This Gingerbread Cake is soft, spiced, and deeply flavorful with warm cinnamon, ginger, and molasses in every bite. The texture stays incredibly moist for days, and the spice balance hits just right without being overwhelming. I first made this cake on a snowy December afternoon when the kitchen smelled like a gingerbread house, and it's been my holiday go-to ever since.
If you love warm spice cakes, you'll also want to try my Carrot Cake Bars for another festive treat, or my Apple Cider Blondies for a different take on fall flavors.
Why You'll Love This Gingerbread Cake
This easy gingerbread cake recipe comes together in one bowl with simple pantry ingredients. You don't need any special techniques or fancy equipment, just a mixer and a cake pan. The batter is thin and pourable, which might surprise you at first, but that's exactly what gives the cake its soft, tender texture.
The flavor is warm and spiced without being overpowering. The molasses adds a deep sweetness, and the blend of ginger, cinnamon, and cloves creates layers of warmth that develop even more as the Gingerbread Cake sits. It's perfect for anyone who loves the cozy, nostalgic taste of gingerbread but wants something softer and more cake-like than cookies.
You can serve it plain, dust it with powdered sugar, or top it with whipped cream and caramel sauce for something extra special. It also pairs beautifully with eggnog ice cream if you're feeling festive.
Jump to:
Gingerbread Cake Ingredients
Here's what you'll need to make this soft, spiced Gingerbread Cake.
See Recipe Card Below This Post For Ingredient Quantities
- Granulated sugar: Sweetens the cake and helps create a tender crumb when creamed with the butter.
- Unsalted butter (room temperature): Adds richness and moisture. Make sure it's softened so it creams properly with the sugar.
- Egg (lightly beaten): Binds the batter and adds structure.
- Unsweetened applesauce: Keeps the cake incredibly moist without adding extra fat. It also adds a subtle fruity sweetness.
- Unsulfured molasses: The star ingredient that gives this cake its deep, rich flavor and dark color. Unsulfured molasses tastes cleaner and less bitter.
- All-purpose flour: Forms the base structure of the cake.
- Baking soda: Reacts with the molasses to help the cake rise and creates a soft, fluffy texture.
- Ground cinnamon: Adds warmth and a sweet, spicy aroma.
- Ground ginger: Gives the cake its signature gingerbread flavor with a hint of heat.
- Ground cloves: Adds depth and a slightly floral, warm spice note.
- Salt: Balances the sweetness and enhances all the other flavors.
- Hot water: Thins the batter and creates steam during baking, which keeps the cake moist and tender.
- Finely chopped crystallized ginger (optional): Adds little bursts of sweet, spicy ginger throughout the cake for extra texture and flavor.
- Whipped cream and caramel sauce (for topping, optional): Perfect for serving. The cream adds lightness, and the caramel adds a sweet, buttery contrast.
How to Make Gingerbread Cake
Follow these steps to bake a perfectly moist and flavorful Gingerbread Cake.
Preheat the oven: Preheat your oven to 350°F. Grease and flour a 9-inch cake pan or a 9-inch springform pan so the cake releases easily after baking.
Prepare the crystallized ginger: If you're using crystallized ginger, toss the chopped pieces with 1 tablespoon of the flour. This keeps them from sinking to the bottom of the batter. Set it aside.
Cream the butter and sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 2 to 3 minutes.
Add the wet ingredients: Add in the egg, applesauce, and molasses. Beat until everything is combined. The batter might look slightly curdled at this point, but don't worry-that's completely normal and it will come together once you add the flour.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined.
Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed until everything is fully incorporated and no streaks of flour remain.
Stir in the hot water: Pour in the hot water and stir until the batter is smooth, thin, and evenly mixed. If you're using the crystallized ginger, gently fold it in now.
Pour into the pan: Pour the batter into your prepared cake pan. The batter will be quite thin, which is exactly what you want.
Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
Cool and serve: Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Serve it plain, or top with whipped cream, caramel sauce, or eggnog ice cream.
Substitutions and Variations
Here are a few ways to customize this Gingerbread Cake dessert:
Applesauce substitute: If you don't have applesauce, you can use mashed banana or plain Greek yogurt. Both will keep the cake moist.
Molasses substitute: If you can't find unsulfured molasses, you can use dark corn syrup or honey, though the flavor won't be quite as deep and rich.
