If you’re craving a cozy dessert that wraps you in warmth with every bite, this Old-Fashioned Gingerbread Cake Recipe is just the thing to brighten your day. With its rich molasses depth, a perfect blend of fragrant spices, and a tender crumb, this cake feels like a comforting hug from the past. It’s the kind of classic treat that brings back fond memories and creates new favorites, whether you’re baking for a special holiday or simply want to fill your kitchen with the irresistible aroma of ginger and cinnamon.
Ingredients You’ll Need
What’s wonderful about this Old-Fashioned Gingerbread Cake Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building layers of flavor and texture. The spices give it that iconic warmth, the molasses adds deep sweetness and moisture, and the baking soda and powder ensure the perfect rise for a wonderfully soft cake.
- 1/2 cup unsalted butter (softened): Adds richness and tenderness to the cake’s crumb.
- 1/2 cup boiling water: Helps dissolve the butter, creating a moist batter.
- 1/2 cup light brown sugar (loosely packed): Brings a subtle caramel sweetness and helps keep the cake moist.
- 1/2 cup molasses: The star ingredient that gives gingerbread its signature deep flavor and dark color.
- 1 large egg: Provides structure and binds all the ingredients together.
- 1 1/2 cups flour: The base that gives shape and stability to the cake.
- 2 teaspoons ground ginger: Infuses the cake with a zesty, slightly spicy warmth.
- 1 teaspoon ground cinnamon: Adds a sweet, woody spice that complements the ginger.
- 3/4 teaspoon kosher salt: Balances the sweetness and enhances the other flavors.
- 1/2 teaspoon baking powder: Helps the cake rise gently for a tender texture.
- 1/2 teaspoon baking soda: Works with the molasses to lighten the cake and neutralize acidity.
- 3 cups unsalted sweet cream butter (softened) [for frosting]: Creates a luscious, creamy texture for the icing.
- 6 cups powdered sugar [for frosting]: Sweetens and thickens the frosting to perfection.
- 1 tablespoon ground cinnamon [for frosting]: Adds a fragrant warmth to the icing, tying the flavors together.
- 2 teaspoons pure vanilla extract [for frosting]: Introduces a delicate, aromatic finish to the frosting.
- 3-6 tablespoons heavy whipping cream [for frosting]: Adjusts frosting consistency for spreadability and richness.
How to Make Old-Fashioned Gingerbread Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350 degrees. This ensures it’s at the perfect temperature the moment your batter is ready. Meanwhile, prep your baking pan by spraying it with cooking spray to prevent sticking, and then line it with parchment paper for an easy release once baked. It’s little preps like this that make a big difference later!
Step 2: Melt Butter in Boiling Water
Place your softened butter in a large mixing bowl and pour the boiling water straight over it. Let this mixture sit for a few minutes. Then whisk until the butter has fully melted. This step creates a smooth, warm base that invites the upcoming ingredients to blend beautifully without lumps.
Step 3: Mix in Sugar, Molasses, and Egg
Next, add the brown sugar, molasses, and the egg into the bowl. Whisk these together until your mixture is smooth, glossy, and well combined. This is where the sweetness and richness start building, and you’ll notice the batter’s color turning a luscious dark brown.
Step 4: Add Dry Ingredients Slowly
Now it’s time to bring the dry ingredients into the party. Gradually whisk in the flour, ground ginger, cinnamon, kosher salt, baking powder, and baking soda. Take your time to ensure everything blends evenly, resulting in a homogenous batter that promises that classic gingerbread flavor in every bite.
Step 5: Bake the Cake
Pour the batter into your prepped pan, smoothing the top with a spatula if needed. Slide it into the oven and bake for 25 to 35 minutes. You’ll want to check for doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs. The aroma wafting from your oven will be irresistible by this point!
Step 6: Cool and Frost Your Cake
Once baked, let your cake cool completely in the pan before removing. While it cools, prepare the luscious frosting by beating the softened butter with powdered sugar, cinnamon, vanilla, and enough heavy whipping cream to reach your ideal spreading consistency. Once cooled, frost generously and get ready to enjoy.
How to Serve Old-Fashioned Gingerbread Cake Recipe
Garnishes
Adding a little something extra on top of your gingerbread cake can elevate the experience. Sprinkle a light dusting of powdered sugar or a pinch of cinnamon to echo the spices inside. A few crystallized ginger pieces or toasted pecans offer a delightful crunch and a gourmet touch that will impress your guests.
Side Dishes
This cake pairs beautifully with simple sides like a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a seasonal twist, serve with spiced apples or poached pears to complement the warm spices and molasses depth in the cake.
