Introduction:
Gingerbread isn’t just for cookies. If you love the cozy, nostalgic flavor of gingerbread—warm spices, deep molasses,
and that unmistakable holiday aroma—then Gingerbread Cake deserves a place on your seasonal baking list.
It’s soft, moist, and richly flavored, with a tender crumb that stays fresh for days (and honestly tastes even better
after a night of resting).
This cake is the kind of dessert that feels instantly festive without requiring fancy decorating. Bake it as a simple
sheet cake for easy serving, dress it up with cream cheese frosting for a bakery-style finish, or keep it light with
whipped cream and a dusting of powdered sugar. However you serve it, the flavor always steals the show.
The key to great gingerbread cake is balance: bold ginger warmth, cinnamon sweetness, just a hint of clove, and molasses
depth—without becoming bitter or dry. This recipe uses buttermilk for tenderness and a touch of hot water (or coffee)
to bloom the spices so the flavor comes through in every bite.
Ingredients:
For the gingerbread cake:
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves (or allspice)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar (light or dark)
- 2 large eggs
- 1 cup (240ml) molasses (unsulphured)
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
- 1/2 cup (120ml) hot water (or hot coffee for deeper flavor)
Optional toppings (choose one):
- Powdered sugar (simple and classic)
- Whipped cream + a sprinkle of cinnamon
- Cream cheese frosting (recipe below)
Quick cream cheese frosting (optional):
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 1/2–3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1) Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan (or two 8-inch round pans) and line with parchment if desired.
