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Close-up of a moist gingerbread cake square topped with a swirl of whipped cream on a white plate.

Gingerbread Cake Made Easy for Joyful, Perfect Results

Bake an easy, moist gingerbread cake with warm spices and molasses. One-bowl, foolproof, and perfect for cozy holidays or any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 275 kcal

Ingredients
  

  • This moist gingerbread cake comes together with cozy pantry staples but a few choices make a big difference in flavor and texture. Below, I’ll walk you through what to grab—and what to swap—so your easy gingerbread cake recipe turns out exactly the way you want.

For the Gingerbread Cake

  • Dry ingredients
  • 2 cups 250 g all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg optional
  • Wet ingredients
  • 3/4 cup 150 g packed light or dark brown sugar
  • 3/4 cup 255 g unsulphured molasses
  • 1/2 cup 113 g unsalted butter, melted and slightly cooled
  • Option: swap for 1/2 cup 120 ml neutral oil for an even moister crumb
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup 240 ml buttermilk, room temperature
  • Optional add-ins choose 1 or combine
  • 1/3 cup 55 g finely chopped crystallized ginger
  • 1/2 cup 60 g chopped pecans or walnuts

Quick Substitutions

  • No buttermilk? Mix 1 cup 240 ml milk + 1 tablespoon lemon juice or vinegar; rest 5 minutes.
  • Molasses note: Avoid blackstrap unless you like a more bitter intense flavor.

Optional Toppings (Pick One)

  • Maple glaze
  • 1 cup 120 g powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 –3 tablespoons milk or cream to thin
  • Pinch of salt
  • 1/2 teaspoon vanilla extract optional
  • Cream cheese frosting
  • 4 oz 113 g cream cheese, softened
  • 1/4 cup 57 g unsalted butter, softened
  • 1 1/2 cups 180 g powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • This easy gingerbread cake recipe is wonderfully straightforward. I’ll walk you through it step-by-step so you end up with a moist gingerbread cake that’s tender, warmly spiced, and reliably “just right.”

Before you start

  • Preheat your oven to 350°F (175°C).
  • Prep your pan: Grease and line a 9-inch square baking pan with parchment (leave a little overhang for easy lifting).
  • If your ingredients are cold, let the eggs and buttermilk sit out for 15–20 minutes—this helps the batter mix smoothly.

Step-by-step

  • Mix the dry ingredients
  • In a large bowl, whisk together:
  • flour
  • baking soda
  • salt
  • ginger, cinnamon, cloves (and nutmeg, if using)
  • Quick win: Whisking well now helps distribute the spices evenly, so every bite tastes like a classic gingerbread spice cake.
  • Combine the wet ingredients
  • In a second bowl (or a large measuring jug), whisk until smooth:
  • brown sugar
  • unsulphured molasses
  • melted butter (or oil)
  • eggs
  • vanilla
  • buttermilk
  • The mixture should look glossy and cohesive—no streaky egg bits.
  • Bring it together (gently)
  • Pour the wet mixture into the dry ingredients. Use a spatula or whisk to stir just until no dry flour pockets remain.
  • Key tip: Don’t overmix. Overworking the batter is the fastest way to lose that soft, tender crumb we want in a moist gingerbread cake.
  • Add any extras
  • If using crystallized ginger or nuts, fold them in with just a few strokes.
  • Bake
  • Scrape the batter into the prepared pan and smooth the top. Bake for 28–35 minutes, or until:
  • the center looks set (not wobbly), and
  • a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter)
  • If you’re unsure, start checking at 28 minutes. Gingerbread can go from perfect to dry if it stays in too long.
  • Cool (this matters)
  • Let the cake cool in the pan for 10–15 minutes, then lift it out using the parchment and place on a wire rack to cool completely.
  • Why this helps: Cooling finishes the crumb and makes slicing cleaner—especially important if you’re adding glaze or frosting.

Optional: Finish with glaze or frosting

  • For a quick shine and extra flavor, drizzle maple glaze over a fully cooled cake.
  • For a richer, dessert-table vibe, spread on cream cheese frosting once the cake is completely cool.
  • Either way, you’ll have a cozy, classic molasses gingerbread cake that’s easy enough for a weekday and special enough for guests.

Notes

Nutrition Information (Per Serving, Estimated)

  • Calories: 275 kcal
  • Total Fat: 8.8 g
  • Saturated Fat: 5.2 g
  • Trans Fat: 0 g
  • Cholesterol: 52 mg
  • Sodium: 297 mg
  • Total Carbohydrates: 45.2 g
  • Dietary Fiber: 0.6 g
  • Total Sugars: 29.3 g
  • Added Sugars: 28.2 g
  • Protein: 4.0 g
Note: Nutrition will vary based on brands, substitutions, and any toppings (maple glaze or cream cheese frosting).
Keyword Gingerbread Cake