This moist and flavorful gingerbread cake recipe promises to be a showstopper at your next gathering! It’s full of comforting spices, and topped with a super easy butterscotch sauce that really takes this gingerbread cake to another level.
What is gingerbread cake made of?
There are a few key ingredients in a gingerbread cake that distinguishes it from other cakes.
Molasses
The first key ingredient is molasses. Molasses is used in gingerbread cake for several reasons, contributing both to its flavor and texture. Here are the main reasons why:
Flavor: Molasses has a distinct, robust, and slightly bitter-sweet flavor that is essential to the traditional taste of gingerbread.
Color: Molasses gives gingerbread its characteristic dark color. The deep brown hue is not only visually appealing but also signifies the rich and intense flavor of the cake.
Moisture: Molasses is a hygroscopic substance, meaning it attracts and retains water. This property helps keep the gingerbread cake moist and tender.
Chemical Leavening Activation: Molasses, being acidic, reacts with baking soda in the batter. This reaction produces carbon dioxide gas, which helps the cake rise and become light and fluffy. This is why you’ll see many gingerbread cake recipes use baking soda as the main leavening agent. I personally don’t like the after taste when too much baking soda is used, so I use a combination of baking soda and baking powder in this recipe.
Traditional Authenticity: Molasses has been a traditional sweetener in many recipes, including gingerbread, for centuries. It imparts a classic and nostalgic taste to the cake, making it a staple in traditional gingerbread recipes.
When choosing molasses for gingerbread, you’ll often encounter different varieties, such as light molasses, dark molasses, or blackstrap molasses. The choice of molasses can affect the intensity of flavor and color in the final cake. Personally, I prefer using blackstrap molasses (I also use it in my fruit cake recipe), which is what I use in this recipe.
Blackstrap molasses is the most instense in flavor, so I’ve balanced it out with other ingredients in the recipe (like sugar) to ensure the cake isn’t bitter. You can use light or dark molasses in this recipe, however it will result in a less intense flavour and color.
Spices
Another key ingredient in gingerbread cake is spices. Ofcourse being gingerbread, powdered ginger is the main spice used, however many recipes also call for other spices like cinnamon. In this recipe, I use a classic combination of ginger, cinnamon, cloves and nutmeg. You could add allspice too, but to keep the recipe simple I stuck with the traditional 4 spices.
I love having a very spiced cake (this cake has a bit more ‘spice’ than my spice cake recipe), so I use 3 teaspoons in total for this recipe. You can reduce the amount of ginger to 2 teaspoons for a less intensely spiced, more kid friendly version.
How to make gingerbread cake
This gingerbread cake is honestly so so easy to put together!
Gingerbread cake
Begin by preheating your oven to 160 °C (320°F) with the fan on (also known as convection mode) and grease a 9×13 inch cake pan. I use my homemade cake release to grease the pan (cooking spray will work fine too), and I also line the pan longways with a bit of parchment paper hanging over the sides to make it easier to take out once it’s done. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C/350°F.
Sift together all purpose flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Using a whisk or fork, mix until well combined. Set aside for now.
In a large bowl combine light brown sugar, melted butter, vegetable oil, blackstrap molasses, egg and vanilla extract or essence. Using a whisk mix until well combined and smooth.
Add dry ingredients into the molasses mixture, and using a spatula or wooden spoon, fold until just combined. The batter will be very thick.
Finish off by adding in hot water, and using a whisk, mix until well combined and smooth. Do not overmix.
Distribute the batter into the prepared pan. Drop the cake tin lightly on the counter to remove large airbubbles and bake for 20-25 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for 20 minutes, before using the parchment paper on the edges to lift the cake out of the cake tin. You can also serve the cake from the cake pan if you prefer. The cake is best served slightly warm.
Butterscotch Sauce
Prepare the butterscotch sauce while the cake is baking.
Place saucepan over a medium heat and add in light brown sugar, cream, vanilla, ginger and cinnamon. Mix and allow the mixture to come to a boil. Allow it to boil for a few minutes while frequently mixing.
Take the saucepan off the heat and pour the sauce into a heatproof bowl. Allow it to cool slightly before serving over slices of warm gingerbread. You can also serve with whipped cream on the side!
Commonly asked questions
What goes well with gingerbread?
Gingerbread cake pairs well with so many different toppings that complement its warm and spicy flavors. Some of my favorites include butterscotch or caramel sauce (which is what I use for this recipe), whipped cream, cream cheese frosting, vanilla ice cream, nuts, maple syrup and yoghurt. You can also just dust plain gingebread with some powdered sugar for a bit of extra sweetness!
Does gingerbread have actual ginger?
Yes! Traditional gingerbread recipes typically include actual ginger as one of the key ingredients. It adds a distinctive and characteristic taste to gingerbread, which is where the dessert gets it’s name. Most recipes call for powdered ginger as opposed to fresh ginger.
How do you store gingerbread?
Gingerbread cake can be left at room temperature in an airtight container for a few days. After that, it’s best to place it into the fridge where it’ll last upto a week.
