Moist Gingerbread Cake

Name: Moist Gingerbread Cake
Prep time: 25 min
Cook time: 55 min
Total time: 165 min
Yield: 1 9x5-inch (23x13 cm) loaf cake
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tbsp ground ginger; 1 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/2 cup unsalted butter, melted; 1/2 cup packed light brown sugar; 1/2 cup molasses; 1 large egg; 3/4 cup hot water; 4 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 tsp vanilla extract; 3 to 4 dried or candied orange slices; 1/4 cup pomegranate seeds; 2 small rosemary sprigs

18 ingredients · 8 steps · 2 hr 45 min

By Melis · developed and cooked in our studio kitchen

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A soft, moist molasses gingerbread loaf cake with cream cheese frosting, topped with orange slices, pomegranate and rosemary. Total time: 2 hr 45 min.

This gingerbread cake is a tender loaf flavored with molasses, brown sugar, ginger, cinnamon and cloves. Hot water stirred into the batter keeps the crumb especially moist and gives the cake a deep, dark color.

Once cool, the cake is covered with a smooth cream cheese frosting and decorated with dried or candied orange slices, pomegranate seeds and small sprigs of rosemary, which make it look festive for the holidays and add a fresh, tart contrast.

Can you freeze gingerbread cake?

Yes. Freeze the cake unfrosted: wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it in the wrapping at room temperature, then frost and decorate.

How do you store gingerbread cake?

Keep the frosted cake covered in the refrigerator for up to 4 days, because of the cream cheese frosting. The unfrosted cake keeps well wrapped at room temperature for 3 days, and it tastes even better the next day as the spices settle.

Why did my gingerbread cake sink in the middle?

A sunken middle usually means the cake was underbaked. Bake it the full 50 to 55 minutes and check the center with a skewer, which should come out clean. Opening the oven early or using old baking soda can also make the center fall.

Can you make gingerbread cake without molasses?

Molasses gives this cake its flavor and dark color, so it is not a good ingredient to leave out. Use unsulphured mild or robust molasses. Blackstrap molasses is too bitter for this cake.

What is the best frosting for gingerbread cake?

Cream cheese frosting is a classic match, and it is what this recipe uses. Its tang balances the molasses and spices. Bake the cake a day ahead if you like, then frost and decorate it on the day you serve it.

Ingredient notes and swaps

Use unsulphured mild or robust molasses. Blackstrap is too bitter. The cake tastes even better the next day as the spices settle.

Bake and wrap the cake a day ahead, then frost and decorate on the day you serve it.

How to make Moist Gingerbread Cake

Step 1
Heat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and line it with parchment.
Step 2
Whisk the flour, baking soda, salt, ginger, cinnamon and cloves.
Step 3
In another bowl whisk the melted butter, brown sugar, molasses and egg until smooth.
Step 4
Stir the dry ingredients into the molasses mixture, then slowly whisk in the hot water until the batter is smooth and thin.
Step 5
Pour into the pan and bake for 50 to 55 minutes, until a skewer in the center comes out clean.
Step 6
Cool in the pan for 15 minutes, then lift out and cool completely, about 1 hour.
Step 7
Beat the cream cheese and butter, then beat in the powdered sugar and vanilla until smooth.
Step 8
Spread the frosting over the top of the cake and decorate with orange slices, pomegranate seeds and rosemary.

Tips and storage

Lightly grease the measuring cup before you pour in the molasses. It will slide right out, and you get the full 1/2 cup into the batter.

The batter turns thin and pourable once the hot water goes in. That is how it should look. Whisk just until no lumps of flour remain, then pour it straight into the pan.

If the top browns before the center is done, lay a sheet of foil loosely over the pan for the rest of the bake. Check with a skewer at 50 minutes.

Frost the cake only when it is completely cool, or the cream cheese frosting will melt and slide off. Because of that frosting, do not leave the frosted cake out for more than 2 hours.

Add the pomegranate seeds just before serving so their juice does not run into the frosting. Variation: serve the plain loaf with whipped cream or a dusting of powdered sugar instead of frosting.

Store the frosted cake covered in the refrigerator for up to 4 days. The unfrosted cake keeps wrapped at room temperature for 3 days.

Recipe