If you’re craving a cozy dessert that feels like a warm hug from the inside, you’ve just found your new favorite: the Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe. This cake brings together the rich, deep flavors of molasses and warming spices in a tender, moist crumb that’s as inviting as it is delicious. Whether you’re looking for a festive treat or a simple sweet to enjoy with your afternoon tea, this gingerbread cake delivers on flavor and ease without any fuss. Trust me, once you try this recipe, it’ll become a holiday tradition in no time!
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully selected to build a perfect balance between spice, sweetness, and texture. From the flour that forms the tender base to the molasses that gives that classic rich depth, each component plays a crucial role in crafting this delightful gingerbread cake.
- 2 ½ cups all-purpose flour: Sifted for a lighter texture that helps the cake feel tender and soft.
- 1 tsp baking soda: Provides a gentle lift to make sure the cake isn’t dense or heavy.
- ½ tsp baking powder: Balances the leavening for the perfect crumb.
- 1 ½ tsp ground ginger: The signature ginger flavor that gives this cake its spicy warmth.
- 1 ½ tsp ground cinnamon: Adds a cozy, sweet note that pairs beautifully with ginger.
- ¼ tsp ground allspice: Brings an aromatic touch that deepens the overall flavor profile.
- ¼ tsp ground cloves: Infuses the cake with a rich, slightly smoky note.
- ½ tsp salt: Balances the sweetness and sharpens the spice flavors.
- ½ cup unsalted butter: Softened to creamy perfection, it enriches the cake with moisture and a silky texture.
- ¾ cup light brown sugar: Offers caramel-like sweetness that complements the spices.
- 1 large egg: At room temperature, it helps bind everything for structure and tenderness.
- 1 cup molasses: Unsulphured, this is the heart of the gingerbread’s deep flavor.
- 1 tsp vanilla extract: Enhances all the spices and adds sweetness.
- 1 cup hot water: Activates the dry ingredients and ensures the batter is perfectly smooth.
How to Make Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 350°F (177°C). While it’s warming up, lightly spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray. This simple prep step is essential so your cake releases easily after baking and keeps that beautiful crust intact.
Step 2: Mix the Dry Ingredients
Grab a mixing bowl and whisk together the sifted all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt. You’ll want these to be fully combined to ensure the spices are evenly distributed throughout every bite of this gingerbread cake.
Step 3: Cream Butter and Brown Sugar
In a large bowl, cream the softened unsalted butter with the light brown sugar using an electric mixer. Beat this mixture for about 3 minutes until it’s light, fluffy, and full of air, which forms the backbone of your cake’s tender crumb.
Step 4: Add the Egg, Molasses, and Vanilla
Next, beat in the egg until the mixture is silky smooth. Then pour in the molasses and vanilla extract. These ingredients infuse the mixture with that rich, warmly spiced gingerbread character you crave, turning your kitchen into a holiday haven.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry flour and spice mixture to your wet ingredients. Mix on low speed just until combined—overmixing here can make your cake tough, so gentle is key!
Step 6: Stir in Hot Water
Now pour in the hot water. Use a whisk to gently mix everything together until your batter is smooth and slightly runny. This step helps activate the leaveners and will give your gingerbread cake a moist, tender texture.
Step 7: Bake the Cake
Pour the smooth batter into your prepared pan and pop it in the oven. Bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs attached—perfectly cooked and moist.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it rest in the pan for a few minutes before transferring it to a wire rack to cool completely. Cooling ensures it sets perfectly and is easier to slice without crumbling.
Step 9: Whip Your Topping
While your gingerbread cake cools, whip up some heavy cream with powdered sugar and vanilla extract until firm peaks form. This luscious whipped cream adds the perfect lightness and creamy sweetness that balances the spiced cake beautifully.
Step 10: Slice and Serve
Slice your Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe into squares and serve warm with a generous dollop of your freshly whipped cream and some banana slices for a fresh, fruity contrast that will amaze your family and friends.
How to Serve Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe
Garnishes
The traditional whipped cream is a winning choice, but don’t stop there – a sprinkle of finely chopped crystallized ginger or a dusting of cinnamon sugar makes the presentation pop and adds a delightful texture contrast. Candied orange peel also pairs gorgeously with the warm spices.
Side Dishes
To complement the cake’s spice and sweetness, serve with a scoop of vanilla ice cream or a small bowl of stewed apples or pears spiced with cinnamon. These sides offer a harmonious balance and elevate your holiday dessert experience effortlessly.
