If you’re searching for a cozy, wonderfully spiced dessert to warm up your day, this Gingerbread Cake Recipe is the answer. I absolutely love how this cake turns out—moist, fragrant, and just the right balance of sweet and spice. Whether you’re baking for the holidays or just craving that nostalgic gingerbread flavor, you’re going to find this recipe super easy to master and totally delicious.
Why You’ll Love This Recipe
- Perfectly Moist Texture: Thanks to the applesauce and molasses, this cake never feels dry.
- Classic Spices Blend: The combo of cinnamon, ginger, and cloves hits nostalgic gingerbread notes every time.
- Simple to Make: No complicated techniques, just straightforward steps anyone can follow.
- Versatile Serving Options: Delicious plain or topped with whipped cream and caramel sauce for that extra wow factor.
Ingredients You’ll Need
I’ve found that the magic in this Gingerbread Cake Recipe really comes from the quality and harmony of the ingredients—it’s simple but so satisfying. Use fresh spices and real molasses to get that authentic flavor that brings the whole cake to life.
- Granulated sugar: Sweetens the cake just right without overpowering the spices.
- Unsalted butter: Using room temperature butter helps create a light, fluffy batter.
- Egg: Adds structure and richness.
- Unsweetened applesauce: This keeps the cake moist without extra fat.
- Unsulfured molasses: Look for unsulfured for a smoother, less bitter taste.
- All-purpose flour: The base of your cake; be sure to measure it properly.
- Baking soda: Gives the cake a little lift and helps with texture.
- Ground cinnamon: The warm backbone of gingerbread flavor.
- Ground ginger: Essential for that signature zing.
- Ground cloves: Just a hint adds depth and richness.
- Salt: Balances the sweetness and enhances flavors.
- Hot water: Helps dissolve the molasses and creates a tender crumb.
- Crystallized ginger (optional): For a little spicy bite and extra texture, toss it in flour before mixing to keep it from sinking.
- Whipped cream and caramel sauce (optional): These toppings take the cake from delicious to downright dreamy.
Variations
I love how flexible this Gingerbread Cake Recipe is—you can switch things up based on what you have or the occasion. Here are some ways I’ve tweaked it over the years to please different tastes and needs.
- Add nuts: Once, I threw in chopped pecans for a nice crunch and everyone loved the extra texture.
- Make it vegan: Swap the egg for a flax egg and use dairy-free butter; it still comes out excellent!
- Spice it up: If you’re a big spice fan, add a pinch of nutmeg or allspice to deepen the flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend; the molasses and applesauce help keep it moist.
How to Make Gingerbread Cake Recipe
Step 1: Prep Your Pan and Optional Ginger
Start by preheating your oven to 350°F. Grease your 9-inch cake pan well, then lightly flour it to keep the cake from sticking. If you’re using crystallized ginger, toss it with a tablespoon of flour; this little trick keeps the ginger from sinking to the bottom when baking.
Step 2: Cream Butter and Sugar, Then Add Wet Ingredients
In a large bowl, beat the butter and sugar together until you get a nice, fluffy texture—this usually takes a few minutes on medium speed. Then, add the egg, applesauce, and molasses. Your batter might look a bit curdled, but don’t worry, that’s totally normal; it’ll all come together with the dry ingredients.
Step 3: Combine Dry Ingredients and Mix
Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a separate bowl. Gradually add this dry mix to your wet ingredients, blending until everything is just combined. Then stir in the hot water slowly—this step makes your batter smooth and ensures the molasses spreads evenly.
Step 4: Add Crystallized Ginger and Bake
Fold in the crystallized ginger if you’re using it, then pour the batter into your prepared pan. Bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean or with just a few moist crumbs attached. Let the cake cool completely before digging in.
Pro Tips for Making Gingerbread Cake Recipe
- Room Temperature Ingredients: Let your butter and eggs come to room temp for easier mixing and a smoother batter.
- Measure Flour Correctly: Fluff your flour before spooning it into the measuring cup and level it off to avoid a dense cake.
- Don’t Overmix: Stir until just combined when adding dry ingredients—overmixing develops gluten and makes the cake tough.
- Watch Baking Time: Ovens vary, so start checking for doneness around 55 minutes to prevent overbaking.
