Delicious Festive Gingerbread Cake Recipe

Gingerbread cake is the very essence of winter comfort—a nostalgic treat that brings warmth and cheer to any table.

With its aromatic blend of ginger, cinnamon, nutmeg, cloves, and allspice, each slice transports you to cozy kitchens and festive gatherings.

This recipe balances dark molasses and brown sugar for a cake that’s both moist and richly spiced, crowned with a silky vanilla sour cream icing.

Whether you’re celebrating the holidays or craving a little spice any time of year, this gingerbread cake is guaranteed to delight.

Ingredients Checklist

A successful gingerbread cake starts with quality, well-measured ingredients:

Dry Ingredients

• 2 cups (250g) all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground allspice

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

Wet Ingredients

• ½ cup (120ml) unsulphured molasses

• 1 cup (200g) packed dark brown sugar

• ½ cup (120ml) neutral oil (vegetable or canola)

• ½ cup (113g) unsalted butter, melted and cooled

• 2 large eggs + 1 egg yolk (at room temperature)

• 1 teaspoon vanilla extract

• ½ cup (120ml) buttermilk (at room temperature)

For Vanilla Sour Cream Icing

• 1 cup (115g) powdered sugar, sifted

• ½ cup (120g) sour cream (full-fat for best texture)

• 1 teaspoon vanilla extract

• Pinch of salt

Optional Garnishes

• Sugared cranberries

• Citrus zest

• Crushed toasted nuts (pecans, walnuts, or almonds)

• Festive sprinkles

Definition: Molasses
A thick, dark syrup produced during the sugar refining process. Unsulphured molasses is preferred for baking due to its rich, clean flavor.

Essential Equipment

• Two mixing bowls (large and medium)

• Electric or stand mixer

• Whisk and rubber spatula

• Measuring cups and spoons

• 8-inch (20cm) square or round baking pan

• Parchment paper

• Cooling rack

• Offset spatula or spoon (for icing)

• Sharp knife

Step-by-Step Instructions

1. Prepare the Batter

• Preheat your oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper, leaving an overhang for easy removal.

• In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.

• In a large bowl, use an electric mixer to beat together the melted butter, oil, and brown sugar until smooth. Add eggs, yolk, and vanilla, beating until fully combined.

• Whisk molasses with buttermilk in a separate cup to loosen the molasses.

• Add dry ingredients to the wet ingredients in three parts, alternating with the molasses-buttermilk mixture. Mix until just combined; do not overmix.

2. Bake the Cake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

• Let the cake cool completely in the pan on a rack before icing.

3. Make the Vanilla Sour Cream Icing

• In a bowl, whisk together the sifted powdered sugar, sour cream, vanilla, and a pinch of salt until smooth and pourable.

• Spread the icing over the cooled cake with an offset spatula for a thick, snowy finish.

4. Decorate and Serve

• Garnish with sugared cranberries, citrus zest, nuts, or festive sprinkles as desired.

• Slice and serve—enjoy the cake on its own or with coffee, tea, or spiced cider.

Tips for Perfect Results

• Room Temperature Ingredients: Ensure eggs and buttermilk are at room temp for even mixing and a tender crumb.

• Fresh Spices: Use recently opened ground spices for the boldest, freshest flavor.

• Don’t Overmix: Mix only until the batter is combined to avoid a tough cake.

• Molasses: Use unsulphured molasses for depth and a smooth finish; blackstrap molasses is too bitter for most cakes.

• Cool Before Icing: Icing will melt on a warm cake—always cool fully before frosting.

Definition: Buttermilk
A cultured, tangy milk product that gives cakes a moist crumb and subtle tang.

Variations

• Vegan Version: Replace eggs with flax eggs, use vegan butter and plant-based buttermilk (1 tablespoon vinegar + ½ cup plant milk).

• Gluten-Free: Use a 1:1 gluten-free flour blend; check labels on all other ingredients.

• Spicy Gingerbread: Add ¼ teaspoon black pepper or extra fresh grated ginger for a spicy kick.

• Bundt Cake: Bake in a greased bundt pan for 45–55 minutes for an elegant presentation.

Troubleshooting Guide

Dry Cake:

• Overbaking—check for doneness early, and use a light touch with flour.

Sinking Center:

• Oven too hot or underbaked—test with a toothpick in the center.

Sticky Edges:

• Allow cake to cool fully before cutting and serving.

Cracked Top:

• Common in gingerbread due to its moisture—does not affect taste or texture.

Storage Advice

• Room Temperature: Store unfrosted cake, tightly wrapped, at room temp for up to 2 days.

• Refrigerator: Store iced cake in the fridge for up to 5 days.

• Freezing: Double-wrap unfrosted cake and freeze for up to 3 months. Thaw overnight in the fridge. Iced cake can also be frozen, but icing texture may change slightly.

• Reheating: Briefly warm slices in the microwave for a fresh-baked feel.

Serving Suggestions

• Top with fresh whipped cream or vanilla ice cream for extra indulgence.

• Pair with hot coffee, chai latte, or mulled wine.

• Serve with a drizzle of caramel or chocolate sauce for a decadent twist.

• Present on a holiday platter with a dusting of powdered sugar for festive appeal.

Definition: Allspice
A single spice, not a blend; it has flavors reminiscent of cinnamon, nutmeg, and cloves, contributing complexity to gingerbread.

Final Thoughts

Gingerbread cake is a celebration of rich tradition and pure comfort. With its moist, spiced crumb and creamy icing, every slice offers warmth, nostalgia, and a touch of holiday magic.

Adapt the recipe to your tastes, garnish creatively, and enjoy sharing this festive classic with loved ones all season long. Happy baking!