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This Gingerbread Cake recipe is sure to be a hit with everyone, as it is a holiday classic dessert. The ginger, cinnamon, and cloves give it a warming and comforting flavour that is perfectly balanced. This delightfully traditional dessert will captivate you with its cozy, joyous atmosphere and opulent, hearty flavors, and it will quickly become one of your favourites.

This gingerbread cake is so delicious that the holidays just wouldn’t be the same without it. One of our favourite seasonal delicacies, it is characterised by the warming flavours of spices as well as the sweetness of molasses. The most comforting thing you can do right now is cut yourself a slice of this gingerbread cake while it’s still warm. Due to the fact that it is both juicy and tender, you will find yourself desiring more of it.

The ease with which it can be prepared makes this cake an excellent option for serving at get-togethers celebrating the holidays. The tab at the bar will not be paid! It is sufficient to combine the components in a single bowl before transferring the batter to a solitary baking dish. The cake doesn’t even require any frosting at all! All that is required to make a favourable first impression is some powdered sugar.


  • When shopping for butter, you should look for unsalted varieties whenever possible. The butter, too, needs to be at room temperature in order for the creaming process to go smoothly.
  • Almond paste, which is what gives the cookies their distinctive texture and can be made from either ground almonds or almond meal combined with sugar, is used. This is not marzipan, and including it in the batter will cause both the texture and flavour of the finished product to change.
  • Eggs: the recipe calls for four of them, which might seem like an excessive amount, but they’re necessary for making the layers of the cake light and airy. It is essential to separate the eggs because the whites can be used to make the cookie layers more delicate and light. This is why it is important to do so.
  • The cookies acquire a more sumptuous and fruity flavour as a result of the addition of almond extract.
  • Coloring agent made from food, preferably gel-based colouring so that fewer drops are required to achieve the desired shade.
  • Jam: When I sandwich the cookies together, I use raspberry jam, but you could use apricot jam or any other flavour of jam instead. The results would be the same.
  • Use chocolate chips of a high quality, such as those made by Ghirardelli, which melt easily and have a velvety texture in your mouth.


  • 3 cups all-purpose flour (360g)
  • 2½ teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1½ teaspoons ground cinnamon¾ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 1 cup unsulphured molasses (240ml/325g)
  • 1 cup hot water (240ml)
  • 1 cup granulated sugar (200g)
  • ¾ cup unsalted butter melted (170g)
  • 2 large eggs
  • 1 tablespoon vanilla extract


  • Calories: 379kcal 
  • Carbohydrates: 62g 
  • Protein: 4g 
  • Fat: 13g 
  • Saturated Fat: 8g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 3g 
  • Trans Fat: 0.5g 
  • Cholesterol: 62mg 
  • Sodium: 281mg 
  • Potassium: 467mg 
  • Fiber: 1g 
  • Sugar: 38g 
  • Vitamin A: 401IU 
  • Vitamin C: 0.01mg 
  • Calcium: 123mg 
  • Iron: 3mg


Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 12 servings

 Calories 379kcal


  • 9×13-inch cake pan
  • Mixing Bowls
  • Wire cooling rack


  1. First, in a very large bowl, thoroughly combine all of the dry ingredients (flour, baking powder, ginger, cinnamon, salt, cloves, and baking soda) and set aside.

2. In a medium bowl, combine the molasses and the hot water. Whisk the mixture until the molasses is completely dissolved.

3. Sugar and butter should be mixed together using a whisk until there are no lumps.

4. In the fourth step, incorporate the eggs and vanilla extract by blending them together.

5. To the flour, add the molasses mixture, and stir it until everything is evenly distributed throughout the flour.

6. Pour the batter into a 9-by-13-inch pan that has been sprayed with nonstick cooking spray and dusted with flour. Bake for 30–35 minutes, or until the centre returns to its original shape when lightly touched, for the best possible results. It is important to let the cake cool while it is still in the pan by placing it on a wire rack. Serve with freshly whipped cream and dust with confectioner’s sugar before serving.


  • On top of this cake, a layer of creamy frosting made with cream cheese would be the icing on the cake. Add the grated rind of one lemon to the frosting to give it some extra flavour.
  • Making this into a layer cake is simple if you use two round cake pans measuring 9 inches in diameter each. Apply a layer of frosting, your choice of either buttercream or cream cheese.
  • Using a scale to measure flour is the most accurate way to do so; doing so will prevent your gingerbread cake from being too dense. If you do not have a scale, fluff your flour using a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
  • If you mix the batter for the cake for too long, you will end up with a dense cake. Mix all of the components together almost to the point where they are completely combined.
  • If the eggs are at room temperature and the batter is not overmixed, they will incorporate into the batter more effectively. If you forgot to bring the eggs out, you can rewarm them by placing them in a bowl filled with hot water from the sink.
  • Use genuine vanilla extract for the most authentic taste possible, rather than imitation vanilla extract.


Where would you recommend I store this cake?

If you store your cake in the refrigerator or at room temperature in an airtight container, it will stay fresher for a longer period of time. If you have frosted the cake, you should store it in the refrigerator. If you want the cake to last longer, you should store it in the refrigerator.

Is it possible to put this cake in the freezer?

This cake can be stored in the freezer for up to three months without losing its flavour. After it has reached room temperature, carefully wrap the cake twice in plastic wrap or aluminium foil. Please allow the frozen food to defrost in the refrigerator overnight.

How come my cake turned out so dry?

There are a few different factors that could result in a gingerbread cake that is too dry. A dry cake can be the result of an overly long baking time, an excessive amount of mixing, or a temperature that is too high in the oven.

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