Flash Sale! to get a free eCookbook with our top 25 recipes.

Soft & Flavorful Gingerbread Spice Cake Recipe: How to Make it Moist


  • 2 ½ cups bleached all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened until easily spreadable
  • 1 cup dark brown sugar
  • 1 cup molasses


  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
  3. Whisk dry ingredients and spices in a large bowl.
  4. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
  5. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.
  6. Add about 1/3 of the milk mixture and beat on low until smooth.
  7. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.
  8. Add the sugar; beat until just incorporated, about 30 seconds.
  9. Pour batter into cake pan.
  10. Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes.
  11. Set pan on a wire rack; let cool for 5 minutes.
  12. Run a knife around the pan perimeter and turn cake onto rack.
  13. Let cool.
  14. Dust the cake with powdered sugar sprinkled through a sieve or strainer for an elegant touch.
  15. Can be double-wrapped in plastic a day ahead. Return to pan to transport.

Picnic Tip

The batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

Cooking Time

Servings: 16

Yield: 16 servings

Nutrition Facts

  • 299 Calories
  • 13g Fat
  • 42g Carbs
  • 4g Protein

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.