Gingerbread Cake Recipe is so moist and delicious for a festive holiday treat. Make this super moist old fashioned cake today.
The flavors of ginger, cinnamon and nutmeg come together to make the best cake. Make sure to check out all of our Christmas Dessert Recipes for all of your holiday baking.
Table of Contents
- Why We Love Gingerbread Cake:
- What is the difference between Gingerbread and Ginger Cake?
- Substitutions and Additions:
- Step by Step Instructions:
- Expert Tips:
- How to Make Frosting for Gingerbread Cake:
- Can this Cake Be Made into Cupcakes?
- Why is my Gingerbread Cake Dry?
- Can Gingerbread Cake be frozen?
- How to Store Gingerbread Cake:
- More Easy Christmas Cake Recipes:
- Gingerbread Cake Recipe
Why We Love Gingerbread Cake:
- Best Holiday Cake – This cake is moist, tender and delicious. This gingerbread cake is the perfect holiday cake.
- Easy to Prepare – The cake process takes less than 15 minutes to prepare which is the perfect last minute cake to prepare.
- Frosting – This cake is so flavorful that it can be served with no frosting. We simple dust with powdered sugar. But it is optional to a whipped topping frosting.
- Serving – This gingerbread cake is perfect for a snack, dessert or with your morning coffee.
What is the difference between Gingerbread and Ginger Cake?
The difference between old fashioned gingerbread recipe and ginger cake is the ingredients. Gingerbread Cake is flavored with warm spices such as ginger, cinnamon and cloves as well as molasses.
Ginger Cake main ingredient is the ginger spice. The ginger cake usually doesn’t have molasses in it.
- All-purpose Flour
- Baking Powder
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Unsalted Butter, softened
- Granulated Sugar
- Large Egg, room temperature
- Whipped Cream for serving if desired
- Powdered Sugar, for dusting if desired
For the full list of ingredients and recipe, scroll to the bottom for the recipe card.
Substitutions and Additions:
- Nuts – You can easily add in nuts to this cake. It adds crunch and texture to this already delicious cake. Chopped walnuts, pecans, almonds or cashews. You can even top the cake with nuts and frosting.
- Gluten Free – If you are looking for a gluten free option, substitute the all purpose flour for gluten free flour. You can substitute 1:1 for the regular flour.
- Stir in Dried Fruit – If you are looking for a twist on this holiday cake, mix in some dried fruit. We recommend apples, cranberries, raisins, oranges, and pineapple.
- Brown Sugar – We used white sugar, but you can also use dark brown sugar.
Step by Step Instructions:
- Step 1 – First, preheat the oven to 350 degrees F.
- Step 2 – Next, spray 13×9 baking pan with cooking spray and lightly dust with flour.
Step 3 – In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.
Step 4 – In a large bowl, cream together the butter and sugar. Beat in egg and molasses with a mixer.
Step 5 – Add dry ingredients alternating with buttermilk, beating after each addition and scraping down the sides of the bottom of the bowl.
Step 6 – Spread batter evenly into prepared pan. Bake for 40-45 minutes or until toothpick comes out clean. Baking time may vary for this super moist gingerbread cake. Cook cake on a wire rack. Another option is to make a bundt cake.
- Adding in Spices – If you want your gingerbread cake more on the spicy side, you can always add in more spices. The recipe is the recommended amount but feel free to add in more.
- Baking Cake – Use toothpick inserted to check for doneness on the cake. If toothpick comes out clean, then cake is done. You do not want to overbake.
- Molasses – You can use regular or mild molasses. It all depends how heavy want to molasses to come through in the cake.
- Ingredients – We recommend using real butter and not margarine for this recipe. Also make sure the butter and eggs are at room temperature before combining with the other ingredients.
How to Make Frosting for Gingerbread Cake:
We typically just sprinkle powdered sugar on top and add a dollop of homemade whipped cream.
However, if you want a more traditional topping such as frosting, try this Cream Cheese Frosting Recipe. It only has 4 simple ingredients making it super easy to make homemade frosting.
Can this Cake Be Made into Cupcakes?
Yes, you can make this cake into cupcakes. Prepare your muffin pan with cupcake liners or spray pan with nonstick cooking spray. Fill the muffin cupcake liners about 2/3 way full of gingerbread cake batter.
Bake cupcakes for about 30 minutes to 35 minutes or until cupcakes are thoroughly cooked.
Why is my Gingerbread Cake Dry?
If your gingerbread cake comes out dry it could be that your oven is to hot. You can easily check the temperature with an oven thermometer to see what it is reading. The oven temperature right could also cause the gingerbread cake to sink.
Make sure also to combine ingredients as directed. Adding to much flour could cause the cake to be dry.
Can Gingerbread Cake be frozen?
Yes, you can freeze gingerbread cake. If stored properly they cake will last up to 2 months. Wrap gingerbread in a plastic wrap and place in a freezer safe container or zip lock bag.
This is the perfect cake to make ahead of time and save time with all the other holiday baking you need to do.
How to Store Gingerbread Cake:
We recommend storing cake at room temperature. Make sure to cover cake in plastic wrap and it will stay fresh for up to 5 days.
More Easy Christmas Cake Recipes:
We love hearing from you. If you make this easy gingerbread cake recipe, please leave a comment or a star review.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- 1 cup molasses
- 1 egg room temperature
- 1 cup buttermilk
- Whip cream for serving if desired
- Powdered sugar for dusting if desired
- Preheat oven to 350 degrees F
- Spray 13×9 baking dish with cooking spray and lightly dust with flour
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices
- In a large bowl, cream together the butter and sugar
- Beat in egg and molasses
- Add dry mixture alternating with buttermilk, beating after each addition and scraping down the sides of the bowl
- Spread batter evenly into prepared baking dish
- Bake for 40-45 minutes or until toothpick comes out clean
- Cool to room temperature or serve warm with whip cream
- Store leftovers in airtight container
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