Name: Gingerbread Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon baking powder; 1 tablespoon ground ginger; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ½ teaspoon salt; ¾ cup unsalted butter (melted and slightly cooled); 1 cup brown sugar (packed); 1 cup molasses (not blackstrap); 2 large eggs; 1 cup buttermilk (or milk + 1 tablespoon vinegar/lemon juice); ½ cup hot water; 2 teaspoons vanilla extract; 1 cup caramel Sauce

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This Gingerbread Cake is warm, rich, and full of holiday flavor. It’s soft, perfectly spiced, and topped with a drizzle of caramel sauce that makes every bite even better. It’s an easy cake to bake for Christmas or any winter get-together, and it fills the kitchen with that classic gingerbread aroma everyone loves.

Gingerbread Cake by Tessie's Table. — Photo Credit by Tessie’s Table.

This cake is one of those simple bakes that feels right for the season. It’s lovely served after dinner with coffee or as part of a dessert spread. If you’re planning a holiday menu, it pairs beautifully with my Gingerbread Cheesecake Cookies for a mix of soft and chewy textures.

Why you’ll love this Gingerbread Cake

It’s simple to make:
You’ll only need basic ingredients and one bowl for the batter. This cake can be put together without any stress.
The flavor is classic and cozy:
The warm spices and rich molasses give it that deep gingerbread taste, and a drizzle of caramel sauce adds a touch of sweetness that balances it perfectly.
It’s great for sharing:
You can bake it for a family dinner, take it to a holiday gathering, or enjoy it as part of a dessert table with other gingerbread treats like my No-Bake Gingerbread Cheesecake.

Festive display of Gingerbread Cake squares drizzled with caramel sauce on a serving platter surrounded by Christmas decorations.

Easy Gingerbread Cake for the Holidays

When I was growing up in Ireland, I loved Jamaican cake. It had that deep molasses flavor and warm spice that felt rich and a little nostalgic. This Gingerbread Cake reminds me so much of that. It’s soft, full of spice, and just the right amount of sweetness.

Ingredients Needed for Gingerbread Cake

All-purpose flour: Gives the cake its structure while keeping it soft and tender. Make sure to spoon and level it when measuring so it doesn’t turn out dense.
Baking soda: Helps the cake rise and stay light. It also balances the acidity from the molasses.
Salt: A small amount brings out the sweetness and highlights the spices.
Ground ginger: The key flavor here. It gives the cake that signature warmth and zing that makes gingerbread so distinct.
Ground cinnamon: Adds another layer of spice and makes the whole kitchen smell like the holidays.
Ground cloves: Just a little gives a rich depth that rounds out the flavor.
Molasses: The star of the show. It keeps the cake moist and adds that bold, slightly smoky sweetness.
Brown sugar: Adds sweetness and moisture that white sugar can’t quite match.
Butter: Brings richness and helps create a soft, tender crumb.
Egg: Holds everything together and adds structure.
Milk: Keeps the batter smooth and adds moisture to the finished cake.
Caramel sauce: (for serving): Drizzle over the top for an extra touch of sweetness. It pairs beautifully with the spiced flavor of the cake.

Ingredients for Gingerbread Cake Tessie's Table.

How to make Gingerbread Cake

**For more detailed instructions, please refer to the printable recipe card below.**

Bowl of flour, baking soda, and warm spices for Gingerbread Cake on a light countertop.

Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl until well mixed.

Wet ingredients mixed together for Gingerbread Cake batter showing a smooth caramel color.

In a large bowl, beat the butter and brown sugar until creamy and smooth.

Mixing molasses, milk, and vanilla for Gingerbread Cake in a glass bowl.

Add the egg, molasses, and milk, and mix until everything is well combined.

Dry and wet ingredients being combined with a wooden spoon to make Gingerbread Cake batter.

Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain.

Gingerbread Cake batter poured evenly into a 9x13-inch baking pan before baking.

Pour the batter into the prepared pan and bake for 35 to 40 minutes.

Freshly baked Gingerbread Cake cut into squares in the pan, ready to serve.

Let the cake cool in the pan for about 15 minutes before slicing and serving.

