Super Moist Gingerbread Cake

Super Moist Gingerbread Cake

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Category: Cakes and pies


This gingerbread cake is perfection. Super moist, tender, and mildly spiced, this holiday dessert is sure to win over your guests.



  • 1/3 cup + 1 Tablespoon (100 ml) milk
  • 3 Tablespoons (50 ml) strong coffee*
  • 2 cloves
  • 1/3 cup + 1 Tablespoon (90g) butter
  • 1/2 cup (90g) light or dark brown sugar**
  • 6 ounces (180g) honey
  • 1 large egg
  • 2/3 cup (80g) all-purpose flour
  • 2/3 cup (80g) rye flour, or whole wheat flour
  • 1 pinch salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon ginger, ground


  1. In measuring cup placed in the microwave, heat the milk with the coffee. Infuse the cloves, and set aside.
  2. In a separate saucepan, melt the butter with sugar and honey. Let cool slightly for about 2 minutes, then add the egg, whisking vigorously to prevent from cooking the egg.
  3. In a medium bowl, mix both flours, baking soda, salt, and spices.
  4. Pour the butter-honey mixture into the dry ingredients, then slowly pour in the milk, stirring well.
  5. Place in the refrigerator for 1 hour.
  6. Preheat the oven to 340°F (170°C) and grease a 9×4-inch (24 x 10 cm) loaf pan.
  7. Pour the batter into the loaf pan and bake for 40 minutes. Let cool completely into the loaf pan before serving.


* If you do not like coffee, simply replace with the same quantity of milk, for a total of 2/3 cup milk.
** Keep in mind than brown sugar will make your gingerbread cake darker and stronger in flavor.