Gingerbread Cake Recipe: Spiced, Moist & Festive Treat

Gingerbread cake is a beloved holiday treat that fills your home with the warm, spicy aroma of ginger, cinnamon, and molasses. This moist and flavorful cake is perfect for festive gatherings or simply enjoying with a cup of tea on a chilly winter day. In this article, we’ll guide you through the process of making a delicious gingerbread cake from scratch, with tips for customizing the recipe to suit your dietary needs.

Main Ingredients

Essential Ingredients

To create a perfect gingerbread cake, you’ll need a few key ingredients. Flour forms the base of the cake, providing structure and texture. All-purpose flour works well, but you can also use whole wheat flour for a nuttier flavor and added fiber. Molasses is essential for the rich, deep color and distinctive flavor of gingerbread. Look for unsulphured molasses for the best results.

Spices for Gingerbread Cake

Ginger, cinnamon, and nutmeg are the star spices in this cake. Ground ginger provides the signature warm, spicy flavor, while cinnamon and nutmeg add depth and complexity. Cloves and allspice are optional but can be added for an extra kick of flavor. Adjust the amount of spices to suit your taste preferences.

Leavening Agents and Fats

Baking soda and baking powder help the cake rise and develop a tender crumb. Butter adds richness and moisture to the cake, while also helping to cream the sugar and eggs for a light, fluffy texture. Vegetable oil can be used as a substitute for butter, resulting in a moister cake with a slightly denser crumb.

Gluten-Free Substitutions to Customize Your Gingerbread Cake

For those following a gluten-free diet, there are several options for making a delicious gingerbread cake. One of the easiest substitutions is to use a gluten-free all-purpose flour blend in place of regular flour. These blends are designed to mimic the texture and behavior of wheat flour, ensuring your cake turns out moist and tender.

Gluten-Free Flour Options

Some popular gluten-free flours for baking include almond flour, coconut flour, and oat flour. Keep in mind that each of these flours has unique properties and may require adjustments to the liquid ingredients in your recipe. Almond flour, for example, tends to produce a denser, moister cake, while coconut flour is highly absorbent and may require additional eggs or liquid.

Xanthan Gum for Structure

When using gluten-free flours, it’s often necessary to add xanthan gum to help bind the ingredients and provide structure to the cake. A general rule of thumb is to use 1/4 teaspoon of xanthan gum per cup of gluten-free flour. However, if your gluten-free flour blend already contains xanthan gum, there’s no need to add more.

Sugar-Free Substitutions to Customize Your Gingerbread Cake

If you’re looking to reduce your sugar intake or follow a sugar-free diet, there are several options for making a delicious gingerbread cake without refined sugar. One popular choice is to use natural sweeteners like honey, maple syrup, or molasses in place of granulated sugar. These liquid sweeteners add moisture and depth of flavor to the cake, while still providing the necessary sweetness.

Sugar Alcohols and Stevia

Sugar alcohols, such as erythritol or xylitol, are another option for sugar-free baking. These low-calorie sweeteners have a similar texture and sweetness to sugar but with a lower glycemic index. Stevia, a natural sweetener derived from the stevia plant, can also be used in baking. However, it’s much sweeter than sugar, so you’ll need to use less and may need to make adjustments to the other ingredients to maintain the proper balance.

Adjusting Liquid Ingredients

When using liquid sweeteners or sugar substitutes, it’s essential to adjust the other liquid ingredients in your recipe to maintain the proper consistency. For example, if you’re using honey instead of granulated sugar, you may need to reduce the amount of milk or water in the recipe to prevent the batter from becoming too thin. Experimentation and patience are key when adapting recipes for sugar-free baking.

How to Prepare Gingerbread Cake

Making a gingerbread cake from scratch is a straightforward process that yields impressive results. Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

Creaming the Butter and Sugar

In a large bowl, cream the butter and sugar together until light and fluffy. This step is crucial for creating a tender, well-risen cake. Beat in the eggs one at a time, followed by the molasses and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk or water, until a smooth batter forms.

Baking and Cooling

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Mastering Gingerbread Cake: Advanced Tips and Variations

Once you’ve mastered the basic gingerbread cake recipe, there are several ways to elevate your baking game. One simple trick is to brush the warm cake with a simple syrup infused with ginger and cinnamon. This adds an extra layer of moisture and flavor to the cake.

Creative Variations

For a festive twist, try adding chopped crystallized ginger or dried cranberries to the batter before baking. You can also experiment with different frostings and glazes, such as cream cheese frosting or a lemon glaze, to complement the spicy flavors of the cake. Another delicious variation is to make gingerbread cupcakes or a layered gingerbread cake with cream cheese frosting between the layers.

