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Moist, Tender Spice Cake: Gingerbread Variation

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“This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. Also great with a bit of whipped cream on top.”

Ingredients Nutrition


  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
  3. Whisk dry ingredients and spices in a large bowl.
  4. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
  5. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.
  6. Add about 1/3 of the milk mixture and beat on low until smooth.
  7. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.
  8. Add the sugar; beat until just incorporated, about 30 seconds.
  9. Pour batter into cake pan.
  10. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 30-40 minutes.
  11. Set pan on a wire rack; let cool for 5 minutes.
  12. Run a knife around the pan perimeter and turn cake onto rack.
  13. Let cool.

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