Classic Moist Gingerbread Cake

5 from 3 votes

A classic moist gingerbread cake topped with maple buttercream and decorated with soft gingerbread cookies.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Preheat oven to 350℉ (180℃) and prepare a 9x13-inch cake pan with non-stick baking spray and line the bottom with overhanging parchment paper.
Dry Ingredients: In a large bowl, hand whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Set aside.
360 grams all purpose flour, ¾ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground all spice
Molasses & Coffee: Combine hot coffee and molasses in a large mixing bowl. Whisk until smooth.
336 grams unsulphured molasses, 40 grams hot brewed coffee
Wet Ingredients: Add the oil and brown sugar to the molasses mixture, whisk until combined.
170 grams sunflower oil, 220 grams dark brown sugar
Stir in the eggs, vanilla, and buttermilk until smooth.
150 grams large eggs, 240 grams buttermilk, 1 ½ teaspoons vanilla extract or vanilla bean paste
Cake Batter: Add the dry mixture to the wet mixture and stir until all the flour is incorporated. It should look silky with lots of small bubbles. Pour the batter into the prepared pan, and jiggle a little to level.
Place the pan on the middle oven rack and bake for 28-35 minutes until the center set. A toothpick inserted into the center should come out clean or with only a couple moist crumbs.
Place the pan on a wire rack to cool completely before removing from the pan and frosting.

Make Maple Buttercream Frosting while cake is cooling. Frost cake or top with a dusting of powdered sugar.

Ingredients Used: