This Gingerbread Cake recipe is perfect if you love the nostalgic flavor of classic holiday desserts like gingerbread houses and cookies! This delicious cake is full of sweet and spiced flavors that are perfect for winter celebrations.
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Delicious any time of year but especially tasty for the holiday, this gingerbread cookie-inspired cake features spicy flavors with just the right amount of sweetness.
Why this Recipe Works
If you’re looking for a simple but tasty treat to bake up this holiday season, this amazing ginger cake is a must-try! It features the same flavors of classic gingerbread recipes but presents them as a moist and tender cake.
Great for Christmas parties, holiday celebrations, or just a sweet treat whenever you’re craving it, this cake is easy to make. Everybody will love the unique and comforting flavor of this Christmas cake!
And for more holiday baked goods, my Classic Gingerbread Cookies and my Oreo Poke Cake are other crowd-pleasing options.
Ingredients Needed
- All Purpose Flour: Make sure you spoon the flour and level it off the top.
- Light Brown Sugar: A staple ingredient for gingerbread that provides some complex sweetness.
- Ground Spices: A combination of ground cinnamon, nutmeg, and ginger provide the classic gingerbread flavor.
- Baking Powder and Baking Soda:
- Shortening: You can use either regular or vegetable shortening.
- Molasses: Doubles down on the brown sugar flavor.
- Eggs: Room temperature always recommended.
- Warm Water: Helps activate the leavening agents and the spices.
How to Make this Gingerbread Cake
- Step 1: In a mixing bowl, combine the dry ingredients (flour, brown sugar, ground spices, baking powder and baking soda).
- Step 2: Once combined, add wet ingredients (shortening, molasses, eggs, and water).
- Step 3: Use an electric mixer to blend everything until you end up with a batter that’s the same consistency of soft serve ice cream.
- Step 4: Pour the cake batter into a prepared cake pan and bake at 350 degrees for 28 to 33 minutes. Let cool and serve.
Recipt Tips
- For a fun presentation and extra sweetness, dust the gingerbread cake with powdered sugar once it’s cooled.
- Other topping ideas include homemade whipped cream or even a tangy cream cheese frosting.
- If you have leftovers, store them in an airtight container for 4 days or so after baking.
- You can also freeze this cake by wrapping carefully with plastic wrap. It can be store for up to 3 months.
- Make sure you allow frozen cake leftovers to thaw fully in the fridge before you eat it.
