This holiday season, indulge in the warmth and comfort of old-fashioned Homemade Gingerbread Cake! Rich, molasses-infused cake, with bold flavors of ginger and cinnamon, will bring back sweet memories of the holidays with each and every bite.
Gingerbread Cake: A Holiday Tradition
There’s something special about recipes passed down from The Greats, which is what we call the best cooks in our family. Homemade Gingerbread Cake is one of those recipes. It isn’t just a dessert; it’s a taste of nostalgia.
I don’t think anything can make my house smell more like Christmas than the beautiful aroma of gingerbread. The highlight of this recipe is the spices. After that, you won’t need much more than flour and baking soda, so you don’t have to worry about gathering a bunch of ingredients you won’t use again. Instead, you can focus on the wonderful seasonal smells that will soon fill your kitchen.
Old Fashioned Gingerbread Cake Ingredients
- Sugar: I suggest using granulated sugar, but you can also substitute it for brown sugar if that’s all you have on hand.
- Butter: Take your butter out of the fridge the night before to ensure it is warmed to room temperature. It makes for better combining with the other ingredients.
- Egg: 1 large egg is used to help mix the ingredients and enhance the cake’s structure.
- Molasses: It’s essential for classic gingerbread flavor.
- Flour: All-purpose flour is the best kind to use in this cake recipe.
- Baking Soda: This ingredient is a must in order to help the cake rise and maintain its fluffiness.
- Spices and Seasonings: Ground cinnamon, ground ginger, ground cloves, and salt come together to make the gingerbread flavor.
- Water: You’ll need a cup of hot water for this recipe. Bring water to a boil or heat it in the microwave.
See the recipe card for full information on ingredients and measurements.
How To Make Classic Gingerbread Cake
- In a medium-sized bowl, sift together the flour, baking soda, salt, and spices. Preheat oven to 350 degrees. Grease and flour a 9×9 baking pan.
- Cream together sugar and butter using an electric mixer. Beat in egg and mix in molasses.
- Blend the wet and dry ingredients, then stir in hot water. Mix well, pour into the prepared pan and bake.
- Let the cake cool in the pan, cut into squares, and top with fresh whipped cream. Enjoy!
Gingerbread cake is terrific served warm or at room temperature. My favorite way to finish it is with a dollop of fresh whipped cream.
Often Asked Questions And Answers
I recommend using regular molasses. The taste of black strap molasses can overwhelm and overpower the other ingredients.
A toothpick inserted into the center of the cake should come out clean, then place the cake in the pan on a wire rack to cool.
Store any leftover cake in an airtight container at room temperature for up to 3 days. It can last up to 1 week when kept in the refrigerator.
Yes! First, wrap the cooled cake in plastic wrap. Then, add a wrapping of aluminum foil. It will keep in the fridge for up to 2 months. Defrost it overnight before serving.
More Holiday Recipes You’ll Love
If you tried this Homemade Gingerbread Cake Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe Card With Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×9 baking pan.
- Cream together sugar and butter. Beat in egg and mix in molasses.
- In a separate bowl, sift together the flour, baking soda, salt and spices.
- Blend into the cream mixture. Stir in hot water. Mix well.
- Pour the batter into the prepared baking dish.
- Bake for 1 hour or until a toothpick inserted comes out clean. Serve warm with fresh whipped cream.
- I recommend using regular molasses. The taste of black strap molasses can overwhelm and overpower the other ingredients.
- Store any leftover cake in an airtight container and store it at room temperature for up to 3 days. It can last up to 1 week when kept in the refrigerator.
- To freeze, wrap the cooled cake in plastic wrap. Then, add a wrapping of aluminum foil. It will keep in the fridge for up to 2 months. Defrost it overnight before serving.