Spice variations: Add a pinch of nutmeg or cardamom for extra warmth, or reduce the cloves if you prefer a milder spice flavor.
Gluten-free option: Use a 1-to-1 gluten-free baking flour blend. The texture may be slightly denser, but it will still be delicious.
Dairy-free version: Swap the butter for coconut oil or vegan butter, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg.
Equipment For Gingerbread Cake
- 9×9-inch Cake Pan: A square or round 9-inch pan works perfectly for this recipe.
- KitchenAid 9-Speed Digital Hand Mixer: Makes creaming the butter and sugar quick and easy.
- Measuring cups and spoons: For accurate measurements.
- Mixing bowls: You'll need at least two, one for wet ingredients and one for dry.
- Whisk: For combining the dry ingredients evenly.
How to Store Gingerbread Cake
This moist Gingerbread Cake keeps beautifully at room temperature. Store it covered with plastic wrap or in an airtight container for up to 3 days. The flavor actually deepens and improves after a day or two as the spices meld together.
You can also refrigerate it for up to a week if you prefer it chilled, though it's best served at room temperature or slightly warmed.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This Gingerbread Cake is delicious on its own, but here are a few cozy ways to serve it:
With whipped cream and caramel sauce: The classic topping that makes this feel like a special occasion dessert. The cream lightens it up, and the caramel adds a sweet, buttery richness.
Warm with vanilla ice cream: Heat a slice in the microwave for about 15 seconds, then top with a scoop of vanilla or eggnog ice cream. The warm cake and cold ice cream together are incredible.
Dusted with powdered sugar: A simple, elegant way to dress it up for a holiday table.
With a cup of coffee or tea: This Gingerbread Cake pairs beautifully with a hot drink on a cold afternoon. The spices complement the warmth of coffee or chai perfectly.
Expert Tips
Use room temperature butter: Softened butter creams more easily with the sugar and creates a lighter, fluffier texture. Cold butter won't mix as well.
Don't skip the hot water: It might seem strange to add water to cake batter, but it's essential for creating the soft, moist texture that makes this Gingerbread Cake so special.
Let the batter rest: If you have time, let the mixed batter sit for 5 to 10 minutes before baking. This allows the baking soda to activate fully and creates a slightly higher rise.
Check for doneness carefully: The cake should spring back when lightly pressed, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
Cool completely before slicing: This cake is quite tender when warm, so letting it cool completely makes slicing much easier and cleaner.
FAQ
What's the difference between gingerbread and ginger cake?
Gingerbread usually refers to cookies or a denser, spiced cake, while ginger cake tends to be lighter and more moist. This recipe falls somewhere in between it has the deep molasses flavor of traditional gingerbread but the soft, tender crumb of a ginger cake. Both use similar spices, but ginger cake often includes more moisture from ingredients like applesauce or sour cream.
What is the secret to a moist ginger cake?
The secret is using both applesauce and hot water in the batter. The applesauce adds natural moisture without making the cake heavy, and the hot water creates steam during baking, which keeps the crumb soft and tender. Molasses also helps keep the cake moist for days. Don't overbake it pull it out as soon as a toothpick comes out clean.
What is the 1234 cake rule?
The 1234 rule is a classic ratio for making pound cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It's an easy way to remember a basic cake formula. This gingerbread cake doesn't follow that ratio because it uses molasses, applesauce, and spices, which require different proportions to balance the flavor and moisture.
Can I use treacle instead of golden syrup in gingerbread?
Yes, you can use treacle in place of golden syrup, though they have different flavors. Treacle is darker and more robust, similar to molasses, while golden syrup is lighter and milder. This recipe uses molasses, which is close to treacle in flavor. If you're substituting in a recipe that calls for golden syrup, treacle will give you a deeper, more intense gingerbread flavor.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Gingerbread Cake
Gingerbread Cake
Ingredients
Method
- Preheat oven to 350°F. Grease and flour a 9-inch cake pan (or use a springform pan).
- If using crystallized ginger, toss the chopped ginger with 1 tablespoon of the flour. Set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Add in the egg, applesauce, and molasses. The mixture may look curdled, but that's fine. It will come together.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until fully incorporated. Stir in the hot water to smooth out the batter. If using, fold in the crystallized ginger.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving.
- Top with whipped cream, caramel sauce, or eggnog ice cream, if desired.
Leave a Reply