Gingerbread Cake Recipe

There’s nothing like the smell of homemade gingerbread cake wafting through the kitchen, and let me tell you, this recipe is pure magic in every bite! Ready to whip up something that’s rich, spiced, and utterly satisfying? Let’s dive in!

Creating the ultimate Gingerbread Cake warms the heart and soul. With the richness of dark brown sugar and molasses, this cake embodies autumn flavors.

Ground ginger and cinnamon add a spicy warmth, while a touch of nutmeg and cloves lends depth. Buttermilk ensures a tender crumb, while the creamy unsalted butter adds richness.

Gingerbread Cake Recipe Ingredients

• Butter: Adds richness and moisture, essential for a tender crumb.
• Dark Brown Sugar: Provides sweetness and adds a deep, caramel flavor.
• Molasses: Imparts a robust, rich flavor and deep color to the cake.
• Buttermilk: Contributes tangy flavor and tenderizes the cake’s texture.
• Ground Ginger: Key spice, offers a warm, spicy kick and depth.

Gingerbread Cake Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1 cup molasses
• 2 large eggs
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt

How to Make this Gingerbread Cake Recipe

1. Set your oven to 350°F (175°C) to warm up while you grease a baking pan that measures 9×13 inches. This recipe calls for such a large pan because it yields a lot of tasty results. There will be plenty of cake to cut, serve, and, most importantly, eat.

2. In a big bowl, beat the room temperature butter and the dark brown sugar together until light and fluffy.

3. Incorporate the eggs fully one at a time. Before adding each subsequent egg, ensure that the one before it is completely blended in.

4. Blend in the molasses until thoroughly mixed.

5. In another bowl, combine and mix thoroughly the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg, and salt.

6. Slowly incorporate the dry ingredients into the wet mixture, adding and folding in the buttermilk. Do this in two stages, beginning and concluding with the dry ingredients. Stir until you arrive at a state where the batter is something more than a puddle and less than a cohesive mass. Do not mix to the point of forming the dough.

7. Place the prepared batter into the baking pan and use a spatula to make it even.

8. Preheat the oven to 350 degrees. Bake in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan on a wire rack.

10. Once it has cooled, slice and serve your delectable gingerbread cake. Relish!

Gingerbread Cake Recipe Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Mixing bowls (at least 2, various sizes)
4. Hand mixer or stand mixer
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Whisk
9. Toothpick
10. Wire rack
11. Grater (for nutmeg)

FAQ

• Can I substitute the buttermilk?Indeed, a combination of milk and lemon juice or vinegar can serve as a stand-in for buttermilk. To create 1 cup of buttermilk, mix 1 tablespoon of either lemon juice or vinegar with milk, and then let it sit for the same amount of time it takes to make 1 cup of buttermilk from scratch: 5 minutes.
• Is there an alternative to molasses?Dark corn syrup, honey, or a combination of brown sugar and water can be used for a similar texture and sweetness, but their flavor will differ slightly.
• How should I store the gingerbread cake?Keep the cake in a container that is completely airtight at room temperature, and it will last for up to 3 days. If you want to ensure its safety for more than 3 days, put it in the refrigerator; it will last for up to a week there.
• Can this cake be frozen?Indeed, the cake can be tightly wrapped in plastic wrap and aluminum foil. It can then be frozen. This baby keeps for 3 months. If you’re going for a long-term freeze, make sure to vacuum-seal.
• What can I use for a garnish?Gingerbread cake is beautifully complemented by whipped cream, cream cheese frosting, or a light dusting of powdered sugar.
• How do I prevent the cake from being too dense?Keep your baking soda and baking powder fresh. And don’t overmix the batter if you want a light texture.
• Can I add nuts or dried fruit?This cake benefits greatly from the addition of chopped nuts (such as walnuts or pecans) and dried fruits (like raisins).

Gingerbread Cake Recipe Substitutions and Variations

1 cup coconut oil or 1 cup vegetable shortening can be substituted for 1 cup unsalted butter.
1 cup molasses can be substituted with 3/4 cup honey or 3/4 cup maple syrup; however, the flavor will differ somewhat.
1 cup buttermilk can be replaced with 1 cup plain yogurt.
Or, with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar (let stand for 5 minutes).
1 tablespoon ground ginger can be replaced with 1 tablespoon fresh ginger, very finely chopped.
1/2 teaspoon freshly grated nutmeg can be substituted with 1/2 teaspoon of ground nutmeg.

Pro Tips

1. Room Temperature Ingredients: Ensure all your refrigerated ingredients, like butter, eggs, and buttermilk, are brought to room temperature before you begin. This helps them blend more evenly and prevents curdling when mixed together.