Perfect Gingerbread Cake
This spiced gingerbread cake is rich with molasses and warm spices like ginger, cinnamon, and nutmeg, perfect for the holiday season. Its tender, moist texture makes it a comforting treat, ideal with a dusting of powdered sugar. Easy to make, this cake brings festive flavors to your table with minimal effort.
Gingerbread is a classic baked good known for its warm, spiced flavor, traditionally associated with the holiday season. It gets its name from its key ingredient, ginger, which has been used for centuries in baking and cooking. Gingerbread can refer to a variety of treats, from soft, cake-like loaves and chewy cookies to intricately decorated gingerbread houses.
Gingerbread is typically made with molasses, which gives it a rich, dark flavor and moist texture. Spices like ground ginger, cinnamon, nutmeg, and cloves add warmth and depth to the flavor profile. Sweeteners like brown sugar and sometimes honey or treacle are also used to balance the spiciness with a caramel-like sweetness.
Why this Spiced Gingerbread Loaf Cake recipe stands out
- Moist and Tender Texture: The combination of oil and molasses keeps the loaf incredibly moist and rich, ensuring it stays soft for days.
- Perfectly Balanced Spices: The warm blend of cinnamon, ginger, and nutmeg provides a perfect spice balance, offering a cozy and flavorful bite without being overpowering.
- Easy to Make: With a simple method of combining wet and dry ingredients, this recipe is beginner-friendly, yet delivers bakery-quality results with minimal effort.
- Classic Holiday Flavor: The classic gingerbread spices and molasses create an authentic holiday flavor that makes this loaf ideal for festive gatherings or cozy winter days.
Ingredients and substitutes
- Molasses: Adds a rich, deep sweetness. You can also substitute with dark corn syrup or maple syrup, though the flavor will be milder.
- Vegetable Oil: Keeps the cake moist. You can also substitute with melted butter or coconut oil for a slightly different flavor.
- Brown Sugar: Provides a caramel-like sweetness. You can also substitute with white sugar or coconut sugar, though the loaf may lose some of its depth of flavor.
- Ground Cinnamon, Ginger, and Nutmeg: These spices create the warm, spiced flavor. If needed, you can also use pumpkin pie spice as a substitute for the combination.
- All-Purpose Flour: Provides structure. You can also use whole wheat flour for a denser loaf or a gluten-free blend for a gluten-free version.
Step-by-step: Spiced Gingerbread Cake
- Prepare the molasses mixture: Combine hot water, molasses, and baking soda in a bowl. Stir and let the mixture cool.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside.
- Wet ingredients: In a large bowl, beat egg and brown sugar until light and creamy. Gradually add the vegetable oil to the egg mixture, then the cooled molasses-water mixture.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into a greased 9×5-inch loaf pan and bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the loaf cool completely in the pan before removing. Dust with powdered sugar before serving.
Tips for success
- Cool the Molasses Mixture: Allow the hot water and molasses mixture to cool completely before adding to the batter. This ensures the egg doesn’t cook prematurely when mixed in.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can result in a dense loaf instead of a light, tender texture.
- Use Room Temperature Egg: This helps the batter mix more evenly, resulting in a smoother cake texture.
- Check for Doneness: Insert a toothpick into the center of the loaf to check if it’s fully baked. It should come out clean or with just a few moist crumbs. If it’s too wet, bake for an additional 5-10 minutes.
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Frequently asked questions
Yes! This gingerbread loaf actually tastes better the next day as the flavors develop. You can store it at room temperature for up to 3 days or freeze it for up to 2 months.
Yes. Freeze wrapped well in cling/plastic wrap, followed by parchment paper, and then aluminum foil. Then thaw, wrapped, in the fridge for 24 hours so the condensation stays on the papers, not the cake.
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but it will still be delicious.
If you don’t want to make a gingerbread loaf like this,
you can also use the batter to make 2 x 6-inch round cakes. And, make a Classic Gingerbread layer Cake, frosted with vanilla buttercream and chocolate ganache.
Also, you can double this recipe to make a 7 x 9 rectangular sheet cake.
You can also pour the batter into a well-greased and dusted 6-inch bundt pan for a gingerbread bundt cake.
Absolutely! You can add chopped nuts, raisins, or even a handful of chocolate chips for added texture and flavor. Orange zest or a splash of vanilla extract also complements the spices beautifully.
