Old Fashioned Gingerbread Cake Recipe
This rich, molasses-packed old-fashioned gingerbread cake bakes up soft, sweet, and perfectly spiced for the ultimate holiday dessert!
This old-fashioned gingerbread recipe makes the best homemade cake for the holiday season. There’s pure Christmas comfort in every bite!
The smell of molasses and cinnamon wafting through the house is my official signal that the holiday season has begun. When I was little, my grandmother and I would make this old-fashioned gingerbread every December and it made the entire house smell amazing!
We’d hum along to Bing Crosby while we worked, and by the time the cake came out of the oven, the whole house was filled with the aromas of Christmas.
Now, every year, I bake this same gingerbread cake recipe — moist, rich, and spiced to perfection. It’s one of those timeless recipes that brings everyone to the kitchen the second they catch a whiff of those warming spices.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
You’re going to love this cake because it’s easy to make, unbelievably moist, and packed with those classic gingerbread flavors of ginger, cinnamon, and cloves. Even better, it’s topped with a dreamy cream cheese frosting that melts into every bite!
Whether you serve it as a Christmas dessert, a cozy Sunday treat, or sneak it for breakfast (we don’t judge), this cake will make your kitchen smell like pure holiday joy.
More Gingerbread Recipes
- Make classic gingerbread cookies with the kids this year!
- These gingerbread bars are covered in a rich, cream cheese frosting. They are full of gingerbread flavor and make the perfect treat for house guests!
- This eggnog icing recipe takes traditional gingerbread to a whole new flavor level.
- Serve gingerbread pancakes for breakfast this Christmas.
This recipe combines all of the flavors of Christmas, like warm spices and dark molasses, into a classic gingerbread loaf that you will love. Keep your pantry stocked with a few different things that I like to have on hand, so you can make this cake any time.
This post contains affiliate links.
Gingerbread Supplies
- KitchenAid Stand Mixer with paddle attachment or
- Electric mixer and large bowl
- 9″ Bundt pan or loaf pan
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
I really like using a bundt pan for this cake, as it gives it a fun shape and allows for easy cutting. If you don’t have a bundt pan, you can use a 9×11 cake pan too.
To make gingerbread loaves with this recipe, simply pour the batter into two loaf pans. You could even make mini loaves.
Gingerbread Cake Recipe
Ingredients
For the Cake
- Unsweetened applesauce – Keeps the cake extra moist and adds a subtle sweetness without extra fat.
- Molasses – Dark and sticky, it gives gingerbread its signature flavor and color. Use blackstrap molasses for deeper richness.
- Vegetable oil – Helps give the cake a soft, tender, melt-in-your-mouth texture.
- Eggs – Bind everything together and add structure to the batter.
- All-purpose flour – The sturdy base that keeps your cake from collapsing.
- Granulated sugar – Sweetens the cake and balances the spicy flavor of the ginger and cloves.
- Baking soda – Works with the molasses to help the cake rise beautifully while adding that perfect, tender crumb texture.
- Baking powder – Gives your cake a gentle lift, making each slice light and fluffy instead of dense and heavy.
- Salt – A tiny pinch to enhance every other flavor in the cake.
- Ground ginger – Spicy, warm, and oh-so-Christmassy.
- Ground cinnamon – Adds depth and comfort.
- Ground cloves – The secret weapon for that deep, nostalgic flavor you can’t quite put your finger on.
For the Frosting
- Cream cheese, room temperature – Soft and tangy, perfect for that smooth, spreadable frosting.
- Icing sugar – Creates that fluffy, sweet frosting texture.
- Milk – Thins the icing just enough for spreading.
- Vanilla extract – Rounds out the flavor with a hint of warmth and sweetness.
For the Garnish
- Sugared cranberries – Pretty and festive, they add the perfect sparkle on top!
Instructions
1. In a large mixing bowl, whisk together the applesauce, molasses, vegetable oil, and eggs until smooth.
2. In a separate bowl, combine the flour, sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, and cloves).
3. Add the dry ingredients to the wet ingredients, and beat on medium speed until just combined.
4. Preheat your oven to 350°F (175°C).
5. Spray the inside of the baking pan with non-stick cooking spray.
6. Pour the cake batter into your prepared cake pan and smooth the top with a spatula.
7. Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Place on a wire rack to cool before removing from the pan.
