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Moist, Tender Spice Cake: Gingerbread Variation

Moist, Tender Spice Cake: Gingerbread Variation

USA WEEKEND columnist Pam Anderson

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet


  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.
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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.

Sue Underwood

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


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.