Gingerbread cake has always felt like a warm hug in dessert form for me. I can still remember the scent of cinnamon and molasses wafting from my grandmother’s kitchen, a smell that instantly signaled cozy holidays and happy gatherings. This easy gingerbread cake recipe brings that same comforting aroma and flavor right to your home, with minimal fuss. It’s a truly delightful, homemade gingerbread cake that’s incredibly moist and packed with spice. Get ready to make some delicious memories! Let’s get cooking!
Why You’ll Love This Gingerbread Cake
This recipe is a winner for so many reasons! You’ll adore the rich, spiced flavor that just screams comfort. Plus, it’s incredibly quick to whip up, making it perfect for busy weeknights. Here’s why this moist gingerbread cake is about to become your new favorite:
- Incredible spiced flavor with a deep molasses taste.
- Super fast prep time, ready in about 15 minutes.
- Naturally budget-friendly with common pantry staples.
- A family-friendly treat that everyone will ask for again.
- Guaranteed to be a moist gingerbread cake every time.
- Wonderful aroma fills your home while baking.
- It’s a simple, classic dessert that’s truly satisfying.
Gingerbread Cake Ingredients
Gathering these gingerbread cake ingredients is the first step to baking this delightful dessert. You’ll find that most are pantry staples, making this an accessible treat. The key to its wonderful flavor and texture lies in the combination of spices and molasses. Here’s what you’ll need:
- 2 cups all purpose flour – this forms the cake’s structure
- 2 tsp ground ginger – the star spice for that signature warmth
- 1 tsp ground cinnamon – adds a sweet, woody note
- 1/4 tsp ground cloves – a potent spice for depth
- 1/4 tsp grated nutmeg – for a hint of nutty sweetness
- 1 tsp baking soda – helps the cake rise
- 1/2 tsp baking powder – provides extra lift
- 1/2 tsp fine salt – balances the sweetness
- 1/2 cup unsalted butter, melted and slightly cooled – for richness and moisture
- 3/4 cup dark brown sugar – adds moisture and a caramel-like flavor
- 3/4 cup unsulphured molasses – the essential ingredient for that deep gingerbread taste
- 1 large egg – binds everything together
- 1/2 cup milk or buttermilk – adds tenderness; buttermilk makes it extra moist
- 1/2 cup very hot water or hot coffee – crucial for a silky batter and moist crumb
- 1 tsp vanilla extract – enhances all the other flavors
- Optional: zest of 1 orange, handful of chopped crystallized ginger – for extra zing and texture
How to Make Gingerbread Cake
Follow these simple steps to create a wonderfully spiced and moist cake. This easy gingerbread cake recipe makes the process straightforward, even if you’re new to baking.
- Step 1: Preheat your oven to 350°F (180°C). Take a moment to properly grease a 9×9 inch baking pan. For easy removal, line the base with parchment paper, leaving a slight overhang on the sides.
- Step 2: In a medium bowl, whisk together all the dry ingredients: flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. This ensures the leavening agents and spices are evenly distributed throughout your batter.
- Step 3: In a larger bowl, combine the melted butter and dark brown sugar. Whisk them together until the mixture looks glossy and well combined. This step helps dissolve the sugar and start building the cake’s rich flavor base.
- Step 4: Whisk in the unsulphured molasses, the large egg, and the vanilla extract until the mixture is smooth and homogenous. The aroma at this stage is already incredible, a true sign of a delicious homemade gingerbread cake.
- Step 5: Pour in the milk or buttermilk and whisk it into the wet ingredients. This liquid helps tenderize the cake and adds moisture.
- Step 6: Gradually add the dry ingredients from Step 2 to the wet ingredients. Whisk gently until just combined. It’s okay if there are a few small lumps; overmixing can make the cake tough.
- Step 7: This is a key step for a super moist cake: slowly stream in the very hot water or hot coffee while whisking continuously. The batter will become quite thin and silky. This liquid “blooms” the spices and creates that signature tender crumb.
- Step 8: If you’re using them, gently fold in the optional orange zest and chopped crystallized ginger. These additions add bright citrus notes and delightful chewy bits to your cake.
