Okay, friends, let’s talk comfort food. Specifically, let’s talk about this Gingerbread Cake Recipe. It’s like a warm hug on a chilly day, and honestly, it gives even my Grandma’s famous Chocolate Cake a run for its money (don’t tell her I said that!). This isn’t just *any* gingerbread cake. It’s moist, perfectly spiced, and has that melt-in-your-mouth quality that makes you want to sneak another slice…and another… I remember when I first made this, it was a total hit at our Christmas gathering. Everyone kept asking for the recipe! The best part? It’s way easier to make than you probably think.
What is gingerbread cake?
Think of gingerbread cake as the cozier, more sophisticated cousin of gingerbread cookies. It’s essentially a cake infused with the warm, comforting spices we all associate with the holidays: ginger, cinnamon, cloves, and sometimes even a touch of nutmeg. The molasses gives it that deep, rich color and adds a unique sweetness that sets it apart from other cakes. It’s not overly sweet, which I really appreciate. It’s got this rustic charm that makes it feel like you’re baking something truly special and homemade, even if it only took you an hour to whip up.
Why you’ll love this recipe?
There are a million gingerbread cake recipes out there, so what makes this one so special? Well, first off, the flavor is just incredible. It’s the perfect balance of sweet and spicy, with a hint of molasses that lingers on your tongue. It’s not overpowering, just perfectly balanced. Secondly, the simplicity of this recipe is a game-changer. You don’t need any fancy equipment or complicated techniques. It’s a one-bowl wonder that anyone can master. What I love most about this is how cost-efficientAll the ingredients are pantry staples that you probably already have on hand. No need to spend a lot of money to enjoy piping hot cakes! Plus, it’s easy to make.versatilityWhat is the best way to enjoy life in many different ways? I love having a slice with my morning coffee, and it’s amazing with vanilla Ice Cream. Is it a good afternoon treat?
How do I make gingerbread cake?
Quick Overview
Making this gingerbread cake is surprisingly simple. You’ll start by mixing the dry ingredients together, then whisking the wet ingredients in a separate bowl. Combine the two, pour into a pan, and bake until golden brown and springy to the touch. A simple glaze adds the perfect touch of sweetness. Trust me, even if you’re a beginner baker, you can totally nail this recipe. It’s seriously foolproof!
Ingredients
For the Cake:
* 2 1/2 cups all-purpose flour: I always use unbleached, but regular works too. Just make sure it’s fresh!
* 1 teaspoon baking soda: This gives the cake a lovely lift.
* 1 teaspoon baking powder: To help with that light and airy texture.
* 1 teaspoon ground cinnamon: Because what’s gingerbread without cinnamon?
* 1 teaspoon ground ginger: The star of the show!
* 1/2 teaspoon ground cloves: Adds warmth and depth.
* 1/4 teaspoon ground nutmeg: Just a pinch to round out the flavors.
* 1/2 teaspoon salt: To balance the sweetness.
* 1 cup granulated sugar: For that classic sweetness.
* 1/2 cup packed Brown Sugar: Light or dark, your choice! I prefer dark for a richer flavor.
* 1/2 cup vegetable oil: Keeps the cake nice and moist.
* 1 cup molasses: Don’t skip this! It’s what gives gingerbread its signature flavor.
* 1 cup boiling water: Sounds weird, but trust me, it works!
* 2 large eggs: Room temperature is best for easy mixing.
For the Glaze:
* 1 cup powdered sugar: Sifted for a smooth glaze. * 2-3 tablespoons milk: Or water, or even a little bit of rum for some kick! Optional, but adds a nice touch.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. I sometimes line it with parchment paper, too, for easy removal. Is it really worth it?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside. What is the difference between cinnamon and Whisking is important here – it helps evenly distribute the spices, preventing any pockets of clumpy spices. The texture should be light and airy.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the granulated sugar, Brown Sugar, oil, and molasses. Make sure the molasses is well combined – sometimes it can be a bit thick. Then, slowly pour in the boiling water while whisking constantly. It’ll look a little thin, but that’s okay! Finally, whisk in the eggs one at a time, making sure each is fully incorporated before adding the next.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. How do you make a cake without overmixing? I always fold in any remaining flour with a spatula to avoid overmixing.
