There’s something almost magical about the scent of gingerbread cake wafting through your home, isn’t there? It’s a warm, spicy, and deeply comforting aroma that feels like a hug from the inside out. This particular recipe, a favorite of Kelsey’s, is your ticket to creating that magic, yielding a cake that’s incredibly moist, fluffy, and packed with the classic flavors we all adore.
Imagine a slice that’s tender and light, yet rich with the deep, caramel-like sweetness of molasses. It’s a cake that feels both nostalgic and excitingly fresh. You can enjoy it simply as it is, or dress it up for a celebration—the choice is wonderfully yours to make.
Why This Cake Becomes an Instant Favorite
What sets this gingerbread cake apart is its foolproof nature and its spectacular texture. It’s one of those rare treats that manages to be both sturdy and delicately soft. The generous amount of molasses ensures every bite is deeply flavorful, while the blend of warming spices creates a symphony of coziness that just feels right.
It’s the kind of dessert that brings people together, prompting smiles and requests for a second slice. And let’s be honest, it makes for a perfectly legitimate breakfast the next day, too. Once you try it, you’ll understand why it earns a permanent spot in your recipe box.
Ingredients Needed for the Recipe
Before you begin, gathering your ingredients is the first step to success. Using fresh, quality components will make all the difference in the final, delicious result. Here’s what you’ll need to create this cozy masterpiece.
- Flour: 2 cups (184 grams*) of all-purpose flour forms the foundation of our cake.
- Butter: 1/2 cup of unsalted butter, softened to room temperature, for richness and fluffiness.
- Molasses: 3/4 cup of unsulphured molasses, the heart and soul of any true gingerbread.
- Egg: 1 large egg to bind everything together and add structure.
- Brown Sugar: 3/4 cup of packed light brown sugar for a moist, caramel-like sweetness.
- Spices: 2 teaspoons ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon cloves for that iconic warm spice blend.
- Salt: 1/2 teaspoon fine sea salt to balance and enhance all the other flavors.
- Vanilla Extract: 1 teaspoon to add a subtle, warm background note.
- Baking Soda: 1 1/2 teaspoons to act as the leavening agent, making the cake light and airy.
- Boiling Water: 1 cup, which is the secret to the cake’s incredible moisture.
- Toppings (optional): Whipped cream, cream cheese frosting, or a simple dusting of powdered sugar.
How to make Gingerbread Cake?
The process of making this cake is as comforting as eating it. Just follow these simple, clear steps, and you’ll be rewarded with a dessert that’s sure to impress. Let’s walk through it together, from bowl to oven.
Prep Oven and Pan
Begin by heating your oven to a cozy 350°F. This gives it plenty of time to reach the perfect temperature. Then, line a 9×9-inch baking pan with parchment paper, which will make removing your beautiful cake an absolute breeze later on.
Mix the Dry Ingredients
In a medium-sized bowl, grab your whisk and combine the flour, ginger, baking soda, cinnamon, cloves, and sea salt. Whisking them together ensures the spices and leavening are evenly distributed, so every single bite is perfectly seasoned.
You’ll already start to smell the wonderful fragrance of the spices at this stage. It’s a little preview of the cozy goodness to come, and it’s absolutely delightful.
Mix the Remaining Ingredients
Now, in a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together. You’ll want to mix on medium-high speed for about 2 minutes, until the mixture becomes pale, light, and wonderfully fluffy.
Next, add in the molasses, vanilla extract, and the egg, mixing on a lower speed until everything is just combined. Scrape down the sides of the bowl to make sure no ingredient is left behind. Then, add your pre-whisked dry ingredients, mixing until they disappear into the batter.
Here comes the secret step: carefully pour in that cup of boiling water. The batter will become very thin and liquidy—this is completely normal, and I promise, it’s exactly what you want. Mix it gently on low speed until it’s smooth and uniform.
Bake
Pour the thin batter into your prepared pan. It will seem very runny, but have faith. Slide the pan into your preheated oven and bake for 30 to 40 minutes.
You’ll know it’s done when the top is springy to the touch and a toothpick inserted into the center comes out clean. The smell filling your kitchen will be absolutely intoxicating by this point.
Serve
Transfer the pan to a wire rack and let the cake cool for at least 30 minutes. This patience is crucial for the cake to set properly, making it easier to slice. Then, cut yourself a generous piece.
Enjoy it plain, or add a dollop of whipped cream, a slather of cream cheese frosting, or a snowy dusting of powdered sugar. No matter how you serve it, it’s pure comfort on a plate.
What’s The Best Pan to Use For Baking?
The classic 9×9-inch square pan is ideal here, as it gives the cake a lovely height and ensures even baking. A metal pan will give you slightly crisper edges, while a glass or ceramic one may result in a softer, more tender crumb all around—both are excellent choices.
