Old-Fashioned Gingerbread Cake
This timeless gingerbread cake is the epitome of holiday baking, with its bold molasses flavor, aromatic spices, and a moist, tender crumb that will keep you coming back for more!
Why you’ll love this recipe:
- Packed with flavor – This gingerbread cake is a symphony of warm spices—ginger, cinnamon, and cloves—melded with the richness of molasses and brown sugar. The result is a perfectly balanced, flavorful cake.
- Foolproof Simplicity – With common pantry staples and straightforward instructions, this recipe is a breeze to follow. It guarantees a moist, tender crumb every time, making it an ideal go-to for both seasoned and novice bakers.
- Serves a crowd and can be made in advance – This recipe makes a large 9×13″ cake and it can be made 1-2 days in advance. Perfect for the busy holiday season.
Ingredients you’ll need:
- all-purpose flour & salt
- butter & eggs
- baking powder & baking soda
- ground ginger, cinnamon & cloves
- brown sugar & molasses
- boiling water
How to make gingerbread cake:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large mixing bowl, cream the butter and sugar together for 1-2 minutes until well combined.
- Mix in the molasses. Scrape down the sides and bottom of the bowl as needed.
- In a 1-cup measuring cup, combine the baking soda and boiling water, then carefully add the mixture to the batter. Slowly stir to combine.
- In a medium bowl, toss together the flour, baking powder, ginger, cinnamon, and cloves. Add to the wet ingredients and stir until well blended.
- Whisk the eggs and add to the batter. Mix until combined.
- Pour the batter into a buttered 9×13″ pan lined with parchment paper. Bake at 325F for 45 minutes.
FAQ:
Serve plain or with a simple dusting of powdered sugar. My favorite way to enjoy this cake is with a dollop of whipped cream and a drizzle of caramel sauce. It’s also great with creme anglaise, butter rum sauce, or served warm with a scoop of vanilla ice cream.
Tightly cover and store at room temperature for up to 3-4 days.
Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
You might also like:
- One-Bowl Gingerbread Cake with Molasses Glaze
- Soft & Chewy Molasses Cookies
- Old-Fashioned Gingersnap Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintOld-Fashioned Gingerbread Cake
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 12-15 servings
- Category: dessert
- Method: bake
- Cuisine: American
Description
This timeless gingerbread cake is the epitome of holiday baking, with its bold molasses flavor, aromatic spices, and a moist, tender crumb that will keep you coming back for more!
Ingredients
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (200g) lightly packed brown sugar
- 1 cup (250ml) Fancy molasses
- 1 tsp baking soda
- 1 cup (250ml) boiling water
- 2 & 1/2 cups (310g) all-purpose flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (or nutmeg if you prefer)
- 1/2 tsp salt
- 2 large eggs
Optional toppings for serving:
- whipped cream (or vanilla ice cream)
- caramel sauce
Instructions
- Preheat oven to 325F. Butter and line a 9×13″ pan with parchment paper. Set aside.
- In a large mixing bowl, cream the butter and sugar together for 1-2 minutes until well combined. Mix in the molasses. Scrape down the sides and bottom of the bowl as needed.
- In a 1-cup measuring cup, combine the baking soda and boiling water, then carefully add the mixture to the batter. Slowly stir to combine.
- In a medium bowl, toss together the flour, baking powder, ginger, cinnamon, and cloves. Add to the wet ingredients and stir until well blended.
- Whisk the eggs and add to the batter. Mix until combined. Pour the batter into the prepared pan,
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be tightly covered and stored at room temperature for 3-4 days.
Recipe adapted from Seasons & Suppers
Do you take the gingerbread cake out of the pan when it comes out of the oven or let it cool in the pan first?
Apologies for the delay. I let it cool in the pan. I hope you enjoyed the cake!
I took the gingerbread out of the pan when it came out of the oven. I was taking it to a progressive dinner so just took a chance that it would be okay  and it was. I’ll leave it in the pan next time. Everyone liked it.Â