Calling all ginger lovers! This gingerbread cake has everything you love in a traditional gingerbread, plus it’s topped with spicy-sweet candied ginger pieces. Robust molasses, warming cinnamon, and zingy ginger come together in perfect harmony.
The weather is getting colder, the leaves are falling, and warming spices are back on center stage. Whether you are looking for an easy and delicious snack to have around, or you are brainstorming gift ideas, this gingerbread loaf is your ticket to success. I enjoy making a few of these loaves as Christmas gifts alongside other classic favorites such as my Cranberry Nut Bread, Banana Pumpkin Bread, or Brown Butter Walnut Banana Bread.
Nothing quite compares to ginger. This bright and pungent spice has a unique flavor profile that elevates savory and sweet recipes alike. Today’s recipe is super moist, super easy to make, and filled to the brim with ginger. The powdered ginger in the dough combined with the chewy bites of candied ginger bliss create truly heavenly results.
Some of my other favorite sweet ginger recipes include my Gingersnap Cranberry Lime Pie and my Bacon Fat Gingersnap Cookies. And great news — if you love everything about this recipe but are looking for a lower sugar option, I have you covered! Try out my Super Moist Gingerbread Cake. It still has all the ginger but was adapted straight out of a diabetic cookbook.
INGREDIENT NOTES AND SUBSTITUTIONS
- Flour – Gives structure to the loaf and binds everything together. All-purpose flour is best for this recipe.
- Sugar – Adds sweetness. Regular granulated sugar is best, but powdered sugar or brown sugar can be substituted if needed. Texture may be slightly affected by substitutions.
- Ginger – Spicy, peppery, pungent, and bright, this spice makes the gingerbread loaf what it is.
- Cinnamon – Adds a sweet, warming, and woodsy flavor while enhancing the natural sweetness of other ingredients.
- Baking Powder & Baking Soda – These leavening agents work in tandem to keep the loaf fluffy and add volume.
- Molasses – Adds sweetness, warmth, and a slight smoky flavor. The darker the molasses, the more bitter it is. If none is available, you can substitute honey, maple syrup, sorghum, or brown sugar.
- Butter – Keeps the recipe rich and moist.
- Egg Whites – Gives the loaf strength and structure while binding other ingredients together.
- Crystallized Ginger – Super sweet and spicy, these candied chunks give the recipe an added punch of ginger goodness. Check the dried fruit and nut aisle at the grocery store.
HOW TO MAKE GINGERBREAD CAKE
- Preheat the Oven. Set the oven to 350 degrees F. Prepare an 8X8 inch baking pan with cooking spray and an even dusting of flour. Set aside.
- Sift Dry Ingredients. In a large bowl, sift together the flour, sugar, ginger, cinnamon, baking powder, and baking soda.
- Add the Wet Ingredients. Add in the water, molasses, melted butter, and egg whites to the same bowl, then use the medium setting on your electric mixer until everything is well combined. Once incorporated, turn the speed up to high and beat for an additional 2 minutes.
- Fold in the Ginger. If desired, gently fold in the crystallized ginger chunks.
- Bake. Spread the mixture into the prepared baking dish. Bake your loaf for about 20 minutes. It is ready when a toothpick inserted in the center comes out clean.
- Cool. Remove the loaf from the oven and transfer it to a cooling rack for at least ten minutes before slicing.
- Enjoy. Serve with ice cream or your favorite whipped topping.
How Do I Keep My Gingerbread Cake From Sinking?
A few simple things will help prevent your lovely loaf from sinking in the middle. This recipe contains two wonderful leavening agents — baking powder and baking soda — that help produce a light and fluffy loaf. However, an excess of leavening can lead to a dramatic rise in the dough that ends up as a sinkhole in the middle, so be sure to measure accurately.
Also, make sure that you are working the dough adequately before baking as this will activate the gluten and lend more structure to the bread.
What Goes Well With Gingerbread Cake?
This spiced sweet bread is delightfully versatile! You can enjoy it for breakfast, as a snack, or as a comforting dessert. It’s delicious by itself or dressed up.
I like to pop a slice in the toaster oven and add a bit of butter or cream cheese for breakfast or ice cream when it’s time for dessert. It also pairs beautifully with fruit desserts such as baked apples, grilled peaches, or poached pears.
What Is The Difference Between Ginger Cake and Gingerbread?
Simply put, they are essentially the same thing. In many places “gingerbread” can refer to either cake or cookies, which gets a bit confusing. For clarity’s sake, some have started referring to the softer forms of gingerbread — such as our gingerbread cake — as ginger cake and even gingerbread loaf.
Super Moist Gingerbread Cake
- 200 g all-purpose flour (1 1/2 cups + 2 tablespoons)
- 2 tbsp sugar
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup water
- 1/3 cup dark molasses
- 3 tbsp butter melted
- 3 egg whites
- 1/2 cup crystallized ginger (optional) chopped
- Preheat oven to 350°F.
- Coat a 8×8” baking dish with cooking spray and dust with flour to coat evenly. Set aside.
- In a large bowl sift the dry ingredients together. Add the water, molasses, melted butter and egg whites. Beat with electric mixer on medium until combined then for 2 minutes on high. Fold in chopped crystallized ginger chunks (optional).
- Spread into prepared baking dish. Bake for 20 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before cutting.
- Serve with whipped cream or your favorite whipped topping if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.