This Old Fashioned Gingerbread Cake is a moist and delicious cake recipe, flavored with brown sugar, molasses, cinnamon and ginger. Perfect served simple or with a dollop of Cinnamon Whipped Cream. A Holiday Ginger Cake dessert that can’t be beat.
This is a simple and easy cake that has become a Holiday tradition in our house. The first time I made gingerbread cookies I wasn’t sure my family and friends would appreciate them as much as I did.
I thought the strong taste would not grab them they way it did me. But was I wrong!
Especially with my youngest daughter, who declared them her absolute favourite cookie ever! So the next year when I made them again I was sure it was just a fluke and she would decide they weren’t to her liking after all.
Nope I was wrong, “yay my favourite cookies”. Who would have guessed?
What are the ingredients for the cake?
- Butter
- Brown Sugar
- Molasses
- Hot water
- Cake/Pastry Flour
- Baking soda
- Salt
- Cinnamon
- Ginger
- Eggs
Ingredients for the Cinnamon Whipped Cream
- Whole or Whipping cream – be sure to use whole or whipping cream, it should have at least 30% fat or it won’t whip.
- Cinnamon
- Powdered/Icing sugar
So this year I decided a change was needed and I would make my Mom’s Gingerbread Cake recipe. And I have to admit this cake is amazing.
How to make Gingerbread Cake
In a medium bowl cream butter, then gradually add the brown sugar and the molasses and beat to combine, then add the hot water and beat until combined.
In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger.
Add the flour mixture in 3 parts to the creamed mixture beating after each addition. Then add the beaten eggs. Beat to combine.
Pour the batter into the prepared cake pan and bake for approximately 30-40 minutes.
Let cool completely before serving. Serve with a spoonful of Cinnamon whipped cream.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
What is the difference between Ginger Cake and Gingerbread Cake?
They are pretty much the same thing, apparently people started called gingerbread cake ginger cake because they would get confused between the cake and the better known cookie cut out version.
FAQs
Store the Gingerbread Cake in a cool dry place, be sure to wrap it tightly in plastic or in an airtight container. It will last for about five days. The taste of the cake will actually improve after a day or two.
The cake can also be frozen. Freeze tightly wrapped in plastic in an airtight freezer safe bag or container. Properly stored it will keep for up to six months in the freezer.
If you enjoy your Gingerbread Cake warm then you can reheat the cake in a 300F (150C) degree oven for about five minutes.
More Holiday Cakes to Enjoy.
This cake tastes exactly like a gingerbread cookie. Not overly strong on taste, actually I would say perfect. It is the best Gingerbread Cake I have ever tried.
And yes my youngest loved it. And what’s even better is that it is so easy to make. No heavy frostings needed. Just a spoonful of Cinnamon Whipped Cream and dessert is served.
So if you are looking for the perfect Cake for this Holiday Season I think you will be pleasantly surprised by this Old Fashioned Gingerbread Cake. Enjoy!
Old Fashioned Gingerbread Cake
Ingredients
GINGERBREAD CAKE
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/2 cup molasses
- 2/3 cup hot water
- 2 1/4 cups flour (cake/pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger (optional)
- 2 eggs beaten
CINNAMON WHIPPED CREAM
- 1 cup cream (whole or whipping)
- 3/4 teaspoon cinnamon
- 2 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350°. Grease and flour a 9 inch cake pan.
GINGERBREAD CAKE
- In a medium bowl cream butter, then gradually add the brown sugar and the molasses and beat to combine, then add the hot water and combine.
- In another medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger (if using).
- Add the flour mixture in 3 parts to the creamed mixture beating after each addition. Then add the beaten eggs. Beat to combine.
- Pour into prepared cake pan and bake for approximately 30-40 minutes or until toothpick comes out clean. Let cool completely before serving. Serve with a spoonful of Cinnamon whipped cream. Enjoy!
CINNAMON WHIPPED CREAM
- In a medium bowl add cream, cinnamon and sugar, beat until stiff.
Nutrition
Updated from December 12, 2017.
Cheri says
I made this and it was yummy right out of the oven, but within a day it was dry. I did store it in an airtight cake carrier, so what am I missing? why was mine so dry?
Rosemary says
Hi Cheri, sometimes a cake will dry out if it isn’t covered well. Wrap it tightly in plastic wrap then place in a plastic bag. Hope that helps.
Wendy Genaros says
Can you use all purpose flour to make this cake.
Rosemary says
Hi Wendy, yes you can although it’s easy to make homemade cake flour, for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, it’s a good idea to sift together to remove any lumps. Let me know how it goes.
Doreen says
Great recipe – thanks. Made them in mini-loaves to pass out during the holidays!. I am also making your ricotta cake as well (love that recipe from your cookbook) in mini loaves for holidays. Appreciate your sharing! Doreen
Rosemary says
Hi Doreen, thanks so much, glad you enjoy the recipes and the book. Take care & Merry Christmas.
Paulee says
Can I make muffins wth ginger bread cake recipe
Rosemary says
Hi Paulee, you can try it they may come out more like cupcakes, but they will still taste good. Let me know how it goes.
Miranda says
I have trouble making gingerbread from scratch and of course I don’t trust any store bought brands. No matter what size I make they always seem to sink in the middle. I’m not sure if it’s an altitude thing, since we are over 6,000 feet above sea level, or if I’m over mixing. Do you have any tips, tricks, or ideas for me?!?
Rosemary says
Hi Miranda it could be that you are over mixing. I really don’t know about high altitude baking but this might help https://www.kingarthurflour.com/learn/resources/high-altitude-baking.
KBromwell says
Hot gingerbread is one of my favorite cakes. I especially like it with hot lemon pudding poured over it. My grandma use to make it at Christmas time.
Rosemary says
Hi K, thanks so much this cake is one of our favourites too. Have a great week.
Carolyn McEwen says
Rosemary, could I spread the batter across 2 8’inxh round cake pans? Or could I use one 8 inch pan for the whole batter? (I need 2 x 8’inch layers of gingerbread cake.)
Rosemary says
Hi Carolyn, I usually prefer to make one and cut it but either way would work? You should probably check the baking time (less) if you make 2 pans. Hope that helps.
Francene Komsa says
This looks so lovely. I’m not a baker but I’m going to try this.
Rosemary says
Hi Francene thank you don’t worry it is really easy and so good. Let me know how it comes out.
Neta Livne says
What an amazing recipe!! Can’t wait to try it out 🙂
Rosemary says
Thanks Neta, hope you enjoy it. Have a great weekend.
Sean Mahan says
I love how you made these recipes sound so easy. I’m definitely going to give this one a try, looks great!
Rosemary says
Thanks Sean, I hope you enjoy it.
2pots2cook says
Thank you Rosemary ! This cake made of so very much Christmas ingredients served with whipped cream sound just ideal ! Will do for change to surprise my family. Thank you so much !
Rosemary says
Thanks so much hope you enjoy it!