Gingerbread Cake

Wow. This gingerbread cake smells so good. I felt cozy the moment it came out of the oven.

It is soft. It is warm. I taste spice, sweet, and a little magic, you know?

I love how each bite feels like a hug. It makes me slow down and smile.

So yeah, let’s bake it together. Grab your pan and let’s start.

Why You’ll Love This Gingerbread Cake Recipe

• Perfectly Moist and Fluffy: This gingerbread cake is soft, tender, and filled with a wonderful spice profile that makes every bite delightful.
• Packed with Flavor: The molasses and warm spices create an irresistible flavor that’s classic and comforting.
• Easy to Make: Despite its impressive taste, this cake is simple to make with everyday ingredients, and it doesn’t require any special equipment.
• Perfect for Holiday Celebrations: With its warm spices, gingerbread cake makes a wonderful addition to your holiday table, or even as a thoughtful gift for friends and family.
• Versatile: It’s just as good served plain as it is when paired with whipped cream, ice cream, or frosting.

Required Kitchen Tools

To make this delicious gingerbread cake, you’ll need the following tools:

• Mixing Bowls: For combining dry and wet ingredients.
• Hand or Stand Mixer: While you can mix by hand, a hand mixer or stand mixer will make the job quicker and easier.
• Measuring Cups & Spoons: To get the perfect measurements of all your ingredients.
• Whisk: For blending dry ingredients together.
• Baking Pan: A 9×9-inch square pan or 9-inch round cake pan works best.
• Cooling Rack: To allow the cake to cool completely before serving.
• Spatula: For mixing and scraping down the sides of the bowl.
• Cake Tester or Toothpick: To ensure the cake is fully baked.

Ingredients

Here’s what you’ll need to make this moist and spiced gingerbread cake (exact measurements are in the recipe card below):

• All-Purpose Flour: Provides structure and texture to the cake.
• Baking Powder: Helps the cake rise and become fluffy.
• Ground Ginger: The star of the gingerbread flavor, giving it that distinctive spicy warmth.
• Ground Cinnamon: A fragrant spice that enhances the warmth of the ginger.
• Ground Cloves: Adds depth to the spice blend.
• Baking Soda: Helps the cake rise and achieve the perfect texture.
• Unsulphured Molasses: The molasses imparts a deep, rich flavor and gives the cake its signature color.
• Hot Water: Helps to dissolve the molasses and other ingredients to form a smooth batter.
• Granulated Sugar: Adds sweetness to balance the spice and molasses.
• Unsalted Butter: For moisture and richness.
• Eggs: Provides structure and helps bind the ingredients together.
• Vanilla Extract: Enhances the flavor profile of the cake.

Variations for Gingerbread Cake

While the classic gingerbread cake is already a winner on its own, here are some fun variations you can try:

• Add Fresh Ginger: For an extra punch of ginger flavor, grate in a teaspoon of fresh ginger along with the ground spices.
• Spiced Whipped Cream: Top the cake with a dollop of spiced whipped cream or even a scoop of cinnamon ice cream for an indulgent treat.
• Add Fruit: Mix in chopped dried fruits like raisins, cranberries, or candied ginger to add a chewy texture and a burst of sweetness.
• Use Brown Sugar: For a deeper, more caramel-like flavor, swap out the granulated sugar for brown sugar.
• Frost the Cake: If you prefer frosting, cream cheese frosting or a simple buttercream pairs wonderfully with this cake.
• Glazed: You can drizzle the cake with a powdered sugar glaze or a cinnamon syrup for added sweetness.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease your cake pan with butter or non-stick spray and line it with parchment paper for easy removal. I prefer using a 9×9-inch square pan for this recipe, but a round cake pan will work just as well.

2. Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, cinnamon, salt, ground cloves, and baking soda. This will evenly distribute the dry ingredients and ensure that your cake rises evenly.

3. Mix the Wet Ingredients

In a separate bowl, beat together the melted butter, granulated sugar, eggs, vanilla extract, and unsulphured molasses. The molasses should be smooth and free of clumps for the best texture. Make sure to use room-temperature butter so it mixes well with the other ingredients. Add the hot water to the molasses mixture and stir until the batter is smooth.

4. Combine the Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently until fully combined. Be careful not to overmix the batter, as this can make the cake dense. It’s okay if there are a few small lumps.

5. Bake the Gingerbread Cake

Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake the cake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.

6. Let the Cake Cool

Allow the gingerbread cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. It’s important to let the cake cool down before cutting into it, as this allows it to set properly.

7. Serve and Enjoy

Once the cake has cooled, you can serve it plain, dusted with powdered sugar, or topped with whipped cream, frosting, or even ice cream for an extra treat. The flavor improves even more after sitting for a day, so you can even make it ahead of time!

How to Serve Gingerbread Cake

Gingerbread cake is incredibly versatile and can be served in many delicious ways. Here are a few ideas for how to enjoy your cake:

• With Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the dense, flavorful cake.
• Ice Cream: Serve slices of gingerbread cake with a scoop of vanilla, cinnamon, or even pumpkin ice cream for a perfect cold-weather dessert.
• As a Snack: Gingerbread cake is fantastic as an afternoon snack with a cup of coffee or tea.
• With Frosting: If you prefer a more decadent dessert, top the cake with a simple cream cheese frosting or a spiced buttercream frosting.
• As a Layer Cake: If you want to turn this into a showstopper, bake the batter in two round cake pans, stack them, and frost with your favorite frosting for a beautiful layered cake.

Storing Gingerbread Cake

• Leftovers: Store leftover gingerbread cake in an airtight container at room temperature for up to 3-4 days. If you want to preserve the freshness, you can refrigerate it for up to a week.
• Freezing: If you want to freeze the cake, wrap individual slices in plastic wrap or aluminum foil and store in a freezer bag. It will stay fresh for up to 3 months. Let it thaw at room temperature before serving.
• Frosting: If you have leftover frosting, store it separately in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using it.

Nutrition Facts

Nutrient	Amount
Calories	280
Total Fat	11 g
Saturated Fat	6 g
Trans Fat	0 g
Cholesterol	45 mg
Sodium	240 mg
Total Carbohydrates	42 g
Dietary Fiber	1 g
Total Sugars	26 g
Added Sugars	22 g
Protein	4 g

Conclusion

This Gingerbread Cake is the epitome of cozy holiday baking. With a perfect balance of spices, sweetness, and moisture, it’s an ideal dessert for any occasion. Whether you’re serving it for a holiday gathering or just enjoying it as a comforting treat with a cup of tea, this recipe is one you’ll return to year after year.

Gingerbread Cake FAQs

Can I make this cake ahead of time?

Yes, you can make this cake a day or two in advance. In fact, the flavors often deepen and improve with time, making it an excellent make-ahead dessert for holiday parties or gatherings.

Can I use whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser, heartier cake. If using whole wheat flour, consider adding a bit more liquid to maintain the cake’s moisture.

Can I make this recipe gluten-free?

For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the brand’s recommendations for substituting the flour in baked goods.

Can I reduce the sugar in the cake?

If you’re looking to reduce the sugar content, you can cut back slightly on the granulated sugar, but be aware that this may alter the texture and flavor of the cake. You can also try substituting the sugar with a natural sweetener like honey or maple syrup, though this will change the taste.