Are you craving a warm, flavorful, all the essence of Christmas in every bite cake…regardless of the time of year? I got ya. Here is a simple and straightforward gingerbread cake recipe that deserves to be made all year long. It’s sooo good. Bursting with warm spices, Christmas soul, and the best part…easy to make!
Are you looking for gingerbread recipes? Try my gingerbread cookie recipe. Perfect for cut-outs with just the right amount of snap & spice.
Imagine Christmas trees, pretty packages, cinnamon spice, reindeer, coal, and little Elves all wrapped up and shoved in your face. That’s what this is; Christmas. And if you have never made homemade gingerbread, then you must stop what you are doing right now because gingerbread cake is where it’s at. For real, stop and get this homemade cake recipe made up this weekend!
Key Ingredients:
- Ground ginger. I mean…the ginger in this cake is sooo good. I often double it because my family loves the flavor. Nutmeg is a good substitute for ginger if you don’t have it.
- Shortening. Shortening gives this cake a softer, airier texture than butter generally does. But feel free to sub unsalted butter for the shortening, adding an extra tablespoon of butter.
- Packed brown sugar. Use dark brown sugar for a stronger flavor, if you have it. But light brown sugar works great, too!
- Unsulphured Molasses. You can’t skip this one! If you rarely use molasses and want to use up the rest of the jar, try adding just a teaspoon to your coffee, add a bit to your barbecue sauce, add a bit to your pancake mix, or even your smoothie. Molasses packs a punch of warm spices in a tiny amount. Note: I don’t recommend using blackstrap molasses, the flavor is too punchy for this recipe.
How to make gingerbread cake
- Grease a 9-inch round or square cake pan (go ahead and use a smaller one if needed, just increase your time by about 10 minutes to account for the deeper pan).
- Whisk the all-purpose flour, cinnamon, ginger, bakingpowder, salt, & baking soda together. Set aside.
- In a large bowl, using an electric mixer or stand mixer, beat shortening & molasses until fluffy (about 45 seconds give or take).
- Add large egg & vanilla and beat for 1 minute.
- Add 1/2 of the dry ingredients and beat until combined.
- Add 1/2 cup water and beat until combined.
- Add remaining flour mixture and stir just until combined.
- Pour the batter into the prepared pan and bake in the preheated oven for 30-40 minutes (use the toothpick method to check the center of the cake!)
Storage:
There are a few meth how long you think you’ll need to keep it:
- Room Temperature (1-2 Days): If you plan to eat the leftover gingerbread cake within 1-2 days, you can store it at room temperature in an airtight container or cover it with plastic wrap.
- Fridge (Up to 1 Week): For longer storage, place the gingerbread cake in an airtight container or wrap it tightly in plastic wrap, then store it in the refrigerator. This will keep it fresh for up to a week. If you’re storing it in the refrigerator, consider placing a slice of bread in the container (sounds strange but I promise it works!) to help maintain moisture and keepthe cake from drying out.
- Freezing (Up to 3 Months): If you want to keep the gingerbread cake for an extended period, freezing is your best bet. Follow these steps:
- Slice the cake into individual portions or cut it into smaller pieces.
- Wrap each slice or piece tightly in plastic wrap or aluminum foil.
- Place the wrapped slices in an airtight container or a freezer-safe zip-top bag.
- Label the container or bag with the date to keep track of freshness.
- Store the container or bag in the freezer for up to 3 months.
When you’re ready to enjoy the frozen gingerbread cake, simply take out the amount you want from the freezer and let it thaw in the refrigerator or at room temperature for a few hours.
YOU NEED TO MAKE THIS EASY GINGERBREAD CAKE RECIPE TODAY…
…And shove your face full of Christmas. Make an extra batch so you can bring Christmas to your neighbor, grandma, or friends.
Try it with vanilla ice cream and topped with caramel sauce, maple syrup, or honey. Or serve it with whipped cream or cream cheese frosting for the absolutely perfect dessert.
Sticky, spicy, and sweet. So yummy!
Gingerbread Cake recipe
Ingredients
- 1 1/2 cups flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening if subbing butter, use an extra tablespoon of butter. So 1/2 cup and 1 tablespoon of butter.
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup water
- 1 tsp vanilla extract
Instructions
- Grease a 9 inch round or square pan (go ahead and use a smaller one if needed, just increase your time by about 10 minutes).
- Mix flour, cinnamon, ginger, baking powder, salt, & baking soda together. Set aside.
- Beat brown sugar, shortening & molasses until fluffy (about 45 seconds give or take).
- Add egg & vanilla and beat for 1 minute.
- Add 1/2 of the flour mixture and beat until combined.
- Add 1/2 cup water and beat until combined.
- Add remaining flour mixture and beat just until combined.
- Pour into pan and bake in 350 degree oven for 30-40 minutes (use the toothpick method to check!)
Notes
This tastes great re-heated the next day!! NOTE: This recipe makes 15 yummy cupcakes!
Nutrition
This is an amazing recipe! It made my house smell like Christmas! The flavors in this cake are on point. I would make this again and again.