Gingerbread Cake Recipe

This old-fashioned gingerbread recipe makes the best gingerbread cake for the holiday season. It's perfectly moist and flavorful!

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 8 servings

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.

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.