- Step 9: Pour the thin batter into your prepared pan. Give the pan a gentle tap on the counter to release any large air bubbles and help level the surface.
- Step 10: Bake for 30 to 38 minutes. You’ll know it’s ready when a wooden tester inserted into the center comes out with a few moist crumbs attached – avoid baking until completely dry!
- Step 11: Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. This allows it to set slightly before you remove it.
- Step 12: Carefully lift the cake out of the pan using the parchment paper overhang, or loosen the edges with a knife and invert it onto the rack to cool completely. Enjoy the wonderful smell filling your kitchen!
Pro Tips for the Best Gingerbread Cake
Want to elevate your baking game? These tips will ensure your homemade gingerbread cake is absolutely perfect every time. They’re simple tricks I’ve picked up that make a big difference in achieving that ideal texture and flavor.
- For the deepest molasses flavor, use dark unsulphured molasses. It’s less sweet and more robust.
- Don’t skip the hot water or coffee! This is the secret to a truly moist gingerbread cake and a silky batter.
- Letting the cake cool completely before frosting is crucial to prevent the frosting from melting.
- For an extra festive touch, try adding a simple cream cheese frosting or a dusting of powdered sugar.
What’s the secret to perfect Gingerbread Cake?
The real secret to a perfect, moist gingerbread cake lies in the hot liquid added to the batter. It blooms the spices and creates an incredibly tender crumb. Also, avoid overmixing to keep it tender!
Can I make Gingerbread Cake ahead of time?
Absolutely! This cake actually tastes even better the next day, so it’s perfect for making ahead. Store it tightly wrapped at room temperature for up to 3 days. Just wait to frost it until you’re ready to serve.
How do I avoid common mistakes with Gingerbread Cake?
The most common pitfall is overbaking, which leads to a dry cake. Always test for doneness with a toothpick – it should come out with moist crumbs, not completely clean. Also, ensure your baking soda and baking powder are fresh for proper leavening. For more baking tips, check out these baking tips.
Best Ways to Serve Gingerbread Cake
This wonderfully spiced cake is so versatile! For a classic treat, a simple dusting of powdered sugar is lovely, especially during the holidays. I also love serving it with a dollop of freshly whipped cream or a rich vanilla bean ice cream – the cool creaminess is a perfect contrast to the warm spices. If you’re looking for something more decadent, a swirl of cream cheese or a simple buttercream frosting makes this gingerbread cake with frosting absolutely divine. It’s also delicious with a side of spiced applesauce or a warm beverage like mulled cider. You can find more dessert inspiration on our recipes page.
Nutrition Facts for Gingerbread Cake
Here’s a breakdown of the nutritional information for a typical slice of this delicious cake:
- Calories: 350 kcal
- Fat: 15 g
- Saturated Fat: 9 g
- Protein: 4 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Sugar: 30 g
- Sodium: 200 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutritional data, you can refer to resources like the USDA’s guide.
How to Store and Reheat Gingerbread Cake
Properly storing your delicious cake ensures it stays fresh and flavorful. Once your cake has cooled completely on a wire rack, you can store it. For up to 3-4 days, wrap the gingerbread cake tightly in plastic wrap or place it in an airtight container at room temperature. I find that this cake tastes even better the next day, so it’s perfect for making ahead as a treat or even for meal prep. If you’re looking for other make-ahead meal ideas, check out our turkey meatloaf recipe.
If you want to keep your gingerbread loaf cake for longer, freezing is a great option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, you can gently warm a slice in the microwave for about 15-20 seconds, or place it in a low oven (around 300°F/150°C) for a few minutes until warmed through. This keeps it wonderfully moist and delicious! For other delightful baked goods, consider our caramel brownie cheesecake recipe.
Frequently Asked Questions About Gingerbread Cake
What is gingerbread cake?
Gingerbread cake is a rich, moist cake flavored with ginger and other warming spices like cinnamon, cloves, and nutmeg, typically sweetened with molasses. Its distinctive flavor profile makes it a beloved dessert, especially during the fall and winter holidays. It’s a comforting treat that’s both aromatic and deeply satisfying.