Creative Ways to Present
For a festive touch, layer slices of the gingerbread cake with whipped cream and fresh berries in a trifle dish for a show-stopping holiday centerpiece. Alternatively, cut into smaller bite-sized squares, skewer with toothpicks, and serve as finger food at parties—easy, elegant, and irresistible!
Make Ahead and Storage
Storing Leftovers
Your gingerbread cake stays wonderfully moist and flavorful when kept in an airtight container at room temperature for up to 3 days. Wrapping it tightly helps preserve its freshness and keeps all those lovely spices vibrant.
Freezing
If you want to prepare this cake well in advance, no worries—you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in foil, storing it in the freezer for up to 2 months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
For that freshly baked feel, warm slices gently in the microwave for 15-20 seconds or heat them in a preheated oven at 300°F for 10 minutes. Adding a dollop of whipped cream or ice cream after warming is pure bliss.
FAQs
Can I use dark molasses instead of light molasses?
Absolutely! Dark molasses will impart a stronger, more robust flavor and deeper color. It’s a great option if you like your gingerbread with a bit more intensity.
What can I substitute for unsalted butter?
You can use salted butter but reduce the added salt slightly to avoid an overly salty cake. For a dairy-free alternative, coconut oil works too, though the flavor will be a touch different.
Is it okay to mix the batter by hand?
Yes! Mixing by hand with a whisk or spoon is totally fine, just be sure to blend the ingredients well but don’t overmix, especially after adding the dry ingredients to keep the cake tender.
Can I add nuts or dried fruits to this gingerbread cake?
Definitely! Chopped walnuts, pecans, or even chopped crystallized ginger add wonderful texture. Dried cranberries or raisins also complement the spices beautifully.
How long does this cake keep well chilled?
When refrigerated, this gingerbread cake stays fresh for about 5 days. Keep it covered tightly to prevent it from drying out or absorbing fridge odors.
Final Thoughts
There’s something truly special about the Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe—it’s a little slice of comfort and celebration wrapped up in one. It’s simple enough for a weeknight bake yet festive enough to share during holiday gatherings. I encourage you to try it soon, and watch how it quickly becomes your go-to for cozy moments and cheerful smiles through the season!
Print
Irresistibly Easy Quick & Easy Gingerbread Cake Perfect for Holidays Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This irresistibly easy Gingerbread Cake is perfect for the holidays, offering a warm and spiced flavor with a moist, tender crumb. Made with classic spices like ginger, cinnamon, and cloves, and sweetened with molasses, this quick and straightforward recipe yields a delightful cake that pairs beautifully with whipped cream and banana slices, making it a festive and delicious treat for any occasion.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (sifted for a lighter texture)
- 1 tsp baking soda (to provide lift)
- ½ tsp baking powder (for balanced leavening)
- 1 ½ tsp ground ginger (classic ginger flavor)
- 1 ½ tsp ground cinnamon (adds warmth and sweetness)
- ¼ tsp ground allspice (aromatic touch)
- ¼ tsp ground cloves (deep flavor)
- ½ tsp salt (balances sweetness)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar (caramel-like sweetness)
- 1 large egg (room temperature)
- 1 cup molasses (unsulphured for signature flavor)
- 1 tsp vanilla extract
- 1 cup hot water (activates dry ingredients)
For Serving
- Whipped heavy cream (whipped with powdered sugar and vanilla extract)
- Banana slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and light brown sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Wet Ingredients: Beat in the egg, then mix in the molasses and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed to avoid overmixing, just until incorporated.
- Add Hot Water: Pour in the hot water and gently whisk the batter until smooth and slightly runny, ensuring all ingredients are fully integrated.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and let it rest in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
- Prepare Whipped Cream: While the cake cools, whip heavy cream with powdered sugar and vanilla extract until firm peaks form, creating a smooth, sweet topping.
- Serve: Slice the gingerbread cake and serve warm, topped with a dollop of whipped cream and fresh banana slices for added sweetness and texture.
Notes
- Sifting the flour helps create a lighter cake texture.
- Room temperature egg and softened butter ensure better mixing and cake structure.
- Molasses adds signature richness and depth to the gingerbread flavor.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Check the cake a few minutes before the minimum bake time to avoid overbaking.
- For a dairy-free option, substitute butter and whipped cream with plant-based alternatives.
- Adding banana slices is optional but provides a lovely contrast in flavor and texture.
