The gingerbread cake served with a mug of hot cocoa.
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Gingerbread Cake

Gingerbread Cake is a classic dessert that can be made from Thanksgiving all the way through New Years. This cake comes together quickly and is a cinch to make.
Prep Time10 mins
Cook Time40 mins
0 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: best gingerbread cake recipe, gingerbread cake, gingerbread cake recipe, how to make gingerbread cake
Servings: 9 Servings
Calories: 401kcal
Author: Berly's Kitchen


  • 1/2 Cup Unsalted Butter (softened)
  • 2/3 Cup Brown Sugar
  • 1 Large Egg
  • 1 Cup Mild-Flavored Molasses
  • 1 Teaspoon McCormick Pure Vanilla Extract
  • 2 1/2 Cups All-Purpose Flour
  • 2 Teaspoons McCormick Ground Cinnamon
  • 2 Teaspoons McCormick Ground Ginger
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoons McCormick Ground Cloves
  • 1/2 Teaspoons Salt
  • 1 Cup Hot Water

Optional Toppings

  • Homemade Whipped Cream
  • Ground Cinnamon


  • Preheat the oven to 350 degrees. Grease a 9x9 inch square cake pan. Set aside.
  • In a large bowl, cream together the butter and sugar until fluffy. Add the egg, molasses, and vanilla. Continue to mix until the ingredients are incorporated.
  • Next, add the flour, cinnamon, ginger, cloves, baking soda, and salt. Mix until just combined. Then, carefully add the hot water.
  • Bake in a preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. The center should spring back when you touch it.
  • Store leftovers in an airtight container for up to 3 days.


The calories listed are an approximation based on the ingredients and a serving size of one (1) slice of gingerbread cake. Actual calories will vary.


Serving: 1g | Calories: 401kcal | Carbohydrates: 71g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 432mg | Potassium: 622mg | Fiber: 1g | Sugar: 44g | Vitamin A: 349IU | Calcium: 108mg | Iron: 4mg
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