My gingerbread cake recipe makes the most delicious addition to any fall or winter holiday table, or just a Tuesday night. It’s deep, rich molasses flavor is punctuated by a mix of warm spices and a dash of white pepper. This gingerbread cake can totally be enjoyed on its own, but also plays well with other toppings and flavors like the ones outlined below. My personal favorite pairing is gingerbread cake topped with brown butter cream cheese frosting and a drizzle of caramel sauce. SO good!
- Brown Butter Cream Cheese Frosting
- Classic American Buttercream
- Swiss Meringue Buttercream
- Caramel Sauce
Projects Used In
- Poached Pear Turkey Legs
My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!
- 4 oz unsalted butter, softened
- 1 cup dark brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cardamom
- pinch of cloves
- pinch of ground white pepper
- 2 large eggs
- 1 cup molasses
- 1 1/2 cup water
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour, plus extra flour for dusting pans
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray and flour two 6-inch round cake pans.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat together the butter, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, allspice, cardamom, cloves, and white pepper at medium speed until light and fluffy and lighter in color, stopping to scrape down the sides of the bowl with a rubber spatula make sure there are no butter lumps, about 5 minutes.
- Add the eggs, one at a time, until completely combined. Stop and scrape down the sides of the bowl halfway through mixing and after adding the second egg.
- In a small bowl or glass measuring cup, whisk together the molasses, water, and baking soda.
- With the mixer on low, add half of the flour to the butter mixture until just incorporated. Slowly pour in half of the molasses mixture until just combined. Stop and scrape down the sides of the bowl with a rubber spatula. Add the remaining flour and mix until just incorporated. Add the last of the wet ingredients and mix until combined.
- Divide the batter evenly between the prepared pans and bake, rotating the pans' positions halfway through baking, until a toothpick inserted in the center of a cake comes out clean or with a few crumbs clinging to it, 35-40 minutes.
- Transfer the cakes to a rack to cool in the pans for about 30 minutes. Turn the cakes out onto a flat surface, like plates or a clean countertop. Let the cakes cool completely before frosting, filling, or storing.
- Yields approximately 5 cups of batter. Perfect for baking two 6-inch round cakes or about 20 cupcakes.
- Gingerbread cake batter can be made in advance and held in the fridge for up to two days before baking. Stir the batter before pouring into the prepared pans.
- Gingerbread cake batter can be frozen for up to three months in an airtight container or heavy-duty zip-top bag. Allow the batter to thaw in the fridge overnight before using. stir the batter before pouring into the prepared pans.
- Bake cakes up to a day in advance. Store them wrapped tightly in plastic wrap on the kitchen counter.
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