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Moist sourdough gingerbread cake topped with festive decorations

Sourdough Gingerbread Cake

This incredibly moist gingerbread cake made with sourdough starter is rich, spicy, and perfect for any gathering, bringing warmth and sweetness to every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa powder
Wet Ingredients
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 cup sourdough starter, active and bubbly
  • ½ cup vegetable oil
  • 1 cup molasses
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, salt, and cocoa powder.
  3. In a large mixing bowl, combine the wet ingredients: brown sugar, eggs, sourdough starter, vegetable oil, molasses, and vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use fresh spices for better flavor. Make sure your sourdough starter is active and bubbly, and let your eggs and sourdough reach room temperature before mixing.