Moist, Tender Spice Cake: Gingerbread Variation Recipe -
Moist, Tender Spice Cake: Gingerbread Variation Recipe

Moist, Tender Spice Cake: Gingerbread Variation

Recipe by  

"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
  2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
  3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Kitchen-Friendly View


  • Picnic tip
  • For an elegant touch, dust the cake with powdered sugar sprinkled through a sieve or strainer.
  • Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

We love gingerbread with a full and spicy flavor. This certainly is both of those. The only thing I changed was to add a 1/2 cup of applesauce to the batter. It smoothed the spices a bit and made it even more moist. I served it with a Kentucky Bourbon reduction (hard sauce) and it was fantastic. The kids loved theirs with Cool Whip. We'll definately make this again.

Most Helpful Critical Review
Nov 25, 2008

I thought this recipe was just ok. It has a slightly strange taste to me and I think it has to do with the spices. I think I should have used less ginger and added some cloves and nutmeg. I made the cake in two loaf pans and baked them for 50 minutes. They didn't rise very much and once I cut into the cake, it dried out very quickly. I frosted the cake with cream cheese frosting and that really improved it. Next time I make gingerbread, I will probably try a different recipe.

Nov 15, 2007

Loved this with a light vanilla cream sauce. I replaced 1/4 cup of molasses with 1/4 cup of applesauce.

Mar 19, 2006

This is fabulous! I split the batter into two bread pans and baked for 45 minutes. Light and fluffy without skimping on flavor. I will definitely make it again. Next time I will use a larger measuring cup to mix the wet ingredients...I had an overflow situation.

Sep 01, 2008

I made this recipe exactly as stated with the exception of using light brown sugar rather than dark (because that's all I had). The cake was dry and tasteless. I doubled checked my ingredients to be sure because of all the marveleous reviews the recipe had gotten. I don't think I'll try this one again.

Dec 03, 2005

Great with cream cheese frosting

Mar 11, 2007

Moist and delicious. Hubby, who almost never eats cake, took a bite and ended up cutting himself a nice big slice. Made cream cheese frosting which complimented the cake very nicely. Thanks!

Jan 08, 2007

This recipe is fantastic! I baked it in the alternate method of two 8x8 pans. I frosted one with cream cheese frosting and left the other plain. I substituted whole wheat flour for white flour and brown sugar Splenda for the sugar. So moist, spicy and delicious!! A real hit with the whole family! I'll be making this again!


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  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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