Spiced Gingerbread Loaf Cake Recipe
Enjoy a slice of soft, moist, light and airy gingerbread cake this fall with this simple, easy and effortless recipe for a spiced gingerbread loaf cake. Spiced with ginger, cinnamon, and nutmeg this cake makes perfect holiday treat or gifts for family and friends. This step by step video recipe shows just how easy this recipe can be.
Video
Ingredients
- ½ cup (120 ml) Hot water
- ½ cup (120 ml) Molasses
- 1 tsp Baking soda
- 1½ cups (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 2 tsp Ground ginger
- ½ tsp Ground cinnamon
- ½ tsp Freshly grated nutmeg
- 1 large Egg
- ⅓ cup (80 ml) Cooking oil
- ½ cup (110 g) Light Brown Sugar
- 1 tsp Vanilla extract
Method
- Prepare the molasses mixture: Combine hot water, molasses, and baking soda in a bowl. Stir and let the mixture cool.½ cup Hot water, ½ cup Molasses, 1 tsp Baking soda
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg. Set aside.1½ cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt, 2 tsp Ground ginger, ½ tsp Ground cinnamon, ½ tsp Freshly grated nutmeg
- Wet ingredients: In a large bowl, beat egg and brown sugar until light and creamy. Gradually add vegetable oil to the egg mixture, followed by the cooled molasses water mixture and vanilla extract.1 large Egg, ⅓ cup Cooking oil, ½ cup Light Brown Sugar, 1 tsp Vanilla extract
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter into a greased 9×5-inch loaf pan and bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the loaf cool completely in the pan before removing. Dust with powdered sugar before serving.
Notes
- Cool the Molasses Mixture: Allow the hot water and molasses mixture to cool completely before adding to the batter. This ensures the egg doesn’t cook prematurely when mixed in.
- Do Not Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can result in a dense loaf instead of a light, tender texture.
- Use Room Temperature Egg: This helps the batter mix more evenly, creating a smoother texture in the cake.
- Check for Doneness: Insert a toothpick into the center of the loaf to check if it’s fully baked. It should come out clean or with just a few moist crumbs. If it’s too wet, bake for an additional 5-10 minutes.
Equipment you will need
Nutrition
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We do love spiced gingerbread cake in the Fall. It has all the flavors I associate with the season. I bet the house smells heavenly as its baking. It doesn’t need any kind of frosting or topping — just a light dusting of powdered sugar. Will make it during the holidays.
The house smells of gingerbread which is really heaven to me Marisa.
Oh how I wish I had a slice of this for breakfast today. It’s cold and I’m craving something sweet to have with my morning tea. Once again you are a fabulous baker Veena!
Thank you, Denise. Yes, this would be perfect for breakfast.
What a great looking gingerbread loaf. Dense and full of flavor. I really like the use of molasses and then your spices would certainly perk up the tastebuds. The combination of ginger, nutmeg, and cinnamon is the perfect Fall flavors. In fact, if you look at the color of the spices — they represent Fall also. A yummy loaf cake that would also make a nice gift.
Thanks Marisa. Actually, this is quite light and airy. The molasses is the real fall flavor in this. Yes the color of spices are sure fall.
The moment I saw this I know I had to make it. I love your recipes, they definitely are a winner every single time. This was awesome too. Everyone loved it
Thank you so much, Sofia. So happy to hear you enjoyed this so much. Thank you for coming back to write this feedback.
I love this! There is never too much gingerbread cake, I could eat this year round!
Thanks, Kylee. Me too.
Mmm what a great idea for the festive table. I think my guests will be delighted with this recipe. Love Love Love this recipe! I’m sure these tastes are amazing! So YUMMY!
Absolutely, Mahy, perfect for entertaining with friends.
Yum, yum, yum! I am just about ready for all the gingerbread recipes! What a fun idea to make a bread with this classic flavor!
Thanks, Lauren. Yes, it’s absolutely delicious.
Oh my! That looks so tender. This is really very tasty! I would like to try a big piece with a cup of tea or coffee. Perfectly!
Thanks, Dan. yes, very tender. Perfect with a cup of tea.
Hi Veena,
I would love to try this cake but I was wondering the if the oven temperature is for a fan oven or a conventional one?
Hey Svetla – I use a conventional oven. Thanks
What a nice change to give gingerbread loaves out for Christmas baking. I usually do orange and lemon with cinnamon but this just shouts Holiday and Fall !
Yes, Claudia. Perfect for holiday gifts.
Gingerbread is a must during the holidays. This looks delicious and I would eat this for dessert and breakfast. Perfect for taking along to a house party…and a great addition to the cookie tray.
Absolutel, Gloria. Gingerbread is a must during the holidays.