This old-fashioned gingerbread cake brings all the nostalgic aromas of winter baking to my kitchen! The flavors of ginger, cinnamon, and nutmeg blend with rich molasses for a perfectly spiced treat.
And the fresh whipped cream topping is literally the icing on the cake! It’s even better with a big scoop of vanilla ice cream on the side.
This easy, make-ahead dessert is perfect for holidays and winter gatherings. I served it at Christmas dinner, and it totally stole the show!
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Why You’ll Love This Gingerbread Cake
Holiday Classic: This timeless gingerbread recipe is a cherished addition to holiday gatherings and family traditions. My family looks forward to it every year. Spiced Flavor: The combination of dark molasses, warm spices, and a hint of nuttiness results in a rich, spiced cake. It’s decadent but not overly sweet. Make-Ahead-Friendly: This cake tastes even better the next day as the spices deepen and meld. It’s great for stress-free entertaining or prepping ahead for the holidays. Versatile: Serve each slice of gingerbread cake with a dusting of powdered sugar for casual gatherings. Sometimes, I elevate it with whipped cream, a vanilla glaze, or caramel sauce for a more elegant occasion.
Gingerbread Cake Ingredients
- All-Purpose Flour: Serves as the foundation of the cake.
- Baking Soda and Baking Powder: Baking soda reacts with the acidity of molasses, while baking powder ensures an even, reliable rise.
- Salt: Balances the sweetness and enhances the overall flavor.
- Spices: Nutmeg, cinnamon, ginger, and ground cloves form the signature gingerbread flavor profile.
- Unsalted Butter: It adds richness and moisture, creating a soft and tender texture. I like using unsalted to control the cake’s flavor better.
- Dark Brown Sugar: Brings a deep molasses flavor and locks in moisture.
- Egg: Provides structure and binds the ingredients together.
- Unsulphured Molasses: Offers the classic gingerbread flavor and dark color.
- Hot Water or Hot Brewed Coffee: Loosens the batter and activates the leavening agents.
- Optional Toppings: Powdered sugar adds a touch of elegance and light sweetness. Whipped cream provides a creamy, airy contrast. And a vanilla glaze enhances sweetness and moisture.
How to Make Gingerbread Cake
This might be the best gingerbread cake recipe I’ve ever had! As a bonus, it’s so easy to prepare.
- PREP OVEN. Preheat your oven to 350°F. Grease a 9-inch square baking pan. I line it with parchment paper for easy removal. 2. MIX INGREDIENTS. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside. 3. CREAM INGREDIENTS. In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy, about 2-3 minutes. 4. ADD EGG & MOLASSES. Beat in the egg until fully incorporated. Then add the molasses and mix until smooth. 5. COMBINE INGREDIENTS. Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the hot water or coffee. Begin and end with the dry ingredients. Mix until just combined. 6. BAKE CAKE. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes. I like to do the toothpick test to check for doneness. If it comes out clean, the cake is good to go. 7. COOL & SERVE. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, or serve with whipped cream or vanilla glaze.
Tips for the Best Gingerbread Cake
This easy cake recipe is my go-to during the holiday season, but I make it at other times of the year as well! Here are my top tips for the very best dessert.
Room temperature is key. I always use room-temperature butter and eggs for a smoother, creamier batter and even baking. Cold ingredients cause the batter to curdle.
Fresh is best. Check that your ground ginger, cinnamon, nutmeg, and cloves are fresh, as stale spices can diminish the cake’s warm, flavorful aroma.
Don’t mix up the molasses. Stick to unsulphured molasses for a balanced sweetness and rich flavor. Avoid blackstrap molasses, which is too bitter for this cake.
Sweeten it up. Instead of whipped cream, I’ve topped the cake with a spiced cream cheese frosting for extra sweetness and indulgence. It’s to die for!
Switch up the pan . Try different cake pans, such as a bundt pan or loaf pan, to give the cake a different shape. I like switching things up once a while!
Don’t overmix! When combining wet and dry ingredients, mix until just incorporated to avoid overworking the batter, which can lead to a dense cake. I overmixed it once and instantly regretted it!
How to Store
I absolutely adore this easy cake recipe, and it’s excellent for sharing with family and friends. Here are my steps for keeping it nice and fresh.
To Store: Keep the cake covered at room temperature for up to 3 days to maintain its moisture. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, but note that refrigeration may dry it out over time. To Freeze: Wrap the fully cooled cake in plastic wrap, followed by aluminum foil. Place it in an airtight container or freezer-safe bag. Freeze for up to 2 months. I thaw it at room temperature for a few hours before serving.
More Gingerbread Recipes You’ll Love
Gingerbread Bundt Cake
Gingerbread Latte Cookies
Gingerbread Sheet Cake with Cream Cheese Frosting
Gingerbread Poke Cake
Gingerbread Muffins
Gingerbread Cake
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This delicious gingerbread cake is full of the classic, spiced flavor you love! With a light whipped cream topping, it’s a treat no one can resist.
Ingredients
- For the Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg, room temperature
- 3/4 cup unsulphured molasses
- 1 cup hot water or hot brewed coffee (enhances flavor)
- For the Optional Toppings
- Powdered sugar for dusting
- Whipped cream or vanilla glaze
Instructions
- Preheat your oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until fully incorporated. Then add the molasses and mix until smooth.
- Gradually add the dry ingredients to the wet mixture in three batches, alternating with the hot water or coffee. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, or serve with whipped cream or vanilla glaze.
Notes
- Ensure the egg and butter are at room temperature for a smoother batter.
- Use unsulphured molasses for the best flavor—blackstrap molasses is too bitter for this recipe.
- Dust the cake with powdered sugar for simplicity, or serve with whipped cream, vanilla glaze, warm caramel sauce, or even a lemon glaze for a zesty contrast.
Nutrition
Total number of serves: 12
Calories: 256kcal
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 224mg
Potassium: 366mg
Carbohydrates: 43g
Fiber: .78g
Sugar: 24g
Protein: 3g
Vitamin A: 259IU
Calcium: 71mg
Iron: 2mg
Vitamin D: .23mg
Vitamin E: .29mg
Vitamin B6: .16mg
Folate: 45mg
Magnesium: 59mg
Zinc: .31mg
Selenium: 13mg
Copper: .15mg
Manganese: .61mg
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