Easy & Moist Gingerbread Cake: Your Essential Holiday Recipe

As the holiday season draws near, the irresistible aroma of warm spices often fills our homes, bringing with it a sense of comfort and joy. While classic gingerbread cookies are always a beloved treat, the process of chilling, rolling, and cutting dough can sometimes feel like a big task amidst the festive rush. This year, simplify your holiday baking with this incredibly moist and flavorful gingerbread cake! It delivers all the cherished tastes of the season in an easy-to-make, show-stopping dessert that’s perfect for family gatherings or a cozy night in.

This gingerbread cake is more than just a dessert; it’s a celebration of rich, warming spices like cinnamon, ginger, and cloves, all beautifully balanced with the deep, complex sweetness of molasses. The outcome is a cake that is exceptionally tender, wonderfully moist, and deeply satisfying, offering a sophisticated take on traditional holiday flavors. Whether enjoyed plain with a cup of tea or elegantly topped with whipped cream, its robust flavor profile quickly makes it a holiday favorite. This recipe proves that you don’t need to spend hours in the kitchen to create a truly memorable and impressive holiday treat.

One of the best aspects of this classic gingerbread cake is its practicality. It’s an ideal make-ahead option, perfect for your busy holiday schedule. Once baked, this cake remains delightfully tender and moist for several days at room temperature, provided it’s stored properly. If you plan to add a fresh topping like homemade whipped cream, simply wait until just before serving to ensure the best texture and visual appeal. Prepared with common pantry ingredients and requiring only a handheld mixer, this fuss-free cake recipe is an essential addition to your holiday baking collection, ready to delight everyone with minimal effort.

Essential Ingredients for Your Perfect Gingerbread Cake

Prepare for your kitchen to be filled with the most incredible holiday aromas as this cake bakes! Here’s a detailed guide to the ingredients you’ll need to create this festive masterpiece:

• Molasses: This key ingredient provides the distinctive rich flavor, dark color, and crucial moisture to your gingerbread cake. Always opt for unsulphured molasses for the best taste; sulphured molasses can have a stronger, harsher flavor. My personal favorite is Grandma’s Original Molasses for its consistent quality. Remember, blackstrap molasses is far too bitter and should be avoided for this recipe.
• Hot or Boiling Water: Mixed with the molasses, hot water helps to thin it out, allowing for easier, more even incorporation into the batter. This ensures a consistent flavor and texture throughout the cake and also aids in activating the baking soda.
• All-Purpose Flour: The foundation of our cake’s structure. Precise measurement is vital for a tender crumb. Always spoon your flour into the measuring cup and level it off with a straight edge (315 grams). Scooping directly can compact the flour, leading to too much being used and a dense, dry cake.
• Baking Soda: This is our primary leavening agent. When combined with the molasses and hot water, it creates the carbon dioxide bubbles needed to make the cake rise beautifully, resulting in a light and airy texture.
• Warming Spices: The heart of gingerbread! This recipe uses a delightful blend of ground cinnamon, ginger, cloves, and a touch of salt. Cinnamon adds warmth, ginger provides a characteristic zest, and cloves contribute a deep, aromatic note. Salt enhances all these flavors, making them truly pop. Feel free to adjust amounts to your taste or even add a pinch of nutmeg.
• Unsalted Butter: Essential for richness, flavor, and a tender crumb. It must be softened to room temperature for proper creaming with the sugars, which incorporates air into the batter for a lighter cake. If you’re short on time, cut it into small pieces to speed up softening.
• Granulated and Brown Sugar: A combination of both white (granulated) and brown sugar is used. Granulated sugar provides sweetness, while packed light or dark brown sugar (50 grams) adds not only sweetness but also a wonderful caramel-like flavor and additional moisture, significantly contributing to the cake’s moist texture.
• Large Eggs: Room temperature eggs are crucial as they emulsify more effectively with the other ingredients, leading to a smoother batter and a more consistent cake. To quickly bring eggs to room temperature, place them in a bowl of warm water for 10-15 minutes. They add structure and richness.
• Pure Vanilla Extract: A teaspoon of pure vanilla extract elevates all the other flavors, adding a fragrant depth and warmth that truly enhances the overall taste profile of the gingerbread.

Step-by-Step Baking: Crafting Your Perfect Gingerbread Cake

Creating this gingerbread cake is an enjoyable and straightforward process. Follow these detailed instructions to achieve a perfectly baked, incredibly moist, and deliciously spiced cake every time. Prioritize preparation for baking success:

• Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (180°C). This consistent temperature is vital for even baking and proper cake rise. Next, thoroughly spray a 9-inch square baking dish with nonstick cooking spray. For extra measure, you can also line the bottom with parchment paper, ensuring easy release after baking.
• Combine Hot Water and Molasses: In a medium bowl, combine the unsulphured molasses with the hot water. Stir until the molasses is fully dissolved and the mixture is smooth. Set this aside to cool slightly while you prepare the remaining ingredients.
• Whisk Dry Ingredients: In a separate large bowl, whisk together the measured all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Whisking ensures all dry ingredients, especially leavening agents and spices, are evenly distributed for a uniform rise and consistent flavor.
• Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the softened butter, granulated sugar, and brown sugar together on medium speed. Continue beating for 3 to 5 minutes until the mixture is light, fluffy, and pale. This step incorporates essential air for a tender cake.
• Add Eggs and Vanilla: Gradually mix in the room temperature large eggs, one at a time, beating well after each addition until just combined. Follow with the pure vanilla extract. Remember to scrape down the sides of the bowl frequently with a spatula to ensure all ingredients are fully incorporated.

