Old-fashioned gingerbread cake is a must around the holidays! This simple cake is perfectly spiced, incredibly moist, and the best Christmas dessert with a dollop of whipped cream and caramel sauce on top.
We’re getting our gingerbread on today and going all the way back to the good ‘ol classics. Nothing fancy, nothing complicated, just a nostalgic, old-fashioned gingerbread cake that tastes like actual Christmas.
That one dessert that makes you want to skip all the cookies, and just dive into the pan with both hands.
There’s something so cozy about a gingerbread cake and this recipe fits the bill. It’s got the perfect amount of spice, it’s impossibly moist inside, and 100% a dessert you need on your holiday dessert table.
Preferably with buckets of whipped cream + caramel sauce on top.
This Gingerbread features…
- A moist and tender texture
- Rich spiced gingerbread flavor from both fresh ginger, orange, and lots of spices
- A quick batter that comes together in minutes and serves a crowd
Making the Gingerbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Eggs
- Molasses
- Fresh ginger
- Orange zest
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Spices
- Salt
- Hot water
Tips for Perfect Gingerbread
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the brown sugar several minutes until completely smooth.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Bring eggs to room temperature – this will help the eggs mix more cohesively into the butter.
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use fresh ginger and ground – this double amount of ginger adds the perfect zingy amount of ginger flavor that doesn’t get lost in the cake.
- Test cake with toothpick – insert a toothpick in the center of cake to determine doneness.
Recipe Variations
Try these ideas for a different twist on this cake.
- Top cake with a frosting – skip the whipped cream/caramel sauce and top cooled gingerbread with vanilla buttercream or cream cheese frosting.
- Add nuts – fold 1/2 cup toasted pecans or walnuts into the batter.
- Add chocolate – fold 3/4 cup semisweet or dark chocolate chips into the batter.
Storing and Freezing Gingerbread
Allow the cake to cool completely, then store in an airtight container at room temperature up to 4 days. If you plan to frost the cake or serve with whipped cream I recommend doing this shortly before serving cake.
To freeze cake, allow to cool completely, wrap well, and freeze up to 2 months. Thaw cake at room temperature and store up to 4 days.
Before I send you off into the kitchen on your gingerbread mission, please note that fresh whipped cream and a few drizzles of caramel sauce on top of your personal slice of cake is absolutely NOT optional.
Neither is that inevitable second slice.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More gingerbread goodness you need in your life asap!
Old-Fashioned Gingerbread Cake
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 3/4 cup dark molasses (not blackstrap)
- 2 teaspoons grated fresh ginger
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour (spooned and leveled)
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 cup hot water
- Whipped cream and caramel sauce for serving
Instructions
- Preheat oven to 350F and line a 9×13 baking pan with parchment paper. Set aside.
- In a large bowl, beat butter with brown sugar until smooth and creamy. In a separate medium bowl, whisk eggs, molasses, ginger, orange zest, and vanilla until smooth. Slowly drizzle egg mixture into butter mixture, beating well until smooth.
- In a separate medium bowl, combine flour, baking soda, baking powder, spices, and salt. Working in increments, fold half of flour mixture and half of hot water into butter-sugar mixture until smooth and repeat, folding until batter is just combined.
- Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 30-35 minutes until a toothpick inserted in center comes out clean. Cool cake completely on a wire cooling rack.
- Slice cooled gingerbread cake into squares and serve with whipped cream and a drizzle of caramel sauce.
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 12/15/25.
KAREN TEELING says
what about freezing? and if you can – how do you reheat to serve?
Sarah says
This gingerbread cake can be frozen for up to 2 months. I would recommend reheating in the microwave for a few minutes for serving. 🙂