Variations

With Lemon Glaze: Skip the caramel sauce and whisk together powdered sugar and lemon juice for a bright, tangy glaze. It adds a lovely contrast to the warm spices in the cake.
Extra Spiced: If you like a stronger ginger kick, add a little more ground ginger or even a touch of black pepper. It gives the cake a bolder flavor.
With Cream Cheese Frosting: Spread a thick layer of cream cheese frosting over the cooled cake for a soft, tangy topping that pairs perfectly with the molasses.
Bundt Cake Style: Pour the batter into a greased Bundt pan and bake until set. It looks beautiful on a dessert table and slices nicely for serving.
Mini Cakes: Bake the batter in muffin tins for individual gingerbread cakes. They’re great for gifting or for serving with whipped cream and caramel drizzle.

Serving Suggestions

As a holiday dessert: Serve this Gingerbread Cake warm after a festive dinner. It’s especially nice following mains like my Roast Turkey or Glazed Ham, paired with sides such as Cheesy Green Beans and Sourdough Stuffing.
With caramel sauce: Drizzle warm caramel sauce over each slice just before serving. It adds a smooth sweetness that makes the cake extra special.
Topped with whipped cream: A big spoonful of freshly whipped cream lightens the rich molasses flavor and gives it a soft, creamy finish.
Alongside cookies and small bites: Add it to a dessert board with Gingerbread Man Cookies and Gingerbread Cheesecake Cookies for an easy Christmas spread.
As a snack with coffee: Enjoy a slice in the afternoon with a cup of coffee or tea. It keeps well at room temperature, so it’s perfect for casual get-togethers or a quick treat during the holidays.

Storage and Freezing

How should I store Gingerbread Cake?

Keep the cake covered at room temperature for up to three days. If your kitchen runs warm, store it in the fridge instead. Just wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out. Bring it to room temperature before serving for the best flavor and texture.

Can I freeze Gingerbread Cake?

Yes, it freezes really well. Once it’s completely cool, wrap it tightly in plastic wrap and then again in foil, or place slices in freezer-safe containers. It will keep for up to three months. Thaw it overnight in the fridge or at room temperature for a few hours. Warm each slice slightly before serving if you’d like that just-baked taste again.

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Overhead view of a single slice of Gingerbread Cake on a spatula with caramel sauce drizzled on top.

Tips & Tricks

Use fresh spices: Ginger, cinnamon, and cloves lose strength over time. Using fresh spices makes a big difference in flavor, giving the cake that warm, bold taste you want from a classic gingerbread.
Don’t overmix the batter: Mix just until everything is combined. Overmixing can make the cake dense instead of soft and tender.
Line the pan for easy cleanup: A layer of parchment paper makes it simple to lift the cake out once it’s baked and keeps the edges from sticking.
Let it rest before cutting: The cake slices more neatly once it has cooled a bit, and the crumb holds together better.
Make Mini Gingerbread Trifles: If you have leftovers, crumble the cake and layer it with a whipped cream filling to make Mini Gingerbread Trifles. It’s an easy way to turn leftover cake into a whole new dessert.

More Holiday Desserts

Looking for more meal inspiration?

Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

FAQ

Can I use blackstrap molasses in this recipe?
I don’t recommend it. Blackstrap molasses is very strong and can make the cake slightly bitter. Regular unsulphured molasses gives the right amount of sweetness and flavor.
Can I use oil instead of butter?
Yes, you can swap melted butter for an equal amount of vegetable oil if you prefer. The cake will be a little more moist but will lose some of that rich buttery flavor.
Can I make Gingerbread Cake ahead of time?
Absolutely. This cake actually tastes better the next day once the spices have had time to settle. You can bake it the day before and store it covered until serving.
What can I use instead of molasses?
If you can’t find molasses, dark corn syrup or treacle are good substitutes. They’ll change the flavor slightly but still give that warm sweetness.
Why is my cake dense or heavy?
That usually happens from overmixing the batter or using too much flour. Be sure to spoon and level the flour and mix gently until combined.
How do I serve it for the holidays?
Serve it warm with caramel sauce or whipped cream, or as part of a dessert table alongside treats like Gingerbread Man Cookies and No-Bake Gingerbread Cheesecake.
Can I use this recipe to make cupcakes?
Yes, pour the batter into a lined muffin tin and bake for about 18 to 20 minutes. You’ll get soft, spiced cupcakes perfect for topping with cream cheese frosting.
What can I do with leftover Gingerbread Cake?
Turn it into Mini Gingerbread Trifles by layering pieces of cake with whipped cream, caramel sauce, and crushed cookies. It’s a fun way to repurpose leftovers into a brand-new dessert.