Sour Cream Gingerbread Cake


  • ½ cup salted butter (softened)
  • 1 cup light brown sugar (lightly packed)
  • 2 large eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¾ cup molasses
  • 1 cup hot water
  • Whipped topping optional garnish


  • Preheat oven to 350 degrees Fahrenheit.
  • Cream together butter and brown sugar until light and fluffy, about 1-2 minutes.
  • Stir in eggs, sour cream, and vanilla extract.
  • In a separate bowl add in flour, baking powder, salt, cinnamon, ginger, and cloves.
  • In another bowl whisk together molasses and very hot water until completely incorporated.
  • Mix half of the dry ingredients into the batter, alternating with half of the molasses, mixing after each addition until all the ingredients are incorporated together. Do not overmix.
  • Pour batter into a greased or parchment lined 8×8 inch pan.
  • Bake in oven for 30-35 minutes or until a tester comes out clean and the cake springs back when touched.
  • Garnish with whipped topping or ice cream.

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