Moist, Tender Spice Cake: Gingerbread Variation

Moist, Tender Spice Cake: Gingerbread Variation

27 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 16 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.

Share It

Reviews (27)

Rate This Recipe


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

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.

More Reviews

Similar Recipes

Best Moist Chocolate Cake

Best Moist Chocolate Cake

Moist, Tender Spice Cake

Moist, Tender Spice Cake

Gingerbread I

Gingerbread I

Grenadian Spice Cake

Grenadian Spice Cake

Magic Spice Cake

Magic Spice Cake

Gingerbread III

Gingerbread III


Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Grenadian Spice Cake


next recipe:

Best Moist Chocolate Cake