Gingerbread Cake with Warm Spices

This gingerbread cake has become one of my favorite treats during the holiday season. Its rich, warm spices paired with the deep sweetness of molasses create a comforting dessert that feels like a hug in cake form. It’s easy to make and always brings smiles at family gatherings.

I first baked this cake on a chilly evening after discovering an old recipe tucked in my grandmother’s cookbook. Since then, it has become a holiday tradition that everyone looks forward to.

Ingredients

• All purpose flour: foundational for structure spoon and level for accuracy
• Light brown sugar: adds subtle molasses notes and moisture packed tightly for best results
• Ground cinnamon: warm and sweet spice essential for gingerbread character
• Ground ginger: gives that classic gingerbread zing fresh ground will be more fragrant
• Ground nutmeg: complements cinnamon and ginger with a nutty warmth
• Baking powder: helps the cake rise for lightness
• Baking soda: works with molasses to enhance browning and texture
• Shortening: ensures tender crumb and moistness vegetable or regular works fine
• Molasses: the star ingredient that delivers deep color and rich flavor
• Eggs: bind the batter and add richness
• Warm water: helps dissolve ingredients and creates a smooth batter
• Store-bought or homemade whipped cream: a fluffy finishing touch that balances the spices

Instructions

Preheat oven:

Preheat the oven to three hundred fifty degrees Fahrenheit and lightly grease a nine by thirteen inch pan with shortening or non-stick cooking spray. Set it aside.

Mix ingredients:

In a large bowl, thoroughly mix the all purpose flour, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, baking powder, and baking soda. Add the shortening, molasses, eggs, and warm water. Blend first with an electric mixer on low speed just until the ingredients start to come together, then increase to medium speed and continue mixing for about two minutes until the batter looks like thick, soft serve ice cream.

Pour and bake:

Pour the batter evenly into the prepared pan. Place in the preheated oven and bake for about twenty eight to thirty three minutes or until a toothpick inserted in the center comes out clean.

Cool:

Remove the cake from the oven and let it cool for about twenty to thirty minutes before serving.

Serve:

Before serving, dust the top lightly with powdered sugar and add a dollop of whipped cream for a creamy contrast to the spiced cake.

Molasses is truly my favorite ingredient here. It’s what sets gingerbread apart and gives the cake its nostalgic, old-fashioned taste. One year I baked this cake during a family reunion and it was the highlight, reminding us all of cozy holidays past.

Storage Tips

Store the gingerbread cake in an airtight container at room temperature for up to three days to keep it moist. If you want to keep it longer, wrap the whole cake tightly in plastic wrap and foil and freeze for up to two months. Thaw overnight in the refrigerator before serving and refresh with a quick warm-up in the oven if you like it slightly warmed.

Ingredient Substitutions

You can swap shortening for butter if you prefer a richer flavor but expect a slightly different crumb texture. Dark molasses can be replaced with light molasses but the flavor will be milder and less intense. If you do not have fresh ground spices, powdered versions from the store work fine but using freshly grated ginger if possible will boost the aroma.

Serving Suggestions

Serve the cake warm or at room temperature with a generous spoonful of whipped cream or a scoop of vanilla ice cream for a delightful contrast. A drizzle of caramel or a dusting of cinnamon sugar can brighten the presentation. Pair with hot tea, coffee, or mulled cider for a complete comforting experience.

Use room temperature eggs for better incorporation and fluffier texture. Avoid overbaking to keep the cake moist. Keep a close eye towards the end and test with a toothpick early.

FAQs about Recipes

→ What gives this cake its warm, spicy flavor?

The combination of ground cinnamon, ginger, and nutmeg infuses the cake with its signature cozy taste.

→ Can I use vegetable shortening instead of butter?

Yes, vegetable shortening works well to provide tenderness and moisture in the cake.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean when fully baked.

→ What role does molasses play in this dish?

Molasses adds rich flavor and moist texture, enhancing the spiced notes throughout the cake.

→ Can whipped cream be replaced or omitted?

Whipped cream adds a light contrast, but the cake can be enjoyed plain or with other toppings.