This Gingerbread Loaf Cake is a warm, comforting treat, perfect for cool autumn days or festive holiday gatherings. It’s a moist, tender cake infused with the classic spices of gingerbread, making it a delightful alternative to traditional gingerbread cookies or a stunning centerpiece for your dessert table. This recipe is designed to be easy to follow, ensuring that even novice bakers can achieve impressive results. The rich aroma that fills your kitchen as it bakes is an added bonus, creating a welcoming and cozy atmosphere.
Why You Will Love This Recipe
You’ll fall in love with this Gingerbread Loaf Cake because of its perfectly balanced flavors and textures. The combination of ginger, cinnamon, cloves, and nutmeg (or your preferred cake spice blend) creates a warm, spicy profile that’s both comforting and exciting. The molasses lends a deep, rich sweetness and a beautiful, dark color, while the buttermilk keeps the cake incredibly moist and tender.
This recipe is also incredibly versatile. You can enjoy it plain with a cup of coffee or tea, or dress it up with a simple glaze, a dusting of powdered sugar, or a dollop of whipped cream. It’s equally satisfying as a breakfast treat, an afternoon snack, or a sophisticated dessert. The loaf format makes it easy to slice and serve, and it keeps well for several days, making it ideal for make-ahead baking. The recipe can also easily be adapted into smaller mini loaves, perfect for gifting or individual servings.
Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cocoa powder
- 1 teaspoon ground ginger
- 2 teaspoons cake spice* (see note below)
- ½ cup vegetable oil
- ¾ cup mild molasses
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
*Cake Spice Note: Cake spice is a combination of spices that gives gingerbread its distinct aroma and flavor. I recommend mixing 4 parts ground cinnamon, 2 parts ground ginger, 1 part ground cloves, and 1 part ground nutmeg.
Preparation:
This recipe is divided into steps for easy preparation.
Step 1:
Begin by preparing your oven and baking pan(s). Preheat the oven to 350°F (175°C). Thoroughly spray your loaf pan with a non-stick cooking spray, making sure to cover all surfaces. Then, take a strip of parchment paper wide enough to line the length of the pan, extending slightly over the edges. This makes removing the cake from the pan much easier after baking. Secure the parchment paper to the pan. Lightly flour the remaining unlined sides to prevent sticking. This step is crucial for ensuring a clean release and a beautifully shaped loaf.
Step 2:
In a large mixing bowl, combine the dry ingredients. Whisk together the all-purpose flour, granulated sugar, baking soda, salt, cocoa powder, ground ginger, and cake spice. Make sure to whisk the ingredients thoroughly to ensure even distribution. This will help the cake rise properly and prevent clumps of spices from forming in the batter.
Step 3:
In a blender, combine the wet ingredients. Add the vegetable oil, molasses, eggs, buttermilk, and vanilla extract to a blender or food processor. Pulse the mixture until it’s fully combined and smooth. The blending of these ingredients helps to emulsify the oil and buttermilk, resulting in a more evenly textured cake.
Step 4:
Gradually incorporate the wet ingredients into the dry ingredients. Add about half of the dry ingredients to the wet ingredients. Pulse to combine the ingredients, then add the remaining flour and pulse just until incorporated. Avoid overmixing the batter, as this can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, leaving a few streaks of flour if necessary.
Step 5:
Pour the batter into the prepared loaf pan(s). Pour the batter evenly into the prepared pan(s). If using a single large loaf pan, ensure the batter is evenly distributed. If using mini loaf pans, divide the batter equally among the pans. Bake for 25-30 minutes for mini loaves or 50-55 minutes for a large loaf, until a toothpick inserted into the center comes out clean.
Step 6:
Remove from the oven and allow to cool slightly in the pan. Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for about 10 minutes. This allows the cake to set slightly and prevents it from crumbling when you remove it from the pan.
Step 7:
Transfer to a wire rack to cool completely. After 10 minutes, use the overhanging parchment strips to lift the loaves out of the pans and onto a wire cooling rack. Allow the cake to cool completely before slicing and serving. This is important because slicing the cake while it’s still warm can cause it to crumble.
COOKING Rating:
- Ease of Recipe: Easy
- Flavor Profile: Rich and spicy
Serving Suggestions:
- Dust with powdered sugar for a simple, elegant finish.
- Drizzle with a simple glaze made from powdered sugar and milk or lemon juice.
- Top with whipped cream or a scoop of vanilla ice cream.
- Serve alongside a warm beverage, such as coffee, tea, or hot chocolate.
- Enjoy as a breakfast treat, an afternoon snack, or a sophisticated dessert.
Tips:
- For a deeper, more intense flavor, use dark molasses instead of mild molasses.
- To prevent the cake from sticking to the pan, make sure to grease and flour the pan thoroughly, even if using a non-stick pan.
- If the top of the cake starts to brown too quickly during baking, tent it with aluminum foil.
- Store the cake in an airtight container at room temperature for up to 7 days, or in the refrigerator for up to 10 days.
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 15 minutes
Nutritional Information: (per slice, approximate)
- Calories: 250
- Protein: 3g
- Sodium: 150mg
Conclusion
This Gingerbread Loaf Cake is more than just a recipe; it’s an invitation to create warm memories in your kitchen. The delightful combination of spices, the rich molasses flavor, and the moist, tender crumb make it a treat that’s sure to be enjoyed by everyone. Whether you’re baking for a holiday gathering, a cozy night in, or simply to satisfy your sweet tooth, this recipe is a reliable and delicious choice. Embrace the simplicity of the preparation, the intoxicating aroma that fills your home as it bakes, and the joy of sharing this homemade goodness with loved ones. So gather your ingredients, preheat your oven, and get ready to bake a Gingerbread Loaf Cake that will become a cherished tradition.
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other flours. Whole wheat pastry flour will give the cake a slightly denser texture and a nuttier flavor. Gluten-free all-purpose flour blends can also be used, but be sure to choose a blend that’s designed for baking and contains xanthan gum for binding. Keep in mind that using different flours may affect the cake’s texture and rise.
Q2: Can I reduce the amount of sugar in the recipe?
A: The sugar in this recipe not only provides sweetness but also contributes to the cake’s moisture and texture. Reducing the sugar significantly may result in a drier, less tender cake. However, you can try reducing the sugar by 1/4 cup without significantly impacting the outcome. You can also experiment with using natural sweeteners like honey or maple syrup, but be aware that these may alter the flavor and texture of the cake.
Q3: Can I add frosting to this cake?
A: Yes, you can definitely add frosting to this cake. A cream cheese frosting would complement the gingerbread spices perfectly. Alternatively, a simple vanilla buttercream or a lemon glaze would also be delicious. Be sure to let the cake cool completely before frosting to prevent the frosting from melting.
Q4: How do I store the Gingerbread Loaf Cake?
A: To keep your Gingerbread Loaf Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for up to 7 days. You can also store it in the refrigerator for up to 10 days, but be sure to bring it to room temperature before serving for the best flavor and texture.
Q5: Can I freeze this cake?
A: Yes, this cake freezes very well. Wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil. You can also place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw the cake overnight in the refrigerator before serving.
