Gingerbread Cake

This gingerbread cake is a warm and comforting dessert, full of deep molasses flavor and classic spices. It has a soft, moist crumb and is topped with a simple, buttery frosting that comes together on the stovetop.

The recipe is straightforward and takes about an hour from start to finish. It’s a wonderful cake to bake on a cool evening when you want your kitchen to fill with the scent of ginger and cinnamon.

Ingredients You Need

• Molasses: Use dark, unsulphured molasses for this recipe. It has a robust flavor that is essential for classic gingerbread. Blackstrap molasses is not a suitable substitute.
• Butter: Unsalted butter is used in both the cake and frosting to control the saltiness. If you only have salted butter, you can use it and reduce the added salt in the cake to 1/4 teaspoon.
• Spices: Ground ginger and cinnamon are the key spices, but you could add a pinch of ground cloves or allspice for more complexity.
• Heavy Cream: This is necessary for the frosting to achieve the correct richness and texture. Half-and-half or milk will not work as substitutes.

Exact amounts are in the recipe card below.

How to Make It

Prepare the Batter: First, preheat your oven and prepare an 8×8-inch pan. In a large bowl, whisk together all the dry ingredients, from the flour to the sugar. Add the softened butter, molasses, and egg, and beat with a mixer for two minutes.

Finish the Batter and Bake: With the mixer on low, carefully pour the boiling water into the batter. Mix until just combined, then beat for another minute until smooth. Pour this thin batter into your prepared pan and bake for 50-55 minutes, until a skewer comes out clean.

Make the Frosting: As the cake cools, prepare the frosting. Melt butter, brown sugar, and molasses in a saucepan. Slowly add the heavy cream, bring to a boil, and let it cook for 5 minutes.

Frost and Serve: Remove the frosting from the heat and stir in the vanilla. Let it cool and thicken for about 15-20 minutes. Once it’s spreadable, pour it over the cooled gingerbread cake in the pan.

Baking Tips

• For the best flavor, use a dark, unsulphured molasses. Do not use blackstrap molasses, as its flavor is too strong and bitter for this cake.
• This recipe is written for an 8×8-inch pan. You can use a 9-inch round pan, but you may need to adjust the baking time slightly.
• To ensure the cake is fully cooked, you can use an instant-read thermometer. The center of the cake should register between 205°F and 210°F (96°C to 99°C).
• The frosting will seem thin at first, but it thickens considerably as it cools. Be patient and allow it time to set up before pouring over the cake.

Serving Ideas

This cake is lovely on its own or served warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Storing and Freezing

Store the cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.

FAQ

Gingerbread Cake

Print Recipe

A deeply spiced and moist gingerbread cake topped with a simple, buttery molasses frosting.

• Author: Sofia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: One 8x8-inch cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Gingerbread Cake

• 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (255g) unsulphured molasses
• 1 large egg, at room temperature
• 1 cup (240ml) boiling water

For the Molasses Frosting

• 1/2 cup (113g) unsalted butter
• 1/2 cup (110g) packed light brown sugar
• 3 tablespoons (64g) unsulphured molasses
• 1 1/4 cups (300ml) heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan, or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and granulated sugar.
3. Add the softened butter, 3/4 cup molasses, and the egg to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until well combined. The mixture will be thick.
4. Carefully pour in the boiling water. Beat on low speed until just combined, then increase to medium speed and beat for another minute until the batter is smooth. It will be thin.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 50 to 55 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached, or when the internal temperature reaches 205°F (96°C). Let the cake cool in the pan on a wire rack.
7. While the cake cools, make the frosting. In a medium, heavy-bottomed saucepan, melt the 1/2 cup butter, brown sugar, and 3 tablespoons molasses over medium heat, stirring until smooth.
8. Slowly pour in the heavy cream and bring the mixture to a boil. Let it boil for 5 minutes, stirring occasionally. The mixture will foam up, so watch it carefully.
9. Remove the saucepan from the heat and stir in the vanilla extract. Let the frosting cool for about 15-20 minutes, stirring every few minutes, until it has thickened enough to spread. Pour and spread the warm frosting over the cooled cake.

Notes

• For the best flavor, use a dark, unsulphured molasses. Do not use blackstrap molasses, as its flavor is too strong and bitter for this cake.
• This recipe is written for an 8×8-inch pan. You can use a 9-inch round pan, but you may need to adjust the baking time slightly.
• To ensure the cake is fully cooked, you can use an instant-read thermometer. The center of the cake should register between 205°F and 210°F (96°C to 99°C).
• The frosting will seem thin at first, but it thickens considerably as it cools. Be patient and allow it time to set up before pouring over the cake.

Keywords: gingerbread cake, gingerbread, molasses, holiday baking, winter dessert