Gingerbread Cake is a traditional holiday dessert in my family. Its ginger spice flavor, dense, moist texture make it a favorite. I love how easy it is to prepare. It is a quick holiday dessert for company or as an after school snack for the kids. It is better with some whipped cream or ice cream on top. Toast a slice, top with ice cream, and drizzle with caramel for an after-dinner special dessert. For more holiday dessert recipes, try my Almond Chocolate Chip Biscotti recipe or my Pecan Tassies recipe.
Key Takeaways:
- Quick & Easy Prep: This gingerbread cake is simple to make—no stand mixer required. A spoon and whisk or hand mixer will do the trick.
- Holiday Favorite: A beloved family tradition, especially during the holiday season, offering that classic spiced gingerbread flavor.
- Moist & Delicious Texture: The cake has a dense, moist texture that pairs perfectly with whipped cream, ice cream, or caramel drizzle.
- Simple Ingredients: Made with everyday pantry staples like brown sugar, molasses, and spices—plus hot water to transform the thick dough into batter.
- Flexible Serving Options: Enjoy it warm, toasted, or chilled—great for dessert, holiday gatherings, or an after-school treat.
- No-Fail Baking Tip: Be sure to let the cake cool before serving to avoid a gummy texture.
Overview
This Gingerbread Cake is a nostalgic and comforting holiday favorite that’s as easy to prepare as it is delicious. With its rich ginger spice, dense yet moist texture, and irresistible aroma, it’s the kind of dessert that instantly brings warmth to any occasion—whether you’re hosting a festive dinner, welcoming unexpected company, or just treating your kids after school. What makes this recipe stand out is its simplicity: no need for a stand mixer, just a hand mixer (or even a whisk in a pinch) and a few basic steps. The batter comes together quickly, transforming from cookie-dough thick to a smooth, pourable consistency with the addition of hot water. Once baked, this cake pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel for a decadent finish. If you’re craving more seasonal treats, you’ll also love the Almond Chocolate Chip Biscotti or Pecan Tassies recipes featured on the same page.
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Gingerbread Cake: I love the taste of gingerbread around the holidays and Fred’s sister makes gingerbread men for her brother every year at Christmas. She brings them with her when she comes for Christmas Eve dinner. I can’t wait until Christmas Eve for my gingerbread “fix,” so this gingerbread cake is a quick and easy fix for my gingerbread craving.
How Easy is This Cake to Make?
Did I mention that one of the reasons I love this gingerbread cake so much is that it is so simple and easy to make? Oh, that’s right, I did. Well, I really just wanted to make sure you knew how easy it is. To make gingerbread cake, you don’t even need a stand mixer. You could probably make it with a spoon and a whisk. But it is easier if you have a hand mixer, especially when you cream the butter and sugar together.
How Do I Make Gingerbread Cake:
Here is the SIS (simple is smart) way to make gingerbread cake.
- Cream together the brown sugar and butter using a hand mixer.
- Mix together the dry ingredients and set aside
- Add the “wet” ingredients egg, molasses, and vanilla to the sugar/butter mixture and mix in.
- Gradually add the flour mixture. The dough will be thick at this point. (almost like cookie dough).
- Bring a cup of water to a boil and carefully add 1 full cup of hot water to the mixture. Mix in. The hot water will turn the dough into a thick watery batter.
- Place the batter in a parchment-lined baking pan and bake in a preheated 350-degree oven until a toothpick inserted in the center comes out clean. About 30-35 minutes.
- Let the gingerbread cake cool before serving to prevent gumminess.
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FAQ:
Q: Do I need a stand mixer to make this gingerbread cake?
A: Not at all! You can use a spoon and whisk, but a hand mixer makes creaming the butter and sugar easier.
Q: What makes this gingerbread cake moist?
A: The combination of molasses and hot water helps create a moist, tender crumb.
Q: Can I substitute the molasses with another sweetener?
A: Molasses is key to the classic gingerbread flavor, but dark corn syrup or honey may be used in a pinch (though flavor will change).
Q: How should I serve gingerbread cake?
A: It’s best with whipped cream or ice cream. Try it toasted with a drizzle of caramel for an extra-special treat.
Q: Can I make this cake ahead of time?
A: Yes! It stores well in an airtight container for up to 3 days and freezes beautifully.
Q: Why add boiling water to the batter?
A: The hot water helps thin the thick dough into a pourable batter and activates the baking soda for a better rise.
Gingerbread Cake
Equipment
- 9 X 9 inch pan
Ingredients
- ½ cup packed brown sugar (106g)
- ½ cup butter(113g)
- ½ cup molasses (not blackstrap)(170g)
- 1 large egg
- 1 tsp vanilla
- ½ cup applesauce(128g)
- 2½ cups all-purpose flour(300g)
- 2 tsp baking soda
- 1 tbsp gingerbread spice mix
- ½ tsp salt
- 1 cup boiling water(227g)
Instructions
- preheat oven to 350°F
- Cream together the butter and brown sugar with a mixer.
- add the molasses, egg, and vanilla and mix in on low
- Add the baking soda, gingerbread spice, and salt to the flour
- Gradually add the flour mixture into the bowl. mix in on low.
- Carefully stir in the boiling hot water and pour the mixture into a 9 X 9-inch parchment lined cake pan.
- Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving. This helps prevent gumminess.
