Moist Gingerbread Cake

Moist gingerbread cake without the usual butter brick. Unsweetened applesauce and tangy buttermilk do the fat’s job here, keeping the crumb tender and the molasses flavor front and center.

A half-and-half mix of all-purpose and whole wheat flour adds depth without going dense or sandy. The whole wheat picks up the dark notes of molasses and amplifies them. Egg whites instead of whole eggs keep it light, but a whole egg works too if that’s all you have.

Wet ingredients mixed in a separate bowl before adding to dry is the move. It pre-blends the molasses (which can clump) so you get one even pour rather than streaks of unmixed syrup. Dust with powdered sugar warm for a snow-on-the-roof look, or wait for it to cool completely if you’re going the cream cheese frosting route.

Pro Tips

• Spray the measuring cup with cooking spray before pouring molasses. It’ll slide out clean.
• Test doneness with a skewer near the center. Pulled too early, gingerbread sinks.
• Cool 10 minutes in pan before cutting, otherwise squares collapse.
• Wrap leftover cake tight. The molasses flavor actually deepens overnight.

Variations

• Swap ground ginger for 1 tablespoon of fresh grated ginger for a sharper kick.
• Add ½ teaspoon ground cloves and a pinch of black pepper for spicier gingerbread.
• Stir in chopped crystallized ginger for chewy candied bites throughout.