6 Min Read

Indulge in the warm, comforting flavors of gingerbread with this delightful gingerbread cake recipe.

Perfect for any occasion, this cake combines the rich taste of molasses with the spiciness of ginger and cinnamon, creating a treat that is sure to please your taste buds.

Whether enjoyed with a cup of coffee for breakfast or as a dessert after dinner, this gingerbread cake is sure to become a favorite in your household.


Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water


  • Mixing bowls
  • Electric mixer
  • 9-inch round cake pan
  • Parchment paper
  • Cooling rack


Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the molasses, eggs, and vanilla extract, and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, and mixing until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice and serve the gingerbread cake plain or with a dollop of whipped cream or vanilla ice cream.

Nutritional Facts

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 240
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 210mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 1g
  • Sugars: 19g
  • Protein: 3g

Health Benefits

While gingerbread cake may not be the healthiest option compared to some other desserts, it does offer a few potential health benefits:


Ginger, the main flavoring agent in gingerbread, has been used for centuries for its medicinal properties.

It contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant effects.

Ginger may help alleviate nausea, reduce muscle pain and soreness, lower blood sugar levels, and even reduce menstrual pain.

Whole Grain Flour:

Some gingerbread cake recipes use whole grain flour instead of refined flour.

Whole grains are rich in fiber, which is important for digestive health and can help regulate blood sugar levels and promote a feeling of fullness.


Molasses, a common ingredient in gingerbread, is a byproduct of the sugar refining process and contains several essential minerals, including iron, calcium, magnesium, and potassium.

While it is still a sweetener and should be consumed in moderation, it does offer some nutritional value compared to refined sugar.


In addition to ginger, gingerbread cake often contains other spices like cinnamon, nutmeg, and cloves, which not only enhance the flavor but also provide various health benefits.

Cinnamon, for example, has been linked to improved blood sugar control and reduced inflammation.

Moderation and Enjoyment:

Finally, enjoying gingerbread cake in moderation as part of a balanced diet can contribute to overall well-being.

Mental health is an important aspect of overall health, and indulging in a delicious treat like gingerbread cake occasionally can bring joy and satisfaction.

However, it’s important to note that gingerbread cake is still a dessert and should be enjoyed in moderation as part of a balanced diet.

It typically contains sugar, flour, and sometimes butter or oil, which can contribute to excess calories and may not be suitable for everyone, especially those with certain dietary restrictions or health conditions.


1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and flavor of the cake may vary slightly.

2. How should I store leftover gingerbread cake?

Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

3. Can I freeze gingerbread cake?

Yes, you can freeze gingerbread cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 3 months.

4. Can I add nuts or raisins to the cake batter?

Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or raisins to the batter for added texture and flavor.

5. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it tightly wrapped in plastic wrap at room temperature for up to 2 days before serving.

Share This Article
Leave a comment