Deliciously, soft and dense, Super Moist Gingerbread Cake is a great kitchen hack, a simple recipe with infused coffee flavors, giving your baking a next-level touch. With half all-purpose flour and half rye flour, the recipe lends to a healthier option too. With deep tastes from the strong coffee, dark brown sugar and honey, spiced with cinnamon and ground ginger it’s a cake worth serving.
To make Super Moist Gingerbread Cake, you will need the following ingredients:
In a microwavable measuring cup, heat the milk and coffee and infuse with cloves. Set aside for later use.
In a small saucepan, melt the butter, sugar and honey together. Cool slightly for about 2 minutes before vigorously whisking in the egg, as to not allow it to cook.
In a medium bowl, mix the all-purpose flour, rye or whole-wheat flour, salt, baking soda, ground cinnamon and ground ginger, together until combined.
Slowly pour the infused milk mixture and wet ingredients into the dry ingredients bowl and stir well to combine.
Place in the refrigerator for an hour to chill.
Preheat oven to 340 °F and lightly grease a 9x4-inch loaf baking tin.
Pour batter into prepared baking tin and bake in the oven for 40 minutes.
Cool completely before serving.
Enjoy!
Try this impressive and hearty, Super Moist Gingerbread Cake for your next dessert. Enjoy it room temperature with some hot custard or fresh cream. It’s a great choice to have in the kitchen for a quick afternoon treat. Try it and tag #cookmerecipes online and in your own baking posts.
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