Old-Fashioned Gingerbread Cake

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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.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 137kcal

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 9x13 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

Storing Instructions

Store gingerbread in an airtight container at room temperature up to 4 days. Gingerbread may also be frozen up to 2 months.

Nutrition