Few desserts capture the spirit of the season and the warmth of home quite like a rich, spiced Gingerbread Cake. With its molasses-sweetened base, aromatic blend of spices, and impossibly moist crumb, this timeless treat deserves a place in every baker’s repertoire. But here’s the twist: this version isn’t just nostalgic—it’s optimized for modern tastes and efficiency, making it a perfect centerpiece for holiday tables or an indulgent weekend bake.
At SofyaRecipes, we believe in celebrating tradition while embracing innovation. Sofya Petrova, founder of the site and a Chicago-born culinary expert, brings a fresh perspective to classic recipes like this one. Her global inspiration, focus on nutrition, and culinary finesse are baked into every bite—making this Gingerbread Cake both familiar and delightfully new.
Let’s dive into the delicious details. And if you’re a fan of cozy, spice-forward baking, don’t miss our Traditional Gingerbread Traybake for another festive favorite.
Ingredients List
- 1 3/4 cups (220g) all-purpose flour – sifted for the fluffiest texture
- 1/2 cup (100g) packed dark brown sugar – for deep caramel notes
- 1/2 cup (120ml) unsulfured molasses – rich and robust
- 1/2 cup (120ml) buttermilk – brings balance and tenderness
- 1/2 cup (115g) unsalted butter, melted – adds richness
- 2 large eggs – room temperature
- 1 tbsp freshly grated ginger – zesty and warming
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Optional:
- Powdered sugar or whipped cream for serving
- Candied ginger for garnish
Substitutions: Try Greek yogurt instead of buttermilk for a protein boost, or maple syrup in place of molasses for a lighter twist.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy release.
Pro Tip: Use a light-colored metal pan for even baking and to prevent over-browning.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Insight: Sifting the flour helps keep the cake crumb light, which contrasts beautifully with the rich spice profile.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the melted butter with brown sugar, molasses, eggs, and vanilla. Stir in grated ginger and buttermilk until smooth.
Pro Tip: Use room temperature ingredients to ensure even mixing and a tender crumb.
Step 4: Bring It Together
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—this is key to a moist cake.
Step 5: Bake
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Personal Note: Your kitchen will smell like holiday magic—spicy, sweet, and warm.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes before turning it onto a wire rack. Dust with powdered sugar or serve with a dollop of whipped cream.
Nutritional Information (Per Slice, Based on 10 Servings)
- Calories: ~290 kcal
- Protein: 4g
- Carbs: 36g
- Sugars: 21g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sodium: 210mg
Healthier Alternatives
- Gluten-Free: Swap flour for a 1:1 gluten-free blend.
- Lower Sugar: Use a blend of stevia and brown sugar, or reduce molasses slightly.
- Dairy-Free: Replace buttermilk with almond milk + 1 tsp vinegar and use vegan butter.
- Protein Boost: Sub in Greek yogurt or add a scoop of unflavored protein powder.
Serving Suggestions
This Gingerbread Cake is delicious on its own, but even better when dressed up:
- Holiday Dessert Table: Pair with Soft and Chewy Ginger Molasses Cookies for a spiced treat duo.
- Afternoon Tea: Serve warm with whipped cream and a cup of chai or spiced tea.
- Festive Plating: Add candied orange peel or pomegranate seeds for visual flair.
- Layered Option: Slice in half and fill with cream cheese frosting for an elegant presentation like this Easter Bundt Cake.
Common Mistakes to Avoid
- Overbaking: Check at 35 minutes—molasses-rich cakes can dry out quickly.
- Skipping the Sift: Unsifted flour can cause clumps and a dense texture.
- Cold Ingredients: These hinder emulsification and can lead to a broken batter.
- Wrong Pan Type: Glass pans can overcook the edges before the center is set.
Storing Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps well for 5 days—bring to room temp before serving.
- Freeze: Wrap slices individually and freeze for up to 2 months.
- Make-Ahead Tip: Bake a day in advance—the flavor intensifies overnight!
Conclusion
This Gingerbread Cake blends nostalgic flavor with modern technique, perfect for any season but especially magical during the holidays. Whether you’re an experienced baker or just starting your culinary journey, this cake is sure to become a go-to favorite.
Try it today and let us know what you think in the comments! Don’t forget to subscribe for more irresistible bakes from SofyaRecipes.
FAQs
1. Can I use fresh ginger instead of ground?
Absolutely! This recipe uses both for depth, but you can use just fresh (2 tsp) or just ground (1 tsp) based on your preference.
2. Can I make this in a bundt pan?
Yes, just adjust baking time to 45–50 minutes and ensure the pan is well-greased and floured.
3. Is this cake freezer-friendly?
Very much so. Slice and wrap for grab-and-go treats anytime.
4. What toppings go best with Gingerbread Cake?
Cream cheese frosting, lemon glaze, or even a dollop of mascarpone work beautifully.
5. Can I make it vegan?
Yes! Use flax eggs, plant-based milk and butter substitutes for a fully vegan treat.
Looking for more cake inspiration? Try our Caramel Pecan Cake, fruity Summer Berry Cake, or the beautifully spiced Traditional Gingerbread Traybake.
