Cakes

Gingerbread Cake

Name: Gingerbread Cake
Prep time: 20 min
Cook time: 35 min
Total time: 65 min
Yield: 9 servings
Ingredients: 2 1/4 cups (285g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup (200g) unsalted butter, at room temperature; 3/4 cup (180g) white granulated sugar; 1/4 cup (60g) light brown sugar; 2 large eggs, at room temperature; 2 tablespoons molasses

By Romy Vanover · June 19, 2026 · Cakes

Prep20 min

Cook35 min

Total65 min

Serves9

I still remember the first time I made a gingerbread cake from scratch. It was a cold winter morning, and the aroma of warm spices filled my entire kitchen, making it feel cozy and inviting. As I took my first bite, I knew I had created something special - a moist and flavorful cake that was perfect for the holiday season.

Over the years, I've perfected my gingerbread cake recipe, and I'm excited to share it with you. This cake is made with simple ingredients, but it's the technique and attention to detail that makes it truly special. From the precise measurement of ingredients to the gentle folding of the batter, every step is crucial in creating a cake that's both tender and flavorful.

One of the things I love about this recipe is its versatility. You can make it in a variety of shapes and sizes, from a traditional round cake to a decorative bundt or even a batch of cupcakes. And with its rich, spicy flavor, it's perfect for serving at holiday parties or as a special treat for your family.

So if you're looking for a delicious and impressive dessert to add to your holiday repertoire, look no further than this gingerbread cake recipe. With its warm spices, moist texture, and beautiful presentation, it's sure to become a new favorite.

In this recipe, I'll guide you through every step of the process, from preparing the ingredients to decorating the finished cake. I'll share my tips and tricks for ensuring that your cake turns out perfectly, and I'll provide you with plenty of variations and substitutions to make the recipe your own.

Why You’ll Love This Recipe

This gingerbread cake recipe is easy to make and requires minimal special equipment
The cake is moist and flavorful, with a perfect balance of spices and sweetness
It's a great dessert for the holiday season, and can be made in a variety of shapes and sizes
The recipe is versatile and can be easily modified to suit your tastes and preferences
It's a perfect dessert for serving at parties or as a special treat for your family
The cake is also perfect for making ahead and freezing, making it a great option for busy holiday schedules

Why This Recipe Works

The key to a great gingerbread cake is in the balance of ingredients and the technique used to prepare the batter. By using a combination of white and brown sugar, we create a rich, caramel-like flavor that's balanced by the warmth of the spices. The use of molasses adds a deep, slightly bitter flavor that complements the sweetness of the sugar perfectly.

The technique of creaming the butter and sugar together is crucial in creating a tender and moist cake. By beating the mixture until it's light and fluffy, we incorporate air into the batter, which helps the cake to rise and gives it a tender texture. The gentle folding of the flour and spices into the batter is also important, as it helps to distribute the ingredients evenly and prevents the cake from becoming tough.

Another important aspect of this recipe is the use of temperature and timing. By baking the cake at a moderate temperature and checking it frequently for doneness, we can ensure that it's cooked through but still moist and tender. The resting time after baking is also crucial, as it allows the cake to cool and set, making it easier to handle and decorate.

Ingredients You’ll Need

To make this delicious gingerbread cake, you'll need a few simple ingredients, including flour, sugar, butter, eggs, and spices. Be sure to use high-quality ingredients, such as fresh spices and real butter, to get the best flavor and texture.

When shopping for ingredients, look for the best quality you can find. For example, use fresh ginger and cinnamon for the best flavor, and choose a high-quality molasses that's not too bitter. You can also customize the recipe to your tastes by using different types of sugar or spices.

2 1/4 cups (285g) all-purpose flourUse a high-quality all-purpose flour that's fresh and has a good protein content to help the cake structure and texture
1 teaspoon baking sodaBaking soda helps to balance the pH of the cake and react with the acidic ingredients to produce a light and tender crumb
1 teaspoon ground cinnamonCinnamon adds a warm and comforting flavor to the cake, and pairs well with the other spices
1/2 teaspoon ground gingerFresh ginger adds a bright and spicy flavor to the cake, and helps to balance the sweetness of the sugar
1/2 teaspoon ground clovesCloves add a warm and slightly sweet flavor to the cake, and help to balance the other spices
1/4 teaspoon saltA small amount of salt helps to balance the flavors in the cake and bring out the sweetness of the sugar
1 cup (200g) unsalted butter, at room temperatureUsing room temperature butter ensures that it creams properly with the sugar and incorporates air into the batter
3/4 cup (180g) white granulated sugarWhite sugar adds sweetness and tenderness to the cake, and helps to balance the flavor of the spices
1/4 cup (60g) light brown sugarBrown sugar adds a rich and caramel-like flavor to the cake, and helps to balance the sweetness of the white sugar
2 large eggs, at room temperatureUsing room temperature eggs ensures that they incorporate properly into the batter and help to create a tender crumb
2 tablespoons molassesMolasses adds a deep and slightly bitter flavor to the cake, and helps to balance the sweetness of the sugar

