The Best Gingerbread Cake Recipe - Easier than Store-Bought (2024)

Are you craving a warm, flavorful, all the essence ofChristmasin every bite cake…regardless of the time of year? I got ya. Here is a simple and straightforwardgingerbread cake recipethat deserves to be made all year long. It’s sooo good. Bursting with warmspices,Christmassoul, and the best part…easy to make!

Are you looking for gingerbread recipes? Try my gingerbread cookie recipe. Perfect for cut-outs with just the right amount of snap & spice.

Imagine Christmas trees, pretty packages, cinnamon spice, reindeer, coal, and little Elves all wrapped up and shoved in your face. That’s what thisis; Christmas. And if you have never made homemade gingerbread,then you must stop what you are doing right now because gingerbreadcakeis where it’s at. For real, stop and get thishomemade cake recipemade up this weekend!

Key Ingredients:

• Ground ginger. I mean…the ginger in this cake is sooo good. I often double it because my family loves theflavor.Nutmegis a good substitute for ginger if you don’t have it.
• Shortening. Shortening gives this cake a softer, airier texture thanbuttergenerally does. But feel free to sub unsaltedbutterfor the shortening, adding an extratablespoonofbutter.
• Packedbrown sugar. Usedark brown sugarfor a strongerflavor, if you have it. But lightbrown sugarworks great, too!
• Unsulphured Molasses. You can’t skip this one! If you rarely use molasses and want to use up the rest of the jar, try adding just ateaspoonto your coffee, add a bit to your barbecue sauce, add a bit to your pancake mix, or even your smoothie. Molasses packs a punch of warmspicesin a tiny amount. Note: I don’t recommend usingblackstrap molasses, theflavoris too punchy for this recipe.

How to make gingerbread cake

• Grease a 9-inch round or squarecake pan(go ahead and use a smaller one if needed, just increase your time by about 10 minutes to account for the deeper pan).
• Whiskthe all-purpose flour,cinnamon, ginger,bakingpowder,salt, &baking sodatogether. Set aside.
• In a largebowl, using anelectric mixeror stand mixer, beat shortening & molasses until fluffy (about 45 seconds give or take).
• Add largeegg& vanilla and beat for 1 minute.
• Add 1/2 of thedry ingredientsand beat until combined.
• Add 1/2 cup water and beat until combined.
• Add remaining flourmixtureand stir just until combined.
• Pourthebatterinto theprepared panandbakein the preheatedovenfor 30-40 minutes (use thetoothpickmethod to check thecenter of the cake!)

Storage:

There are a few meth how long you think you’ll need to keep it:

1. Room Temperature(1-2 Days):If you plan to eat the leftover gingerbread cake within 1-2 days, you can store it atroom temperaturein anairtight containeror cover it withplastic wrap.
2. Fridge(Up to 1 Week):For longer storage, place the gingerbread cake in anairtight containeror wrap it tightly inplastic wrap, then store it in the refrigerator. This will keep it fresh for up to a week. If you’re storing it in the refrigerator, consider placing a slice of bread in the container (sounds strange but I promise it works!) to help maintain moisture and keepthe cake from drying out.
3. Freezing (Up to 3 Months):If you want to keep the gingerbread cake for an extended period, freezing is your best bet. Follow these steps:
   • Slice the cake into individual portions or cut it into smaller pieces.
   • Wrap each slice or piece tightly inplastic wrapor aluminumfoil.
   • Place the wrapped slices in anairtight containeror a freezer-safe zip-top bag.
   • Label the container or bag with the date to keep track of freshness.
   • Store the container or bag in the freezer for up to 3 months.

When you’re ready to enjoy the frozen gingerbread cake, simply take out the amount you want from the freezer and let itthawin the refrigerator or atroom temperaturefor a few hours.

YOU NEED TO MAKE THIS EASY GINGERBREAD CAKE RECIPE TODAY…

…And shove your face full ofChristmas. Make an extra batch so you can bringChristmasto your neighbor, grandma, or friends.

Try it withvanilla ice creamand topped withcaramel sauce,maple syrup, orhoney. Or serve it withwhipped creamorcream cheese frostingfor the absolutely perfectdessert.

Sticky, spicy, and sweet. So yummy!