Easy Homemade Gingerbread Cake

Gingerbread cake cut into a square topped with fresh whipped cream and sprinkled with cinnamon on a white plate with a silver fork and served with coffee.

4.85 from 13 reviews

Easy Homemade Gingerbread Cake

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.

Prep Time5

Cook Time1

Total Time1 5

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 424kcal

Author: Donya Mullins

Ingredients

½ cup granulated sugar
½ cup butter - room temp
1 egg
1 cup regular molasses
2 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x9 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.

Video

Notes

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.

Nutritional values provided are an estimate and will vary depending on the brands used.

Nutrition