There’s just something magical about a gingerbread cake fresh from the oven. The molasses, the ginger, the cloves they hit you with that cozy holiday feeling like no other dessert can. This cake isn’t just a treat; it’s basically a hug in edible form. And the best part? It’s crazy easy to make. You don’t need bakery skills or special gadgets, just a mixing bowl, some pantry staples, and a little holiday spirit.

By the time you’re pulling it out of the oven, your kitchen will smell like Christmas morning. And while you can totally dust it with powdered sugar and call it a day, I’ll walk you through an optional browned butter frosting that takes it over the top. Trust me, once you slice into this pillowy-soft gingerbread dream, you’ll be hooked.

Recipe Snapshot:

Category	Details
Yield	1 cake (9×13-inch pan)
Serving Size	1 slice
Prep Time	20 minutes
Bake Time	30–35 minutes
Total Time	55 minutes
Cooling Time	1 hour
Calories per Serving	~340
Primary Cooking Method	Baking
Occasion	Holidays, Christmas, Winter

Calories are approximate and may vary depending on exact ingredients used.

Gingerbread Cake

Recipe by Angela JonesCourse: Cakes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

This gingerbread cake is like a holiday hug in edible form warm spices, deep molasses flavor, and the kind of cozy sweetness that makes you want to cut yourself “just one more slice.” It bakes up soft, tender, and perfectly spiced. You can dust it with powdered sugar or crown it with a dreamy frosting either way, it’s the star of the season.

Ingredients

For the Cake
3 cups (360g) all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
(Optional) ¼ teaspoon cardamom or allspice
1 cup (240ml) hot water
1 cup (240ml) molasses
1 cup (200g) granulated sugar
¾ cup (170g) unsalted butter, melted
2 large eggs, room temperature
1 tablespoon vanilla extract
Optional Browned Butter Lemon Frosting
1 cup (225g) unsalted butter (half browned, half regular)
Zest of 1 lemon
Pinch of salt
3 ½–4 cups powdered sugar
¼–⅓ cup heavy cream
1 teaspoon vanilla extract

Directions

Prep the Pan
Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or grease generously with butter.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Toss in optional spices like cardamom or allspice if you’re feeling adventurous.
3: Blend Wet Ingredients
In a medium bowl, whisk hot water with molasses until smooth. Stir in sugar, melted butter, eggs, and vanilla extract.
Combine Wet & Dry
Pour the wet mixture into the dry. Gently whisk until just combined don’t overmix or you’ll lose that pillowy crumb.
Bake
Pour batter into the prepared pan and bake for 30–35 minutes, or until the center springs back when touched. A toothpick should come out clean.
Cool
Let the cake cool completely in the pan for about 1 hour before frosting or slicing.
(Optional): Make the Frosting
Beat together butter, lemon zest, salt, powdered sugar, vanilla, and cream until light and fluffy. Adjust consistency with more sugar or cream as needed.
Frost & Serve
Spread the frosting over the cooled cake with swoops and swirls for a rustic look. Slice into squares and serve or simply dust the cake with powdered sugar for a lighter finish.

Extra Tips

Don’t overbake: Pull the cake out as soon as the center springs back overbaking can make it dry.
Enhance the spice: For a bolder flavor, add a pinch of black pepper or freshly grated nutmeg to the spice mix.
Boost the molasses: If you love that deep, rich taste, replace 2–3 tablespoons of the sugar with extra molasses.
Frost smart: If using frosting, spread it edge-to-edge for a layer-cake vibe, or keep it rustic with swoops and swirls.
Warm it up: Briefly warm slices in the microwave before serving and pair with whipped cream or vanilla ice cream.
Serving style: Cut into small squares for holiday parties or larger slices for a cozy dessert.

Equipment List

9×13-inch baking pan
Mixing bowls (large and medium)
Whisk
Measuring cups and spoons
Rubber spatula
Electric mixer (for frosting)
Parchment paper
Cooling rack

Substitution Options

This cake is pretty flexible, so you’ve got options if you need to tweak it:

Molasses: Can’t find molasses? Swap in dark corn syrup or maple syrup for a lighter, less intense flavor.
Butter: Use vegetable oil or coconut oil for a dairy-free version. Margarine also works in a pinch.
Eggs: Replace each egg with ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water for a vegan alternative.
Flour: Gluten-free all-purpose flour blends (with xanthan gum) can stand in for regular flour with similar results.
Sugar: Brown sugar adds deeper caramel notes. For a lower-glycemic option, coconut sugar can be substituted.
Frosting: Skip the buttercream and use a lemon glaze or classic cream cheese frosting if you prefer a tangy finish.

These swaps will still give you a deliciously spiced, moist gingerbread cake without losing that holiday charm.

