Name: Easy Gingerbread Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon cinnamon; ½ teaspoon ground cloves; ½ cup canola oil; ½ cup sugar; 1 egg; 1 cup molasses, unsulfured; 1 cup hot water

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Gingerbread Cake combines the cozy flavors of ginger, cinnamon, and molasses in a moist, tender cake that’s perfect for sharing with loved ones, especially during the holiday season.

slice of gingerbread cake topped with whipped cream

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Nothing screams Christmas more than the smell of gingerbread baking, don’t you think? Today’s flavorful gingerbread cake has all the same gingerbread flavor as traditional gingerbread cookies but in a moist, velvety soft cake instead.

It has the same warm spices of ginger, cinnamon, and cloves and the sweetness of molasses we all know and love, making it a great recipe to enjoy after your Christmas dinner.

Looking for more holiday dessert inspiration? Try our eggnog cookies or eggnog cake as well!

Why I love this recipe

This cake can be prepped in just 15 minutes and ready to eat in less than an hour. It can be made in a bundt pan, loaf pan, as cupcakes, or in a simple baking dish (bake time will need to be adjusted). It also makes your house smell amazing as it bakes, always an added bonus!

Ingredients

all-purpose flour
baking soda
ground ginger
ground cinnamon
ground cloves
canola oil
egg
unsulphured molasses
hot water

What is the best molasses for gingerbread cake?

For the best molasses to use in your gingerbread cake, opt for an unsulphured dark molasses. It has a rich, robust molasses flavor that complements the spices in gingerbread perfectly, giving your cake that deep, classic taste we all love.

Avoid using blackstrap molasses, as it’s triple-boiled and has a strong, bitter taste that can negatively affect the flavor of your gingerbread cake.

Step by step

Grease and flour a 9 by 9 baking pan and preheat the oven to 350 degrees Fahrenheit.
In a medium bowl combine flour, baking soda, ginger, cinnamon, and cloves. Whisk together and set aside.
In a large mixing bowl with a hand mixer or bowl of a stand mixer combine oil and sugar. Mix well.
Add the egg and beat until smooth.
Turn the mixer to low speed and slowly add molasses. Mix until just combined.
Alternate adding the dry ingredients and water to the wet ingredients until all are combined. Turn the mixer up to medium and mix for 1 minute.
Pour the batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

spatula holding slice of gingerbread cake

Tips for best results

To help your molasses pour into the batter more easily, spray the measuring cup with nonstick cooking spray before measuring it out.
The hot water helps to thin the molasses and incorporate it into the gingerbread cake batter, do not use cold water.

Serving suggestions

Serve warm with a sprinkle of powdered sugar, dollop of whipped cream, or scoop of vanilla ice cream.

Storage

Store leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days. Honestly, I think this cake tastes even better the next day!

This cake can be frozen but tastes better fresh. To freeze allow to cool and then store in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving.

If you try this recipe please comment and rate it below, I love hearing from you!