Gingerbread Cake – Christmas is just around the corner, and that means it’s time to get baking! This homemade Gingerbread Cake is made with a simple cake batter and warming holiday spices. Great to make for Christmas parties or as a special dessert for your family this holiday season.
Gingerbread cake is a type of cake that is made with gingerbread spiced cake batter. We love making this cake during the holidays because it tastes festive and is easy to prepare!
One of the reasons gingerbread cake is so delicious is because of its spices. Ginger, cinnamon, and cloves all work together to create a flavor that’s both comforting and will put you in the holiday spirit.
Another reason gingerbread cake is so good is because it’s moist and fluffy. The cake has just the right amount of sweetness, and homemade whipped topping ties the cake together perfectly.
This Christmas cake tastes great any time of year but it’s especially delicious during the holiday season because of its rich spices and inviting golden brown color. It can be iced with chocolate or cream cheese frosting, or just served with a light dusting of powdered sugar.
Add it to your holiday baking list along with our orange cranberry bread, eggnog bread pudding, and of course, cinnamon rolls.
How To Make Gingerbread Cake
- Prepare for baking: Preheat your oven to 350°F. Grease a 9×9 square baking pan with nonstick cooking spray or butter. Set aside.
- Mix the wet ingredients: In a large bowl, add the butter or sugar. Cream together using an electric mixer or stand mixer until light and fluffy. Then, add the egg, molasses, and vanilla. Continue to mix until all of the ingredients are well incorporated.
- Mix in the wet ingredients: To the bowl with the butter and sugar, ddd the flour, gingerbread spices, baking soda, and salt. Mix until just combined, then add in the hot water. Mix again just until combined.
- Bake: Pour the cake batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before slicing and serving with your favorite topping.
- Make sure you check your spices before using them in any recipe. Expired spices will not have the same potency as fresh spices which can change the flavor of your cake.
- Don’t overmix the batter; otherwise, the gluten in the flour will get overworked causing an unpleasant texture in the batter.
- To make gingerbread cake extra moist, consider adding ½ cup of applesauce or Greek yogurt to the batter.
- Make sure the butter and egg are at room temperature before mixing them into the cake batter. This will ensure a smooth and even texture.
Storing and Freezing
Storing: Store gingerbread cake in a cool, dry place. Make sure to keep it covered with plastic wrap or aluminum foil so that the cake doesn’t pick up any unwanted flavors. Gingerbread can be stored for 2-3 days at room temperature or 3-4 days in the refrigerator.
Freezing: If you’d like to freeze gingerbread cake, do so before you top it with frosting. Simply let the cake cool completely and then store it in a freezer-safe bag or container. You can keep your gingerbread cake in the freezer for 3-4 months.
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- ½ cup unsalted butter softened
- ⅔ cup light brown sugar packed
- 1 cup unsulphured molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 cup hot water
- whipped cream
- Ground cinnamon
- Preheat the oven to 350°F. Grease a 9×9-inch square cake pan. Set aside.
- In a large bowl, cream together the butter and sugar until fluffy. Add the molasses, egg, and vanilla. Continue to mix until the ingredients are incorporated.½ cup unsalted butter⅔ cup light brown sugar1 cup unsulphured molasses1 large egg1 teaspoon pure vanilla extract
- Next, add the flour, cinnamon, ginger, ground cloves, baking soda, and salt. Mix until just combined. Then, carefully add the hot water, and mix just until to combined.2 ½ cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons ground ginger1 ½ teaspoons baking soda1 teaspoon ground cloves½ teaspoon kosher salt1 cup hot water
- Transfer the batter to the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The center should spring back when you touch it
- Allow the cake to cool completely before adding whipped cream or frosting.
- See post for storage options.