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Get ready to enjoy a gingerbread cake for the most aromatic holiday treat. While the gingerbread that makes the houses is gorgeous and delicious, it’s also a lot of work. But take those traditional, comfy flavors and put them in a cake, and you have an easy Christmas-inspired dessert guaranteed to lift your spirits!

Gingerbread cake topped with whipped cream and drizzled with butterscotch sauce.

 

Ginger and spices are classic African flavors, for example, a hot cup of ginger tea is comfort in a cup. So why not enjoy it in a cake? It’s especially wonderful during the holiday season to entertain guests. Serve it with an aromatic cup of coffee or a pumpkin spice latte.

Forking into a moist slice of ginger cake topped with whipped cream and and butterscotch sauce.

Ginger has been around for millennia and is used in almost all cuisines. The warm and cozy spices in a cake make it a Christmas classic. The rich flavor from molasses or brown sugar delivers festive flavors for a ginger-heavy spice cake. This international comfort food is super easy.

How to Make Gingerbread Cake

Mix the dry ingredients, cream the butter and sugar, and add the eggs and spices.
  1. Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt. (Photo 1)
  2. Cream the butter in a large mixing bowl with the granulated and brown sugar until smooth and light. (Photo 2)
  3. Add the egg, fresh ginger, and molasses, and mix well. (Photos 3-4)
Mix the wet and dry ingredients, add hot water, pour into the baking pan, and bake.Mix the wet and dry ingredients, add hot water, pour into the baking pan, and bake.
  1. Combine the dry ingredients with the wet mixture. Slowly add the hot water and stir until smooth. Scrape the sides of the mixing bowl as you mix. Pour the batter into a prepared 9″x13″ square baking pan or a 10-inch round cake pan. (Photos 5-7)
  2. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If using a 10-inch cake pan, you might have to bake for an additional 5 minutes. (Photo 8)
Melt the butter and sugar, then add the cream and vanilla.Melt the butter and sugar, then add the cream and vanilla.
  1. Heat the butter and brown sugar in a saucepan over medium heat, stirring until melted. (Photos 1-2)
  2. Add the heavy cream and vanilla extract and simmer for about 2 minutes. (Photos 3-4)
  3. Serve: Let the sauce cool for about 10 minutes. Then slice the cake and top it with homemade whipped cream and a drizzle of the butterscotch sauce.
A freshly baked cake spiced up with ginger.A freshly baked cake spiced up with ginger.

Tips and Tricks

  • Preheating the oven at least 15 minutes beforehand gives you a more evenly baked cake.
  • Grease the pan with either butter or cooking oil, then lightly flour it so the cake doesn’t stick.
  • You can make the butterscotch sauce up to a week ahead of time and store it in a glass jar in the fridge.

Make-Ahead and Storage Instructions

This cake tastes even better the next day. It stays good at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for 2-3 months.

A sheet cake with ginger sliced into squares and ready to devour.A sheet cake with ginger sliced into squares and ready to devour.

More Mouthwatering Cake Recipes to Try

By Imma

This blog post was originally published in December 2021 and has been updated with additional tips, new photos, and a video.

Prep: 15 minutes

Cook: 40 minutes

Total: 55 minutes

American, European

Gingerbread Cake

  • Preheat oven to 350℉ (180℃). Grease a 9″x13″ square baking pan or a round 10-inch cake pan with cooking spray.

  • Mix the dry ingredients in a medium bowl: flour, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.

  • Cream the butter in a large mixing bowl with the granulated and brown sugar until smooth and light.

  • Add the egg, fresh ginger, and molasses, and mix well.

  • Add dry ingredients to the wet mixture and stir to combine. Slowly add the hot water and stir until smooth, scraping the sides of the mixing bowl as you stir. Don’t worry if the batter thins.

  • Pour into the prepared square pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If using a 10-inch cake pan, you might have to bake for an additional 5 minutes.

  • Remove it from the oven, and let it cool for about 10 minutes. Then slice and serve topped with homemade whipped cream and a drizzle of butterscotch sauce.

Butterscotch Sauce

  • Melt the butter and brown sugar in a saucepan over medium heat while stirring constantly.

  • Add the heavy cream and vanilla extract, and simmer for about 2 minutes.

  • The hot water creates a smoother batter for a moister cake with a tender crumb.
  • Feel free to line the bottom of the baking pan with parchment paper for easier removal.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1slice| Calories: 768kcal (38%)| Carbohydrates: 104g (35%)| Protein: 8g (16%)| Fat: 37g (57%)| Saturated Fat: 23g (144%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 10g| Trans Fat: 1g| Cholesterol: 145mg (48%)| Sodium: 264mg (11%)| Potassium: 472mg (13%)| Fiber: 2g (8%)| Sugar: 64g (71%)| Vitamin A: 1261IU (25%)| Vitamin C: 0.4mg| Calcium: 134mg (13%)| Iron: 4mg (22%)

Course: Dessert/Snack

Cuisine: American, European

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