Gingerbread Cake
This Gingerbread Cake recipe is perfect if you love the nostalgic flavor of classic holiday desserts like gingerbread houses and cookies! This delicious cake is full of sweet and spiced flavors that are perfect for winter celebrations.
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Delicious any time of year but especially tasty for the holiday, this gingerbread cookie-inspired cake features spicy flavors with just the right amount of sweetness.
Why this Recipe Works
If you're looking for a simple but tasty treat to bake up this holiday season, this amazing ginger cake is a must-try! It features the same flavors of classic gingerbread recipes but presents them as a moist and tender cake.
Great for Christmas parties, holiday celebrations, or just a sweet treat whenever you're craving it, this cake is easy to make. Everybody will love the unique and comforting flavor of this Christmas cake!
And for more holiday baked goods, my Classic Gingerbread Cookies and my Oreo Poke Cake are other crowd-pleasing options.
Ingredients Needed
- All Purpose Flour: Make sure you spoon the flour and level it off the top.
- Light Brown Sugar: A staple ingredient for gingerbread that provides some complex sweetness.
- Ground Spices: A combination of ground cinnamon, nutmeg, and ginger provide the classic gingerbread flavor.
- Baking Powder and Baking Soda:
- Shortening: You can use either regular or vegetable shortening.
- Molasses: Doubles down on the brown sugar flavor.
- Eggs: Room temperature always recommended.
- Warm Water: Helps activate the leavening agents and the spices.
How to Make this Gingerbread Cake
- Step 1: In a mixing bowl, combine the dry ingredients (flour, brown sugar, ground spices, baking powder and baking soda).
- Step 2: Once combined, add wet ingredients (shortening, molasses, eggs, and water).
- Step 3: Use an electric mixer to blend everything until you end up with a batter that's the same consistency of soft serve ice cream.
- Step 4: Pour the cake batter into a prepared cake pan and bake at 350 degrees for 28 to 33 minutes. Let cool and serve.
Recipt Tips
- For a fun presentation and extra sweetness, dust the gingerbread cake with powdered sugar once it's cooled.
- Other topping ideas include homemade whipped cream or even a tangy cream cheese frosting.
- If you have leftovers, store them in an airtight container for 4 days or so after baking.
- You can also freeze this cake by wrapping carefully with plastic wrap. It can be store for up to 3 months.
- Make sure you allow frozen cake leftovers to thaw fully in the fridge before you eat it.
Recipe FAQ's
Because the batter includes water, it may turn out a bit runny. You may also need to use less water in the batter--you can always add more if you need it.
If you overbake the batter or add too much flour, the cake may end up on the drier side. Also, be sure to use enough of the shortening to balance out the dry ingredients.
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Gingerbread Cake
Ingredients
- 3 cups all purpose flour spoon and leveled
- ½ cup light brown sugar packed
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup shortening vegetable or regular
- 1 cup molasses
- 2 egg
- ¾ cup warm water
- Store-bought or homemade Whipped Cream
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9”x13” pan with shortening or non-stick cooking spray. Set aside.
- In a large bowl mix together the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder and baking soda. Add the shortening, molasses, eggs and water, blend with an electric mixer on low speed until just combined then increase to medium speed for about 2 minutes. The finished batter will look like thick, soft serve ice cream.
- Pour the cake batter into the greased 9”x13” pan and bake a 350 degree oven for about 28-33 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 20-30 minutes.
- Garnish with powdered sugar and dollop of whipped cream for serving.
Notes
- Refrigerate leftover cake slices in an airtight container for up to 4 days after baking. Remove from the refrigerator when ready to enjoy again and allow to sit for about 10 minutes.
- To Freeze: wrap tightly with plastic wrap then foil and freeze for up to three months. Thaw in the refrigerator, then allow to sit at room temperature after defrosting to enjoy again.