Creative Ways to Present
Why not turn your Old-Fashioned Gingerbread Cake Recipe into a festive centerpiece? Stack layers with frosting in between for a show-stopping cake tower. Or bake in smaller cupcake tins and top each with a cinnamon frosting swirl for charming individual servings that are perfect for parties or gift-giving.
Make Ahead and Storage
Storing Leftovers
Store leftover gingerbread cake in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful, ready to enjoy whenever a craving strikes. For longer storage, refrigeration slows moisture loss but can slightly firm the frosting.
Freezing
If you want to make this Old-Fashioned Gingerbread Cake Recipe ahead of time or save leftovers, freeze the cake (unfrosted) tightly wrapped in plastic wrap and foil. It will keep well for up to three months. Thaw completely before frosting and serving to preserve freshness and texture.
Reheating
To enjoy your leftover cake warm, gently microwave individual slices for 15 to 20 seconds or warm in a low oven wrapped in foil. This brings back the tender crumb and releases the lovely aromas, making every bite taste freshly made.
FAQs
Can I make this Old-Fashioned Gingerbread Cake Recipe gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend designed for baking. Just double-check the blend includes xanthan gum or add it yourself for structure, so the cake holds together beautifully.
Is molasses necessary, or can I substitute it?
Molasses is key to that rich, deep flavor that defines gingerbread. While you can substitute with dark honey or maple syrup in a pinch, the taste and color will be less traditional. For an authentic experience, stick with molasses!
Can I make this cake vegan?
Yes, with some tweaks! Replace the butter with a vegan butter substitute, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and choose a plant-based milk if needed. The flavor will stay deliciously cozy and familiar.
How long does the frosting keep?
The cinnamon vanilla buttercream frosting stays fresh refrigerated in an airtight container for up to five days. Bring it to room temperature and re-whip if needed before spreading.
Can I double the recipe for a larger cake?
Definitely! You can double the ingredients to make a larger sheet cake or two 9-inch round pans. Just watch your baking time closely, as larger cakes may require a bit longer in the oven.
Final Thoughts
This Old-Fashioned Gingerbread Cake Recipe is a delightful way to bring warmth and nostalgia into your kitchen. From the perfectly spiced batter to the luscious cinnamon frosting, it’s a dessert that feels like coming home. I can’t wait for you to try it out and make it your own beloved favorite.
Print
Old-Fashioned Gingerbread Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Old-Fashioned Gingerbread Cake with warm spices and rich molasses, topped with a creamy cinnamon buttercream frosting. Perfectly moist and full of nostalgic holiday flavors, this cake is ideal for celebrations or cozy gatherings.
Ingredients
Gingerbread Cake
- 1/2 cup unsalted butter, softened
- 1/2 cup boiling water
- 1/2 cup light brown sugar, loosely packed
- 1/2 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Cinnamon Buttercream Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 to 6 tablespoons heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cake batter.
- Prepare Baking Pan: Spray a baking pan with cooking spray to prevent sticking, then line it with parchment paper for easy removal of the cake.
- Melt Butter in Boiling Water: Place the softened butter into a large mixing bowl. Pour the boiling water over the butter and let it sit for a few minutes. Whisk until the butter is fully melted and combined with the water.
- Combine Wet Ingredients: Add the light brown sugar, molasses, and the large egg to the butter mixture. Whisk thoroughly until everything is well incorporated and smooth.
- Add Dry Ingredients: Gradually add the flour, ground ginger, ground cinnamon, kosher salt, baking powder, and baking soda to the wet mixture. Whisk continuously until the batter is smooth and free of lumps.
- Transfer Batter to Pan: Pour or scoop the prepared batter evenly into the baking pan lined with parchment paper.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and set aside to cool completely in the pan before frosting.
- Prepare Frosting: In a clean mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, ground cinnamon, and vanilla extract while mixing. Add heavy whipping cream one tablespoon at a time and continue beating until the frosting reaches a smooth, spreadable consistency.
- Frost the Cake: Once the cake is fully cooled, spread the cinnamon buttercream frosting evenly over the top and sides of the cake. Serve and enjoy!
Notes
- For best results, use fresh spices — ground ginger and cinnamon should be fragrant.
- Ensure the cake is completely cooled before frosting to prevent melting the buttercream.
- You can adjust the amount of heavy cream in the frosting to achieve your desired consistency.
- Store leftover cake refrigerated in an airtight container for up to 5 days.
- This cake freezes well: wrap tightly and freeze for up to 3 months.
