Gingerbread cake is festive, nostalgic, and incredibly easy to make. It fills your kitchen with the unmistakable aroma of holiday spices and bakes into a tender, fluffy texture that everyone will love. Whether you’re serving it at a holiday dinner or enjoying it with coffee by the fire, this cake hits all the right notes of warmth and sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted butter
Brown sugar
Molasses
Egg
Milk or buttermilk
Boiling water (optional, for texture and moisture)
Directions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in the egg, then stir in the molasses.
Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk, mixing until just combined.
If using boiling water, stir it in at the end to create a looser batter — this helps keep the cake extra moist.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Servings and timing
This recipe yields 9–12 servings, depending on portion size. Preparation time: 15 minutes Baking time: 35–40 minutes Total time: approximately 55 minutes
Variations
Add a lemon glaze or cream cheese frosting for a tangy contrast.
Mix in chopped nuts, raisins, or diced apples for added texture.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Replace milk with buttermilk or sour cream for added richness.
Make it in a bundt pan or loaf pan for a different presentation — adjust baking time accordingly.
Storage/Reheating
Store gingerbread cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices or the whole cake in plastic wrap and then foil. Freeze for up to 3 months.
To reheat, warm individual slices in the microwave for 15–20 seconds or in a low oven until heated through.
FAQs
Can I use blackstrap molasses?
It’s not recommended, as blackstrap molasses is more bitter and less sweet than regular molasses. Use unsulfured molasses for best results.
What kind of frosting goes best with gingerbread cake?
Cream cheese frosting or a simple vanilla glaze pairs beautifully with the spiced flavors.
Can I make this cake ahead of time?
Yes, it’s actually better the next day as the spices continue to develop in flavor.
Can I use fresh ginger instead of ground?
You can, but use it sparingly — about 1 tablespoon of finely grated fresh ginger will replace 1 teaspoon of ground.
Can I turn this into cupcakes?
Yes, divide the batter into lined muffin tins and bake for 18–22 minutes.
What’s the difference between gingerbread cake and gingerbread cookies?
Gingerbread cake is soft, moist, and fluffy, while cookies are denser, firmer, and often cut into shapes.
Is there a dairy-free version?
Yes, use plant-based butter and a non-dairy milk like almond or oat milk.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well in this recipe.
Why is boiling water sometimes added?
It loosens the batter and creates a lighter, moister crumb, especially helpful when using molasses.
Can I dust the top with powdered sugar?
Absolutely. It adds a pretty finish and a touch of extra sweetness.
Conclusion
Gingerbread Cake is a timeless dessert that brings warmth and spice to any winter table. Moist, flavorful, and wonderfully aromatic, it’s perfect for holidays or quiet evenings at home. With its rich molasses base and cozy spice blend, this cake is sure to become a seasonal favorite you’ll want to make year after year.
Gingerbread Cake is a moist, spiced dessert made with molasses and warm spices like ginger, cinnamon, and cloves. Perfect for the holiday season, it’s a comforting treat that can be served plain or topped with whipped cream, powdered sugar, or cream cheese frosting.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:9–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
3/4 cup molasses (unsulfured)
1 large egg
1/2 cup milk or buttermilk
1/2 cup boiling water (optional, for added moisture)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch square baking pan.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg, then mix in the molasses until well incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Stir just until combined.
If using boiling water, stir it in gently at the end to create a looser batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Notes
Do not use blackstrap molasses, as it is too bitter for this recipe.Boiling water can be added for extra moisture and lighter texture.This cake tastes even better the next day as the spices develop.Top with cream cheese frosting, lemon glaze, or a dusting of powdered sugar.You can make this recipe into cupcakes; bake for 18–22 minutes.
