Get ready to spice up your holidays with this gingerbread cake! Packed with molasses, festive spices, and a perfectly tender crumb, it’s the sweet treat your gatherings need.Imagine this: as the cake bakes in the oven, your home gets filled with the irresistible scent of molasses and spices. So you’re practically in your very own gingerbread house.

Whether you enjoy a slice solo or with a generous sprinkle of powdered sugar, this gingerbread cake captures the essence of the warmth and joy of holiday flavors. 

Now, let’s talk about the magic behind the scenes. Baking this holiday favorite in the Larder and Vine square cake pan ensures a perfect bake every time. The even heat distribution guarantees a golden exterior and a moist, flavorful interior—no burnt edges or uneven baking here. 

The entire set also meets top notch safety standards being non toxic, FDA approved, and free from PFOS, PTFE, and heavy metals. Use my code ‘breakthru’ for a 20% discount on your entire order.

Ingredients for gingerbread cake

Made with pantry staples, this traditional holiday cake comes together in a breeze!

  • Flour
  • Baking soda
  • Salt
  • Brown sugar
  • Ginger
  • Cinnamon
  • Cloves
  • Molasses
  • Boiling water
  • Vegetable oil
  • Egg
  • Powdered sugar

How to make gingerbread cake

  1. Preheat oven and mix dry ingredients:
  • Set your oven to 350°F (175°C).
  • In a mixing bowl, combine flour, baking soda, salt, brown sugar, ginger, cinnamon, and cloves.
  1. Create wet mixture and combine with dry:
  • In another bowl, whisk together molasses, vegetable oil, and the egg.
  • Gently fold the dry ingredients into the wet mixture until just combined.
  1. Add boiling water:
  • Carefully add the boiling water to the batter, stirring until barely combined. Be cautious not to overmix.
  1. Bake and cool:
  • Pour the batter into cake pan. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  1. Dust with powdered sugar and slice:
  • Once the cake is cool, dust the top with powdered sugar for a touch of sweetness and a festive appearance.
  • Slice the gingerbread cake into 9 pieces and enjoy! And don’t forget the whipped cream!

A cake this pretty and pillowy is best served right from the baking pan, and I use the silicone trivets from Larder and Vine because of their limited heat transfer. Oh, and also because they match my baking pan perfectly!

Can I make this gingerbread cake ahead of time?

Absolutely! In fact, the flavors tend to deepen and intensify if you let it sit for a day or two.

Can I substitute molasses with something else?

While molasses gives the cake its distinctive flavor, you can use date syrup as a substitute if needed.

Can I freeze leftovers?

Certainly! Wrap slices individually in plastic wrap and freeze for up to three months. Thaw at room temperature when ready to enjoy.

Gingerbread Cake Recipe

Gingerbread Cake Recipe

5 from 1 vote
Get ready to spice up your holidays with this gingerbread cake! Packed with molasses, festive spices, and a perfectly tender crumb, it's the sweet treat your gatherings need.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Servings 9 servings

Ingredients
  

  • 2 cups flour
  • 1 ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup brown sugar
  • 1 ½ tsp ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¾ cup molasses
  • ¾ cup boiling water
  • ¼ cup vegetable oil
  • 1 egg
  • ¼ cup powdered sugar

Instructions
 

  • Set your oven to 350°F (175°C). In a mixing bowl, combine flour, baking soda, salt, brown sugar, ginger, cinnamon, and cloves.
  • In another bowl, whisk together molasses, vegetable oil, and the egg. Gently fold the dry ingredients into the wet mixture until just combined. Carefully add the boiling water to the batter, stirring until barely combined. Be cautious not to overmix.
  • Pour the batter into square cake pan. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  • Once the cake is cool, dust the top with powdered sugar for a touch of sweetness and a festive appearance. Slice the gingerbread cake into 9 pieces and enjoy!

Notes

  • When combining the wet and dry ingredients, mix until just combined. Overmixing can affect the texture of the cake. A gentle fold ensures a tender crumb.
 
  • Gradually add the boiling water to the batter, stirring until barely combined. This step adds moisture to the cake without compromising its structure. 
 
  • Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps in maintaining the cake’s moisture and texture. 
 
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my herb and mustard crusted roast beef recipe.