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gingerbread cake recipe delivers warm spice, a tender crumb, and a rich molasses flavor that works well for holiday gatherings or a simple afternoon treat. The frosting balances the spice with a touch of molasses buttercream for a familiar, comforting finish.
Many home bakers search for this recipe because it uses pantry spices and a simple 9×9 pan, making it approachable for weekday baking and seasonal entertaining. If you enjoy dense, molasses-forward cakes, you might also like this butter pound cake recipe for a different, buttery texture.
Why Make This Recipe
This recipe is straightforward and uses ingredients you likely already keep on hand. It calls for common pantry spices, unsulphured molasses, and a single small baking pan. The result is a moist, tender cake that holds its shape when sliced.
Total active prep time is short and most of the work is mixing and a 30–40 minute bake. The recipe is suitable for casual family desserts, potlucks, or holiday coffee hours. It scales predictably and is forgiving if you mix until just combined.
How to Make Gingerbread Cake
The approach combines dry spices with a tangy sour cream base to keep the crumb tender and moist. Melted butter and a bit of oil provide richness while hot water loosens the batter for an even texture. The frosting is a molasses buttercream that complements the spiced cake without overpowering it.
Using a single-pan method simplifies cleanup and keeps the cake evenly baked. The slightly under-mixed batter yields a homier texture rather than an overly uniform crumb.
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 3/4 teaspoon cloves
- 3/4 teaspoon nutmeg
- 8 tablespoons unsalted butter, melted
- 1 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1/4 cup whole milk, room temperature
- 1/3 cup unsulphured molasses
- 1 tablespoon vanilla extract
- 1/4 cup hot water
- 12 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon unsulphured molasses
- 1 tablespoon heavy cream
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions
- Line a metal 9×9 baking pan with parchment paper. Preheat the oven to 350°F (180°C).
- In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and spices.
- In another bowl, whisk together the melted butter, sour cream, eggs, oil, milk, molasses, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until just mixed, leaving some clumps.
- Fold in the hot water until just combined.
- Pour the batter into the prepared cake pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then remove it and let it cool completely on a wire rack.
- For the frosting, cream the softened butter until smooth, then mix in the powdered sugar on low speed.
- Increase the speed to medium and beat for 2-3 minutes until light and fluffy.
- Add the molasses, heavy cream, vanilla extract, and salt, then mix until combined.
- Spoon the frosting on top of the cooled cake. Garnish with mini gingerbread men cookies or sprinkles if desired.
- Cut into 16 servings and enjoy. Serve at room temperature or slightly warmed. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
How to Serve Gingerbread Cake
Slice the cake into squares and serve at room temperature to let the spices and molasses shine. A warm slice with a small scoop of vanilla ice cream or a drizzle of caramel pairs well.
For drinks, try a cup of black tea, spiced chai, or a milky coffee to balance the ginger and molasses. Keep garnishes minimal: a dusting of powdered sugar, a few chopped nuts, or the suggested mini gingerbread men add charm without competing with the frosting.
How to Store Gingerbread Cake
At room temperature, keep the cake in an airtight container for up to 3 days to preserve moisture. In the refrigerator, the cake will last about a week; bring slices to room temperature before serving for best texture.
For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and finish at room temperature or warm briefly in a low oven.
Tips to Make Gingerbread Cake
Follow these quick tips to improve results:
- Use room-temperature eggs and sour cream for an even batter.
- Measure flour by spooning into the cup and leveling to avoid a dense cake.
- Whisk dry spices well to distribute flavors evenly.
- Melt butter and cool slightly before mixing with eggs to prevent cooking them.
- Fold in hot water gently to keep the batter light and avoid overmixing.
- Test doneness with a toothpick near the center; a few moist crumbs are okay.
- Allow the cake to cool fully before frosting to prevent melting.
- Use unsulphured molasses for the best, clean molasses flavor.
Common Mistakes to Avoid
Overmixing the batter can develop gluten and yield a tougher crumb; mix only until combined. Skipping room-temperature ingredients can cause uneven mixing and a denser texture.
Frosting a warm cake will cause the buttercream to melt and slide; always cool completely. Using dark or heavily sulphured molasses will change the cake’s flavor balance, so stick to unsulphured molasses for predictability.
Variations
If you want a lighter crumb, replace half the oil with applesauce and reduce brown sugar by a tablespoon. For a deeper spice profile, increase ground ginger by 1/2 teaspoon and add a pinch of cardamom. You can swap the molasses buttercream for a cream cheese frosting for a tangier finish.
FAQs
What does molasses do in this cake?
Molasses adds depth, moisture, and a slightly bitter-sweet note that complements the warm spices.
Can I make this in a round pan?
Yes. Baking time may vary; check for doneness 5–10 minutes earlier or later depending on pan depth.
Is sour cream necessary?
Sour cream tenderizes the crumb and adds a subtle tang; you can substitute full-fat yogurt if needed.
Can I reduce the sugar?
You can cut brown sugar slightly, but expect a denser cake and less caramelized flavor.
How do I get the frosting smooth?
Beat softened butter well before adding powdered sugar, then increase speed to whip air into the buttercream for a smoother texture.
Can this cake be made ahead?
Yes. Bake and freeze unfrosted layers wrapped tightly, then thaw and frost the day you plan to serve.
Conclusion
This gingerbread cake recipe is a practical, spice-forward dessert that fits both weekday baking and seasonal gatherings. For another tested take on a molasses-rich spiced cake, see Gimme Some Oven gingerbread cake recipe for additional tips and presentation ideas.