Moist Sour Cream Gingerbread Cake Recipe

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• ½ cup molasses
• ½ cup sour cream
• 2 eggs
• 1½ cups gluten-free all-purpose flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ½ teaspoon sea salt
• 2 teaspoons ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice

Instructions

1. Preheat the oven to 350°F (175°C). Spray or grease a 9-inch square baking pan with a gluten-free cooking spray or line it with parchment paper. Set aside.
2. Cream the softened butter, then add the sugar and beat until light. Mix in the molasses, sour cream, and eggs until well combined.
3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum, salt, and the ground spices (ginger, cinnamon, cloves, and allspice).
4. Gradually add the dry ingredients to the wet mixture and beat until smooth, scraping down the bowl as needed to ensure an even batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Allow the cake to cool in the pan for 5 minutes, then invert onto a wire rack to cool completely. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce for a cozy accompaniment.

Notes & Tips

Gluten-free flour: Use a reliable gluten-free all-purpose flour blend that already contains a balance of rice flour, starches, and a binder. If your blend does not include xanthan gum, keep the ½ teaspoon called for in the ingredients to help the cake hold together.

Sour cream: Sour cream contributes moisture and a tender crumb. For a lighter variation, you can substitute plain Greek yogurt, though the texture will be slightly different.

Molasses: Use unsulphured molasses for the best flavor. Dark or robust molasses will give the cake a deeper, slightly bittersweet note; light molasses will make the flavor milder.

Spice balance: The ginger is the primary flavor here—adjust the amount to your taste. If you prefer a milder spice profile, reduce the ground ginger slightly or increase the cinnamon for a warmer, sweeter note.

Serving suggestions: Serve slices warm with a scoop of whipped cream, crème fraîche, vanilla ice cream, or a spoonful of warmed applesauce. It pairs well with tea, coffee, or mulled cider on chilly mornings.

Storage: Store the cooled cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Reheat gently before serving to refresh the flavors.

Freezing: This cake freezes well. Wrap cooled, sliced portions tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and warm briefly before serving.