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The Best Gingerbread Cake

Easy Gingerbread Cake

Camila Benitez
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 in a square cake pan and finished with powdered sugar for a delicious yet simple effect.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9

Tools

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

How to Store & Re-Heat
  • To store: 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: 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.
Nutrition Facts
Easy Gingerbread Cake
Amount per Serving
Calories
321
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
18
mg
6
%
Sodium
 
231
mg
10
%
Potassium
 
421
mg
12
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
3
g
6
%
Vitamin A
 
28
IU
1
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
85
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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