Gingerbread Cake Recipe (Moist Molasses & Ginger Cake)

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.

Whisk the cake flour, baking soda, baking powder, and salt together so everything is evenly distributed.

In a second bowl, stir together the brown sugar, melted butter, and margarine/neutral oil. Add the orange zest.

Beat in the egg briefly. Mix in the applesauce, molasses, and grated fresh ginger until smooth.

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.

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.

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.