Deeply spiced, wonderfully moist and filled with the warm flavor of molasses, this Old-Fashioned Gingerbread Cake tastes like Christmas in every bite. Ginger, cinnamon, cloves and nutmeg create that unmistakable holiday aroma, while a simple dusting of powdered sugar or softly whipped cream keeps this classic dessert beautiful without making it overly sweet.
Ingredients
Method
- Preheat the oven to 350°F. Grease and lightly flour a 9-inch square baking pan or line it with parchment paper.
- Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt.
- Beat the softened butter and brown sugar until creamy and well combined.
- Beat in the egg until incorporated.
- Mix in the molasses and vanilla until smooth.
- Gradually add the dry ingredients, alternating with the hot water. Mix gently just until everything is combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for 35–40 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs.
- Allow the gingerbread to cool in the pan before slicing.
- Dust generously with powdered sugar and serve with softly whipped cream if desired.
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🔄 Variations
🍊 Orange Gingerbread: Add fresh orange zest to the batter for a bright citrus note.
🍎 Apple Gingerbread: Fold finely diced apple into the batter for extra moisture and seasonal flavor.
🍋 Lemon Gingerbread: Serve with a light lemon glaze for a classic sweet-tart pairing.
🍽️ Serving Suggestions
☁️ Top warm slices with softly whipped cream.
🍨 Serve with vanilla ice cream for a richer holiday dessert.
☕ Pair with coffee, hot tea or warm apple cider for a cozy Christmas treat.
🧊 Storage
Store the cooled gingerbread tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
The cake can also be frozen for up to 2 months. Wrap individual portions well and thaw at room temperature before serving.
💡 Pro Tips
Use unsulphured molasses, not blackstrap molasses. Blackstrap can make the cake much more bitter and overpower the warm spices.
Measure the flour carefully and avoid overmixing once it has been added. This keeps the gingerbread soft and tender.
Gingerbread often tastes even better the following day because the molasses and spices have time to develop.
For an especially pretty Christmas presentation, use powdered sugar to create a snowy finish just before serving.
❓ FAQs
What type of molasses should I use for gingerbread cake?
Use regular unsulphured molasses for the best balance of sweetness and deep molasses flavor.
Can I make Gingerbread Cake ahead of Christmas?
Yes. This is an excellent make-ahead cake and can be baked a day before serving.
Why is my gingerbread cake dry?
Overbaking or adding too much flour are the most common causes. Remove the cake once a tester has only a few moist crumbs.
Can I make this in a round cake pan?
Yes. A similar-capacity round pan can be used, although the baking time may need slight adjustment.
Can I add a glaze instead of powdered sugar?
Absolutely. A simple vanilla, orange or lemon glaze works beautifully.