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Old Fashioned Gingerbread Cake 1

Old Fashioned Gingerbread Cake

This timeless dessert combines the rich depth of molasses with aromatic spices to create a dessert that's simultaneously humble and sophisticated. Whether you're looking to recreate your grandmother's recipe or trying gingerbread cake for the first time, this moist homemade gingerbread cake recipe promises to deliver both nostalgia and culinary satisfaction.
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Course: Dessert
Cuisine: American
Keyword: Gingerbread, Molasses Cake, Spice Cake, Holiday Dessert, Winter Dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 275kcal

Equipment

  • 9-inch square baking pan
  • Parchment Paper
  • Mixing bowls
  • Electric Mixer
  • Wire Cooling Rack

Ingredients

For the Cake

  • 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1½ teaspoons baking soda
  • 1 tablespoon ground ginger freshly ground adds 30% more flavor
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (1 stick); coconut oil works as a dairy-free alternative
  • ½ cup packed brown sugar dark or light both work; coconut sugar is a less refined option
  • 1 large egg room temperature
  • 1 cup molasses not blackstrap, which is too bitter; sorghum syrup makes a milder substitute
  • 1 cup hot water
  • 2 teaspoons vanilla extract

For the Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat your oven to 350°F (175°C). Butter and flour a 9-inch square baking pan or line with parchment paper for easier removal. Pro tip: Spraying the pan before placing parchment ensures the paper stays in place while you pour in the batter.
  • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  • In a large bowl, beat the butter and brown sugar until light and fluffy, approximately 3-4 minutes.
  • Beat in the egg until fully incorporated. Stir in the molasses and vanilla extract.
  • Add one-third of the flour mixture to the butter mixture and stir until just combined. Pour in half the hot water and mix gently. Continue alternating with remaining flour mixture and water, ending with the flour mixture.
  • Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. For even baking, rotate the pan halfway through the cooking time.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • If using the lemon glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

The cake's flavor actually improves after 24 hours, making it an ideal dessert to prepare in advance.
Store unglazed gingerbread cake at room temperature, tightly wrapped, for up to 4 days.
Refrigerate glazed cake for up to a week, though the texture is best within the first 3 days.
Freeze unglazed cake for up to 3 months by wrapping tightly in plastic wrap, then aluminum foil.
Avoid using blackstrap molasses, which is too bitter for this recipe.

Nutrition

Calories: 275kcal | Carbohydrates: 48g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 230mg | Fiber: 1g | Sugar: 28g
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