• Finish the Batter with Care: To prevent overmixing and ensure a tender cake, incorporate the dry ingredients into the wet mixture in three additions, alternating with the molasses mixture. Start and end with the dry ingredients. Mix on low speed until *just* combined after each addition, stopping as soon as no streaks of flour remain. Overmixing can lead to a tough, dense cake.
• Bake Until Golden: Pour the completed batter into your prepared pan, spreading it evenly. Bake for 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean. Be careful not to overbake, as this can result in a dry cake.
• Cool Completely & Garnish: Once baked, remove the cake from the oven and let it cool completely on a wire rack. It’s crucial that the cake is entirely cool before adding any frosting, otherwise, your topping will melt. Once cooled, slice and enjoy! Serve it plain, dust with powdered sugar, or top with homemade whipped cream or a rich cream cheese frosting for an extra special touch.

Frequently Asked Questions About Baking Gingerbread Cake

To ensure your baking experience is as smooth as possible, here are answers to some common questions:

• Can This Recipe Be Doubled? Yes, you can easily double this recipe! If you do, use a larger 9×13-inch pan. Be aware that the baking time will increase, typically to about 50 to 60 minutes, so always rely on the toothpick test for doneness.
• Can Blackstrap Molasses Be Used? No, blackstrap molasses is significantly more bitter and less sweet than regular unsulphured molasses. Its strong flavor would overpower the spices and not yield the desired taste for this gingerbread cake. Always use unsulphured molasses.
• What if My Cake is Dry? A common cause of dry cake is overbaking or measuring too much flour. Ensure you measure flour accurately by spooning and leveling, and start checking for doneness at the lower end of the recommended baking time.

Storage Guidelines for Freshness

Proper storage ensures your gingerbread cake stays moist and delicious for longer:

If left unfrosted, the cake can be kept at room temperature for up to five days. Ensure you cover the pan tightly with foil or transfer the entire cake to an airtight container to prevent it from drying out. Once topped with whipped cream or cream cheese frosting, the cake must be stored in the refrigerator. To maintain its moisture, always keep it in an airtight container, as refrigeration can sometimes accelerate drying.

The unfrosted cake is also freezer-friendly! You can wrap it tightly in plastic wrap and then foil, freezing it for up to three months. It’s best to wait until you’re ready to thaw and serve before adding any frosting or whipped cream.

More Easy Holiday Desserts You’ll Love!

• Soft Molasses Cookies
• Cut Out Sugar Cookies
• Spice Cake
• Snickerdoodle Bars
• Rum Cake

Gingerbread Cake

5 from 10 ratings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

The epitome of holiday comfort, this incredibly moist gingerbread cake is infused with the classic, warming flavors of cinnamon, ginger, and cloves. It’s a delightfully easy recipe that delivers a tender crumb and rich spice, making it perfect for festive gatherings. While fantastic on its own, it’s also wonderfully versatile, tasting heavenly with a dollop of homemade whipped cream, a generous spread of cream cheese frosting, or a simple elegant dusting of powdered sugar.

Print Recipe
Pin Recipe
SaveSaved!
Leave a Review

Ingredients

Servings: 12 slices

• ▢ 1 cup unsulphured molasses (320 grams)
• ▢ 1 cup hot or boiling water (240 ml)
• ▢ 2 ½ cups all-purpose flour spooned & leveled (315 grams)
• ▢ 1 ½ teaspoons baking soda
• ▢ 2 teaspoons ground cinnamon
• ▢ 2 teaspoons ground ginger
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter softened (115 grams)
• ▢ ½ cup granulated sugar (100 grams)
• ▢ ¼ cup packed light or dark brown sugar (50 grams)
• ▢ 2 large eggs at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ Homemade whipped cream optional

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 350°F (180°C). Spray a 9-inch square pan well with nonstick cooking spray to prevent sticking, and set aside.
• In a large bowl, whisk together the molasses and hot water until fully combined. Set this mixture aside for a moment.
• In another large bowl, thoroughly whisk together the flour, baking soda, cinnamon, ginger, cloves and salt, ensuring all ingredients are evenly distributed. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed for 3 to 5 minutes or until the mixture appears light and fluffy.
• Mix in the room temperature eggs and pure vanilla extract until just well combined, stopping to scrape down the sides of the bowl as needed to ensure even incorporation.
• Mix in the dry ingredients in three additions, alternating with the molasses mixture. Begin and end with the dry ingredients. Make sure to mix in each addition until just combined, being careful not to over mix the batter to ensure a tender cake.
• Pour the finished batter into the prepared greased pan and bake for 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean. Avoid overbaking.
• Allow the cake to cool completely on a wire rack. Once fully cooled, slice into pieces, and then dust with powdered sugar or generously top with homemade whipped cream before serving to enjoy!

Notes

Storage Instructions: To maintain peak freshness, the unfrosted cake can be kept at room temperature for up to five days. Ensure it is covered tightly with foil or stored in an airtight container. Once adorned with whipped cream or cream cheese frosting, you’ll need to store the cake in the fridge, always in an airtight container to minimize drying out.

Freezing Instructions: For longer storage, the unfrosted cake can be wrapped tightly in plastic wrap and then foil, and frozen for up to three months. For the best quality, I highly recommend waiting to add the whipped cream or any frosting until you are ready to thaw and serve the cake.

Frosting Options: This wonderfully moist cake is simply fantastic with just a light dusting of powdered sugar. For an elevated experience, I love topping it with my homemade whipped cream, which adds a beautiful creamy contrast. Alternatively, my rich and tangy homemade cream cheese frosting would also be an absolutely delicious choice, adding another layer of indulgence!

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.