Learn how to make this quick and easy gingerbread cake recipe that is super simple to pull together and so moist! Our friends and family loved it! This will be our new holiday dessert recipe from now on!

slice of gingerbread cake on a white plate with a fork on alight surface with a blue linen

Christmas time I want all of the warm, spicy flavors of gingerbread and this simple gingerbread cake bakes up quickly and is scrumptious.

Let's get to the recipe

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Ingredients
Instructions
How to freeze
Can you double
More gingerbread recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this simple snacking cake you will need:

Unsalted butter. You will be creaming the butter and sugar so make sure your butter is softened to room temperature.
Granulated Sugar. The sugar will whip into the butter creating lots of tiny air pockets for the cake to help rise while baking.
Large Egg. For the egg to properly incorporate into the other ingredients you'll need it at room temperature.
Molasses. You'll need unsulphured molasses. Not blackstrap molasses.
Baking Soda. This chemical leavening agent will help the cake bake up beautifully.
Spices. Ground Cinnamon, ground ginger, and ground cloves give this cake the perfect spicy flavor.
Salt. Just a pinch helps enhance all of the other ingredient's flavor profiles.
Hot Water. The hot water will thin out the cake batter.
Confectioners Sugar. You can leave the cake plain or dust it with confectioners sugar.

If you wanted a frosted cake then my brown butter cream cheese frosting would be scrumptious with this gingerbread cake. Or serve it with some homemade whipped cream.

ingredients for gingerbread cake on a light surface on a light surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and grease a 9-inch cake pan with nonstick cooking spray, I will sometimes put some parchment paper in and set it aside.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer cream together the butter and sugars for a minute or two until they are nice and fluffy.

egg added to creamed sugar and butter in an large metal bowl on alight surface with a blue linen

Mix in the egg until fully combined then mix in the molasses, making sure to scrape down the sides of the ball to ensure everything is evenly combined.

molasses added to wet ingredients in a metal bowl on alight surface with a blue linen

In a separate bowl whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

hand whisking dry ingredients together in a small bowl on alight surface with a blue linen

Add the dry ingredients to the wet ingredients and mix until just combined and then add the hot water and mix until combined.

dry ingredients added to wet ingredients in a glass bowl on a light surface with a blue linen

dry ingredients added to wet ingredients in a metal bowl on alight surface with a blue linen

water added to gingerbread cake batter in a metal bowl on a light surface with a blue linen

The cake batter will be very liquidy.

Pour the cake batter into the prepared pan and bake the cake for 22 to 27 minutes or until done, you can check this by using a toothpick to check for any wet batter in the center of the cake or use your finger to gently press the cake and it should bounce back immediately. Let the cake cool on a wire rack for an hour.

gingerbread cake before and after baking on a light surface

When ready to serve dust the cake with confectioner sugar. Store cake leftovers in an airtight container for up to five days.

hand holding a piece of gingerbread cake up to the camera

How to freeze

Once the cake is completely cool wrap the whole cake or slices of cake in plastic wrap, twice, then store in a freezer-safe container, the three layers help prevent any freezer burn. For best results use the frozen cake within a month or so.

To thaw the cake let it sit at room temperature for an hour or two.

Can you double

You can totally double the recipe and bake this cake in a 9" X 13" pan, the bake time will most likely be 5-10 minutes longer.

More gingerbread recipes

For a fun spin on gingerbread, flavor check out this gingerbread cheesecake recipe.

My Guinness gingerbread cookies are a favorite. Along with this iced gingerbread loaf cake!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Gingerbread Cake

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Print Recipe

Total Time: 40 minutes
Yield: 9 Slices 1x

Instructions

Preheat the oven to 350F/180C and grease a 9-inch cake pan with nonstick baking spray and set aside.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer cream together the butter and sugars for a minute or two until they are nice and fluffy. Mix in the egg until fully combined then mix in the molasses, making sure to scrape down the sides of the ball to ensure everything is evenly combined.
In a separate bowl whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined and then add the hot water and mix until combined. The cake batter will be very liquidy.
Pour are the cake batter into the prepared pan and bake the cake for 22 to 27 minutes or until done, you can check this by using a toothpick to check for any wet batter in the center of the cake or use your finger to gently press the cake and it should bounce back immediately. Let the cake cool on a wire rack for an hour. When ready to serve dust the cake with confectioner sugar. Store cake leftovers in an airtight container for up to five days.