How to Serve Gingerbread Cake Recipe
Garnishes
I’m a huge fan of topping this cake with a dollop of freshly whipped cream and a drizzle of caramel sauce—those two add just the right creaminess and sweetness to balance the spices. You could also try a sprinkle of powdered sugar or a smear of cream cheese frosting for a festive touch.
Side Dishes
When serving, I like pairing this gingerbread cake with a simple cup of hot tea, spiced cider, or a scoop of eggnog ice cream. It’s also fantastic alongside fresh fruit like sliced pears or citrus segments for some brightness.
Creative Ways to Present
For holiday gatherings, I’ve arranged this cake on a rustic wooden board with cinnamon sticks and star anise around it for a charming presentation. You can also cut it into small squares and serve as bite-sized treats with toothpicks—perfect for parties!
Make Ahead and Storage
Storing Leftovers
I usually store leftover gingerbread cake covered tightly with plastic wrap or in an airtight container at room temperature. It stays moist and flavorful for up to three days, which is plenty of time to enjoy every crumb without it drying out.
Freezing
If I want to keep it longer, I slice the cake into portions and wrap each piece individually in plastic and foil, then freeze. When thawed, the texture and flavor hold up really well, almost like fresh-baked. Just thaw overnight in the fridge before serving.
Reheating
To warm up leftovers, I pop a slice into the microwave for about 15-20 seconds or heat it gently in a low oven wrapped in foil. This makes the cake cozy and soft again without drying it out.
FAQs
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Can I substitute the molasses in this Gingerbread Cake Recipe?
Molasses is key for that authentic deep gingerbread flavor and moisture, but if you don’t have it on hand, you can try using honey or dark corn syrup. Keep in mind the flavor will be milder and less robust, but it will still turn out tasty.
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Is it necessary to use crystallized ginger?
Not at all! The crystallized ginger adds a lovely little spicy texture contrast, but the cake is delicious without it. If you like little bursts of gingery heat throughout, definitely add it in.
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How do I know when the gingerbread cake is done baking?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs clinging, your cake is perfectly baked. If it’s wet with batter, keep baking and check every 5 minutes.
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Can I make this Gingerbread Cake Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that’s meant for baking. The moisture from applesauce and molasses helps keep the cake tender, so the texture remains great.
Final Thoughts
This Gingerbread Cake Recipe holds a special place in my kitchen—it’s simple, comforting, and perfect for sharing with people you love. I hope you enjoy making it as much as I do, and that it fills your home with that irresistible, warm gingerbread aroma. Trust me, once you try this, it might just become your new go-to cake for any cozy occasion.
Print
Gingerbread Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Gingerbread Cake recipe offers a moist, fragrant, and warmly spiced dessert perfect for any cozy occasion. Featuring a blend of cinnamon, ginger, and cloves with the rich sweetness of molasses and a subtle fruitiness from applesauce, this cake is easy to prepare and yields a tender crumb. Topped with optional whipped cream and caramel sauce, it’s a delightful treat that captures the essence of holiday flavors year-round.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 egg, lightly beaten
- ½ cup unsweetened applesauce
- 1 cup unsulfured molasses
- 1 cup hot water
Optional Ingredients
- ½ cup finely chopped crystallized ginger
- Whipped cream for topping
- Caramel sauce for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or a 9-inch springform pan to prevent sticking.
- Prepare crystallized ginger: If using crystallized ginger, toss the finely chopped ginger with 1 tablespoon of flour to help prevent it from sinking during baking. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cake texture.
- Add wet ingredients: Beat in the lightly beaten egg, unsweetened applesauce, and molasses. The batter might look slightly curdled at this point, but this is normal and will smooth out once the dry ingredients are incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to ensure even distribution of spices and leavening.
- Combine wet and dry ingredients: Gradually add the dry spice-flour mixture to the butter mixture, mixing until just incorporated. Then stir in the hot water until the batter is smooth and has a uniform consistency. If using, fold in the crystallized ginger gently.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake’s center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before slicing. Serve with optional toppings such as whipped cream, caramel sauce, or even eggnog ice cream for an indulgent touch.
Notes
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- This recipe makes one 9-inch cake that serves approximately 8 people.
- For best results, use unsulfured molasses to avoid bitterness and achieve a rich molasses flavor.
- Optional crystallized ginger adds a pleasant spicy-sweet zing and texture contrast.
- Allowing the cake to cool completely helps in clean slicing and improves flavor melding.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