If you’re dreaming of a layer cake, you can absolutely divide the batter between two 8-inch round pans. Just keep a close eye on the baking time, as it will likely be a few minutes less. The versatility of this batter is just one of its many charms.
Tips
A few simple tips can elevate your gingerbread cake from great to absolutely sublime. They’re little bits of kitchen wisdom that make the process smoother and the result even more delicious.
Use room temperature butter. This is non-negotiable for achieving that light, fluffy texture we’re after. Cold butter simply won’t cream properly with the sugar, leading to a denser cake.
Don’t worry about the runny batter. When you add the boiling water, the batter will look more like a soup than a cake mix. Embrace it! This extra liquid is the key to the cake’s legendary moistness.
Grease your knife. Because this cake is so wonderfully moist, it can sometimes stick to your knife when slicing. For picture-perfect, clean slices, just lightly run the blade over a stick of butter before cutting.
Adjust the spices to taste. Love a powerful ginger kick? Add an extra half teaspoon. Prefer more cinnamon? Go for it! Make this cake your own by tailoring the spice blend to your personal preference.
Ingredient Substitutions: Can I Make a Swap?
Baking is a science, but there’s often a little room for improvisation. If you find yourself missing an ingredient, here are a few reliable swaps you can try without sacrificing the soul of the cake.
If you only have salted butter, that’s perfectly fine. Just remember to reduce the added fine sea salt in the recipe by about 1/4 teaspoon to account for the salt already in the butter.
Out of light brown sugar? Dark brown sugar will work beautifully, offering a slightly deeper molasses flavor. In a real pinch, you could even use granulated white sugar, though you’ll lose a bit of that characteristic moisture and caramel note.
Recipe Variations
Add orange zest: The zest of one medium orange, finely grated into the batter, introduces a bright, citrusy spark that cuts beautifully through the richness.
Add cocoa powder: For a hint of chocolatey depth, stir 1 1/2 tablespoons of unsweetened cocoa powder into the dry ingredients. It’s a subtle but sophisticated variation.
Add rum or bourbon: Replace 2 to 3 tablespoons of the boiling water with your favorite spirit for a wonderfully grown-up, boozy undertone.
Add nuts, chocolate chips, sprinkles: To avoid them sinking to the bottom, sprinkle these tasty add-ins on top of the frosting or whipped cream after the cake has cooled.
Add caramel sauce: A generous drizzle of warm bourbon caramel sauce over a slice just before serving is nothing short of heavenly.
How to Store and Keep it Fresh
To keep your gingerbread cake as moist and delicious as the day it was baked, proper storage is key. This cake actually improves in flavor after a day, as the spices have more time to meld.
Once completely cooled, store the cake tightly covered with plastic wrap or in an airtight container at room temperature. It will stay perfectly fresh for up to 3 days this way. For longer storage, you can freeze it for up to 3 months.
To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then a layer of aluminum foil. Thaw overnight in the refrigerator before serving. A quick warm-up in the microwave for a few seconds will make it taste freshly baked again.
Gingerbread Cake Recipe
Description
This gingerbread cake recipe is easy to make, perfectly moist and fluffy, and made with a delicious blend of molasses and warming spices. Infused with classic ginger, cinnamon, and cloves, it fills your home with cozy holiday aromas and delivers rich, comforting flavor in every bite. Serve it plain, dusted with powdered sugar, or topped with whipped cream or cream cheese frosting — it’s always a crowd-pleaser!
Ingredients
Optional Toppings
Instructions
-
Prep oven and pan
Preheat oven to 175°C (350°F). Line a 9×9-inch baking pan with parchment paper and lightly grease the sides. -
Mix dry ingredients
In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt until well combined. -
Cream wet ingredients
In a large bowl (or stand mixer), beat softened butter and brown sugar on medium-high speed for 2 minutes until light and fluffy. Add molasses, vanilla, and egg; beat on medium-low until fully incorporated, scraping down the sides as needed. -
Combine batter
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Carefully pour in the boiling water and mix on low until smooth. The batter will be thin — this is normal. -
Bake
Pour batter into the prepared pan. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. -
Cool & serve
Let cake cool in the pan on a wire rack for at least 30 minutes before slicing. Serve plain or with your favorite topping.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 30mgmg10%
- Sodium 220mgmg10%
- Potassium 210mgmg6%
- Total Carbohydrate 34gg12%
- Dietary Fiber 1gg4%
- Sugars 20gg
- Protein 2gg4%
- Calcium 40 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Add orange zest: Stir in zest of 1 orange for a bright citrus twist.
- Chocolate variation: Add 1½ tbsp unsweetened cocoa powder to dry ingredients.
- Boozy upgrade: Replace 2–3 tbsp boiling water with bourbon or dark rum.
- Clean cuts: Lightly grease your knife with butter for neat slices — it’s a moist cake!