Step 5: Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking around 30 minutes. You want the cake to be golden brown and springy to the touch. If the top is browning too quickly, you can tent it with foil.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk (or water/rum), and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Drizzle the glaze over the cooled cake.
Step 7: Slice & Serve
Once the glaze has set, slice the cake into squares and serve. I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious on its own with a cup of coffee or tea. If you want to get fancy, dust it with a little extra powdered sugar before serving.
What should I serve it with?
Gingerbread Cake Recipe is incredibly versatile and can be served in so many different ways. Depending on the occasion. depending on what you’
For Breakfast: Slice a piece and serve with a strong cup of black coffee. I love the boldness of the coffee contrasting with the spices in the cake. A dusting of powdered sugar makes it feel extra special for a lazy weekend morning.
For Brunch: Present the whole cake on a beautiful platter, surrounded by fresh berries and a bowl of lightly sweetened whipped cream. A glass of chilled sparkling wine or apple cider complements the flavors perfectly.
As Dessert:Serve warm with vanilla ice cream and a drizzle of caramel sauce. What is the best combination of warm and cold ice cream? What are some good substitutes for pecans?
For Cozy Snacks:How do you serve a chai latte or hot chocolate? What’s the perfect treat for a chilly evening snuggled up with friends?
My family has a tradition of making this cake every Christmas Eve. We serve it with a warm eggnog and watch Christmas movies. It’s become such a cherished memory.
How do I make a Gingerbread cake?
How can I make gingerbread cake?
Spice it Up:If you love ginger, add a little more. If you’re not a fan of cloves, reduce the amount or leave them out altogether.
Don’t Overmix:Is it possible to overmix the batter and make a cake?
What are the best molasses to use?What is the taste of molasses? I recommend using a good quality unsulphured molasses.
Add a touch of Citrus: Add to your list.How do you add a little lemon zest to your cake? How do you add a tablespoon or two to the batter?
Get Creative with Glaze: What are some of the best ideas? Instead of a simple powdered sugar glaze, try adding a splash of rum, bourbon, or even a little bit of maple syrup.
Let it cool completely: What are some of the bestIs it OK to slice into a cake while it’s still warm? Letting it cool completely allows the flavors to fully develop and prevents the cake from crumbling.
One year, I accidentally used self-rising flour instead of all-purpose flour. Is it true that the cake ended up being super tall and fluffy? Is this recipe forgiving?
What are some Storing and Reheating Tips?
This Gingerbread Cake Recipe is just as delicious the next day (if it lasts that long!). Here’s how to store it properly:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure the container is well-sealed to prevent the cake from drying out.
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Again, make sure it’s in an airtight container to prevent it from drying out. Let the cake come to room temperature before serving for the best flavor and texture.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. I like to slice the cake before freezing it, so I can just take out a slice or two at a time.
Glaze Timing Advice: If you’re planning to store the cake, I recommend waiting to glaze it until just before serving. The glaze can sometimes get a little sticky or runny during storage.
Frequently Asked Questions
Final Thoughts
This Gingerbread Cake Recipe is more than just a cake – it’s a warm, comforting hug in every bite. It’s incredibly easy to make, budget-friendly, and endlessly versatile. Whether you’re enjoying it with your morning coffee, serving it as a decadent dessert, or sharing it with loved ones during the holidays, this cake is sure to bring a smile to everyone’s face. If you enjoyed this recipe, be sure to check out my other cake recipes for more delicious baking inspiration. Happy baking, friends! I can’t wait to hear how yours turns out!
Gingerbread Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, ginger, and cloves.
