Extra Moist Gingerbread Cake Recipe

Name: Extra Moist Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, softened; 2 tablespoons granulated sugar; 1 cup coconut oil, melted; 1/4 cup unsulphured molasses; 3 large eggs; 2 cups unbleached all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 3/4 teaspoon table salt; 1 3/4 cups dark brown sugar, packed; 1 cup root beer (preferably an artisanal brand)

Servings: persons

1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 cup coconut oil, melted
1/4 cup unsulphured molasses
3 large eggs
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1 3/4 cups dark brown sugar, packed
1 cup root beer (preferably an artisanal brand)

1
Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
2
In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
3
In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
4
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
5
Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
6
In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
7
Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).

1268

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon unsalted butter, softened, 2 tablespoons granulated sugar, 1 cup coconut oil, melted, 1/4 cup unsulphured molasses, and more.

Yes, Extra Moist Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Extra Moist Gingerbread Cake

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