Equipment You’ll Need

Large mixing bowlHand mixer or stand mixerWhiskRubber spatula9x13 inch baking dishInstant-read thermometer

How to Make Gingerbread Cake

1
Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish with butter or cooking spray
2
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt
3
In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes
4
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next
5
Beat in the molasses until well combined
6
Gradually mix in the flour mixture until just combined, being careful not to overmix
7
Pour the batter into the prepared baking dish and smooth the top
8
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the internal temperature reaches 190°F (88°C)
9
Remove the cake from the oven and let it cool in the pan for 10 minutes
10
Transfer the cake to a wire rack to cool completely
11
Once the cake is cool, you can frost and decorate it as desired

Expert Tips

Make sure to use room temperature ingredients, including the butter and eggs, for the best results
Don't overmix the batter, as this can lead to a tough and dense cake
Use a high-quality molasses that's not too bitter, as this can affect the flavor of the cake
If you're not using a mixer, make sure to cream the butter and sugar together until light and fluffy, as this will help to incorporate air into the batter
Don't open the oven door during the baking time, as this can cause the cake to sink or not cook evenly
Let the cake cool completely before frosting and decorating, as this will help the frosting to set and the cake to stay fresh

Common Mistakes to Avoid

Using low-quality ingredients, such as old spices or low-grade molasses, can affect the flavor and texture of the cake
Overmixing the batter can lead to a tough and dense cake
Not using room temperature ingredients can affect the texture and structure of the cake
Opening the oven door during the baking time can cause the cake to sink or not cook evenly
Not letting the cake cool completely before frosting and decorating can cause the frosting to melt or the cake to become soggy
Using too much or too little of any ingredient can affect the balance of flavors and texture of the cake

Variations and Substitutions

Add a teaspoon of ground nutmeg or cardamom to the batter for extra spice and flavor
Use different types of sugar, such as turbinado or muscovado, for a slightly different flavor and texture
Add a handful of chopped nuts or dried fruit to the batter for added texture and flavor
Use a different type of molasses, such as blackstrap or sorghum, for a slightly different flavor
Make a glaze by whisking together powdered sugar and milk, and drizzle it over the top of the cake
Add a teaspoon of espresso powder to the batter for a mocha-flavored cake
Use a different type of flour, such as whole wheat or almond flour, for a slightly different texture and flavor

What to Serve With Gingerbread Cake

This gingerbread cake is perfect for serving at holiday parties or as a special treat for your family. You can frost and decorate it with your favorite frosting and toppings, or serve it plain with a dusting of powdered sugar.

Some ideas for serving include: serving it with a scoop of vanilla ice cream, topping it with whipped cream and chopped nuts, or using it as a base for a trifle or other dessert.

Serve with a scoop of vanilla ice creamTop with whipped cream and chopped nutsUse as a base for a trifle or other dessertServe with a cup of hot coffee or tea

Make-Ahead, Storage, Freezing and Reheating

This gingerbread cake can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 2 months.

To freeze, let the cake cool completely and then wrap it tightly in plastic wrap or aluminum foil. Label and date the package, and store it in the freezer.

To thaw, remove the cake from the freezer and let it thaw at room temperature for several hours. Once thawed, the cake can be frosted and decorated as desired.

The cake can also be made ahead and refrigerated for up to 24 hours before serving. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator.

Frequently Asked Questions

What type of flour is best for this recipe?

A high-quality all-purpose flour is best for this recipe, as it provides structure and texture to the cake. You can also use a combination of all-purpose and whole wheat flour for a slightly different flavor and texture.

Can I use a different type of sugar?

Yes, you can use different types of sugar, such as turbinado or muscovado, for a slightly different flavor and texture. However, keep in mind that using a different type of sugar may affect the balance of flavors in the cake.

How do I know if the cake is done?

The cake is done when a toothpick inserted into the center comes out clean and the internal temperature reaches 190°F (88°C). You can also check the cake by gently pressing on the top - if it feels firm and springy, it's done.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it at room temperature for up to 3 days, or wrap it tightly and freeze it for up to 2 months. Simply thaw and frost as desired.

What type of frosting is best for this cake?

A cream cheese frosting or a whipped cream frosting are both great options for this cake. You can also use a simple powdered sugar glaze for a lighter and more delicate flavor.

Can I add nuts or dried fruit to the batter?

Yes, you can add a handful of chopped nuts or dried fruit to the batter for added texture and flavor. Just be sure to adjust the baking time accordingly.

How do I store the cake?

The cake can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 2 months. Simply thaw and frost as desired.

Can I make this cake in a different size?

Yes, you can make this cake in a different size, such as a round cake or a batch of cupcakes. Simply adjust the baking time and temperature accordingly.

The Full Recipe

Recipe Card