There’s something undeniably nostalgic and comforting about a warm slice of gingerbread. It evokes memories of holidays, family dinners, and the irresistible aroma of spices wafting through the house. This Old-Fashioned Gingerbread Cake is our modern take on a timeless recipe—moist, richly spiced, and perfectly sweet. It’s a rustic treat that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Unlike cookies, this cake brings a soft, tender crumb that melts in your mouth. It’s spiced just right—with cinnamon, ginger, and cloves offering warmth and depth without overwhelming the sweetness. The molasses gives it that distinctive dark richness and depth of flavor that defines true gingerbread. And trust us, your home will smell like a holiday bakery while it bakes.
This isn’t your average cake. It’s a recipe with heritage, passed down and slightly updated for ease and flavor. It uses everyday pantry ingredients but transforms them into something truly magical. Perfect for a cozy weekend or as a sweet addition to any festive gathering.
While some versions can be dry or too dense, we’ve fine-tuned the balance of wet and dry ingredients here to keep the cake light yet satisfying. The addition of hot water at the end helps loosen the batter just enough to ensure a fluffy, moist crumb.
It’s the kind of cake that’s just as good the next day—and some say even better after it rests overnight. The spices settle, the texture becomes even softer, and the flavors deepen. Plus, it’s sturdy enough to pack in lunchboxes or serve at potlucks.
The best part? It comes together quickly, with no mixer needed if you don’t have one. You can whisk the batter by hand and still get fabulous results. It’s incredibly forgiving and a great confidence-builder for beginner bakers.
You can even dress it up with a simple glaze, cream cheese frosting, or powdered sugar dusting. Or go rustic and enjoy it plain, with maybe a cup of hot coffee or spiced tea. It’s versatile and down-to-earth.
If you love the flavor of gingersnaps or spiced lattes, this cake is your new obsession. It’s like all the best parts of winter wrapped into a warm, buttery slice.
We love making this during the colder months, but honestly? It tastes amazing year-round. There’s never a wrong time for gingerbread.
It’s also a lovely recipe to share with kids or loved ones. The scent alone is enough to gather everyone in the kitchen.
Let’s get into the full recipe so you can fill your home with warmth and spice.
Servings: 9 generous slices
Prep Time: 15 minutes
Cook Time: 30–45 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 20 minutes
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup molasses (regular, not blackstrap)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan.
- In a large bowl, cream the softened butter until smooth. Add the sugar and beat until light and fluffy.
- Mix in the egg, then stir in the molasses until everything is well combined.
- In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.
- Slowly pour in the hot water and mix until the batter is smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30 minutes, then check for doneness with a toothpick. If it comes out clean, remove the cake. If not, bake for an additional 10–15 minutes, checking regularly.
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
Tips for Best Results
- Use room-temperature butter for easier creaming.
- Don’t overmix after adding flour to keep the cake tender.
- Add a lemon glaze or whipped cream topping for contrast.
- Store covered at room temperature for 3 days or refrigerate for up to a week.
Why You’ll Love This Recipe
- Deep, rich flavor from molasses and spices.
- Moist and fluffy texture.
- Beginner-friendly and forgiving.
- Perfect for holidays or cozy nights in.
This Old-Fashioned Gingerbread Cake is the ultimate comfort dessert—rich, moist, and packed with the warm spices of the season. It’s an easy, nostalgic bake that fills your kitchen with irresistible aromas and your heart with joy. Serve it plain or dressed up—it always delivers.
Old-Fashioned Gingerbread Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup molasses regular, not blackstrap
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan.
- In a large bowl, cream the softened butter until smooth. Add the sugar and beat until light and fluffy.
- Mix in the egg, then stir in the molasses until everything is well combined.
- In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated.
- Slowly pour in the hot water and mix until the batter is smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30 minutes, then check for doneness with a toothpick. If it comes out clean, remove the cake. If not, bake for an additional 10–15 minutes, checking regularly.
- Allow the cake to cool in the pan for at least 20 minutes before slicing.
Notes
- Use room-temperature butter for easier creaming.
- Don’t overmix after adding flour to keep the cake tender.
- Add a lemon glaze or whipped cream topping for contrast.
- Store covered at room temperature for 3 days or refrigerate for up to a week.
