There’s something deeply nostalgic about the aroma of gingerbread cake wafting through the kitchen. I remember the first time I baked this spiced beauty—it was on a chilly December afternoon, and the warm notes of molasses, cinnamon, ginger, and cloves instantly made the house feel like a cozy holiday cabin. But the magic of this cake isn’t limited to winter. It’s a year-round comfort bake that brings the same warmth in every season.

I’ve tested and re-tested this Old-Fashioned Gingerbread Cake recipe to perfection. The texture is moist and tender, almost melt-in-your-mouth, and the flavor is bold with just the right balance of spice and sweetness. Topped with a thick, luscious cream cheese frosting and a gentle dusting of grated chocolate or cinnamon, it transforms into an irresistible dessert that feels both humble and indulgent. Whether you’re baking it for a family gathering or just to brighten a weekday evening, this cake never fails to bring joy.

Why You’ll Love This Old-Fashioned Gingerbread Cake Recipe

Cozy Flavor in Every Bite: Packed with ginger, cinnamon, and molasses, this cake is rich, spiced, and wonderfully aromatic.
Incredibly Moist Texture: Thanks to the combination of brown sugar and buttermilk, it stays tender for days.
Simple Ingredients, Big Flavor: No fancy tricks—just pantry staples that come together into something magical.
Perfect for Any Occasion: It’s festive enough for holidays but easy enough for a weeknight dessert.
Frosting-Friendly: Pairs beautifully with cream cheese frosting, whipped cream, or even a drizzle of lemon glaze.

What Kind of Molasses Should I Use for Gingerbread Cake?

For a classic, rich flavor in this Old-Fashioned Gingerbread Cake, I recommend using unsulphured dark molasses. It offers the deep, slightly bitter sweetness that defines gingerbread. Brands like Grandma’s or Brer Rabbit work beautifully. Avoid blackstrap molasses—while it’s nutritious, it’s far too bitter for baking and can overpower the other flavors. If you’re not a big fan of molasses, you can reduce the amount slightly and add more brown sugar, though it will change the taste profile.

Options for Substitutions

Baking should be flexible, and this gingerbread cake allows for a few thoughtful swaps without losing its soul:

Buttermilk → Plain yogurt or sour cream work as great tangy alternatives.
Brown Sugar → Coconut sugar or white sugar with a bit of molasses can stand in.
All-Purpose Flour → A 1:1 gluten-free flour blend works if you’re avoiding gluten.
Eggs → Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan version.
Cream Cheese Frosting → Try whipped coconut cream or a lemon glaze for a dairy-free twist.

Feel free to make it your own while keeping that signature spiced richness intact.

Ingredients for this Old-Fashioned Gingerbread Cake Recipe

Each ingredient in this gingerbread cake plays a role in creating its deep flavor and tender texture. Here’s what you’ll need and why it matters:

All-Purpose Flour
The structural base of the cake, providing the body to hold all the moisture and flavor together.
Ground Ginger
The signature spice of gingerbread—warm, slightly sharp, and fragrant.
Ground Cinnamon
Adds a cozy sweetness that balances the boldness of the ginger and molasses.
Ground Cloves
Just a pinch offers a deep, almost smoky note that rounds out the spice blend beautifully.
Baking Soda
Essential for leavening, especially when reacting with the acidic molasses and buttermilk.
Salt
Enhances and balances all the flavors without making the cake taste salty.
Unsulphured Molasses
The heart of gingerbread flavor—rich, dark, and just sweet enough.
Brown Sugar
Adds moisture and a mellow sweetness with a touch of molasses undertone.
Unsalted Butter
Gives the cake richness and depth, making each bite buttery and soft.
Egg
Binds the ingredients and contributes to a soft, tender crumb.
Buttermilk
Keeps the cake moist and tangy while activating the baking soda for a nice rise.
Vanilla Extract
A small addition that smooths and enhances the spiced flavor.
Cream Cheese Frosting (optional, but highly recommended)
The creamy, tangy topping that turns this spiced cake into an irresistible dessert.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal. This ensures your cake bakes evenly and doesn’t stick.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices and leavening are evenly distributed before they meet the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. This step adds air into the batter and creates a moist, tender crumb.

Step 4: Add Wet Ingredients

Beat in the egg, then pour in the molasses, mixing until fully combined. Slowly add the buttermilk and vanilla extract, mixing until smooth. The batter may look slightly separated at this point—don’t worry, it comes together with the dry mix.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet, mixing gently until just combined. Avoid overmixing to keep the cake light and soft.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back when lightly touched.

Step 7: Cool and Frost

Let the cake cool completely in the pan before frosting. Once cool, spread a generous layer of cream cheese frosting over the top and, if desired, sprinkle with grated chocolate or cinnamon.

How Long to Cook the Old-Fashioned Gingerbread Cake

This gingerbread cake bakes best at 350°F (175°C) for 35 to 40 minutes. You’ll know it’s done when the top springs back lightly under your touch, and a toothpick inserted into the center comes out clean with just a few moist crumbs.

