Classic Gingerbread Cake: A Festive Treat for Every Occasion
A spiced holiday treat that delivers warmth and nostalgia in every slice.
Classic Gingerbread Cake: Warmth and Spice in Every Slice
If there’s a single dessert that embodies the spirit of the holiday season, it’s a homemade gingerbread cake. With its inviting blend of molasses and spices, a moist crumb, and a decadent layer of cream cheese frosting, this cake is a comforting treat for festive gatherings, cozy nights in, or any special moment throughout winter.
Why Bake Gingerbread Cake?
- Rich tradition: Gingerbread cake is a timeless classic that evokes the warmth of home and family celebrations.
- Complex flavor: The interplay of ginger, cinnamon, and cloves with dark molasses creates a depth that’s both nostalgic and sophisticated.
- Versatile presentation: Perfect as a simple snack cake or dressed up with creamy frosting and sparkling sugar for special occasions.
- Easy to make: With straightforward steps and ingredients, this cake fits easily into busy holiday schedules.
Ingredients for the Ultimate Gingerbread Cake
Preparing a rich, flavorful gingerbread cake begins with gathering fresh, high-quality ingredients. Here’s what you’ll need for both the cake and its signature cream cheese frosting:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup unsulphured molasses
- 1 cup hot water
- ½ cup butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Nonstick spray (baking spray with flour preferred)
For the Frosting:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 2 tsp grated lemon zest (from 1 lemon)
- Chopped candied ginger (optional, for garnish)
- White or gold sparkling sugar (optional, for garnish)
Step-by-Step Directions
Follow these comprehensive steps to bake your perfect gingerbread cake, from mixing the batter to adding the crowning touch of frosting.
- Preheat Your Oven:
- Set your oven to 350°F (175°C).
- Prepare a 13-by-9-inch cake pan by coating it with baking spray that contains flour.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda to evenly distribute the leaveners and spices.
- Combine Wet Ingredients:
- In a medium bowl, blend the molasses with the hot water until the mixture is fully combined.
- Add the melted butter, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
- Incorporate Wet and Dry Mixtures:
- Pour the wet ingredients into the bowl of dry ingredients.
- Whisk just until there are no visible streaks of flour—take care not to overmix. The batter will be slightly loose and glossy.
- Bake the Cake:
- Pour batter into the prepared pan, smoothing the surface.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer pan to a wire rack and let cake cool completely in the pan before frosting.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until fully blended and smooth (about 1 minute with an electric mixer).
- Gradually add the powdered sugar, one cup at a time, and continue to beat until the mixture is thick and smooth.
- Add the fresh lemon zest and keep beating until the frosting becomes light and fluffy.
- Frost and Decorate:
- Spread the frosting evenly over the cooled gingerbread cake.
- Garnish with chopped candied ginger and sparkling sugar for extra festive flair (optional).
Tips & Tricks for Gingerbread Cake Success
- Don’t overmix the batter—gentle folding keeps the texture soft and fluffy.
- Use dark molasses for authentic flavor, but avoid blackstrap, which can be too bitter.
- Let the cake cool completely before frosting to prevent the icing from melting.
- Add-ins: Stir in finely chopped nuts or crystallized ginger for texture.
- Serving variation: The unfrosted cake pairs deliciously with a scoop of vanilla ice cream or whipped cream as a simple dessert.
Ingredient Substitutions and Variations
This gingerbread cake recipe is flexible—try these adjustments to suit your preferences or pantry:
- Flour: Substitute with whole wheat pastry flour for a subtly nutty flavor and a bit more nutrition.
- Butter: Use coconut oil or a vegan butter substitute for a dairy-free version.
- Cream cheese: Choose plant-based cream cheese for a vegan-friendly frosting.
- Lemon zest: Swap with orange zest for a twist on the topping’s citrus note.
Serving Suggestions
This gingerbread cake shines as the centerpiece of a holiday table, a treat for afternoon tea, or a simple snack cake to enjoy all winter. Consider:
- Cut into squares: Serve on a platter with a sprinkle of powdered sugar.
- Dress it up: Adorn slices with candied ginger, sugared cranberries, or edible gold leaf for extra sparkle.
- Pairings: Enjoy with hot cider, spiced tea, or rich hot chocolate.
What others are reading
How to Store and Freeze Gingerbread Cake
| Storage Method | Duration | Instructions |
|---|---|---|
| At Room Temperature | Up to 2 days | Cover tightly with plastic wrap or store in an airtight container. |
| Refrigerator | Up to 1 week | Store in an airtight container; let slices come to room temperature before serving for best texture. |
| Freezer | 2 months | Wrap cooled, unfrosted cake tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before frosting and serving. |
Frequently Asked Questions (FAQs)
What’s the difference between gingerbread cake and gingerbread cookies?
Gingerbread cake is soft, moist, and tender—baked in a pan and often served with frosting—while gingerbread cookies are crisp and shaped into figures or houses. Both share similar spices and molasses but have distinct textures and serving styles.
Can I make this cake ahead of time?
Yes! The cake can be baked one to two days ahead, stored (unfrosted) at room temperature or in the fridge, and frosted the day you serve for freshest flavor and presentation.
Can I double the recipe for a larger crowd?
Absolutely. Double the ingredients and bake in two pans, or use a sheet pan and adjust baking time—watch for doneness by checking with a toothpick.
Is it possible to make this cake gluten-free?
Yes, substitute a high-quality gluten-free all-purpose flour blend; check that your baking powder and spices are also gluten-free for safety.
What other frostings go well with gingerbread cake?
Aside from classic cream cheese frosting, try lemon glaze, vanilla buttercream, or simply dust with powdered sugar for a lighter touch.
Classic Gingerbread Cake: Key Takeaways
- This cake delivers rich molasses and spice flavor with a plush, moist crumb.
- Cream cheese frosting with lemon is the perfect tangy, creamy counterpoint.
- Flexible to make ahead, freeze, or adapt for dietary preferences.
- Perfect for holidays, but delicious any time you crave nostalgia and warmth.
Bake, Share, and Savor!
Baking a gingerbread cake is more than a recipe—it’s a celebration of tradition, flavor, and togetherness. Whether you enjoy it plain, gilded with frosting, or sprinkled with sparkling sugar, this cake is sure to become a staple of your holiday baking for years to come. Gather your spices, preheat your oven, and let the timeless aroma of gingerbread fill your kitchen!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a37261483/gingerbread-cake-recipe/
- https://tastesbetterfromscratch.com/gingerbread-cake/
- https://www.forksoverknives.com/recipes/vegan-desserts/pioneer-gingerbread/
- https://thecozyapron.com/gingerbread-cake/
- https://www.thepioneerwoman.com/food-cooking/recipes/a81766/gingerbread-layer-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g41767405/gingerbread-recipes/
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