Gingerbread Cake Recipe

Gingerbread Cake Recipe

Indulge in this easy gingerbread cake recipe, crafted for a moist, warmly spiced dessert that’s perfect for holiday gatherings or cozy nights in. Loaded with molasses, cinnamon, and ginger, this cake is simple to bake and pairs beautifully with whipped cream or cream cheese frosting. Discover why this timeless treat is a crowd pleaser year round.

Description

There’s something magical about the aroma of gingerbread wafting through the kitchen a blend of earthy molasses, zesty ginger, and warm cinnamon that evokes nostalgia and holiday cheer. This classic gingerbread cake recipe is designed to deliver a moist, tender crumb with a bold spiced flavor that’s balanced and not overly sweet. Whether you’re hosting a festive gathering or craving a comforting treat, this gingerbread cake recipe is a must try.

Why This Recipe Works
Traditional gingerbread dates back centuries, often linked to European holiday traditions. Our version modernizes the technique while keeping the soul of the dish intact. Using a mix of butter and oil ensures richness and moisture, while blackstrap molasses adds depth. The spice blend (ginger, cinnamon, cloves) can be adjusted to suit your taste, making it versatile for all palates.

Serving Suggestions
Serve slices warm with a dollop of vanilla ice cream, a drizzle of caramel, or a tangy cream cheese frosting. For a festive touch, garnish with candied ginger or a dusting of powdered sugar.

Storage & Make Ahead Tips
This cake stays moist for up to 3 days at room temperature (covered) or 5 days refrigerated. It also freezes well for up to 3 months wrap tightly in plastic and thaw overnight before serving. Pro tip: Bake it a day ahead; the flavors intensify.

Dietary Swaps

Gluten-free: Use a 1:1 gluten-free flour blend.
Dairy-free: Substitute butter with coconut oil or vegan butter.
Lower sugar: Reduce brown sugar by ¼ cup and opt for unsweetened applesauce.

The Secret to Perfect Gingerbread
Don’t overmix the batter. Stir until just combined to avoid a dense texture. Fresh spices are key check their expiration dates for maximum flavor.

Ingredients

2 ½ cups all-purpose flour
1 ½ tsp baking soda
2 tsp ground ginger
1 ½ tsp cinnamon
½ tsp cloves
½ tsp salt
½ cup unsalted butter (softened)
¼ cup vegetable oil
¾ cup brown sugar
1 cup molasses (preferably blackstrap)
2 large eggs (room temperature)
1 cup hot water
1 tsp vanilla extract

Optional Toppings:

Cream cheese frosting
Powdered sugar
Candied ginger

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
Cream Wet Ingredients: In a separate bowl, beat butter, oil, and brown sugar until fluffy. Add molasses, eggs, and vanilla; mix until smooth.
Combine: Gradually add dry ingredients to the wet mix, alternating with hot water. Stir until just combined.
Bake: Pour batter into the pan. Bake 40–45 minutes, or until a toothpick inserted comes out clean.
Cool & Serve: Let cool 20 minutes. Frost or dust with powdered sugar before slicing.

Notes

Spice Adjustments: Add ½ tsp nutmeg or allspice for extra warmth.
Molasses Swap: Use honey or maple syrup for a milder flavor (reduce by ¼ cup).
Storage: Freeze unfrosted cake layers for easy future desserts.