Gingerbread Cake

Gingerbread Cake

Makes: 9 inch square pan
Takes: 50-60 minutes


  • 2 1/4 cup sifted (11 1/4 oz) all-purpose flour
  • 2 tsp ground ginger (or 3 tbsp grated fresh ginger)
  • 1 tsp Dutch-processed cocoa powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg (or ground if that’s what you have)
  • 1/2 tsp ground allspice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp (1 stick) unsalted butter (melted then cooled to room temp)
  • 3/4 cup mild or light molasses (or dark if you like it dark)
  • 3/4 cup (5 1/4 oz) sugar
  • 1 large egg
  • 1/2 cup buttermilk (in a pinch, use 1/2 cup regular yogurt)
  • 1/2 cup milk
  • optional confectioner’s sugar to dust at the end


  1. Put oven rack to the middle.  Pre-heat oven to 350deg F.
  2. Grease bottom and sides of baking pan, then dust it with flour.
  3. Put flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in a bowl and whisk it together.  This is the dry mixture.
  4. Put the butter, molasses, and sugar in a separate large bowl and beat with an electric mixer until combined.  This is the wet mixture.
  5. Beat the egg into the wet mixture.
  6. Slowly add the buttermilk and milk to the wet mixture and beat it in.
  7. Slowly add the dry mixture to the wet mixture.  Beat until smooth. Scrape down the sides as you go, as needed. Should take about a minute.
  8. Scrape batter into prepared pan.
  9. Bake until top springs back when touched and edges pull away from the pan. That’s about 35-45 minutes.
  10. Set pan on cooling rack for about 10 minutes.
  11. Optional: dust with confectioner’s sugar.


Recipe says it can be wrapped in plastic, then foil, and refrigerated up to 5 days.  Leave it in the pan if you do that or it will get a little sticky on the outside.

This is a very cake-like gingerbread.  Do not try to cut out like cookies. Do not use to build a house.