Best 2 Moist Gingerbread Cake Recipes

Moist gingerbread cake is a classic holiday treat that is often enjoyed with family and friends. This delicious cake is characterized by its moist and fluffy texture, warm and spicy flavor and crumbly texture. It is typically made with a combination of molasses, spices, and ginger, and can be topped with a variety of frostings, glazes, or whipped cream. Whether you are looking for a traditional recipe or a more modern twist, there are many ways to make a moist gingerbread cake that is sure to please everyone. In this article, we will provide you with a selection of the best recipes for moist gingerbread cake, so you can find the perfect one to make for your next gathering.

Here are our top 2 tried and tested recipes!

MOIST GINGERBREAD CAKE WITH LEMON GLAZE

Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Ingredients

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

MOIST GINGERBREAD CAKE

Moist Gingerbread Cake image

I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake.

Provided by EURrosa1

Categories Winter

Time 45m

Yield 1 cake, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (I like to use fresh)
1 pinch salt
1/3 cup pitted dates, chopped
1/3 cup crystallized ginger, chopped very fine
1/2 cup molasses (I like dark and strong)
1/4 cup butter
1 egg
1/2 cup dark brown sugar
4 tablespoons milk
1/2 teaspoon baking soda

Steps:

Sift flour, spices and salt; stir in dates and ginger.
Melt molasses and butter Beat egg with sugar.
Add the two mixtures (above) alternately to dry ingredients, beating all the time.
Dissolve baking soda in milk; stirr into mixture.
Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes. Let cool on wire rack before removing from pan.
Remove baking paper and wrap in foil. Store in air-tight container up to 8 weeks.

Nutrition Facts : Calories 630.3, Fat 14.1, SaturatedFat 8.2, Cholesterol 85.5, Sodium 331.1, Carbohydrate 119, Fiber 3.3, Sugar 59.6, Protein 9.1

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the cake will taste. Look for fresh ginger, pure vanilla extract, and good-quality molasses.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Dissolve the baking soda in hot water before adding it to the batter: This will help to activate the baking soda and give the cake a better rise.
Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Do not overbake the cake: Overbaking can result in a dry, crumbly cake. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This moist gingerbread cake is a delicious and festive treat that is perfect for the holiday season. With its warm, spicy flavor and tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this moist gingerbread cake a try. You won't be disappointed!