Gingerbread Cake Recipe (Moist Molasses & Ginger Cake)
This gingerbread cake recipe uses molasses, fresh ginger, and orange zest for a warmly spiced, moist crumb. You’ll mix the batter in a couple of bowls, fold in the dry ingredients gently, and bake until a toothpick comes out clean. Applesauce keeps it tender, making it easy to slice into 12 servings.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease and lightly flour a 9-inch (22–24 cm) pan or a loaf pan; line the bottom with parchment if you like easy release.
Combine the dry mix
Whisk the cake flour, baking soda, baking powder, and salt together so everything is evenly distributed.
Mix the base
In a second bowl, stir together the brown sugar, melted butter, and margarine/neutral oil. Add the orange zest.
Add egg and flavorings
Beat in the egg briefly. Mix in the applesauce, molasses, and grated fresh ginger until smooth.
Bring batter together
Add the dry ingredients to the wet mixture in 2–3 additions. Fold just until you don’t see dry streaks; overmixing can make the cake dense.
Bake
Pour the batter into the pan and level the top. Bake for about 40 minutes, checking doneness with a toothpick in the center; it should come out clean.
Cool and serve
Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice and serve; a light dusting of powdered sugar is optional.