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This is my favorite moist gingerbread cake recipe! You’ll love how easy this old fashioned gingerbread recipe is to make. It’s the perfect dessert idea for the cooler weather of fall and winter. Simple to make but so good your whole family will love it!
There are some recipes that bring you right back to being a kid again.
This old fashioned gingerbread cake is like that for me. Growing up we made this simple cake often.
It was a must at Christmas time but also all through the fall and winter. Filled with warm spices it’s the perfect treat on a cold winter day.
While I normally make it for dessert it’s just as good served for Christmas breakfast too! Why not make it ahead of time and give yourself a very easy treat that your family is sure to enjoy.
What Is Gingerbread Cake?
Gingerbread cookies seem to be more widely know then gingerbread cake. If you haven’t had this cake before then you are really missing out!
Gingerbread cake is made using molasses, cinnamon and of course ginger. This recipe is so moist and has just the right amount of spice that even my kids love to gobble it up.
Gingerbread cake is so easy to make and uses very simple ingredients you should have on hand in your pantry.
- Butter for a rich flavor.
- Molasses gives this cake lots of flavor and works with the baking soda to rise it.
- Raisins this is optional but a yummy twist that I grew up enjoying.
- Flour, eggs, baking soda water, salt and salt because you need them for making a cake!
How To Make Gingerbread Cake
This is a very flexible gingerbread cake recipe. It can be used to make cupcakes, square, rectangle or round cakes with or without frosting.
I most commonly bake it in a 9×13 inch cake pan and cut into squares to serve like a snack cake.
Soak The Raisins
Raisins in this recipe are optional growing up we often used them but since my husband isn’t a fan of raisins I often leave them out and we still love the cake!
If you are using raisins place them into a container and cover with hot water. Then let them soak for 5 minutes, then drain. This really helps to soften and plump them up.
Mix the batter
In a medium sized mixing bowl combine the flour, salt, ginger, and cinnamon. Mix together well and set aside.
In a large bowl using a hand or stand mixer beat the egg well, then add in the sugar and combine.
Add the butter and cream with the sugar mixture. Then add the molasses until well combined, about 1 minute.
With the mixer on low slowly add the dry ingredients to the egg and sugar mixture while mixing.
Once fully combined pour in 1 cup of hot water and mix well.
If you are adding raisins now’s the time to fold them in.
Pour the batter into a greased 9×13 inch pan and bake at 325 F for 45 minutes or until done. To test to see if it’s done, insert a toothpick into the center of the cake. If it comes out clean it’s done.
Let the cake to cool completely on a wire rack if you are planing to frost it. Otherwise you can serve it warm as is or topped with butter.
How Long Does Gingerbread Cake Last?
Gingerbread cake will keep for about 5 days after baking. Make sure to wrap it well in plastic wrap or place it into an air tight container.
How To Freeze Gingerbread Cake
If you are baking ahead for the holidays you can easily freeze gingerbread cake!
Simply allow the cake to fully cool and then wrap it well in plastic wrap. Then place it into a freezer bag or container and label it with the name and date you put it in.
If wrapped properly it will keep for up to 6 months in the freezer.
What To Top Gingerbread Cake With
If you’re wondering what to serve gingerbread cake with there are so many choices.
Growing up all we used was butter to top our gingerbread cakes with. Believe me if you haven’t had a warm slice of gingerbread covered in butter you don’t know what you’re missing!
But there are lots of ideas you can use:
- Whipped cream
- Cream cheese frosting
- Lemon sauce
- Carmel sauce
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 cup molasses
- 2 1/2 cups flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 cup hot water
- 1 cup raisins (optional)
- Preheat the oven to 325F.
- In a medium sized mixing bowl combine the flour, salt, ginger, and cinnamon. Mix together and set aside.
- In a large bowl using a hand or stand mixer beat the egg well, then add in the sugar and combine.
- Add the butter and cream with the sugar mixture. Then add the molasses and mix until well combined, about 1 minute.
- With the mixer on low slowly add the dry ingredients to the egg and sugar mixture while mixing. Once fully combined pour in 1 cup of hot water and mix well being carful not to splash yourself.
- If you are adding raisins now’s the time to fold them in.
- Pour the batter into a greased 9x13 inch pan and bake for 45 minutes or until done.
Amount Per Serving: Calories: 322Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 334mgCarbohydrates: 60gFiber: 1gSugar: 37gProtein: 4g
Nutrition information isn't always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.