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    Gingerbread cake holds a special place in the hearts of many, evoking memories of warmth and comfort, especially during the holiday season. Whether you’re a seasoned baker or just starting out, this step-by-step guide will help you craft the perfect gingerbread cake that will leave your taste buds singing. Let’s dive into the delightful world of ginger and spice!

    Ingredients for Gingerbread Cake

    • 2 cups of all-purpose flour
    • 1 teaspoon of baking soda
    • 1 teaspoon of baking powder
    • 1 tablespoon of ground ginger
    • 1 teaspoon of ground cinnamon
    • 1/4 teaspoon of ground cloves
    • 1/4 teaspoon of salt
    • 1/2 cup of unsalted butter, softened
    • 1/2 cup of brown sugar
    • 1/2 cup of molasses
    • 2 large eggs
    • 1 cup of hot water

    Instructions for Baking Gingerbread Cake

    Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan, ensuring your cake won’t stick.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. This ensures even distribution of the spices throughout the cake.

    Cream Butter and Sugar: In another bowl, cream together the softened butter and brown sugar until light and fluffy. This step helps incorporate air into the mixture, resulting in a lighter cake texture.

    Add Molasses and Eggs: Gradually add the molasses to the butter-sugar mixture, followed by the eggs, one at a time, beating well after each addition. Molasses adds a deep, rich flavor to the cake, while eggs provide structure and moisture.

    Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, alternating with the hot water. Mix until just combined; be careful not to overmix, as this can result in a tough cake.

    Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Place it in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve with a dollop of whipped cream or a dusting of powdered sugar.

    Tips for Success

    • Room Temperature Ingredients: Ensure your butter, eggs, and molasses are at room temperature before mixing. This helps them blend seamlessly and creates a smoother batter.
    • Don’t Overmix: Overmixing can lead to a tough cake, so mix until the ingredients are just combined.
    • Fresh Spices: For the best flavor, use fresh ground spices rather than pre-ground ones that may have lost their potency.
    • Check for Doneness: Use a toothpick inserted into the center of the cake to check for doneness. If it comes out clean, your cake is ready!

    Variations and Additions

    Feel free to get creative with your gingerbread cake! Here are some ideas to inspire you:

    • Add Nuts: Stir in a handful of chopped nuts, such as walnuts or pecans, for added texture and crunch.
    • Top with Glaze: Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for an extra touch of sweetness.
    • Spice it Up: Experiment with additional spices like nutmeg or allspice to tailor the flavor to your liking.
    • Serve with Sauce: Warm up some caramel or chocolate sauce to serve alongside the cake for a decadent treat.


    In conclusion, baking a gingerbread cake is a delightful endeavor that yields a deliciously spiced treat perfect for any occasion. With simple ingredients and easy-to-follow instructions, you can whip up a moist and flavorful cake that will have everyone coming back for seconds. So roll up your sleeves, preheat your oven, and let the aroma of ginger and spice fill your kitchen!

    Frequently Asked Questions (FAQs)

    1. Can I make this recipe gluten-free? Yes, you can substitute gluten-free flour for the all-purpose flour in this recipe to make it gluten-free.

    2. Can I use blackstrap molasses instead of regular molasses? While blackstrap molasses has a more intense flavor, you can use it in this recipe if you prefer a stronger molasses taste.

    3. How should I store leftover gingerbread cake? Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

    4. Can I freeze gingerbread cake? Yes, you can freeze gingerbread cake. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

    5. Can I make this recipe into cupcakes instead of a cake? Absolutely! Simply divide the batter evenly among lined muffin tins and bake at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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