Go Back
–+ servings

Gingerbread Cake

Real Gingerbread Cake should be sticky, spiced, and incredibly soft. This recipe hits you with deep molasses flavor and a kick of fresh ginger that warms you up instantly. We pour hot coffee into the batter to make the crumb extra tender. Top it with tangy frosting for a sweet finish that balances the bold spices perfectly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 SLICES

Ingredients
  

GINGERBREAD CAKE

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter melted and slightly cooled
  • ¼ cup neutral oil vegetable, canola, or avocado oil
  • ¾ cup packed brown sugar
  • ¾ cup unsulphured molasses
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • ¾ cup hot water or hot coffee

CREAM CHEESE FROSTING (OPTIONAL)

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 –2 tablespoons milk or heavy cream as needed for texture

Instructions
 

BAKE THE CAKE

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish (line with parchment if you want easy lifting).
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
  • In a separate bowl, whisk melted butter, oil, brown sugar, and molasses until smooth. Whisk in the eggs.
  • Whisk in the buttermilk and vanilla.
  • Pour wet ingredients into dry ingredients and stir just until combined.
  • Slowly stir in the hot water or hot coffee until the batter is smooth and pourable.
  • Pour into the prepared pan and bake for 28–35 minutes, or until a toothpick comes out with a few moist crumbs.
  • Cool completely before frosting.

MAKE THE FROSTING (OPTIONAL)

  • Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until thick and creamy. Add milk 1 tablespoon at a time if needed for a spreadable texture.
  • Frost the cooled cake, slice, and serve.

Notes

Use unsulphured molasses for classic gingerbread flavor. Skip blackstrap unless you love a strong, bitter edge.
Don’t overbake. Gingerbread cake is best when a toothpick comes out with moist crumbs, not totally dry.
Make ahead: this cake tastes even better the next day. Store covered and frost when ready.
Store frosted cake in the fridge up to 5 days.
Tried this recipe?Let us know how it was!