Gingerbread Cake Recipe

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Rich, spicy, and topped with a luscious layer of whipped cream or frosting, this Gingerbread Cake is everything you want in a cozy dessert. It brings together the warmth of molasses, cinnamon, ginger, and cloves in a tender, moist crumb that just screams holiday season—though we honestly think it’s perfect year-round. Whether you’re baking for a crowd or just treating yourself to a nostalgic flavor, this simple cake delivers big comfort in every bite.

It pairs beautifully with a cup of tea, coffee, or even hot cider, making it an ideal centerpiece for chilly evenings or festive gatherings. And let’s not forget the creamy topping that melts into the warm spice of the cake—it’s like a gingerbread hug in dessert form.

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What Kind of Molasses Should I Use?

Use unsulphured molasses (like Grandma’s brand) for the best flavor. Avoid blackstrap molasses as it’s more bitter and too strong for cakes. Unsulphured molasses is milder, sweeter, and gives the cake its signature rich color and deep flavor.

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Ingredients for the Gingerbread Cake Recipe

All-Purpose Flour – The sturdy foundation of the cake that holds everything together.

Baking Soda – Reacts with the molasses and sour cream to give the cake a good rise and fluffy texture.

Ground Ginger – Offers that unmistakable bite that defines gingerbread.

Cinnamon & Cloves – These spices deepen the warmth and complexity of flavor.

Salt – Enhances the spices and balances sweetness.

Brown Sugar – Adds sweetness and a hint of molasses for a deeper caramel note.

Molasses – The heart of any gingerbread. It brings the dark, earthy flavor and color.

Egg – Provides structure and binds the batter.

Vegetable Oil – Keeps the cake moist and tender.

Boiling Water – Helps activate the baking soda and makes the batter easier to mix.

Sour Cream – Adds richness and keeps the cake incredibly soft.

Vanilla Extract – Rounds out the spice with a subtle sweetness.

Whipped Cream or Cream Cheese Frosting – Optional but highly recommended. Adds a luscious finish to the spiced cake.

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How To Make the Gingerbread Cake Recipe

Step 1: Prep Your Pan and Preheat

Start by greasing a 9×9-inch baking dish or lining it with parchment paper. Preheat your oven to 350°F (175°C) so it’s ready when your batter is.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside. This ensures your spices are evenly distributed in the batter.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown sugar, molasses, egg, and vegetable oil until smooth. Then stir in the sour cream and vanilla extract until well blended.

Step 4: Add the Boiling Water

Carefully pour in the boiling water and whisk slowly until the mixture is smooth. It will thin out—don’t worry, that’s expected.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated and smooth. Be sure not to overmix.

Step 6: Bake

Pour the batter into your prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Frost

Let the cake cool completely in the pan. Once cool, frost with cream cheese frosting or a dollop of whipped cream, then top with a dusting of grated chocolate or cinnamon if desired.

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How to Serve and Store Your Gingerbread Cake

This gingerbread cake is best served slightly warm or at room temperature with a generous layer of whipped cream or cream cheese frosting. For a cozy twist, add a sprinkle of cinnamon or chocolate shavings on top. Pair it with coffee or mulled cider for the perfect holiday (or everyday) treat.

To store, cover the cake tightly and refrigerate for up to 5 days. Let it come to room temperature before serving. You can also freeze the unfrosted cake for up to 2 months—just wrap it well in plastic wrap and foil.

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Frequently Asked Questions

How do I keep the cake from being too dry?

Use sour cream and oil in the batter for moisture, and don’t overbake. Check the cake at 30 minutes with a toothpick.

Can I use blackstrap molasses?

It’s not recommended. Blackstrap molasses is too bitter and overpowering. Stick with unsulphured molasses for best results.

Can I make this cake ahead of time?

Yes! Bake it a day in advance and frost before serving. It actually tastes better the next day as the spices deepen.

Is this cake good without frosting?

Definitely. It stands on its own as a moist, flavorful spiced cake, but frosting takes it to the next level.

What’s the best way to reheat slices?

Microwave individual slices for about 15 seconds to warm them up without drying them out.

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Want More Cake Ideas with a Twist?

If you love this gingerbread cake, you’ll definitely want to try these other warm and cozy bakes:

• Amish Applesauce Cake for a fruity and spiced classic.
• Salted Caramel Kentucky Butter Cake when you crave caramel and richness.
• Old-Fashioned Egg Custard Pie if you’re in the mood for smooth and creamy comfort.
• Strawberry Cheesecake Dump Cake for an easy and fruity twist.
• Bonnie’s Blue Ribbon Chocolate Dream Cake when chocolate is calling your name.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for cream cheese frosting or keep it classic with whipped cream? Maybe added a drizzle of caramel?

I love seeing your creations and hearing how you make each recipe your own. Ask questions, share tips, or just say hi—we’re baking through life together.

More of my favorite recipes are shared daily here: Life with Jam Pinterest ✨

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