The first hint of ginger and cinnamon in the air always makes me think of gingerbread. This Gingerbread Cake has become a staple in my kitchen during the holiday season—moist, spiced, and just sweet enough to pair perfectly with a dollop of Nutella ice cream or a side of tart cranberry sauce.
The deep, warm flavors of molasses and ginger create a cake that’s rich in taste yet light in texture, and the aroma while baking instantly fills the house with holiday cheer.
One of the things I love about this recipe is how forgiving it is. A lot of spiced cakes can dry out, but thanks to the molasses and brown sugar, this gingerbread stays soft and tender, even days after it’s baked.
The batter comes together quickly, and the combination of ground and fresh ginger adds just the right level of warmth without being overpowering. Whether you’re planning a holiday party or just want a cozy treat to enjoy with a coffee loophole, this Gingerbread Cake is the perfect choice.
Feel free to experiment with toppings and share your favorites—I’ve tried everything from a dusting of powdered sugar to a citrus glaze!
Gingerbread Cake
Equipment
- Bakin dish
- Spatula
- Whisk
- Mixing bowls
Ingredients
Gingerbread Cake
- fresh whipped cream , for topping
- bananas for topping
- 1 tsp ground ginger
- 1 cup very hot water
- 1 tsp ground cinnamon
- 1 cup unsulphered molasses
- 1 large egg , beaten
- ½ tsp ground cloves
- ½ cup granulated sugar
- ½ tsp salt
- ½ cup butter
- 1½ tsp baking soda
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup butter
Instructions
Gingerbread Cake
- Preheat the oven to 350°F and grease a 9×13-inch pan with cooking spray.
- In a large bowl, cream together sugar and butter until light and smooth.
- Add the egg and molasses, mixing well.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine the dry mixture with the wet ingredients, stirring until incorporated.
- Gradually add hot water and mix until smooth (the batter will be thin).
- Pour the batter into the prepared pan and bake for 20-35 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, topped with sliced bananas, whipped cream, and vanilla cream sauce.
Vanilla Cream Sauce
- In a medium saucepan, combine sugar, butter, and cream over medium heat.
- Stir occasionally until the butter melts.
- Bring to a boil and cook, stirring frequently, for 3-5 minutes.
- Remove from heat and stir in vanilla.
- Let cool slightly before drizzling over the cake.
Notes
- For added richness, use dark brown sugar instead of granulated sugar.
- Ensure the hot water is added slowly to avoid cooking the eggs in the batter.
| Nutrition | Value |
|---|---|
| Calories | 444 kcal |
| Carbohydrates | 67 g |
| Protein | 4 g |
| Vitamin A | 568 IU |
| Vitamin C | 0.02 mg |
| Iron | 3 mg |
| Sugar | 47 g |
| Calcium | 93 mg |
Recipes That Make Gingerbread Cake Even Better!
Helpful Tip For You!
Tip: Freezing and Thawing Gingerbread Cake
To freeze the cake, wrap it tightly in plastic wrap followed by aluminum foil, then place it in a freezer-safe bag or an airtight container. It can be stored in the freezer for up to 2 months. To serve, allow it to thaw overnight at room temperature. If you prefer it warm, microwave for a few seconds before enjoying it.