Make-Ahead Tips

Holiday chaos? No problem this cake is a lifesaver when made ahead:

Bake in advance: The cake itself can be baked up to 2 days ahead. Once cooled, wrap it tightly in plastic wrap or foil and store at room temperature.
Freeze for later: Gingerbread cake freezes beautifully. Wrap slices or the whole cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frosting prep: Buttercream can be made 2–3 days in advance and stored in the fridge. Just let it soften at room temperature and re-whip before spreading.
Unfrosted storage: If you’re not ready to frost, keep the cake plain until serving day this keeps it extra moist and easy to decorate when the time comes.

These tricks make it stress-free to have gingerbread cake ready for parties, potlucks, or cozy nights in.

Storage Instructions

Gingerbread cake keeps wonderfully moist, so you can enjoy it for days after baking:

Room Temperature: Store the cake tightly wrapped or in an airtight container for up to 3 days. Keep it unfrosted if possible to avoid sticking.
Refrigerator: Frosted cake will last 4–5 days in the fridge. Bring slices to room temperature before serving for the best flavor and texture.
Freezer: Freeze individual slices or the whole cake (unfrosted) for up to 2 months. Wrap well in plastic wrap and foil. Thaw overnight in the fridge and frost before serving.

Whether you keep it on the counter for snacking or stash a batch in the freezer for later, this cake stays soft, spicy, and delicious.

FAQ Section

Can I make this cake without molasses?
Yes! While molasses gives classic gingerbread flavor, you can swap it with dark corn syrup, maple syrup, or even honey for a lighter twist.

Why did my cake turn out dry?
Overbaking is usually the culprit. Check the cake at the 30-minute mark and remove it once the center springs back or a toothpick comes out clean.

Can I use a different pan size?
Definitely. You can bake this in two 8-inch round pans for a layer cake or in a bundt pan. Just adjust baking times accordingly.

Is the frosting necessary?
Not at all! The cake is delicious plain or with just a dusting of powdered sugar. Frosting just makes it feel extra indulgent.

How do I know when it’s fully baked?
The cake should spring back lightly when touched in the center. A toothpick inserted should come out clean or with a few moist crumbs.

Can I double this recipe?
Yes, but bake it in two separate pans for even cooking instead of one oversized batch.

Food Safety

Egg safety: Use fresh, room-temperature eggs. Avoid cracked or expired eggs to reduce risk of contamination.
Molasses handling: Store molasses in a cool, dry place and check for crystallization or off smells before use.
Butter storage: If browning butter for frosting, let it cool safely before mixing and never leave it out for extended periods.
Cooling the cake: Always allow the cake to cool fully before covering or storing to prevent condensation and bacterial growth.
Freezing safety: Wrap the cake tightly to avoid freezer burn and always thaw in the fridge, not at room temperature, to keep it safe and fresh.

Ingredient Selection

Choosing the right ingredients makes all the difference for gingerbread cake:

Molasses: Go for unsulphured dark molasses. It’s rich and full-bodied without being bitter. Avoid blackstrap molasses, which can overpower the cake.
Flour: Use fresh all-purpose flour for the perfect crumb. If you prefer a denser texture, a small portion of whole wheat flour can be mixed in.
Spices: Freshly ground spices pack the most punch. Ginger, cinnamon, and cloves should be fragrant when you open the jar.
Butter: High-quality unsalted butter keeps the flavor pure and lets the spices shine.
Eggs: Room-temperature eggs blend more smoothly into the batter, creating a lighter texture.
Sugar: Regular granulated sugar works great, but brown sugar adds an extra caramel depth.

With these mindful choices, your gingerbread cake will taste bakery-level amazing right at home.

Serving Suggestions

How you serve gingerbread cake can make it feel cozy or downright festive:

Classic & simple: Dust with powdered sugar and slice into neat squares for a no-fuss treat.
Holiday party platter: Cut into small bite-sized cubes and arrange on a tray with cranberries or sugared rosemary for a wintery vibe.
With a topping twist: Serve warm with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Layered indulgence: Slice the cake horizontally, add cream cheese frosting or whipped cream in between, and stack for a quick layered dessert.
Morning delight: Pair a slice with coffee or chai for a cozy breakfast.

Whether you dress it up for a celebration or keep it simple for snacking, gingerbread cake is endlessly versatile and always welcome on the table.

Nutritional Information

Here’s a general breakdown per serving (1 slice, based on a 9×13 cake cut into 12 servings):

Calories: ~340
Carbohydrates: 49g
Sugar: 29g
Fat: 15g
Saturated Fat: 9g
Protein: 4g
Fiber: 1g
Cholesterol: 70mg
Sodium: 280mg

Values are approximate and will vary based on the specific brands and substitutions used.

Final Thoughts

Gingerbread cake isn’t just dessert it’s nostalgia baked into every bite. The warm spices, rich molasses, and tender crumb make it the ultimate holiday centerpiece.

Whether you frost it, dust it with powdered sugar, or serve it plain alongside a hot drink, it’s guaranteed to bring comfort and cheer.

So go ahead—bake this cake, share it with friends and family, and let the cozy flavors of gingerbread wrap you up like the best kind of holiday blanket.

Gingerbread Cake: Spiced Comfort in Every Bite

Recipe Snapshot: