Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Cake 4.1 (289) This easy-to-make snacking cake tastes like the holidays. Close Credit: Brie Goldman Servings: 12 Jump to recipe Quick and easy to prep, this gingerbread cake is a single-layer snacking cake that doesn’t need any frosting or decoration and is delicious at any time of the day. Enjoy it with a cup of coffee at elevenses, for an afternoon pick-me-up, or a special holiday breakfast. It’s moist and fragrant with molasses, ground ginger, cinnamon, cloves, and nutmeg and will perfume your kitchen as it bakes. We consider it an essential festive recipe; it's a nostalgic cake that’s warming and comforting—and sure to become a holiday tradition in your house. 31 Easy Cake Recipes Every Home Baker Will Love How to Serve Gingerbread Cake This easy-going cake is perfect as is with a cup of coffee or a glass of milk but to make it dessert: Try pairing it with homemade whipped cream or a scoop of ice cream Try it with applesauce, sautéed apples, or caramelized pears Serve with our three-ingredient caramel sauce If you feel like frosting, go for a classic cream cheese option Molasses: It's a key ingredient in this gingerbread cake, but you might not be familiar with molasses. Use regular unsulphured molasses (Grandma's brand is available in many grocery stores). Do not use blackstrap molasses as it is too bitter and heavy and will overpower the other flavors in the cake. Directions Credit: Brie Goldman Preheat oven, prep pan, and combine boiling water and baking soda: Heat oven to 350°F. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. Sift dry ingredients: In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside. Credit: Brie Goldman Cream butter, add brown sugar: In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Credit: Brie Goldman Add molasses and ginger, then baking soda mixture and flour: Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs. Credit: Brie Goldman Pour into pan and bake: Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Credit: Brie Goldman Cool and cut into squares: Let cool on a wire rack. Cut into squares; dust with confectioners' sugar. Credit: Brie Goldman Storing Gingerbread Cake The cake can be made a day ahead as the flavors improve over that time. If you don't think all the cake will be used on the first day, ideally do not portion out the entire cake as it will keep even better as a large, uncut piece. Whether cut into portions or not, store the cake in an airtight container on the counter for up to 3 days. 5 More Gingerbread Recipes to Try: Basic Gingerbread Cookies Gingerbread Loaves Gingerbread Cheesecake Chewy Chocolate Gingerbread Cookies White-Chocolate Gingerbread Blondies Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.