Storing Tips for Gingerbread Cake: Best Practices

To keep your gingerbread cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you live in a humid environment, consider storing the cake in the refrigerator to prevent it from becoming soggy. To freeze gingerbread cake, wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

Freezing Gingerbread Cake Batter

You can also freeze gingerbread cake batter for later use. Pour the batter into a freezer-safe container, leaving some room at the top for expansion. Label the container with the date and baking instructions. When ready to bake, thaw the batter in the refrigerator overnight and then bake as directed in the recipe.

Other Similar Recipes

If you love the warm, spicy flavors of gingerbread cake, you might also enjoy other holiday treats like gingerbread cookies, gingersnaps, or spiced pumpkin bread. These recipes share similar ingredients and flavor profiles, making them perfect for festive baking. Gingerbread cake is also a great base for trifles or parfaits, layered with whipped cream and seasonal fruits like pears or cranberries.

Gingerbread cake on a festive holiday table

FAQs

Can I make gingerbread cake without molasses?

While molasses is a key ingredient in traditional gingerbread cake, you can substitute it with honey or maple syrup for a different flavor profile. Keep in mind that the cake may be lighter in color and have a milder flavor without the molasses.

How can I make my gingerbread cake more moist?

To ensure a moist gingerbread cake, be careful not to overbake it. You can also brush the warm cake with a simple syrup or add ingredients like applesauce or yogurt to the batter for extra moisture.

Can I make gingerbread cake ahead of time?

Yes, gingerbread cake can be made a day or two in advance and stored at room temperature or in the refrigerator. In fact, the flavors often improve after a day or two, making it a great make-ahead dessert for holiday gatherings.

What can I use instead of butter in gingerbread cake?

You can substitute butter with vegetable oil or coconut oil for a dairy-free version of gingerbread cake. Applesauce or mashed bananas can also be used as a lower-fat alternative, but keep in mind that these substitutions may affect the texture and flavor of the cake.

How can I decorate my gingerbread cake for the holidays?

There are many ways to decorate gingerbread cake for the holidays. You can dust it with powdered sugar, drizzle it with a simple glaze, or top it with cream cheese frosting. For a more festive look, add holiday-themed sprinkles, candied ginger, or sugared cranberries.

Can I make gluten-free gingerbread cake?

Yes, you can make gluten-free gingerbread cake by substituting the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum or add it separately to help bind the ingredients together.

Conclusion

Gingerbread cake is a beloved holiday treat that is easy to make and endlessly customizable. Whether you prefer a traditional recipe or want to experiment with gluten-free or sugar-free variations, this moist and flavorful cake is sure to become a family favorite. With our tips and tricks for mastering the perfect gingerbread cake, you’ll be well on your way to creating a delicious and festive dessert that captures the warm, spicy essence of the holiday season.


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Gingerbread cake on a festive holiday table

Gingerbread Cake Recipe: Spiced, Moist & Festive Treat

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  • Author: Nancy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Cake:

  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) molasses
  • ½ cup (100g) brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) hot water

For the Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 3 cups (375g) powdered sugar
  • 1 tablespoon vanilla extract
  • 34 tablespoons heavy cream
  • Pinch of salt

Optional: Gingerbread Men Cookies

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) molasses
  • 1 large egg

Instructions

Make the Cake:

  1. Preheat the oven to 350°F (180°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, whisk together the vegetable oil, molasses, brown sugar, eggs, and vanilla until smooth. Add the hot water gradually, stirring until combined.
  4. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool completely on wire racks before frosting.

Make the Frosting:

  1. Beat the softened butter until smooth and creamy (2-3 minutes).
  2. Gradually add the powdered sugar, mixing on low speed. Stir in the vanilla, salt, and heavy cream one tablespoon at a time.
  3. Whip on high speed for 2-3 minutes until the frosting is fluffy and light.

Assemble the Cake:

  1. Level the tops of the cooled cake layers with a serrated knife.
  2. Spread a thick layer of frosting between each layer.
  3. Apply a thin crumb coat and chill the cake for 30 minutes.
  4. Spread the remaining frosting evenly over the cake.

Optional: Gingerbread Men Cookies

  1. Mix the dry ingredients in a medium bowl.
  2. Beat butter and brown sugar until fluffy. Add molasses and the egg, mixing well.
  3. Slowly add the dry mixture to the wet ingredients. Chill the dough for at least 1 hour.
  4. Roll out the dough and cut out gingerbread men with cookie cutters.
  5. Bake at 350°F (180°C) for 8-10 minutes. Let cool, then decorate with royal icing.

Notes

  • Make ahead: You can bake the cake layers a day in advance and store them in the fridge, wrapped tightly.
  • Frosting adjustments: If the frosting is too thick, add more heavy cream, one tablespoon at a time. If it’s too thin, add more powdered sugar.
  • Storing: Keep the assembled cake in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.
  • Serving suggestion: Serve with spiced lattes, hot cocoa, or mulled wine for the ultimate holiday vibe.

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