old fashioned gingerbread cake recipe

Written ByJenny Smyth Posted on
old fashioned gingerbread cake recipe
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The Best old fashioned gingerbread cake recipe

I’ve been making this old fashioned gingerbread cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s been passed down through generations, and it’s perfect for any occasion.

The cake is moist and flavorful, with just the right amount of spice from the ginger. It’s also incredibly easy to make, which is one of the reasons I love it so much.

My kids can help me in the kitchen, and they love measuring out the ingredients and mixing everything together. This recipe is also great because it’s a one-bowl wonder, so cleanup is a breeze.

Plus, it makes a big cake that’s perfect for family gatherings or potlucks. We often take it to holiday parties or special events, and it’s always a crowd-pleaser.

I think part of its appeal is the way it smells while it’s baking – the aroma of ginger and spices fills the whole house, making everyone hungry. And when we slice into it, the texture is just right – not too dense, not too light.

It’s a true comfort food that never fails to put a smile on our faces.

Old Fashioned Gingerbread Cake

Old Fashioned Gingerbread Cake

4.8 from 836 votes

This old fashioned gingerbread cake is a moist and spiced dessert with a rich molasses flavor. It is perfect for cool weather gatherings or a cozy treat with tea or coffee.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 cup molasses
1 cup hot water

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch square baking pan with butter or nonstick spray and dust lightly with flour, tapping out any excess.
3In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly combined.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the egg and beat until fully incorporated, then mix in the molasses until smooth.
6Gradually add the flour mixture to the butter mixture in three additions, alternating with the hot water, starting and ending with the flour.
7Mix on low speed just until combined after each addition; the batter will be thin.
8Pour the batter into the prepared pan and spread evenly with a spatula.
9Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
10Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
11Serve warm or at room temperature, optionally dusted with powdered sugar or topped with whipped cream.

🔧Equipment

9-inch square baking pan
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 50mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a deeper flavor, use dark molasses instead of light. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Watch Video Of How Old Fashioned Gingerbread Cake Works

This old fashioned gingerbread cake recipe is always a good idea for any occasion – whether we’re hosting a holiday party or just need a pick-me-up on a weeknight. It’s perfect for family gatherings because everyone loves the sweet and spicy flavors.

Plus, it’s easy to make ahead of time and freeze for later use. I like to wrap individual slices in plastic wrap or aluminum foil for easy grab-and-go snacks.

❓ Frequently Asked Questions About Old Fashioned Gingerbread Cake

What type of flour should I use in this recipe?

I like to use all-purpose flour for this recipe, but you can also use bread flour if you want a more robust texture.

Can I substitute honey for sugar?

Yes, you can substitute honey for sugar in this recipe, but keep in mind that honey has a stronger flavor than sugar, so you may need to adjust the amount of spices accordingly.

How long does this cake stay fresh?

This cake will stay fresh for up to 3 days when stored at room temperature in an airtight container.

Can I make this cake in advance?

Yes, you can make this cake in advance by preparing the batter and refrigerating it overnight before baking.

Do I need to add molasses to this recipe?

No, you don’t need to add molasses to this recipe if you don’t have any on hand – just omit it and proceed with the rest of the ingredients.

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