Mom's Soft Gingerbread
This classic gingerbread cake is exceptionally moist and tender, with a rich flavor from molasses and warm spices. It's a simple, comforting dessert that comes together quickly in one bowl. Perfect for a cozy afternoon or holiday gathering.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 299 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 2.5 cupall-purpose flour
- 0.5 cupgranulated sugar
- 2 tspbaking soda
- 1 tspground ginger
- 1 tspground cinnamon
- 0.5 tspground cloves
- 1 cupmolasses
- 0.5 cupunsalted butter, melted
- 2 pcslarge egg, lightly beaten
- 1 cuphot water
pan preparation
- 1 tbspunsalted butter, softened, for greasing
- 1 tbspall-purpose flour, for dusting
Equipment
large bowl · spatula · wire rack · small bowl · whisk · oven · 9x13 inch baking pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Grease a 9x13 inch (23x33 cm) baking pan with the softened butter and dust it with flour, tapping out any excess.
About 5 min
Cook’s note: Properly preparing the pan prevents the moist gingerbread from sticking.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, ground ginger, ground cinnamon, and ground cloves until well combined.
About 2 min
- 3
In a separate small bowl or liquid measuring cup, stir the baking soda into the hot water until it is fully dissolved.
About 1 min
Cook’s note: Dissolving the soda first ensures it's evenly distributed for a perfect rise.
- 4
Pour the molasses, melted butter, and lightly beaten eggs into the bowl with the dry ingredients.
About 2 min
- 5
Add the hot water and baking soda mixture to the bowl.
About 1 min
- 6
Stir everything together with a spatula just until the batter is smooth. Be careful not to overmix.
About 1 min
Cook’s note: A few small lumps are okay; overmixing can make the cake tough.
- 7
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
About 1 min
- 8
Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
About 30 min
- 9
Place the pan on a wire rack and let the gingerbread cool for at least 15 minutes before slicing and serving.
About 15 min
Cook’s note: This cake is delicious served warm on its own or with a dollop of whipped cream.
Per serving
Nutrition
- Calories
- 299kcal
- Protein
- 3.8g
- Carbs
- 49.5g
- Fat
- 9.9g
- Fibre
- 0.9g
- Sugar
- 29.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature or in the refrigerator.
Serve at room temperature or warm individual slices in the microwave for 15-20 seconds.
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