopped crystalized ginger for garnish
• Optional: toasted chopped pecans or walnuts

How to Make this

1. Preheat oven to 350F (175C). Grease a 9×13 inch pan and line with parchment or spray well, or use two 9 inch round pans if you prefer layers.

2. Whisk together 2 cups all purpose flour, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl so the spices are evenly distributed.

3. In a large bowl whisk 3/4 cup vegetable oil, 1 cup packed dark brown sugar, 3/4 cup unsulphured molasses (warm it 10 seconds so it pours easier if it’s thick), then add 2 large eggs, 1 cup buttermilk and 1 tsp vanilla extract. Use room temp eggs and buttermilk if you can it helps the batter come together.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined, scraping the bowl. Don’t overmix or you’ll end up with a dense cake, some small lumps are fine.

5. Pour batter into your prepared pan and smooth the top. Bake at 350F for about 30 to 35 minutes for a 9×13 pan, or 20 to 25 minutes for two 9 inch pans, until a toothpick comes out with a few moist crumbs not raw batter.

6. Let the cake cool in the pan 10 to 15 minutes, then transfer to a wire rack to cool completely before frosting, seriously don’t try to frost while warm or the frosting will melt.

7. Make the spiced cream cheese frosting by beating together 8 oz cream cheese and 1/2 cup unsalted butter until very smooth. Gradually add 2 1/2 to 3 cups powdered sugar until you reach your preferred sweetness and thickness, then beat in 1 tsp vanilla extract, 1/2 tsp ground cinnamon and a pinch of salt about 1/8 tsp. If it’s too thick add a teaspoon of milk, if too thin chill it briefly.

8. Frost the completely cooled cake with an offset spatula, you can swirl it or pipe simple rosettes, whatever looks nice. Sprinkle optional coarsely chopped crystallized ginger and/or toasted chopped pecans or walnuts on top for crunch and extra zing.

9. Store the cake covered in the fridge because of the cream cheese frosting, it keeps well for up to 4 days. Bring slices to room temp 20 to 30 minutes before serving so the crumb and frosting are soft and the flavors shine.

Equipment Needed

1. 9×13 inch baking pan or two 9 inch round pans, plus parchment paper or nonstick spray
2. Large mixing bowl and medium mixing bowl
3. Measuring cups and measuring spoons (liquid and dry)
4. Whisk
5. Rubber spatula and a wooden spoon or silicone spatula
6. Electric hand mixer or stand mixer for the frosting
7. Offset spatula or butter knife for spreading frosting
8. Wire cooling rack
9. Toothpick or cake tester

FAQ

Extra Moist Gingerbread Cake Recipe Substitutions and Variations

• All-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier cake, but it’ll be a bit denser; or use a gluten-free 1:1 all-purpose blend (if it lacks xanthan gum add about 1/4 to 1/2 tsp per cup).
• Unsulphured molasses: use dark molasses for similar depth, or if you don’t have any mix 3/4 cup maple syrup with 2 tbsp dark brown sugar and reduce other liquids a little; blackstrap is much stronger so use less.
• Buttermilk: make a quick substitute by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or thin plain yogurt or sour cream with milk to equal 1 cup and use that.
• Cream cheese (for frosting): swap 1:1 with mascarpone for a silkier tang, or soften and beat equal parts Greek yogurt and unsalted butter (chill the frosting before spreading) for a lighter option.

Pro Tips

1) Warm the molasses and grease the measuring cup so it pours easier, and scrape every last bit with a spoon. If it’s thick it sticks to the cup and you’ll lose sweetness and moisture otherwise.

2) Use room temp eggs and buttermilk, it really helps the batter come together quicker and makes for a lighter crumb, and remember to mix just until combined — overmixing makes the cake tough, a few little lumps are fine.

3) Don’t overbake; check with a toothpick and pull it out when there are still a few moist crumbs not wet batter, then let the cake cool completely before you even think about frosting it or the frosting will go runny.

4) For the frosting beat cream cheese and butter until very smooth, add powdered sugar slowly so it doesnt get gritty, and if it’s too soft chill briefly, too stiff add a teaspoon of milk. Toast nuts and add just before serving for crunch, and bring slices to room temp about 20 to 30 minutes so flavors open up.