Classic Gingerbread Cake
This soft gingerbread cake is rich with molasses, warm spices, and a tender buttermilk crumb. It is an easy holiday-style dessert that feels cozy enough for Christmas, but simple enough for any chilly afternoon.
About This Gingerbread Cake
This gingerbread cake is the kind of bake that makes the kitchen smell like the holidays before it even leaves the oven. Molasses gives it a deep, old-fashioned sweetness, while ginger, cinnamon, nutmeg, and cloves make every slice warm and aromatic.
The texture is soft and moist rather than crisp, so this is a cake-style gingerbread, not a cookie. It works beautifully as an afternoon treat with coffee, a simple Christmas dessert, or a cozy square cake to serve after dinner.
Ingredients
- ✓2 cups (240g) unbleached all-purpose flour
- ✓1/4 cup (50g) granulated sugar
- ✓1 teaspoon baking soda
- ✓1/2 teaspoon table salt
- ✓1 1/2 teaspoons ground ginger*
- ✓1 teaspoon ground cinnamon*
- ✓1/4 teaspoon ground nutmeg*
- ✓1/4 teaspoon ground cloves*
- ✓8 tablespoons (113g) unsalted butter, melted
- ✓3/4 cup (255g) molasses, not blackstrap
- ✓1/4 cup (57g) water or brewed and cooled coffee
- ✓1 large egg
- ✓1 cup (227g) buttermilk
- ✓1/2 cup (92g) mini diced ginger, optional
- ✓1 cup (128g) diced apricots, optional
Ingredient Notes
- Molasses: Use regular unsulphured molasses for a deep, mellow sweetness. Blackstrap molasses can taste too bitter here.
- Buttermilk: This helps keep the crumb tender and balances the richness of the molasses.
- Coffee or water: Coffee adds a quiet roasted note that makes the spices taste fuller, but water works perfectly if you want a milder flavor.
- Mini diced ginger and apricots: These are optional, but they add little pockets of chewy texture and bright flavor.
Instructions
- 1
Heat the oven to 350°F. Lightly grease and flour a 9" square pan, making sure the corners are coated so the cake lifts out neatly after baking.
- 2
In a large bowl, whisk the flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until the spice color looks evenly scattered through the flour.
- 3
Add the melted butter and molasses. Stir with a flexible spatula just until the dry patches disappear and the batter turns deep brown and glossy.
- 4
Pour in the water or cooled coffee to loosen the mixture. In a separate bowl, whisk the egg and buttermilk together, then fold that into the batter until smooth. Stir in the mini diced ginger or apricots if you are using them.
- 5
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- 6
Cool the gingerbread in the pan for at least 15 minutes before slicing. Serve it plain, dust it with confectioners’ sugar, or add a spoonful of whipped cream for a simple dessert finish.
Katy’s Baking Tips
- Grease and flour the pan well, especially the corners, because molasses-based cakes can cling as they cool.
- Let the melted butter cool slightly before mixing so it does not warm the egg too quickly.
- Do not overbake. A few moist crumbs on the toothpick are better than a completely dry center.
- For cleaner slices, let the cake rest before cutting. Warm gingerbread is delicious, but it can crumble if sliced too soon.
Variations and Substitutions
- More spice: Add a small extra pinch of ginger if you like a bolder, sharper gingerbread flavor.
- No coffee: Replace the coffee with water for a softer, more classic molasses flavor.
- Fruit-free version: Skip the apricots for a smoother cake texture.
- Dessert-style serving: Top each slice with whipped cream, vanilla ice cream, or a light dusting of confectioners’ sugar.
What to Serve With Gingerbread Cake
This cake pairs especially well with whipped cream, vanilla ice cream, hot coffee, black tea, chai, or a simple orange glaze. For a holiday table, serve it in small squares with fresh orange slices or sugared cranberries on the side.
Storage and Reheating
Store leftover gingerbread cake tightly covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, wrap individual slices and freeze them for up to 2 months.
To reheat, warm a slice in the microwave for 10 to 15 seconds. If frozen, thaw overnight in the refrigerator first for the best texture.
Common Mistakes to Avoid
- Using blackstrap molasses: It can make the cake taste harsh and bitter.
- Overmixing the batter: Stir only until everything is combined to keep the crumb soft.
- Cutting too soon: Let the cake settle so the slices hold together better.
- Overbaking: Pull the cake once the center is set and the tester has clean crumbs, not wet batter.
FAQ
Is this gingerbread a cake or a cookie?
This is a soft gingerbread cake baked in a square pan, not a crisp gingerbread cookie.
Can I make this gingerbread without coffee?
Yes. Use the same amount of water in place of brewed coffee. The cake will still be moist and warmly spiced.
Can I skip the diced ginger or apricots?
Yes. Both are optional. Leaving them out gives the cake a smoother, more classic texture.
How do I know when gingerbread cake is done?
The center should spring back lightly, the edges may pull from the pan a little, and a toothpick should come out clean or with a few moist crumbs.
Nutrition Facts
- Serving Size: 1 piece (65g)
- Calories: 180 calories
- Carbohydrates: 28g
- Cholesterol: 30mg
- Fiber: 2g
- Protein: 3g
- Sodium: 180mg
- Sugar: 15g
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g