The butterscotch sauce can be left out for the day, but it’s best to refrigerate it overnight due to the fresh cream. Simply heat it up when you want to pour some over your gingerbread!
Can you freeze gingerbread?
Yes, you can freeze gingerbread and make it ahead for special occasions (it’s very popular during the end of year around Christmas time). Simply wrap the cake well in foil, before placing it into an airtight container and freezing.
Allow it to thaw out completely before serving. I would recommend heating the gingerbread and having it slightly warm.
Can I make a layer cake using this recipe?
I have never tried this myself, but I don’t see why not! The cake holds together well and would be great for a layer cake. Just ensure the cake has time to cool completely on a wire rack before frosting it. I imagine my cream cheese frostingwould go amazingly well with this recipe!
Easy Gingerbread Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Gingerbread Cake
- 2½ cups (300 g) flour - plain, all purpose
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 3 tsp ginger powder - ground ginger, can reduce to 2 tsp for a less spiced/more kid friendly cake
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup (200 g) light soft brown sugar - firmly packed (see note 1)
- ¼ cup (57 g) unsalted butter - melted
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- ½ cup (140 g) blackstrap molasses - see note 2 for using light molasses
- 1 large egg - room temperature
- 1 tsp vanilla essence/extract
- ¾ cup (180 g) hot water - make sure it's very hot (almost boiling)
Butterscotch Sauce
- ½ cup (100 g) light soft brown sugar - firmly packed (see note 1)
- ½ cup (120 g) whipping or heavy cream
- ½ tsp vanilla essence/extract
- ⅛ tsp ginger powder
- ⅛ tsp ground cinnamon
- ¼ cup (57 g) unsalted butter - cold, cut into cubes
Instructions
Gingerbread Cake
- Preheat oven to 160 °C (320°F) with the fan on (see note 3 if you don't have a fan function) and grease a 9x13 inch cake pan. I use my homemade cake release to grease the pan, and I also line the pan longways with a bit of parchment paper hanging over the sides to make it easier to take out once it's done.
- Sift together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Using a whisk or fork, mix until well combined. Set aside for now.
- In a large bowl combine light brown sugar, melted butter, vegetable oil, blackstrap molasses, egg and vanilla. Using a whisk mix until well combined and smooth.
- Add dry ingredients into the wet mixture, and using a spatula or wooden spoon, fold until just combined. The batter will be very thick.
- Finish off by adding in hot water, and using a whisk, mix until well combined and smooth. Do not overmix.
- Distribute the batter into the prepared cake pan. Drop the cake tin lightly on the counter to remove large airbubbles and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 20 minutes, before using the parchment paper on the edges to lift the cake out of the cake tin. You can also serve the cake from the cake pan if you prefer. The cake is best served slightly warm with butterscotch sauce. A side of whipped cream works amazingly too!
Butterscotch Sauce
- Prepare the butterscotch sauce while the cake is baking.
- Place saucepan over a medium heat and add in light brown sugar, cream, vanilla, ginger and cinnamon. Mix and allow the mixture to come to a boil. Allow it to boil for a few minutes while frequently mixing.
- Take the saucepan off the heat and add in the cold butter. Stir until the butter is completely melted and the sauce is smooth. Pour the sauce into a heatproof bowl. Allow it to cool slightly before serving over slices of warm gingerbread.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
30 Comments
Should I reduce the amount of brown sugar if I use original molasses instead of blackstrap molasses, since original molasses is sweeter?
Hi Kiki! Yes, that’s a great idea 🙂
The exact amount to reduce I’m not too sure sorry, but just be sure not to reduce the sugar too much otherwise the cake might be a little on the drier side.
Enjoy!
Hi, how can I make this eggless?
Hi Nikki! 🙂
I haven’t tried an egg substitute myself so can’t recommend anything at this stage sorry!
I do have some other eggless cake recipes that you can check out here 🙂 https://cakesbymk.com/recipe-category/eggless/
Hi MK.
Can the butterscotch sauce be whipped into a stable piping cream once chilled and set? If not what changes can I make to be able to do so?
Hi Tari! 🙂 Hmmm good question – I am not too sure sorry! You may need to add more whipping cream or butter for it to be stable when whipped up. Alternatively, you could add the sauce to a buttercream like this recipe: https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/
That would give you a butterscotch flavored buttercream 🙂
Beautiful! I used treacle as a direct substitute for the molasses and it came out just as I imagined it. Thanks!
Awesome! So happy to hear the treacle worked great as a substitute and that you loved the recipe Zara 😀
Hi, Maryam! This looks like what gingerbread should be. Quick question: would I be able to use a standard Bundt pan for this? Thanks
Susan in Washington, DC
Thanks Susan! 🙂 I haven’t tried this recipe in a bundt pan myself but it is quite a sturdy cake so I think it would work fine (though I can’t say for sure sorry!). I imagine the only difference would be is that it would need a longer cook time 🙂