Gingerbread Cake is an easy, one bowl recipe that’s ready in less than an hour. This cake bakes up soft, moist, and loaded with cozy flavors. A must-make for the holidays!
It’s that time again! Can you believe it? The holidays are officially here.
And that means Christmas movies, endless shopping (and wrapping!), and lots of decadent treats. Cookies, cakes, pies, hot chocolate…’tis the season!
I’m kicking off the holidays with this classic gingerbread cake recipe. It’s an easy, one bowl cake that combines those cozy, deep flavors in a moist and flavorful cake.
And I’m no stranger to gingerbread desserts around here. This blueberry gingerbread loaf, those white chocolate dipped gingersnap cookies and this spiced gingerbread latte were made for gingerbread lovers everywhere.
So it only seemed natural that I add an easy gingerbread cake into the mix! And it really is a breeze to make this cake. In fact, you probably already have all of the ingredients in your kitchen needed for this holiday cake.
Ingredients in Gingerbread Cake
Gingerbread gets its flavors from the spices and molasses to get that deep, almost spicy flavor. I like to get that spiciness to a minimum, but you can definitely increase the spices if you prefer a more zippy flavor!
Here’s what you’ll need to make this Christmas gingerbread cake:
- All-purpose flour
- Granulated sugar
- Spices (ginger, cinnamon, nutmeg, allspice)
- Baking soda
- Unsulphured molasses
- Vegetable oil
What’s the difference between unsulphured vs sulphured molasses?
Unsulphured, or regular molasses, is extracted from mature sugarcane. The cane juice is then clarified and concentrated. Unsulphured molasses is the highest quality. It’s less bitter and adds rich flavor without overpower the gingerbread when used in this gingerbread cake recipe.
Sulphured molasses is made from sugarcane that hasn’t had much time to mature. As a result, sulfur dioxide is added to preserve the sugarcane until it’s processes.
How to make Gingerbread Cake
The best gingerbread cake recipe really is a breeze to make. Just one bowl and about 10 minutes of prep time. That’s it!
- You’ll start by whisking together the dry ingredients: flour, sugar, ginger, baking soda, cinnamon, salt, nutmeg and allspice.
- Then, you’ll make a well in the center of the ingredients and add in some milk, molasses, oil and eggs.
- Beat mixture for about one minute until everything is combined. Then pour into a baking pan and let the oven work its magic!
What toppings should I use on Gingerbread Cake?
While this gingerbread cake mix doesn’t require a topping because of the rich flavor, a little bit of something extra never hurts!
- Powdered sugar! It’s easy to sprinkle on and requires no prep time. It’s also looks festive by resembling snow.
- Homemade whipped cream! Or the canned kind if you’re short on time. Both give the cake that perfect touch of sweetness.
- Caramel sauce! Either this salted caramel version or a jarred kind would be decadently delicious.
How to store Gingerbread Cake
This cake can be stored at room temperature in an airtight container for up to 5 days. If topped with whipped cream, cake should be refrigerated instead.
It’s easy to see why this old-fashioned gingerbread is classic during the holidays. The cozy flavors, soft texture and hint of sweetness is perfect to serve for any gathering during the season!
Tips for Making This Easy Christmas Cake
- You’re welcome to dial up the festive spices in this recipe, if desired. I don’t love overly spiced gingerbread desserts, but I know some people love them!
- Double check that you’re buying unsulphured molasses to make this gingerbread cake recipe. Unsulphured molasses is less bitter and won’t overpower the cake.
- Unfrosted gingerbread cake can be frozen for up to 3 months. When ready to enjoy, set on your counter to thaw!
Looking for more easy Christmas desserts? I’ve got you covered!
- Red Velvet Peppermint Cupcakes
- Glazed Eggnog Bread
- Frosted Peppermint Brownies
- Peppermint Hot Chocolate Cookies
- Cookies and Cream Fudge
- All of my Christmas recipes!
- 2¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon ground ginger
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- 1¼ cups whole OR 2% milk
- ½ cup unsulphured molasses
- 6 tablespoons vegetable oil
- 2 large eggs
- Powdered sugar, whipped cream, and/or caramel sauce for topping , if desired
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, nutmeg, salt, and allspice.
- Make a well in center of mixture. Add milk, molasses, vegetable oil and eggs. Beat on low speed with an electric hand mixer or stand mixer with fitted paddle attachment for about 1 minute until fully combined.
- Pour batter into prepared pan. Tap pan on counter twice to release air bubbles.
- Bake for about 26-28 minutes, or until a toothpick inserted into center of cake comes out clean. Let cool in pan completely. Sprinkle with powdered sugar and serve with whipped cream or caramel sauce, if desired.