Gingerbread Cake

This classic gingerbread cake brings all the nostalgic aromas of winter baking to your kitchen!

Aromatic spices blend with rich molasses in this perfectly moist cake, offering a balance of sophistication and comfort.

The deep, complex flavors develop even more overnight, making it an ideal make-ahead dessert for your holiday gatherings.

Trust me, this is a recipe you’ll come back to year after year!

Why You’ll Love This Gingerbread Cake

Holiday Classic: This timeless gingerbread cake recipe embodies the quintessential essence of winter celebrations. It’s a cherished addition to holiday gatherings and family traditions.

Incredible Taste: The combination of dark molasses, warm spices, and a hint of nuttiness results in a rich, spiced cake. It’s decadent but not overly sweet.

Make-Ahead Treat: This cake tastes even better the next day as the spices deepen and meld. It’s great for stress-free entertaining or prepping ahead for the holidays.

Versatile Dessert: Serve it with a dusting of powdered sugar for casual gatherings. Or elevate it with whipped cream or vanilla glaze for a more elegant occasion.

Ingredients

• All-Purpose Flour: It serves as the foundation of the cake.
  
• Baking Soda and Baking Powder: Baking soda reacts with the acidity of molasses while baking powder ensures an even, reliable rise.
  
• Salt: It balances the sweetness and enhances the overall flavor.
  
• Spices: They form the signature gingerbread flavor profile.
  
• Unsalted Butter: It contributes richness and moisture, creating a soft and tender texture.
  
• Dark Brown Sugar: It brings a deep molasses flavor and locks in moisture.
  
• Egg: It provides structure and binds the ingredients together.
  
• Unsulphured Molasses: It offers the classic gingerbread flavor and dark color.
  
• Hot Water or Hot Brewed Coffee: It loosens the batter and activates the leavening agents.
  
• Optional Toppings: Powdered sugar adds a touch of elegance and light sweetness. Whipped cream provides a creamy, airy contrast. And a vanilla glaze enhances sweetness and moisture.

How to Make Gingerbread Cake

This cake is almost as easy as the boxed stuff!

1. Prep. Preheat your oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper for easy removal.

2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

3. Cream the butter and sugar. In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy, about 2-3 minutes.

4. Add the egg and molasses. Beat in the egg until fully incorporated. Then add the molasses and mix until smooth.

5. Combine the wet and dry. Gradually add the dry ingredients to the wet mixture in three batches, alternating with the hot water or coffee. Begin and end with the dry ingredients. Mix until just combined.

6. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

7. Cool and serve. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, or serve with whipped cream or vanilla glaze.

Tips for the Best Gingerbread Cake

For tip-top cake, follow these simple tips.

• Room temperature is key. Use room-temperature butter and eggs for a smoother, creamier batter and even baking. Cold ingredients cause the batter to curdle.

• Fresh is best. Check that your ground ginger, cinnamon, nutmeg, and cloves are fresh, as stale spices can diminish the cake’s warm, flavorful aroma.

• Don’t mix up the molasses. Stick to unsulphured molasses for a balanced sweetness and rich flavor. Avoid blackstrap molasses, which is too bitter for this cake.

• Deepen the flavor. Swap hot water for hot brewed coffee to deepen the flavor and add a subtle richness to the gingerbread.

• Don’t overmix! When combining wet and dry ingredients, mix until just incorporated to avoid overworking the batter, which can lead to a dense cake.

• Take the toothpick test. Check the cake with a toothpick at the 30-minute mark. The cake is ready if it comes out clean or with a few crumbs. Overbaking will dry it out.

• Be patient. Let the cake cool completely to allow the flavors to fully develop and for easier slicing without crumbling.

How to Store

Keep your leftover cake fresh for days with these tips.

To Store: Keep the cake covered at room temperature for up to 3 days to maintain its moisture. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, but note that refrigeration may dry it out over time.

To Freeze: Wrap the fully cooled cake in plastic wrap, followed by aluminum foil. Place it in an air-tight container or freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature for a few hours before serving.