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Classic Gingerbread Cake Recipe

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Classic Gingerbread Cake is a moist, spiced cake made with rich molasses and warming ginger, cinnamon, and cloves. This holiday favorite is perfect for winter celebrations or any time you crave a sweet, fragrant treat. Topped with a dusting of powdered sugar or a dollop of whipped cream, it’s a cozy and comforting dessert.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk

For the Topping (optional):

  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a bundt pan.
  • Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • Make the Cake Batter:
    • In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
    • Add the eggs one at a time, mixing well after each addition.
    • Stir in the molasses until fully combined.
  • Combine the Wet and Dry Ingredients:
    • Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
    • Gradually pour in the boiling water, stirring until the batter is smooth and slightly runny.
  • Bake the Cake:
    • Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the Cake:
    • Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  • Serve:
    • Once the cake is cool, dust with powdered sugar or serve with whipped cream or vanilla ice cream.

Notes

  • This cake can be served warm or at room temperature.
  • For an extra festive touch, top with candied ginger or chopped nuts.
  • The cake is best enjoyed within 2-3 days of baking but can be stored in an airtight container for up to a week.

Keywords: Classic Gingerbread Cake, gingerbread dessert, spiced gingerbread cake, holiday cake, molasses cake, cinnamon cake, easy gingerbread cake recipe, homemade gingerbread cake, winter cake, festive dessert

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