This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep and the perfect Christmas dessert!
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Holiday season rolls around and I know we’re all craving those classic flavors: pumpkin spice, peppermint, cranberry, and of course gingerbread!
I’ve already got Slow Cooker Gingerbread Pudding Cake and White Chocolate Gingerbread Poke Cake, so I decided it was time to make a classic Gingerbread Cake. No frills, just flavor!
I know it might not look like much, but this Gingerbread recipe is so incredibly delicious. It is mildly spiced but has big flavor (perfect if you have those who might be gingerbread skeptics).
I love it plain with sweetened whipped cream but it’s also delicious with caramel sauce or cream cheese frosting.
It is so fluffy and moist and perfect for the holidays!
Love Christmas baking? Check out these Christmas Desserts and these Easy Christmas Treats (no bake!).
Ingredients Needed:
- Butter: melted butter gives the Gingerbread Cake a super moist texture but makes it easy to mix (no electric mixer required!).
- Sugar: for sweetness, of course. It’s cake!
- Eggs: gives the cake structure so it can hold shape.
- Molasses: molasses is one of the signature flavors of gingerbread. It is rich and sweet!
- Hot Water: added with the molasses to keep the cake moist.
- All-Purpose Flour: spooned and leveled so you don’t end up with dry cake. You can likely sub for whole wheat flour, but I haven’t tried with this specific recipe so I can’t say for sure.
- Baking Soda: to maintain a light and fluffy texture.
- Spices: or cake is spiced with a mix of ground ginger, cinnamon, nutmeg, and salt.
How to Make Gingerbread Cake
Here’s a quick summary on making this gingerbread spiced cake. Full instructions can be found in the recipe card below!
- Combine the wet ingredients: In a bowl, beat together butter and sugar until light and fluffy. Add eggs and beat again, then slowly add molasses and hot water until incorporated.
- Add the dry ingredients: Add the flour, baking soda, and spices to the wet batter, then beat on low until smooth.
- Spread into prepared baking dish — you can also use a 12 cup muffin pan to make cupcakes.
- Bake: Spread the batter into a greased baking dish, then bake until a toothpick comes out clean.
Gingerbread Cake FAQs
Traditionally gingerbread is a cake or loaf made with ginger, molasses and other warm spices.
Gingerbread cookies are made with similar flavors, but are used for cutout gingerbread men or gingerbread houses.
Gingerbread Cake and ginger cake both utilize ginger, but their other ingredients are different. Gingerbread Cake is flavored using a combination of molasses and warm spices such as ginger, cinnamon, and nutmeg. Ginger cake is flavored using primarily ginger, but it may not have the other ingredients in it.
Yes! Gingerbread is made with ground ginger along with other warm sweet spices.
Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.
Tips and Notes
- Like it spicier? This cake recipe is light in flavor, so it isn’t overly spicy. If you prefer a stronger flavor, increase the spices each by ½ teaspoon.
- Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
- Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
- Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.
- Top it off. This cake is great as-is, but feel free to top it with Vanilla Buttercream Frosting, Whipped Cream, Maple Glaze, or a dusting of powdered sugar.
More Cake Recipes You’ll Love
Gingerbread Recipe
written by Ashley Fehr
Ingredients
- 1 cup butter melted
- 1 cup sugar
- 3 eggs
- ⅓ cup molasses
- ¾ cup hot water
- 2 ½ cups all purpose flour
- 1 ½ teaspoons ground ginger
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13 pan with non-stick spray.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and beat until smooth.
- Gradually add molasses and hot water (a little at a time), beating on low speed.
- Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
- Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.
Notes
- Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
- Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
- Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.
Nutrition Information
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Cathy says
Definitely making this this winter Mom made this when we were kids she served it with applesauce! So good!
The Recipe Rebel says
Hope you enjoy it!