Name: Easy Gingerbread Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 egg; 1 cup molasses; 2 1/2 cups all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1 cup hot water

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Table of Contents: Easy Gingerbread Cake Recipe

Easy Gingerbread Cake Recipe

If you’re craving a warm, spiced dessert that feels like a hug from an old friend, you’re in the right place. This Easy Gingerbread Cake Recipe is the golden ticket to cozy moments—perfect for holiday gatherings, Sunday dinners, or even a sweet treat after a long workday. Made with simple pantry staples and infused with rich molasses and aromatic spices, this Simple gingerbread cake bakes up fragrant, tender, and deeply satisfying. Whether you’re baking for family or just treating yourself, this Moist gingerbread cake delivers holiday magic with minimal effort—and maximum flavor.

Introduction: Easy Gingerbread Cake Recipe

There’s something timeless about a slice of warm Easy Gingerbread Cake on a chilly evening. The scent of cinnamon and ginger wafting through the kitchen, the soft crumble under your fork, the deep molasses flavor that dances on your tongue—it’s more than a dessert. It’s comfort, nostalgia, and love baked into one humble pan. This Holiday ginger cake skips the complexity of frosting layers or fussy ingredients that intimidates busy bakers. Instead, it focuses on what matters: rich flavor, tender texture, and foolproof execution.

What makes this recipe stand out? It’s all in the balance. The Simple gingerbread cake uses whole milk to activate the baking soda, creating a light lift without compromising the dense, old-fashioned charm. Molasses stars here—not just for sweetness, but for depth and that signature dark, earthy richness. Whether you’re serving it after a hearty roast dinner, packing it into lunchboxes, or setting it out at a Christmas open house, this Moist gingerbread cake earns raves every single time. It’s the kind of dessert that sparks stories and makes people linger at the table just a little longer.

Perfect for Hanukkah, Thanksgiving, Christmas, or even a casual winter weekend, this Easy Gingerbread Cake Recipe proves that the best family traditions don’t need to be complicated. Just delicious.

Alternate Names & Variations

Looking for a Simple gingerbread cake but came across these terms? You’re in the right place! This recipe is also known under several names, depending on regional flair or occasion:
– Molasses Spice Cake
– Old-Fashioned Ginger Cake
– Winterspice Pound Cake
– Holiday ginger cake (especially when served around Christmas)
– Grandma’s Gingerbread Loaf

Some variations include adding a layer of whipped cream, dusting with powdered sugar, or swirling in a cream cheese frosting. Feel free to adapt flavors: add a teaspoon of orange zest for brightness, fold in dark chocolate chips, or reduce sugar slightly if you prefer a more rustic, less sweet profile. The base is forgiving, making it ideal for customizing into your own Moist gingerbread cake masterpiece.

Ingredients: Easy Gingerbread Cake Recipe

Here’s everything you need to create a soft, spiced Easy Gingerbread Cake that will fill your home with warmth and joy:

– 1 cup whole milk (full fat for best flavor and texture)

– 1 teaspoon baking soda (to react with molasses and create lift)
– 1 cup molasses (not blackstrap—choose light or dark for balanced sweetness)
– 2 large eggs (room temperature encouraged)
– 1/2 cup unsalted butter (softened to room temperature, plus more for greasing the pan)

– ½ cup granulated sugar (adds caramelly sweetness without overpowering)
– 2 cups all-purpose flour (sifted for smoothness)
– 1 ½ teaspoon ground ginger (freshly ground if possible—more aromatic!)
– 1 teaspoon ground cinnamon (the warm, mellow spice base)

– ⅛ teaspoon ground allspice (adds a subtle clove-like depth)
– ⅛ teaspoon ground nutmeg (tiny pinch, big flavor contribution)

These ingredients come together effortlessly—no mixer needed beyond a sturdy whisk or handheld electric one.

Step-by-Step Instructions

1. Preheat & Prep
Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter. Line the bottom with parchment paper (this makes removal effortless—especially important for a Simple gingerbread cake that needs to stay intact).

2. Activate the Baking Soda
In a small saucepan, heat the whole milk over medium-low until just simmering. Remove from heat and stir in the baking soda. A slight foaming will occur—this is normal and helps the cake rise. Let it bubble gently, then cool for 5 minutes. This reaction is key to unlocking the cake’s tenderness.

