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!

A slice of gingerbread cake topped with whipped cream and caramel on a grey plate.


 

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.
Slices of gingerbread cake with whipped cream and caramel on a blue serving plate

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)

process images of a mixer making gingerbread cake
  1. In a large mixing bowl, cream the butter and sugar together for 1-2 minutes until well combined.
  2. Mix in the molasses. Scrape down the sides and bottom of the bowl as needed.
  3. 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.
  4. In a medium bowl, toss together the flour, baking powder, ginger, cinnamon, and cloves. Add to the wet ingredients and stir until well blended.
  5. Whisk the eggs and add to the batter. Mix until combined.
  6. Pour the batter into a buttered 9×13″ pan lined with parchment paper. Bake at 325F for 45 minutes.
an image of gingerbread batter in a mixer and in a baking pan

FAQ:

How to serve gingerbread cake:

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.

How to store gingerbread cake:

Tightly cover and store at room temperature for up to 3-4 days.

Can you freeze gingerbread cake?

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.

A slice of gingerbread cake on a gray plate with a piece on a fork.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 2 reviews

Old-Fashioned Gingerbread Cake

Yield: 15 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Author: Lily Ernst
Course: Dessert
Method: Bake
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!
Print Leave a Review Pin Recipe

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.
    1/2 cup (114g) unsalted butter, 1 cup (200g) lightly packed brown sugar
  • Mix in the molasses. Scrape down the sides and bottom of the bowl as needed.
    1 cup (250ml) Fancy molasses
  • 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.
    1 tsp baking soda, 1 cup (250ml) boiling water
  • In a medium bowl, toss together the flour and baking powder.
    2 & 1/2 cups (310g) all-purpose flour, 2 tsp baking powder
  • Add the ginger, cinnamon, cloves, salt and mix well.
    2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp salt
  • 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,
    2 large eggs
  • 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.
Calories: 261kcal, Carbohydrates: 48g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 230mg, Potassium: 385mg, Fiber: 1g, Sugar: 31g, Vitamin A: 222IU, Vitamin C: 0.01mg, Calcium: 100mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from Seasons & Suppers