Easy Christmas Gingerbread Cake Recipe

If you ask me, gingerbread cake is one of those perfect holiday treats.

This classic Christmas dessert brings together warm spices and rich molasses in a way that makes your whole house smell like the holidays. The deep, sweet aroma of ginger and cinnamon mingles with the dark, sticky molasses to create something truly special.

It’s a straightforward recipe that doesn’t need fancy equipment or hard-to-find ingredients – just good old-fashioned baking know-how and a few pantry staples. The result is a moist, perfectly spiced cake that’s equally good with a cup of coffee or as a festive dessert.

It’s the kind of cozy, comforting treat that makes winter evenings feel extra special, and it’s simple enough to whip up any time you’re craving something sweet and seasonal.

christmas gingerbread cake

 

Why You’ll Love This Gingerbread Cake

  • Perfect holiday dessert – This classic gingerbread cake brings all the warm, cozy flavors of Christmas into your home with its perfect blend of ginger, cinnamon, and cloves.
  • Simple ingredients – You’ll find most of these ingredients already in your pantry, making it an easy choice for last-minute holiday baking.
  • Make-ahead friendly – This cake actually tastes better the next day, making it perfect for preparing in advance of holiday gatherings or family dinners.
  • No fancy equipment needed – Just mix your wet ingredients, combine with dry ingredients, and bake – no special tools or complicated techniques required.
  • Crowd-pleasing recipe – The traditional flavor and soft, moist texture make this cake a hit with both kids and adults during the holiday season.
 

Options for Substitutions

This gingerbread cake recipe can be adapted with several ingredient swaps if needed:

  • Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk works too!
  • Molasses: Molasses is pretty important for that classic gingerbread flavor, but in a pinch, you can use a mix of dark corn syrup and honey (1 cup each). The taste will be milder, but still good.
  • Brown sugar: Out of brown sugar? Mix 2 cups of white sugar with 2 tablespoons of molasses. Regular white sugar works too, but you’ll lose some of that nice caramel note.
  • Ground spices: If you’re missing one of the spices, try using pumpkin pie spice mix as a substitute – just make sure to keep the ginger amount the same as it’s key to the gingerbread flavor.
  • All-purpose flour: You can use cake flour for a softer texture – just add 2 extra tablespoons per cup. Whole wheat pastry flour works too, but will make the cake slightly denser.
  • Butter: You can swap butter with neutral oil like canola or vegetable oil, using the same amount. The texture might be slightly different but still moist.
christmas gingerbread cake
 

How to Know When the Gingerbread Cake is Done

You’ll know your gingerbread cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs – but no wet batter.

The cake should spring back when you gently press the center with your finger, and you’ll notice the edges starting to pull away slightly from the sides of the pan. A good visual clue is the color – the top should be an even deep brown, but not dark enough to look burnt.

If you notice the cake is browning too quickly but still seems underdone in the middle, cover it loosely with foil and continue baking until the toothpick test comes out right.

christmas gingerbread cake
 

Gingerbread Cake FAQ

Why does this recipe use both baking soda and baking powder?

This recipe needs both leavening agents because they serve different purposes. The baking soda reacts with the acidic molasses and buttermilk to help the cake rise, while the baking powder provides additional lift since it’s a heavy batter. Together, they create the perfect light and fluffy texture that makes this cake so good.

Is it normal for the batter to be very thin?

Yes, don’t worry if your gingerbread cake batter seems quite thin! The melted butter, warm water, and liquid ingredients make this a fairly loose batter. This actually helps create the soft, moist texture that makes this cake special. Just make sure your pan doesn’t leak if you’re using a springform!

Why do the spices need to be ground rather than whole?

Ground spices are essential for this recipe because they distribute evenly throughout the batter and release their flavors more effectively. Whole spices wouldn’t break down during baking, which would give you unpleasant hard bits in your cake and uneven flavor distribution. I always make sure my ground spices are fresh for the best flavor.

 
Preparation Time30-45 minutes
Cooking Time30-35 minutes
Total Time60-80 minutes
Level of DifficultyMedium
 

Ingredients

Gingerbread

  • 3/4 cup butter, melted
  • 2 cups brown sugar
  • 2 cups molasses
  • 1 cup warm water
  • 1 cup buttermilk, room temperature
  • 3 large eggs
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 4 cups all-purpose flour

Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • 1/2 cup salted butter, softened
  • 1 tablespoon vanilla extract
  • 6 cups powdered sugar
 

Step 1: Prepare the Cake Pans and Oven

Preheat your oven to 350°F (175°C).

Lightly grease three 9-inch round cake pans and line the bottoms with parchment paper.

Set the prepared pans aside for later use.

 

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together 3/4 cup melted butter, 2 cups brown sugar, 2 cups molasses, 1 cup warm water, 1 cup room temperature buttermilk, and 3 large eggs for 30-60 seconds until the mixture is well combined.

 

Step 3: Add Spices and Leavening Agents

To the wet mixture, add 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, ¾ teaspoon ground cloves, 1 ½ teaspoons salt, 1 ½ teaspoons baking powder, and 1 teaspoon baking soda.

Mix for 10-15 seconds until these ingredients are evenly incorporated.

 

Step 4: Incorporate the Flour

Gradually add 4 cups of all-purpose flour to the mixture, stirring until just combined and no white specks of flour remain.

Be sure to scrape the sides and bottom of the bowl as needed to ensure an even mixture.

 

Step 5: Bake the Cakes

Divide the batter evenly among the three prepared cake pans.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.

Allow the cakes to cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.

 

Step 6: Prepare the Cream Cheese Frosting

While the cakes are cooling, prepare the cream cheese frosting.

In a large mixing bowl, beat together 16 ounces of softened cream cheese and ½ cup of softened butter until the mixture is smooth, about 2 minutes.

Mix in 1 tablespoon of vanilla extract.

Gradually add up to 6 cups of powdered sugar, one cup at a time, until you reach a spreadable consistency.

 

Step 7: Assemble and Frost the Cake

Once the cakes are completely cooled, place the first layer on a cake stand or serving platter.

Frost between each layer, as well as the top and sides of the cake with the cream cheese frosting.

Decorate the cake with sprinkles or other decorations as desired.

 

Step 8: Store and Serve

Store the cake in the refrigerator due to the cream cheese frosting.

However, it can be kept at room temperature for up to 2 hours.

When ready to enjoy, slice and serve the cake.

Bon appétit!


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