What is the secret to a moist ginger cake?

The key to moist, tender texture lies in three things: using real molasses, incorporating buttermilk or an acid-based dairy alternative, and baking just until the center is set. Letting the cake rest before slicing also helps the moisture redistribute evenly.

How to make cake in short?

Use a one-bowl method with minimal prep. Combine your wet ingredients, sift in dry ones, mix gently, and bake in a single pan. That’s why this easy gingerbread recipe is perfect for beginners — it’s fast, forgiving, and full of flavor.

How many minutes to bake gingerbread?

This gingerbread cake recipe takes about 30 to 35 minutes at 350°F (175°C). The edges should pull away from the sides, and the top should bounce back when lightly touched.

How long to cook a gingerbread cake?

Cook time depends slightly on your oven and pan size, but for an 8x8-inch pan, aim for around 35 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

What are common gingerbread mistakes?

Overmixing the batter, using stale spices, or accidentally using blackstrap molasses are top issues. Follow a trusted gingerbread cake recipe and use fresh ingredients for the best outcome.

What is the most delicious cake in the world?

While taste is subjective, many people consider gingerbread cake to be one of the most satisfying and nostalgic bakes — especially during colder months. Its deep flavor, warm spices, and soft crumb make it a standout among classic desserts.

Quick and Easy Gingerbread Cake – Foolproof & Moist (2026)

Name: Quick and Easy Gingerbread Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp salt; ½ cup unsalted butter, melted; ½ cup brown sugar; ¾ cup molasses; 1 large egg; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar substitute)

Description

This quick and easy gingerbread cake is spiced, moist, and ready in under an hour. A foolproof holiday classic made with molasses, cinnamon, and buttermilk. Perfect for cold nights or cozy gatherings.

Ingredients

Scale

Ingredients

1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
½ cup unsalted butter, melted
½ cup brown sugar
¾ cup molasses
1 large egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar substitute)

Ingredients for Easy Gingerbread Cake Recipe

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Instructions

Instructions from Epsilon Community Hub

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan.
In a large bowl, whisk together melted butter and brown sugar until smooth.
Stir in molasses, egg, and buttermilk until fully combined.
In a separate bowl, sift together flour, baking soda, spices, and salt.
Add dry ingredients to wet ingredients and mix gently until just combined — do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.

Pouring Gingerbread Cake Batter into Pan

Notes

Notes from Epsilon Community Hub

Store leftovers in an airtight container at room temperature for up to 3 days.

For a vegan version, use flax egg and dairy-free milk and butter.

Tastes even better the next day as the flavors deepen.

Pairs beautifully with whipped cream, lemon glaze, or ice cream.

Avoid overbaking — it dries out quickly past 35 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260 kcal
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg