Gingerbread Cake

This gingerbread cake is the kind of cozy, spiced dessert that instantly puts you in the holiday spirit. It’s soft, moist, and full of warm flavors from molasses and fragrant spices—just the way gingerbread should be. Whether you serve it plain with a dusting of powdered sugar or dressed up with whipped cream or frosting, it’s one of those bakes that feels like a warm hug in cake form.

The Story Behind This Cake

This is one of those cakes I make when I want the whole house to smell like winter. The first time I baked it, it was a chilly evening, and the scent of cinnamon and molasses made the kitchen feel like Christmas, even though it was only November. If you’ve ever loved the flavor of a classic gingerbread cookie but wanted it in soft, sliceable form, this is your cake. And yes, it’s good enough to eat for breakfast the next day—with coffee, of course.

Ingredients You’ll Need

Let’s take a look at what goes into making this simple yet flavorful gingerbread cake:

• All-purpose flour – Gives the cake its structure and soft crumb.
• Unsalted butter – Make sure it’s at room temperature so it creams nicely with sugar. If you’re using salted butter, reduce the added salt by ¼ teaspoon.
• Molasses – The star ingredient here. Go for unsulphured molasses, which gives gingerbread its signature deep flavor.
• Egg – Helps bind everything together and adds structure.
• Brown sugar – Sweetens the cake while enhancing the molasses richness.
• Spices – A classic blend of ground ginger, cinnamon, and cloves brings the warm, cozy vibes.
• Salt – Just a pinch to balance the sweetness and deepen the flavor.
• Vanilla extract – A splash of vanilla brings everything together.
• Baking soda – The leavening agent that helps the cake rise and stay light.
• Boiling water – Don’t skip this—it helps create a smooth batter and keeps the cake moist.
• Optional toppings – This cake is lovely as-is, but a dollop of whipped cream, a swipe of cream cheese frosting, or a sprinkle of powdered sugar can take it to the next level.

A Few Handy Tips Before You Bake

• Use room temperature butter – This helps achieve that creamy, fluffy texture when you beat it with the sugar.
• Expect a thin batter – Once you add the boiling water, the batter will seem quite runny. That’s exactly how it should be.
• Grease your knife – This cake is deliciously moist, so if you want neat slices, run your knife through a little butter or oil first.
• Adjust the spices – Everyone has a different spice comfort level. Feel free to tweak the ginger, cinnamon, or cloves to make it your own.

Creative Variations To Try

Want to add a twist to the classic? Try one of these fun variations:

• Citrus spin – Add the zest of one orange for a bright, citrusy contrast.
• Chocolatey version – Mix in 1½ tablespoons of unsweetened cocoa powder to deepen the flavor.
• Boozy kick – Swap a few tablespoons of the boiling water with dark rum or bourbon.
• Toppings galore – While add-ins like chocolate chips or nuts might sink in this soft batter, feel free to sprinkle them over the frosting or whipped cream.
• Caramel drizzle – A warm drizzle of caramel (especially bourbon caramel) over each slice makes it an indulgent treat.

How to Serve Gingerbread Cake

• Serve it warm with a generous spoonful of whipped cream or vanilla ice cream.
• A light dusting of powdered sugar looks elegant and adds just the right sweetness.
• Top it with cream cheese frosting for a more decadent dessert.
• Pair with a hot cup of tea or mulled wine on a cold day—it’s simple perfection.

Storing Leftovers

• Room temperature – If it’s cool where you are, this cake can sit out (covered) for 2–3 days.
• Refrigerator – For longer freshness, store it in an airtight container in the fridge for up to 5 days.
• Freezer – Wrap individual slices in cling wrap and freeze for up to 2 months. Thaw at room temp or warm in the microwave.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This cake actually tastes even better the next day as the spices develop more. Bake it a day ahead and store it covered.

Can I use blackstrap molasses?
I don’t recommend it. Blackstrap molasses is more bitter and less sweet than regular unsulphured molasses, which may affect the flavor and texture.

Can I turn this into cupcakes?
Definitely. Just fill cupcake liners about ¾ full and bake for 18–22 minutes at the same temperature, checking with a toothpick.

What can I use instead of molasses?
Molasses gives gingerbread its signature taste, but in a pinch, you can try dark corn syrup or a mix of honey and brown sugar. The flavor won’t be the same, but it’ll still be delicious.

This gingerbread cake is a quiet, festive showstopper. Whether you serve it at a gathering or keep it all to yourself for slow mornings and evening treats, it’s one of those recipes that brings warmth and comfort every time. If you make it once, I have a feeling you’ll find reasons to bake it again and again.

Try other cake recipes:

• Crumb Cake
• Berry Chantilly Cake
• Apple Dump Cake