Classic Gingerbread Cake

This post may contain affiliate links. Read my disclosure policy here.

Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.

Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.Classic Gingerbread Cake is the epitome of the Christmas season and the perfect breakfast cake with your morning cup of coffee. When I was younger and loved getting holiday drinks from Starbucks I used to love the gingerbread loaf they would sell and I would buy a slice without fail.

This Classic Gingerbread Cake is like the Gingerbread loaf from Starbucks without the icing and it is the perfect slice of cake for your morning coffee or for easy holiday office treats. The flavors are strong, sweet, slightly spicy from the ginger and scream holidays. Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.This post is going to be the last one until after Christmas but I will be back next week with more delicious recipes, so I hope you all have a happy, family filled weekend whether you celebrate Christmas, Hanukkah or whether you’re just enjoying a quiet long weekend at home (hopefully with an extra day off work!).

We’re celebrating Chrismakkuh here, so the kids are going to be swimming in presents, latkes, all things Christmas and lots of Gingerbread Cookies and Gingerbread Pancakes with Cinnamon Syrup. If you’d like to learn the history of Chrismakkuh look at this Seth Cohen video from the OC. Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.My family is a huge fan of all things Gingerbread, so along with the Award Winning Cookies recipe I was given, this recipe is an old family recipe over 50 years old that I’d never actually tried before. Go figure the treasures you find when you ask for it, I made the cake immediately and it was heaven on earth.

My original recipe shows the whole recipe written out and an added footnote to the bottom that looks like applesauce was added in at a later date. So hey, recipe testing over the years! This Classic Gingerbread Cake has been recipe tested over the years and is ready for your holiday table. Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.Happy Holidays everyone, thank you for an AWESOME year and next week will have a couple of recipes and some of the year end superlatives I love to revisit.

Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.

Tools used in this Classic Gingerbread Cake Recipe:
Baking Pan: Love this baking pan for the perfectly angled sides that allow the cake to cook and rise evenly and high against the sides of the pan.
Unsulphured Molasses: There are many kinds of molasses, the kind used in this recipe is unsulphured which is my molasses recommendation in all gingerbread baking. I use Grandma’s because it is most widely available, but I also love Brer Rabbit brand in the mild flavor when I can find it.
Applesauce: Any applesauce will work here, but we all love Musselman’s because its a brand that has been around over 60 years, all the apples are grown in the US and the only added ingredient is absorbic acid and the flavor is fantastic. That being said… I have definitely used one of the kids applesauce pouches in a pinch too, haha.

MY LATEST VIDEOS

Recipe

Save Recipe

Classic Gingerbread Cake

  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Course: Dessert
  • Cuisine: American
Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup unsulphured molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup applesauce (optional, but will add to moistness of cake)
  • 1 cup hot water

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 350 degrees.
  2. Butter and flour or use baking spray with a 9 inch square pan.
  3. In a stand mixer, cream together the sugar and butter until lightened in color and fluffy.
  4. Beat in the egg, and mix in the molasses until fully combined.
  5. Add in the flour, baking soda, salt, cinnamon, ginger, and cloves until just combined.
  6. With a whisk, add in the hot water and applesauce (using the stand mixer would make a mess with the water and pouring in the water slowly would cause the flour to over-mix).
  7. Bake for 40-45 minutes in the preheated oven until the cake springs back up when touched or a knife comes out clean

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe

Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.

Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.
Classic Gingerbread Cake with a rich molasses, cinnamon and ginger flavor is fuss free and the perfect holiday breakfast. Also works great as part of your dessert table.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Cakes & Cupcakes Dessert Non-Chocolate Desserts Recipe

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. A family recipe, over 50 years old?!? Oh my gosh – that’s awesome! And I can see why it’s such a treasure, and why you’re so thrilled to finally try it … and (lucky us!) to share it! Just looking at your gorgeous pics, it’s easy to see how light and fluffy yet rich and comforting it is! So wonderful! Just perfect for Chrismakkuh!! 😀

  2. We went to the Pomona Fair last September, looking SO forward to the gingerbread house that makes THE best gingerbread. As a lot of things from my childhood, it was no longer a part of the county fair! 🙁 I have been thinking about that darn cake since then and it is now almost Christmas!
    Going through Pinterest and this recipe is exactly like my mom’s recipe that she always used, but I had been unable to find. 
    This is just lovely…..I have it baking right now and am SO excited to present it for dessert tonight!
    Hugs, from California!

  3. Just wondering if you made this in the cupcake tin that is shown when you click on “baking pan”, or in a loaf pan or square pan as shown in the slice pictured?? (Baking times would be different). The baking time stated sounds more like a loaf pan or 8″ square pan? The picture looks like it was from the latter. Can’t wait to try it though!