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Classic Old-Fashioned Gingerbread Cake is a cozy, nostalgic dessert that’s rich with warm spices and deep molasses flavor. Moist, tender, and simple to make, this traditional cake is perfect for the holidays—or anytime you want a comforting treat. Serve it warm with whipped cream, a dusting of powdered sugar, or enjoy it plain with a hot cup of coffee or tea.
A Classic Gingerbread Cake Recipe
Simple ingredients and warm spices come together in this nostalgic gingerbread cake that’s perfect for sharing. This delicious dessert makes a wonderful holiday party cake and feeds a crowd.
This recipe has been in my family for decades, and is a classic Christmas cake in our home!
Why This Holiday Cake Recipe is Great
Classic Holiday Flavor – Packed with molasses, cinnamon, ginger, and cloves for that true old-fashioned taste.
Easy to Make – Simple ingredients and straightforward steps.
Perfect Texture – Moist and tender with just the right amount of spice.
Great for Gatherings – Makes a 9×13-inch pan, and feeds 12 or more, depending on the size of the slices. Ideal for family dinners, Christmas parties, or holiday potlucks.
This classic gingerbread cake is rich with molasses and cozy spices, just like the one Grandma made—simple, comforting, and full of holiday charm.
You can top it with powdered sugar or whipped cream, or eat it plain. I think cream cheese frosting would be amazing on it!
Ingredients in Gingerbread Cake
Ingredients You’ll Need. Exact amounts are listed in the recipe card below.
- Vanilla Extract – to give the gingerbread cake a touch of warm flavor.
- Molasses – Use unsulphured molasses like Grandma’s or Brer Rabbit brands. Avoid blackstrap, which is too bitter.
- Warm Spices – Ginger, cinnamon, nutmeg, and cloves create that signature gingerbread flavor.
- Butter and Eggs – Make sure they’re at room temperature for best results.
- Boiling Water and Baking Soda – The baking soda reacts with the hot water to lighten the batter. Don’t skip this step—it’s key to the cake’s texture.
Cake Variations
• Add lemon zest or orange zest for a bright accent of citrus flavor.
• Top with cream cheese frosting if you want a sweeter dessert.
• Serve with warm apples or sautéed pears for a festive fall touch.
How to Make Old-Fashioned Gingerbread Cake
Prep the Pan – Grease and flour a 9×13-inch baking pan and preheat your oven to 350°F.
Cream Butter and Sugar – Beat until light and fluffy. Add eggs one at a time, then vanilla and molasses.
Mix the Dry Ingredients – Whisk together the flour, spices, and salt in a separate bowl.
Combine – Mix the Dry Ingredients into the wet just until incorporated.
Activate the Baking Soda – Stir it into boiling water (it’ll foam!) and gently mix into the batter.
Bake – Pour into the prepared pan and bake 35–45 minutes, or until a toothpick comes out clean.
Cool and Serve – Let it cool slightly, then slice and enjoy however you like!
Tips for a Successful Gingerbread Cake
Don’t Overmix – once the flour is added—just mix until combined to keep the cake tender.
Batter Consistency – The batter will be thin after adding the boiling water—that’s totally normal!
Careful not to Overbake – Watch for doneness at 35 minutes; ovens vary, and you don’t want to overbake. You don’t want to underbake, either!
Great to Make Ahead – This cake is delicious the next day, too—just wrap it well and store at room temperature.
How to Store Gingerbread Cake
- Room Temperature – Store tightly wrapped for up to 3 days.
- Refrigerate – Keeps well for 4–5 days. Bring to room temp before serving.
- Freeze – Wrap individual slices tightly and freeze for up to 2 months.
More Easy Holiday Recipes
Slow Cooker Maple Brown Sugar Carrots
Slow Cooker Cranberry Sauce
Dinner Roll Christmas Tree Appetizer
Pumpkin Pie Dump Cake
If you make this delicious, classic, Old Fashioned Gingerbread Cake recipe, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Old Fashioned Gingerbread Cake
Equipment
- 9x13-inch Baking Pan
- Stand Mixer or Hand Mixer
- Whisk, Spatula
Ingredients
- ½ cup Unsalted Butter (at room temperature)
- ½ cup Granulated Sugar
- 2 Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Molasses
- 2 cups All-Purpose Flour (plus a little for baking dish)
- ½ teaspoon Salt (or 1 scant teaspoon Kosher salt)
- ½ teaspoon Ground Cloves
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 ¼ teaspoons Ground Ginger
- 1 cup Boiling Water
- 2 teaspoons Baking Soda
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer), cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and molasses until smooth.
- Scrape down the sides and bottom of the bowl to make sure everything is well combined.
- In a separate bowl, whisk together the flour, salt, and spices. Add to the wet ingredients and mix just until incorporated.
- Stir the baking soda into the boiling water (it will foam), then gently mix it into the batter. The batter will be very thin—that’s normal.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35 to 45 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool slightly before serving. Enjoy warm or at room temperature, with whipped cream, a dusting of powdered sugar, plain, or try my cream cheese frosting for a bakery style cake (see Notes).
Notes
For a bakery-style finish, try topping the cooled cake with this easy frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of ground nutmeg (optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just like my Nana made every Christmas. Great flavor.