Why is gingerbread cake popular?
The popularity of gingerbread cake stems from its comforting, nostalgic flavors and its association with cozy holidays. The warm spices evoke feelings of warmth and celebration. Plus, its moist texture and deep molasses flavor make it incredibly delicious and satisfying, perfect for sharing with loved ones during festive gatherings or simply enjoying on a chilly afternoon. For more holiday baking ideas, explore our frozen banana snickers.
Can I make a gluten-free gingerbread cake?
Yes, you absolutely can make a delicious gluten-free gingerbread cake! The key is to use a good quality gluten-free all-purpose flour blend that contains xanthan gum, or to add it separately if your blend doesn’t include it. You might find that the texture is slightly different, but the warm, spiced flavor will still shine through beautifully. For other dietary-friendly recipes, see our keto cottage cheese bread recipe.
What kind of frosting works best with gingerbread cake?
A classic cream cheese frosting is a fantastic pairing for gingerbread cake, offering a tangy counterpoint to the cake’s sweetness. A simple vanilla buttercream or even a spiced caramel drizzle also works wonderfully. For a lighter option, a dusting of powdered sugar or a simple glaze made with powdered sugar and milk is lovely, especially for a more rustic look.
Variations of Gingerbread Cake You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to switch up your gingerbread cake! I love experimenting with different flavors and dietary needs. Here are a few ideas to get you inspired:
- Vegan Gingerbread Cake: Easily make this recipe vegan by swapping the butter for melted coconut oil or vegan butter, and using a plant-based milk like almond or soy milk. You can also substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
- Gluten-Free Gingerbread Cake: For a gluten-free gingerbread cake, use a good quality gluten-free all-purpose flour blend that contains xanthan gum. The texture might be slightly different, but the delicious spiced flavor remains.
- Gingerbread Loaf Cake: Pour the batter into a greased and floured loaf pan (9×5 inch) and bake for about 45-55 minutes, or until a tester comes out clean. This makes for a lovely gingerbread loaf cake perfect for slicing and sharing.
- Spiced Gingerbread Cake with Coffee: For an even deeper flavor profile, replace the hot water with hot brewed coffee. This enhances the molasses notes and adds a subtle richness.
Amazing Gingerbread Cake: 15 Minute Prep
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This easy gingerbread cake recipe delivers a moist and spiced cake with a deep molasses flavor. Perfect for holidays or any cozy occasion, this homemade gingerbread cake is simple to make and tastes even better the next day.
Ingredients
- 2 cups all purpose flour (approx. 250 g)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp grated nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup dark brown sugar
- 3/4 cup unsulphured molasses
- 1 large egg
- 1/2 cup milk or buttermilk
- 1/2 cup very hot water or hot coffee
- 1 tsp vanilla extract
- Optional: zest of 1 orange, handful of chopped crystallized ginger
Instructions
- Preheat oven to 350 F (180 C). Grease a 9×9 inch pan and line the base with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, whisk melted butter and brown sugar until glossy.
- Whisk in molasses, egg, and vanilla extract until smooth.
- Pour in milk or buttermilk and whisk.
- Add the dry ingredients to the wet ingredients and whisk gently.
- Slowly stream in the hot water or coffee while whisking until the batter is pourable and silky.
- Fold in orange zest and crystallized ginger, if using. A few lumps are fine.
- Scrape the batter into the prepared pan and level the top. Tap the pan gently on the counter.
- Bake for 30 to 38 minutes, or until a tester comes out with moist crumbs.
- Cool in the pan for 10 minutes on a rack.
- Lift the cake out using the parchment paper or loosen edges with a knife and cool completely.
Notes
- Grease molasses measuring cup with oil for easier release.
- Use very hot water, not boiling, to prevent a gummy batter.
- Metal pans brown more than glass; glass pans may require a few extra minutes of baking.
- For a different flavor, try hot coffee instead of hot water.
- A dusting of powdered sugar can make the cake look festive.
- For a dairy-free version, use oil instead of butter and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
