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Old-Fashioned Gingerbread Cake

This Classic Cozy 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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 9

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.