3. Whisk Wet Ingredients
In a large mixing bowl, whisk together the molasses, sugar, softened butter, and eggs until smooth and uniform. The mixture should lighten slightly as you beat it.

4. Incorporate Warm Milk Mixture
Slowly drizzle in the warm milk—baking soda mixture while whisking continuously. This tempers the eggs and ensures even distribution of the leavening agent.

5. Add Spices & Flour
Sift both the flour and all spices (ginger, cinnamon, allspice, nutmeg) directly into the wet ingredients. Fold gently with a rubber spatula until just combined. Overmixing leads to a tough cake—stop when the last streak of flour disappears.

6. Bake Until Set
Pour the batter into the prepared loaf pan. Smooth the top with the spatula. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few dry crumbs.

7. Cool and Unmold
Let the Easy Gingerbread Cake cool in the pan for 15 minutes. Run a knife around the edges, then invert onto a cooling rack. Let it cool completely before slicing—or serve slightly warm for ultimate coziness.

Chef Tip: For a richer texture, brush the warm cake with melted butter and sprinkle with nutmeg or demerara sugar. Substitute ¼ cup of flour with almond flour for a nutty twist—perfect for a Moist gingerbread cake with extra depth.

Recipe Card Block: Easy Gingerbread Cake Recipe (Quick Reference)

This Easy Gingerbread Cake Recipe takes 10 minutes to prep, 50 minutes to bake, and delivers a total time of 60 minutes, including cooling. It yields 1 loaf, serving 4 generous portions—though let’s be honest, one slice isn’t enough. Each slice clocks in around 410 calories, depending on frosting. Packed with whole milk for moisture, molasses for bold flavor, and warm winter spices, it’s an easy comfort food for family dinners, holiday breakfasts, or as a heartfelt dessert surprise. Whether you’re baking for a crowd or just yourself, this Holiday ginger cake delivers.

Why This Recipe Works & Expert Tips

What sets this Easy Gingerbread Cake apart? It’s the smart use of chemistry—specifically, the baking soda reacting with the acidic molasses in heated milk. This not only lightens the crumb but also deepens the chocolatey undertones of the molasses, enhancing the overall flavor complexity. The result? A Moist gingerbread cake that stays tender for days—without drying out.

The spice blend is carefully balanced: ginger leads with a brisk kick, cinnamon adds warmth, allspice brings woodsy depth, and nutmeg finishes with a whisper of sweetness. Together, they evoke the aroma of a winter kitchen baking for generations.

Use good-quality molasses—avoid blackstrap, which can be too bitter. Dark or robust molasses works best. Room-temperature ingredients emulsify better, ensuring a smooth batter. And don’t skip the parchment lining—it ensures a clean release every time. This is the kind of Simple gingerbread cake that feels fancy but couldn’t be more approachable—ideal for anyone craving easy comfort food for family dinners or holiday hosting.

Storage, Freezing, and Reheating Tips

Store your Easy Gingerbread Cake in an airtight container at room temperature for up to 4 days. For longer life, wrap tightly in plastic and store in the refrigerator for up to 1 week—though it’s best enjoyed within 3 days for peak moistness.

For make-ahead moments: freeze the sliced cake or the whole loaf. Wrap it tightly in plastic, then foil, and place in a freezer-safe bag. Frozen, it keeps for up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, place slices in a 300°F oven for 10–12 minutes or microwave on low for 20–30 seconds. A quick warm brush with maple syrup brings back that fresh-baked glow.

This method also works beautifully if you’ve baked the Holiday ginger cake in advance—just thaw and serve as part of your perfect seasonal spread.

Conclusion: Easy Gingerbread Cake

There’s a reason this Easy Gingerbread Cake Recipe keeps getting passed down from one kitchen to the next—it just works. Whether you’re baking for the holidays, sharing a treat with a neighbor, or simply needing a slice of comfort, this Moist gingerbread cake meets you with warmth, spice, and simplicity. It’s the kind of dessert that turns ordinary moments into memories.

So go ahead—preheat your oven, gather your ingredients, and let the scent of ginger and cinnamon fill your home. Once you take that first tender bite, I know you’ll agree: this Simple gingerbread cake is a winner. And if you try it? Tag me on social or leave a comment below. I’d love to hear how your Holiday ginger cake turned out—and any creative spins you added!