Classic Gingerbread Cake (Warm, Spiced & Perfect for Christmas)

This classic Gingerbread Cake is soft, warmly spiced, and full of cozy holiday flavor. Made with molasses, cinnamon, ginger, and cloves — the perfect Christmas dessert!

This Classic Gingerbread Cake tastes like pure Christmas comfort — warm spices, deep molasses flavor, and a soft, tender crumb that fills your kitchen with the coziest holiday aroma. It’s an easy, old-fashioned dessert that pairs beautifully with a warm drink like Cherry Chocolate Mocha or a festive treat like Gingerbread Truffles. Serve it dusted with powdered sugar or topped with whipped cream for the perfect holiday dessert.

Dry Ingredients

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons ground ginger

• 1 ½ teaspoons cinnamon

• ¼ teaspoon cloves

• ¼ teaspoon nutmeg

Wet Ingredients

• ½ cup melted unsalted butter

• ½ cup brown sugar

• 1 large egg

• 1 cup hot water

• ¾ cup molasses

• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F. Grease an 8×8 pan.

2. Whisk dry ingredients in one bowl.

3. In another bowl, mix melted butter, brown sugar, egg, molasses, hot water, and vanilla.

4. Add dry to wet and stir gently until combined.

5. Bake 32–38 minutes or until a toothpick comes out clean.

6. Cool and dust with powdered sugar.

Tips

• Add orange zest for brightness.

• Serve warm with whipped cream.

• Even better the next day as flavors deepen.

Storage

Store in fridge 5–6 days or freeze up to 2 months.

Classic Gingerbread Cake – FAQ

Q: What gives gingerbread cake its classic flavor?

A: The signature flavor comes from a cozy blend of molasses, ginger, cinnamon, cloves, and nutmeg. Molasses adds deep richness, while the spices create that warm holiday taste.

Q: Can I use blackstrap molasses in gingerbread cake?

A: It’s not recommended. Blackstrap molasses is very bitter and strong. For the best flavor, use unsulfured molasses, which is sweeter and smoother.

Q: How do I keep gingerbread cake moist?

A: Use oil (or a mix of butter and oil), don’t overbake, and include ingredients like molasses, brown sugar, and buttermilk or hot water—all of which lock in moisture.

Q: Why did my gingerbread cake sink in the middle?

A: This can happen if the batter was overmixed, the oven door was opened too early, or the baking soda was too old. Gingerbread batter is delicate, so mix gently and bake undisturbed.

Q: Can I make gingerbread cake ahead of time?

A: Absolutely! Gingerbread cake tastes even better the next day as the spices deepen. Store tightly covered at room temperature for 2–3 days or refrigerate for up to 5 days.

Q: How do I know when the gingerbread cake is done baking?

A: Insert a toothpick into the center—it should come out with just a few moist crumbs. Overbaking is the most common cause of dryness.

Q: What can I serve gingerbread cake with?

A: Powdered sugar, whipped cream, cream cheese frosting, warm caramel sauce, vanilla ice cream, or a light lemon glaze pair wonderfully with the warm spices.

Q: Can I freeze gingerbread cake?

A: Yes! Freeze the whole cake or individual slices tightly wrapped for up to 2 months. Thaw at room temperature for the best texture.

Q: Can I bake this as cupcakes or in a Bundt pan?

A: Yes! Cupcakes will bake in about 18–22 minutes. A Bundt pan works too—just increase the bake time slightly and check with a toothpick.

Q: Can I reduce the spices if I want a milder flavor?

A: Yes — you can lighten the ginger or cloves for a softer spice level. You can also add orange zest or vanilla for extra warmth.