Gingerbread Cake

I make this gingerbread cake every winter when I want something deeply spiced but still soft and easy to slice. I’m particular about gingerbread staying moist and balanced, and this version gets there with molasses, warm spices, and a batter that comes together with minimal effort. I usually finish it simply — a light dusting of powdered sugar or a drizzle of dulce de leche — and add gingerbread frosting only when I want it to feel a little more special.

Why you will love this recipe…

What makes this gingerbread cake work for me is the balance. I want the sweetness, spice, and texture to feel intentional, not overwhelming, and this version gets there with a buttery crumb and a molasses mixture enriched with brown sugar and buttermilk.

My favorite part is the scent that fills the kitchen as it bakes—it’s like instant holiday cheer.

Ingredients

• Molasses: I use this for depth and color, but balance it with brown sugar so the flavor stays rich without turning bitter.
• Brown sugar: Keeps the sweetness soft and rounded and helps retain moisture in the crumb.
• Buttermilk: Adds moisture and a slight tang that keeps the cake tender and prevents it from feeling heavy.
• Ginger, Cinnamon, & Allspice: Brings warmth and that classic gingerbread flavor without overpowering the cake.
• Unsalted butter: Lets me control the salt level so the spices shine.
• Eggs (room temperature): Help the batter emulsify properly for a smoother texture and even bake.

Cake Batter

I start by preheating the oven to 350°F (177°C) and preparing an 8×8-inch pan. I grease it first, then line it with parchment, which makes the cake much easier to lift out later and gives you clean edges without fighting the pan.

In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and all of the spices. I take a moment here to really whisk until everything is evenly combined, because it helps distribute the spices properly and prevents pockets of baking soda or clumps of spice in the finished cake.

In a separate bowl, I beat the butter and brown sugar together until the mixture looks light and creamy. This step matters for texture — properly creamed butter gives the cake a softer crumb. I add the molasses next and mix just until combined, which creates that deep, fragrant base that gingerbread is known for. Finally, I mix in the egg and vanilla, stopping as soon as the batter is smooth so it stays tender rather than dense.

Now I alternate adding the dry ingredients with the wet ingredients (buttermilk and hot water), starting and ending with the dry. I make sure to stir gently between each addition until everything is smooth and glossy. Then I pour the batter into the prepared cake pan, spreading evenly.

Next up, I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the cake cool for 15 minutes before removing it from the pan. I always make sure to allow the cake to cool completely before frosting, otherwise the frosting will melt.

Gingerbread Frosting

I beat the butter on medium-high speed until it looks pale and fluffy, which usually takes about two minutes. This step sets the texture for the frosting, so I don’t rush it. Once the butter is properly whipped, I add the powdered sugar, molasses, vanilla, and spices. I always start mixing on low so the sugar doesn’t fly everywhere, then increase the speed to medium-high and beat for another couple of minutes. I stop once or twice to scrape down the bowl, which helps everything blend evenly and keeps the frosting smooth instead of streaky.

If the frosting feels too stiff, add a splash of cream or milk; if it’s too soft, add more powdered sugar. The frosting should be silky and spreadable, with a rich caramel-molasses flavor.

Once the cake has cooled, I spread a generous dollop of frosting across the top using an offset spatula or knife.

Assembly & Decoration

To finish, I like to drizzle the top with dulce de leche or caramel sauce for a glossy, sweet contrast. A light dusting of powdered sugar adds a snowy touch, while these sugared cranberries bring sparkle and tartness.

Storage

Once the cake is frosted, I store it in an airtight container in the refrigerator, where it keeps well for up to five days. Before serving, I like to let it sit at room temperature for about 30 minutes so the crumb softens and the frosting relaxes — the texture is much better this way. I often make the frosting a day ahead to save time, keeping it chilled and re-whipping it briefly before using. If I’m planning further ahead, I freeze the unfrosted cake layers wrapped tightly, which works beautifully for up to two months.

Tips & Tricks

• I use unsulfured molasses for the best flavor; blackstrap molasses is too bitter.
• I like to create my own buttermilk by adding 1 teaspoon of vinegar or lemon juice to ½ cup milk and letting it sit for 5 minutes. That is, if I don’t have any on hand.
• For stronger spice, I like to add a little extra ginger or a pinch of black pepper.
• Sometimes I also add a tablespoon of cream cheese to the frosting for extra creaminess.

Variations on this Recipe

I often turn this into a two-layer cake by doubling the recipe and baking it in two 8-inch rounds, which makes it feel a bit more special without changing the method. If I want something extra indulgent, I’ll add a thin layer of caramel or dulce de leche between the layers. For texture, I sometimes fold in chopped candied ginger, pecans, or even mini chocolate chips, depending on what I have on hand. And when I’m in the mood for a slightly lighter, more rounded sweetness, I’ll replace part of the molasses with pure maple syrup for a subtle twist.

FAQ

Can I use blackstrap molasses?
It’s not recommended—it’s too strong and bitter for most gingerbread recipes.

Can I use regular milk instead of buttermilk?
Yes, though it may be slightly less tender. Buttermilk adds the best flavor and texture.

How do I avoid overmixing?
Mix only until the wet ingredients and dry are just combined—this keeps the cake soft and fluffy.

Can I make this ahead of time?
Yes! The flavor actually improves after a day as the warming spices meld together.

Can I frost it with cream cheese frosting instead?
Absolutely—cream cheese frosting pairs beautifully with the spiced cake and adds a slight tang.

Similar Recipes

If you loved my Gingerbread Cake, you’ll adore these other cozy bakes that celebrate all things gingerbread. My Gingerbread Cheesecake is creamy and spiced with a buttery gingersnap crust—perfect for festive gatherings. And if you’re craving something extra decadent, my Nutella Gingerbread Cupcakes combine chocolate-hazelnut richness with those classic warming spices for an irresistible twist.