Name: Classic Gingerbread Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon ground ginger; 1 teaspoon cinnamon; ¼ teaspoon cloves; ½ cup unsalted butter, softened; ½ cup brown sugar; 1 large egg; 1 cup molasses; 1 cup hot water

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If you’re looking to fill your kitchen with the sweetest aroma of the holidays, this Classic Gingerbread Cake Recipe is exactly what you need. This soft, warmly spiced dessert features the deep, rich molasses flavor that instantly brings comfort and joy to any gathering. It’s the perfect cake to serve alongside your favorite hot beverage, boasting that delightful balance of sweet and spice that makes it a timeless crowd-pleaser.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. In the center, there is a white bowl full of flour. Around it, there are smaller clear glass bowls and cups containing white sugar, golden syrup, light brown powder (likely cinnamon), and dark brown powder (possibly coffee or cocoa). A white bowl holds a beige liquid, and a small brown egg is placed beside it. A glass measuring cup filled with dark red liquid sits at the bottom left. The ingredients are spaced evenly, creating a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

The magic of this Classic Gingerbread Cake Recipe lies in its simple, pantry-friendly ingredients that come together to create a wonderfully moist, flavorful cake. Each component has a special role, from the warm spices that offer an inviting aroma to the molasses that gives the cake its signature depth and color.

All-purpose flour (2 ½ cups): Acts as the structure, providing the perfect crumb to the cake.
Baking soda (1 teaspoon): Helps the cake rise beautifully and develop a tender texture.
Salt (½ teaspoon): Balances the sweetness and enhances all the spices.
Ground ginger (1 tablespoon): Brings warmth and that unmistakable gingerbread flavor.
Cinnamon (1 teaspoon): Adds a cozy spice note that pairs flawlessly with ginger.
Cloves (¼ teaspoon): Offers a subtle, aromatic depth without overpowering.
Unsalted butter (½ cup, softened): Gives richness and moisture for a tender crumb.
Brown sugar (½ cup): Adds sweetness and enhances the molasses notes with its slight caramel flavor.
Large egg (1): Binds the ingredients and contributes to the cake’s moist texture.
Molasses (1 cup): The star ingredient that provides deep flavor and that beautiful dark hue.
Hot water (1 cup): Helps dissolve the molasses and spices, ensuring an even, smooth batter.

How to Make Classic Gingerbread Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 9-inch baking pan thoroughly so your cake won’t stick. This step sets the foundation for a perfect bake, ensuring even cooking and easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. This uniform blend of dry spices and leavening agents will make sure every slice has consistent flavor and texture.

Step 3: Cream Butter and Sugar

Using a mixer, cream the softened unsalted butter with the brown sugar until the mixture is light and fluffy. This process incorporates air into the batter, which helps create that tender crumb we all love in a gingerbread cake.

Step 4: Add Egg and Molasses

Beat in the large egg until fully combined, then pour in the molasses. The batter will turn a rich, dark brown color, signaling that the classic gingerbread flavors are coming alive.

Step 5: Combine Dry Mix with Hot Water

Alternately add the dry ingredients and hot water into the butter mixture, beginning and ending with the dry mix. Stir gently after each addition until smooth. The hot water is essential here—it helps the baking soda react and ensures a moist, tender cake.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end, as ovens can vary. Once done, allow the cake to cool completely in the pan before slicing.

How to Serve Classic Gingerbread Cake Recipe

The image shows several small square brownies arranged on a white marbled surface. Each brownie is dark brown with a slightly rough texture on top, and they are dusted with a light layer of white powdered sugar. The brownies are placed close to each other but not stacked, creating a neat and tidy layout. The contrast between the dark chocolate color and the white powdered sugar gives a simple but appealing look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this Classic Gingerbread Cake Recipe quite like a dollop of freshly whipped cream. You might also consider a light dusting of powdered sugar or a tangy lemon glaze to add brightness and contrast to the deep molasses flavors.

Side Dishes

This cake pairs wonderfully with a warm cup of chai tea or a mellow cup of coffee, making for a cozy afternoon treat. For a festive touch, serve alongside spiced apple compote or vanilla ice cream to create a complete and impressive dessert experience.

Creative Ways to Present

If you’re serving this cake at a holiday gathering, slice it into small squares and arrange them on a festive platter sprinkled with chopped nuts or candied ginger. For a playful twist, you can also cut out shapes using cookie cutters after cooling, perfect for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Store any leftover gingerbread cake in an airtight container at room temperature for up to three days. This keeps the cake moist and fresh without drying out, making it ideal for enjoying over a few days of holiday snacking.

Freezing

You can freeze the cake either sliced or whole. Wrap tightly in plastic wrap and then in foil before freezing. It will keep well for up to two months. Thaw overnight in the fridge for soft, fresh-tasting gingerbread whenever you want to delight your taste buds.

Reheating

To enjoy the cake warm, microwave individual slices for about 15-20 seconds, or warm in a low oven (around 300°F) for 10 minutes. This brings back that freshly baked feeling and enhances the aroma of the spices.

FAQs

Can I use dark molasses instead of regular molasses?

Absolutely! Dark molasses will give your gingerbread cake a richer, more robust flavor and a deeper color. Just be aware it can be a bit more intense, so adjust the quantity if you prefer a milder taste.

Is this Classic Gingerbread Cake Recipe gluten-free?

The recipe as written uses all-purpose flour, which contains gluten. However, you can try substituting a gluten-free flour blend designed for baking. Keep in mind that texture might change slightly, but the flavors will remain delicious.

Can I make this cake dairy-free?

Yes, you can swap the unsalted butter for a dairy-free alternative like margarine or coconut oil. The texture might differ a bit, but the cake will still be moist and flavorful. Just make sure to use the same amount for best results.

Why is hot water used in the batter?

Hot water helps dissolve the molasses and spices, allowing their flavors to meld beautifully. It also activates the baking soda, which contributes to the cake’s tender texture and proper rise.

How long does this cake stay fresh once baked?

When stored in an airtight container at room temperature, the cake stays fresh and moist for up to three days. For longer storage, freezing is your best bet to maintain its wonderful flavor and texture.

Final Thoughts

There’s truly nothing like this Classic Gingerbread Cake Recipe to make your kitchen smell like the holidays and your heart feel warm with every bite. Whether you’re baking it for a festive party or a cozy night in, it’s a surefire way to delight friends and family. So go ahead, gather those simple ingredients and treat yourself to this comforting, delicious cake that will surely become a favorite year after year.