Dark Molasses Gingerbread Cake
Warm, spiced, and irresistibly rich, this Dark Molasses Gingerbread Cake is the ultimate festive treat for cozy gatherings or a simple indulgence on a chilly evening. Featuring the bold, earthy sweetness of dark molasses paired with aromatic spices like ginger, cinnamon, cloves, and nutmeg, this cake delivers an old-fashioned charm with every bite. The moist, tender crumb is brought to perfection with the addition of buttermilk, while a light dusting of powdered sugar adds a delicate finish. Easy to prepare in just 20 minutes of hands-on time, this 9-inch gingerbread cake is ideal for serving 8 and works beautifully as a dessert centerpiece or paired with a hot cup of tea. Perfect for lovers of traditional spiced cakes, this recipe captures the deep, comforting flavors of the holiday season.
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Ingredients
- 115 grams unsalted butter, melted and slightly cooled
- 240 milliliters dark molasses
- 100 grams brown sugar, packed
- 240 milliliters buttermilk, room temperature
- 2 large eggs, room temperature
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar for dusting (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round or square cake pan, and line the bottom with parchment paper to prevent sticking.
Step 2
In a large mixing bowl, whisk together the melted butter, dark molasses, and brown sugar until smooth and well combined.
Step 3
Add the buttermilk and eggs to the bowl, and whisk again until the mixture is uniform.
Step 4
In a separate bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Step 6
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Step 7
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
| Serving size | (1087.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3144.7 |
| Total Fat 108.7g | 0% |
| Saturated Fat 63.8g | 0% |
| Cholesterol 633.2mg | 0% |
| Sodium 2973.9mg | 0% |
| Total Carbohydrate 504.1g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 305.9g | |
| Protein 47.3g | 0% |
| Vitamin D 208.8IU | 0% |
| Calcium 1020.5mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 4549.9mg | 0% |
Source of Calories