Gingerbread Cake: A Delight for Baking Enthusiasts

Do you have a collection of inherited cookbooks like my family? We have so many that belonged to my Nana. Some of them are full of everything that was awful about food in the ’50s (I’m looking at you, hot dog jello salad), and glorious about the following decades, like this gingerbread cake.

When I’m missing my Nana or I’m stuck for a new recipe idea, I like to thumb through these old cookbooks for nostalgia and inspiration. They never seem to disappoint, I can tell you that much.

One thing that’s definitely yum for just about everyone is a cake like this one. It’s a classic, and for good reason.

My Classic Gingerbread Cake Recipe

This recipe has a bit of an interesting history. While flipping through an old cookbook, a random handwritten notecard with a version of this recipe fell out.

At first, I thought it must be one of my Nana’s recipes. After all, she was famous for her holiday baking, making everything from pumpkin rolls to tins of peanut brittle every year. However, my Aunt Debbie informed me that it wasn’t Nana’s handwriting. Nana and her coworkers used to swap recipes all the time, so we think it must have come from one of her work friends.

Being a lover of gingerbread in all its forms, I had to give this recipe a try. After making a few tweaks, I’ve fallen in love with this flavorful cake.

This recipe is definitely an old-school classic with many variations available across the internet, showcasing its long-standing popularity in holiday traditions. To enhance the ginger flavor, I use two full teaspoons of ground ginger in this cake, sometimes adding chopped crystallized ginger to the batter for extra texture and spiciness.

This cake makes an easy Christmas dessert, perfect for when you want to serve something delicious without putting in too much effort.

How to Make This Gingerbread Cake

This is a simple, no-frills recipe, but don’t let that fool you—this gingerbread cake delivers flavor in a big way!

Ingredients You’ll Need

• ½ cup granulated sugar
• ½ cup room-temperature unsalted butter
• 1 lightly beaten egg
• ½ cup unsweetened applesauce
• 1 cup unsulfured molasses
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 2 ½ teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ¾ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water
• ½ cup finely chopped crystallized ginger (optional)

Be sure to know how to measure flour correctly for the best results. The combination of applesauce keeps the cake moist, while unsulfured molasses provides a rich sweetness and classic gingerbread color.

Making This Recipe

One unusual aspect of this recipe is adding hot water at the very end, which contributes to the cake’s moist texture.

To prepare the gingerbread cake, begin by beating the butter and sugar together until light and fluffy. Then, mix in the egg, applesauce, and molasses. Don’t be alarmed if the batter appears slightly curdled; it will come together later.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually incorporate these dry ingredients into the wet mixture until just combined.

Finally, stir in the hot water until the batter is smooth. If using crystallized ginger, fold it in before pouring the batter into a prepared pan.

Bake your gingerbread cake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing and serving.

Storage Tips

This gingerbread cake can be stored covered at room temperature for up to 3 days. If you’d like to keep it longer, refrigeration can extend its life to 4-5 days. Additionally, the cake can be frozen; wrap it thoroughly for storage up to 2 months, thawing it at room temperature when you’re ready to enjoy.

Serving Suggestions

The options for topping your gingerbread cake are plentiful. A simple dusting of powdered sugar is always elegant, or serve it with whipped cream or salted caramel sauce. For a richer experience, consider pairing it with eggnog ice cream or making sugared cranberries for a festive garnish.