If you’re using a metal baking dish, stick closer to the 35-minute mark. For glass or ceramic pans, it might need a few extra minutes. Always start checking around minute 32 to avoid overbaking.

Tips for Perfect Old-Fashioned Gingerbread Cake

Use room temperature ingredients: Especially the egg, butter, and buttermilk—it helps everything blend more smoothly.
Don’t overmix: Mix just until combined to keep the texture tender and fluffy.
Cool completely before frosting: If the cake is warm, the cream cheese frosting will melt and slide.
Fresh spices = bold flavor: If your spices are over a year old, it’s time for a refresh for that punchy gingerbread taste.
Add frosting right before serving for best results: This keeps the topping fresh and prevents it from soaking into the cake.

Watch Out for These Mistakes While Cooking

Even a simple cake like this has its pitfalls—here’s how to avoid them for a flawless result every time:

Using blackstrap molasses: It’s too bitter and will throw off the flavor. Stick with regular unsulphured molasses.
Overbaking: The cake can dry out quickly if left too long in the oven. Start checking early!
Cold ingredients: They don’t blend well and can cause the batter to split. Let everything come to room temp first.
Overmixing the batter: It develops the gluten and results in a dense, tough cake. Stir until just combined.
Skipping the cooling step: Frosting a warm cake will melt the topping and create a mess.

What to Serve With Old-Fashioned Gingerbread Cake?

This cake is versatile enough to pair with a wide variety of sides or garnishes. Here are some of my favorite ways to elevate a slice:

Whipped Cream

A dollop of lightly sweetened whipped cream gives it an airy contrast and highlights the spice.

Vanilla Ice Cream

Warm gingerbread cake with a scoop of vanilla ice cream? Heaven on a plate—hot and cold, soft and creamy.

Poached Pears

The subtle sweetness of pears complements the bold spices in the cake beautifully.

Apple Compote

Spiced apples and gingerbread were made for each other—try it with a cinnamon apple topping.

Hot Coffee or Chai

This cake pairs wonderfully with warm drinks, especially spiced chai or strong black coffee.

Lemon Curd

A tart contrast that lifts the whole dish and adds brightness to the deep molasses notes.

Caramel Sauce

A light drizzle of caramel brings an extra indulgent touch, especially if you’re skipping the frosting.

Toasted Pecans

Add crunch and a nutty finish to each bite—either sprinkled on the frosting or served on the side.

Storage Instructions

This Old-Fashioned Gingerbread Cake stores beautifully, making it a great make-ahead dessert. Once cooled and frosted, cover it tightly with plastic wrap or store it in an airtight container.

Room Temperature: Keeps well for up to 2 days (without frosting).
Refrigerator: Store frosted cake for up to 5 days—just let it come to room temp before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or a few hours at room temp.

Estimated Nutrition

Here’s a rough estimate for one frosted slice (based on 12 servings):

Calories: 340
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 220mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 4g

Note: Values may vary based on substitutions or portion sizes.

Frequently Asked Questions

What’s the difference between gingerbread cake and gingerbread cookies?

Gingerbread cake is soft, moist, and fluffy—more like a spice cake with molasses. Gingerbread cookies, on the other hand, are crisp or chewy and designed for cutting and decorating.

Can I make this cake ahead of time?

Absolutely! In fact, the flavors deepen overnight. Just bake, cool, and refrigerate it (unfrosted or frosted) up to 2 days in advance.

Can I make this recipe without molasses?

Molasses is key to the signature flavor. If you absolutely must substitute, use dark corn syrup with added brown sugar—but the taste won’t be quite the same.

Is this gingerbread cake spicy?

It’s warmly spiced, not hot. The ginger adds zing, but it’s balanced with cinnamon and cloves for a cozy, approachable flavor.

Can I use fresh ginger instead of ground ginger?

You can, but it changes the texture and flavor. Use about 1 tablespoon of grated fresh ginger in place of 1 teaspoon ground, and mix it with the wet ingredients.

What’s the best frosting for this cake?

Cream cheese frosting is the classic and balances the spice perfectly. You can also try lemon glaze, whipped cream, or even leave it plain for a rustic look.

Can I bake this in a bundt pan or loaf pan?

Yes, but you’ll need to adjust the bake time. A bundt may take 45–55 minutes, and a loaf pan may take even longer. Always test with a toothpick.

Can I make it vegan?

Yes! Swap the egg for a flax egg, the butter for vegan butter, and the buttermilk for almond milk mixed with a little lemon juice. Use a vegan-friendly frosting or serve it plain.

Conclusion

This Old-Fashioned Gingerbread Cake is more than just a recipe—it’s a slice of comfort, tradition, and seasonal joy all rolled into one. With its rich molasses base, warm spices, and dreamy cream cheese frosting, it delivers big flavor with surprisingly little effort. Whether you’re baking for the holidays or just want a cozy dessert to end the day, this cake brings the kind of warmth that lingers long after the last bite. Try it once, and it just might become a year-round favorite.