This easy gingerbread cake recipe is full of rich molasses and warming spices, delivering a perfectly moist and fluffy texture. Learn how to make it with helpful tips, variations, and serving ideas for a festive treat.
When the weather turns chilly and the holiday season is upon us, nothing fills a home with warmth like the rich aroma of gingerbread baking in the oven. If you’re a fan of gingerbread, then this easy gingerbread cake recipe is a must-try. It’s moist, fluffy, and has the perfect blend of molasses and warming spices that will make you feel all cozy inside.
This cake is super simple to make but incredibly flavorful. Whether you serve it with a dusting of powdered sugar, a dollop of whipped cream, or a generous layer of cream cheese frosting, it’s guaranteed to be a hit at your holiday table. And don’t worry if you have leftovers—this cake tastes just as good the next day!
Read on to learn how to make this delicious gingerbread cake, along with some tips, variations, and serving suggestions to make it even more irresistible.
Ingredients: What You’ll Need to Make the Best Gingerbread Cake
Before we dive into the instructions, let’s go over the ingredients you’ll need to make this wonderfully spiced gingerbread cake:
- 2 cups all-purpose flour – The foundation of your cake, creating structure and a fluffy texture.
- 1/2 cup unsalted butter – Room temperature butter for creaming with sugar to ensure a light, airy cake.
- 1 cup unsulphured molasses – The star ingredient that gives the cake its signature flavor and moisture.
- 1 large egg – Acts as the binder for all the ingredients, helping to keep the cake together.
- 1 cup packed brown sugar – Adds sweetness and a hint of molasses flavor, enhancing the depth of the cake.
- 1 tablespoon ground ginger – A classic gingerbread spice for that warming kick.
- 1 teaspoon ground cinnamon – Adds a touch of warmth and sweetness to the cake.
- 1/2 teaspoon ground cloves – The final spice to round out the classic gingerbread flavor.
- 1/2 teaspoon fine sea salt – To balance the sweetness and bring out the full flavors of the spices.
- 1 teaspoon vanilla extract – A bit of vanilla adds richness to the overall flavor profile.
- 1 teaspoon baking soda – Helps the cake rise to a perfect texture.
- 1 cup boiling water – This ensures the batter stays moist and gives the cake that soft, fluffy crumb.
- Toppings (optional): You can serve the cake with a dusting of powdered sugar, whipped cream, cream cheese frosting, or a drizzle of caramel sauce.
Instructions: How to Make Moist and Fluffy Gingerbread Cake
Now that you have everything ready, let’s walk through the process of making this easy gingerbread cake:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
- Cream the butter and sugar. In a large mixing bowl, cream together the unsalted butter and brown sugar using an electric mixer on medium speed. Beat for about 3 minutes until light and fluffy.
- Add the molasses and egg. To the butter-sugar mixture, add the molasses and egg. Mix well until everything is fully incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined.
- Mix in the boiling water. Carefully pour in the boiling water and stir until the batter is smooth. Don’t be alarmed—the batter will be quite runny, but that’s normal.
- Bake the cake. Pour the batter into the prepared cake pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve. Once the cake has cooled, dust with powdered sugar, or top with whipped cream, cream cheese frosting, or your favorite toppings.
Gingerbread Cake Tips: Pro Tips for the Best Cake
Here are a few extra tips to ensure your gingerbread cake turns out perfectly every time:
- Use room temperature butter. Cold butter won’t cream properly with the sugar, resulting in a denser cake. Make sure your butter is soft before mixing.
- Don’t worry about the thin batter. The batter will be quite runny due to the boiling water, but this is what keeps the cake moist. Trust the process!
- Grease your knife. Since this cake is so moist, it can stick to knives when slicing. Lightly grease your knife with butter or cooking spray to get clean slices.
- Adjust the spices to taste. Some people prefer more ginger, while others like more cinnamon. Feel free to adjust the spices based on your personal preference.
Recipe Variations: Customize Your Gingerbread Cake
While this gingerbread cake is perfect as is, here are a few variations you can try to add your own twist:
- Orange zest. Add the zest of one medium orange to the batter for a refreshing citrus twist that complements the spices.
- Chocolate twist. Stir in 1 1/2 tablespoons of unsweetened cocoa powder to give the cake a subtle chocolate flavor.
- Boozy gingerbread cake. Replace 2-3 tablespoons of the boiling water with rum or bourbon for an adult twist on this classic cake.
- Add-ins. While it’s not ideal to mix in nuts or chocolate chips (they’ll sink to the bottom), you can sprinkle them on top of the whipped cream or frosting for a nice crunch.
- Caramel sauce. Drizzle bourbon caramel sauce over the cake for an indulgent, sweet touch that pairs perfectly with the spiced cake.
Serving Suggestions: How to Enjoy Gingerbread Cake
This gingerbread cake can be served in a variety of ways to suit different tastes. Here are some ideas:
- Classic with powdered sugar. A simple dusting of powdered sugar makes for an elegant and simple presentation.
- With whipped cream or frosting. For a richer treat, top your gingerbread cake with whipped cream or cream cheese frosting. The creamy texture balances out the spices wonderfully.
- For breakfast or brunch. Gingerbread cake is perfect for breakfast or brunch, especially when served with a warm drink like coffee or spiced tea.
Storage Tips: How to Store Gingerbread Cake
If you have leftover gingerbread cake, you’re in luck! It keeps wonderfully for a few days:
- Room temperature. Store the cake in an airtight container at room temperature for up to 3 days. If you top it with whipped cream, refrigerate it.
- Freezing. You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag or container.
Frequently Asked Questions (FAQs)
Can I substitute molasses with honey or maple syrup? While molasses provides a distinct flavor in gingerbread, you can substitute with honey or maple syrup. However, it will alter the taste and texture of the cake slightly.
Can I make this gingerbread cake gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend, ensuring the blend contains xanthan gum for structure.
Can I make this gingerbread cake in advance? Absolutely! Gingerbread cake actually tastes better the next day as the flavors meld. Just make sure to store it properly in an airtight container.
Enjoy This Delicious Gingerbread Cake
There’s nothing quite like the warm, cozy feeling of baking and enjoying a slice of gingerbread cake, especially during the holiday season. Whether you’re serving it as a dessert, a breakfast treat, or simply enjoying it with a cup of coffee, this easy gingerbread cake recipe is sure to become a favorite in your home.
If you tried this recipe, let us know how it turned out! Leave a comment or share a photo on social media with the hashtag #GingerbreadCakeDelight.