Dark and Moist Baked Gingerbread Cake

Name: Dark and Moist Baked Gingerbread Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: ⅓ cup packed dark brown sugar; ⅔ cup unsulfured molasses; ½ cup hot water; ¼ cup fresh orange juice; ⅓ cup unsalted butter, softened and cubed; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 large egg; 1 ¾ cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon ground allspice; 2 tsp fresh orange zest; 1 tbsp powdered sugar

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This dark and moist baked gingerbread cake balances molasses depth with warm spices and fresh orange juice for a less-sweet, spicier alternative to traditional gingerbread cookies.

🌍American 🥗Vegetarian 🏷️Bake mode 🏷️Dessert 🏷️Family-friendly Gingerbread

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🏷️Spiced

Total

1h 25m

Servings

Recipe Source

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From Recette Magazine

Ingredients

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⅓ cup packed dark brown sugar
⅔ cup unsulfured molasses
½ cup hot water
¼ cup fresh orange juice
⅓ cup unsalted butter, softened and cubed
1 teaspoon baking soda
½ teaspoon kosher salt
1 large egg
1 ¾ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon fresh ground black pepper
⅛ teaspoon ground allspice
2 tsp fresh orange zest
1 tbsp powdered sugar

17 Ingredients

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Instructions

1
In a large microwave-safe bowl, mix together ⅓ cup brown sugar, ⅔ cup molasses, ½ cup hot water, ¼ cup orange juice, and ⅓ cup butter. Microwave about 30 seconds, until butter melts and can be mixed in. Let cool, and whisk in 1 tsp baking soda, ½ tsp salt, and 1 egg.
2
In a medium bowl, combine 1 ¾ cup flour, 2 tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp pepper, ⅛ tsp allspice and 2 tsp orange zest. Mix dry ingredients into wet. Add batter to a parchment lined Suvie pan. Insert the pan into the bottom zone of Suvie, input settings, and cook now.
3
Cook using Suvie settings: Bottom Zone: Bake at 350°F for 1 hour (for Suvie 3.0, Bake at 300°F for 1 hour), Top Zone: None
4
After cooking, remove pan from Suvie and let gingerbread cool completely in the pan. Remove gingerbread from pan and dust with 1 tbsp powdered sugar. Serve or wrap in plastic wrap to store.

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Tips & Notes

Pro tips

Soften and cube the butter before mixing to ensure even incorporation and a uniform crumb.
Use hot water to bloom the baking soda with the molasses—this activates the leavening and deepens the cake's color.
Don't overbake; test at the lower end of your oven's time range since gingerbread can dry out quickly once past peak moisture.
Let the cake cool in the pan for 10 minutes before turning out to prevent cracking.

Substitutions

Fresh orange juice → fresh lemon juice or apple juice (reduces citrus brightness, more traditional spice focus)
Unsalted butter → coconut oil (note: produces slightly different crumb texture, less rich flavor)
All-purpose flour → whole wheat flour, up to ½ cup substituted (adds earthiness, denser crumb)

Storage & make-ahead

Store covered at room temperature for 2–3 days or refrigerate up to 5 days. Wrap well before freezing for up to 3 months. Reheat gently in a 300°F oven or serve at room temperature.

Common Questions

Can I make this gingerbread cake ahead of time?

Yes. Baked gingerbread cake keeps well covered at room temperature for 2–3 days or wrapped in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

What does fresh orange juice add to gingerbread cake?

Fresh orange juice brightens the molasses and spices while adding subtle citrus notes that balance the richness and reduce perceived sweetness.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top springs back lightly when touched.