Richly spiced and delicious Gingerbread Cake. This Perfect Gingerbread Cake recipe has light brown sugar, egg, avocado oil, molasses, flour, ginger, nutmeg, cinnamon, and allspice. Everything is then baked to perfection in a square cake pan and finished with powdered sugar for a delicious but straightforward, elegant effect.
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What is Gingerbread Cake?
Gingerbread cake is a delicious dessert with ginger, molasses, and spices. It is a popular treat, especially during the holiday season, in many parts of the world. Gingerbread cake is known for its rich, warm, and spicy flavor profile, and it often has a moist and tender crumb.
Gingerbread Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Used as the base ingredient for the cake.
- Baking soda: Helps the cake rise.
- Baking powder: It also helps the cake rise.
- Kosher salt: Adds flavor and balances the sweetness of the cake.
- Ground ginger: Provides the signature ginger flavor in the cake.
- Ground cinnamon: Adds warmth and flavor to the cake.
- Ground cloves: Adds a spicy, earthy flavor to the cake.
- Ground allspice: Adds a complex, warm flavor to the cake.
- Freshly grated nutmeg or ground nutmeg: Adds a warm, nutty flavor to the cake.
- Avocado oil: Used as the fat in the cake. It adds moisture and richness to the cake.
- Light or dark brown sugar: Adds sweetness and flavor to the cake.
- Unsulphured molasses, such as Grandma's Original: Provide a rich, dark color and deep flavor to the cake.
- Boiling water: Helps dissolve the molasses and combines all the ingredients.
- Large egg, room temperature: Helps to bind the ingredients together and adds structure to the cake.
Tools you'll need
- Stand Mixer or Hand Mixer
- 9x9-inch baking dish
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Gingerbread Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F. Line a 9-in square pan with parchment paper, or grease the pan with butter and lightly coat with flour. Mix flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves in a medium bowl. Set aside.
In a large bowl, whisk the avocado oil or melted butter, salt, light brown sugar, molasses, and boiling water until combined. When the mixture is lukewarm, whisk in the egg until blended.
Add the dry ingredients to the wet ingredients and whisk until just combined. Pour the batter into the prepared pan and bake the gingerbread cake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Set the gingerbread cake on a rack to cool slightly, sprinkle with powdered sugar, cut into squares, and serve. Enjoy!
Substitutions
- All-purpose flour: You could try using whole wheat flour or a gluten-free flour blend instead of all-purpose flour, but keep in mind that the texture and flavor of the cake may be slightly different.
- Avocado oil or unsalted butter melted: You could use another type of oil, such as vegetable oil or canola oil, instead of avocado oil. You could use a vegan butter substitute if you prefer a dairy-free cake. However, the flavor and texture of the cake may be slightly different.
- Light or dark brown sugar: You could use granulated white or coconut sugar instead of brown sugar, but remember that the cake's flavor and texture may differ slightly.
- Unsulphured molasses: If you don't have unsulphured molasses, you could try using blackstrap molasses or honey, but remember that the cake's flavor and texture may differ slightly.
- Large egg: If you need an egg-free option, try using a flax egg or applesauce instead of the egg. However, the texture and flavor of the cake may be slightly different.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Vanilla Bundt Cake: See this Vanilla Bundt Cake recipe.
- Vanilla Cake: See this Vanilla Cake recipe.
- Vanilla Sheet Cake: Check out this Vanilla Sheet Cake recipe.
How to Serve
Gingerbread cake is a delicious dessert that can be enjoyed on its own or with various toppings. You can serve it warm or at room temperature, depending on your preference. A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce can add a touch of decadence to the cake. You could also sprinkle powdered sugar or cinnamon on top for extra flavor.
Gingerbread cake pairs well with hot tea or coffee, making it a perfect dessert for a cozy night. Whether you serve it for a holiday gathering or a weeknight dessert, gingerbread cake will surely be a hit with everyone who tries it.
How to Store & Re-Heat
- To store: Gingerbread Cake, let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3-4 days. You can keep it in the refrigerator for up to a week, but the texture may dry slightly.
- To reheat: Gingerbread Cake, microwave it for 10-15 seconds per slice or warm it up in the oven at 350°F (175°C) for 5-10 minutes.
Serve the cake warm with your favorite toppings, such as whipped cream, vanilla ice cream, or caramel sauce. It's important to note that repeated reheating and cooling of the cake can affect its texture, so it's best only to reheat the amount you plan to eat at once.
Make-Ahead
Gingerbread cake can be made beforehand to save time and make meal planning easier. Once the cake has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 2 days. You can also freeze Gingerbread Cake for up to 2-3 months by wrapping it tightly in plastic wrap and placing it in an airtight freezer bag. When you're ready to serve the cake, thaw it overnight in the refrigerator and bring it to room temperature before serving.
Alternatively, you can reheat the cake in the oven at 350°F (175°C) for 5-10 minutes. Making Gingerbread Cake ahead of time allows you to enjoy a delicious dessert without the stress of preparing it at the last minute.
How to Freeze
To freeze Gingerbread Cake, let it cool completely to room temperature. Once cooled, wrap the cake tightly in plastic wrap, ensuring it is completely covered and there are no air pockets. Then, wrap the cake again in aluminum foil to provide an extra layer of protection. Finally, place the wrapped cake in an airtight freezer bag, and label the bag with the date and contents. Gingerbread Cake can be stored in the freezer for 2-3 months.
When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F (175°C) for 5-10 minutes or serve it at room temperature. Freezing Gingerbread Cake is a great way to preserve leftovers or make dessert in advance for a special occasion.
Tips for Making The Best Gingerbread Cake
- Follow the recipe: Follow the gingerbread cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 9x9 nonstick sheet cake pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into a 9x9 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the gingerbread cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the gingerbread cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
Is it possible to make this recipe using only butter?
Yes, if you make gingerbread cake, it will be delicious.
What is the secret to making moist gingerbread cake?
You can do a few things to ensure your gingerbread cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar for moisture and depth of flavor.
How do you freeze gingerbread cake after baking?
Double wrap the completely cooled gingerbread cake with aluminum foil or plastic freezer wrap and place it in a heavy-duty bag—thaw overnight on the countertop.
Related Recipes:
- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
Recipe
Easy Gingerbread Cake
Ingredients
- 211 g (1-½ cups) of all-purpose flour, spooned into a measuring cup, leveled off, and sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ½ cup avocado oil or unsalted butter , melted
- ½ cup packed light or dark brown sugar
- ⅔ cup unsulphured molasses , such as Grandma's Original
- ⅔ cup boiling water
- 1 large egg , room temperature
Instructions
- Preheat the oven to 350 °F. Line with parchment paper a 9-in square pan or grease the pan with butter and lightly coat with flour.
- In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together the avocado oil or melted butter, salt, light brown sugar, molasses, and boiling water until combined. When the mixture is lukewarm, whisk in the egg until blended.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Pour the batter into the prepared pan and bake the Gingerbread Cake for about 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Set the Cake on a rack to cool slightly, then sprinkle with powdered sugar and cut into squares and serve. Enjoy!
Notes
- To store: Gingerbread Cake, let it cool completely to room temperature, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3-4 days. You can keep it in the refrigerator for up to a week, but the texture may dry slightly.
- To reheat: Gingerbread Cake, microwave it for 10-15 seconds per slice or warm it up in the oven at 350°F (175°C) for 5-10 minutes.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.