9. To make the frosting, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
10. Spread frosting over the top half of the cake.
11. Garnish with sugared cranberries (festive sprinkles work too).
This recipe easily makes 8 servings that are perfectly paired with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Store the cake in an airtight container or covered in plastic wrap at room temperature for a few days, but I doubt it will last that long!
Substitute Ingredients
This old-fashioned recipe is wonderful as is, but you can make a few substitutions if desired.
- Swap vegetable oil for melted butter or extra virgin olive oil for a slightly richer flavor.
- Your favorite sweetener or dark brown sugar can be used in place of regular white sugar.
- Fancy molasses, light molasses, blackstrap molasses, or dark corn syrup can all be used interchangeably.
- Ground cloves may be left out if you don’t have any.
- For extra spice, add a pinch of nutmeg or allspice to the dry ingredients.
Tips and Tricks
- Use room temperature ingredients for a smoother batter and even baking — cold eggs can cause the mixture to curdle.
- Don’t overmix the batter! Blend until just combined for the perfect tender crumb.
- Instead of using cream cheese icing, lightly dust the top of the cooled cake with powdered sugar or drizzle it with a simple vanilla glaze.
- Store leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
- Warm a slice in the microwave and top with whipped cream or a scoop of vanilla ice cream for an extra cozy treat.
- This recipe works beautifully in cake tins, loaf pans, or even as a layer cake—just adjust the bake time as needed.
Tips for Holiday Baking
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that complement each other and look good plated together. For example, every year I like to make candy cane brownies, eggnog cookies, cranberry and pistachio shortbread, and peppermint dipped chocolate cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
Frequently Asked Questions
What kind of molasses is best for gingerbread cake?
You can use fancy, light, or blackstrap molasses depending on how bold you want the flavor. Blackstrap gives the deepest, richest taste.
Can I make gingerbread cake ahead of time?
Absolutely! You can bake it a day or two in advance, then store it in an airtight container at room temperature. Frost it right before serving.
How do I keep my gingerbread cake moist?
The secret is in the applesauce and oil — both help lock in moisture. Don’t overbake it, and store it covered tightly once cooled.
Can I freeze gingerbread cake?
Yes! Wrap slices in plastic wrap and store in a freezer-safe bag for up to three months. Defrost in the fridge overnight and enjoy.
What goes well with gingerbread cake?
It pairs perfectly with cream cheese frosting, a drizzle of buttermilk glaze, or a scoop of vanilla ice cream.
You’re going to love this gingerbread cake recipe! It’s a sweet slice of nostalgia — soft, spicy, and full of holiday warmth.
Bake it for your next family gathering or just because it’s Tuesday and your house needs to smell like Christmas. Either way, Grandma would definitely approve.
If you love this old-fashioned gingerbread cake recipe, please give it a five-star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Gingerbread Cake Recipe
Ingredients
- 2 cups unsweetened applesauce
- ¾ cup molasses
- ⅓ cup vegetable oil
- 3 eggs
- 3 cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp cinnamon
- ½ tsp ground cloves
Instructions
- In a large mixing bowl, combine applesauce, molasses, oil, and eggs.
- In a separate bowl, combine flour, sugar, baking soda, baking powder, and spices.
- Add flour mixture to the wet ingredients and mix on medium speed until combined.
- Preheat oven to 350 degrees F.
- Spray the inside of the baking pan with non-stick cooking spray.
- Use a rubber spatula to pour batter into the prepared pan.
- Bake 50-55 minutes.
- Place on a wire rack to cool before removing from the pan.
- Top with a drizzle of icing sugar, caramel sauce, or cream cheese frosting.
Notes
- Use room temperature ingredients for a smoother batter and even baking — cold eggs can cause the mixture to curdle.
- Don’t overmix the batter! Blend until just combined for the perfect tender crumb.
- Instead of using cream cheese icing, lightly dust the top of the cooled cake with powdered sugar or drizzle it with a simple vanilla glaze.
- Store leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to a week.
- Warm a slice in the microwave and top with whipped cream or a scoop of vanilla ice cream for an extra cozy treat.
- This recipe works beautifully in cake tins, loaf pans, or even as a layer cake—just adjust the bake time as needed.
Nutrition
I’ll be making this! Happy Thanksgiving!
I can smell this n ow….Mmmmmmmmm!~! Will try for sure!! Happy Thanksgiving!!
this sounds sooooo good!! thanks for making me hungry! :)
Oh we have gingerbread every Christmas Eve! I’m going to try your recipe this year. Thanks for sharing it, it looks wonderful!