There’s nothing quite like the warm, nostalgic aroma of a freshly baked gingerbread cake filling the kitchen during the holidays. This soft, spiced pudding-style cake combines deep molasses flavor with a magical gooey sauce that forms beneath as it bakes. Whether you’re preparing for a Christmas movie night or seeking the perfect winter dessert, this gingerbread cake delivers old-fashioned comfort with a modern, gluten-free twist. Serve it warm with a scoop of vanilla ice cream or whipped cream, and you’ve got a festive crowd-pleaser ready in under an hour.
Table of Contents
Why This Gingerbread Cake is a Must-Bake for the Holidays
This gingerbread cake recipe isn’t just about flavor — it’s about texture and tradition. It’s incredibly moist, rich with classic winter spices, and easy enough for beginner bakers. The surprise pudding-like sauce that forms at the bottom creates an indulgent contrast to the fluffy cake on top, giving you two textures in every bite. Plus, it includes a gluten-free option that doesn’t sacrifice flavor or consistency.
This cake is:
- Family-friendly and perfect for sharing
- Easily made gluten-free or vegan
- Made with pantry staples
- A guaranteed holiday table hit
What You’ll Need: Ingredients for Spiced Gingerbread Magic
- All-purpose flour or gluten-free blend: Forms the base; gluten-free blends like King Arthur Measure for Measure work beautifully
- Baking soda: Gives the cake its rise and lightness
- Ground ginger: Delivers the signature bold spice
- Ground cinnamon: Adds warmth and balance
- Ground nutmeg: Provides depth and aroma
- Ground cloves: Infuses a subtle smoky, earthy finish
- Kosher salt: Enhances all the spices
- Milk (room temp): Moistens the batter; use almond or oat for dairy-free
- Molasses: Adds rich, dark sweetness and traditional flavor
- Egg: Binds the batter; use flax egg for vegan version
- Unsalted butter: Creamed with sugar for a tender crumb
- Granulated sugar: Sweetens and balances the molasses
- Brown sugar (for pudding): Creates a gooey caramel-like sauce
- Cornstarch (for pudding): Thickens the pudding layer
- Hot water & butter (for pudding): Forms the hot topping that seeps through while baking
Ingredient Swaps to Fit Your Diet or Pantry
If you’re missing an ingredient or want a plant-based or allergen-friendly variation, here are great alternatives:
- Flour: Substitute with King Arthur Measure for Measure gluten-free flour for a flawless swap
- Milk: Use oat, almond, or coconut milk for a dairy-free version
- Egg: Replace with 1 tbsp flaxseed + 3 tbsp water (let sit for 5 min) for vegan baking
- Butter: Use vegan butter, shortening, or coconut oil (same measurements)
- Molasses: While not recommended to skip, you can use a mix of maple syrup and brown sugar in emergencies, though flavor will differ
How to Bake This Gingerbread Cake: Step-by-Step
- Preheat the oven to 350°F. Lightly grease an 8” or 9” square baking pan.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Whisk the wet ingredients: In a small bowl, combine molasses, room-temperature milk, and egg. Warm milk slightly in the microwave if needed.
- Cream butter and sugar: In a mixing bowl, beat the butter and sugar on medium speed until light and fluffy (3–5 minutes).
- Combine wet and dry into the creamed mix: Alternate adding the dry mix and wet mix to the butter mixture in three additions. Scrape the bowl well between each turn to avoid dry pockets.
- Pour the batter into the prepared pan and smooth the top.
- Prepare the pudding topping: In one small bowl, mix brown sugar and cornstarch. In another bowl or measuring cup, stir hot water and butter until butter melts. Pour the hot mixture into the sugar mixture and stir well.
- Add the pudding layer: Gently pour the pudding mixture over the cake batter in the pan. It will seem odd — don’t worry, the magic happens during baking.
- Bake for 38–42 minutes. The top should be set and a toothpick inserted halfway (not all the way down) should come out clean.
- Cool slightly and serve warm with ice cream or whipped cream.
Expert Tips for the Perfect Gingerbread Cake
- Don’t skip creaming the butter and sugar — this step is key to a fluffy texture.
- Room temperature ingredients mix more evenly and help your cake rise properly.
- When testing for doneness, only insert the toothpick halfway — the pudding layer will remain gooey.
- Serve warm to enjoy the full experience of the pudding layer and warm spices.
- Avoid overbaking, as it can dry out the cake and reduce the gooey base.
Serving Suggestions & Delicious Twists
This gingerbread cake is amazing as-is, but you can dress it up or down to suit any occasion.
- Toppings: Vanilla bean ice cream, freshly whipped cream, or a drizzle of caramel sauce
- Spicy version: Add a pinch of black pepper or extra cloves for a warming kick
- Citrus twist: Grate in some fresh orange zest for a festive brightness
- Make-ahead tip: Bake the cake the night before and reheat individual portions in the microwave
- Gluten-free variation: Works beautifully with gluten-free flour without compromising flavor or texture
- Ramekin option: Bake in individual ramekins for dinner-party worthy single servings
Why Gingerbread Cake Belongs in Every Winter Kitchen
Gingerbread cake isn’t just a dessert — it’s a holiday tradition. The combination of warming spices and rich molasses captures everything we love about winter comfort food. Whether you’re sharing it with friends after a snowball fight or savoring a slice with coffee on a quiet morning, it brings joy and flavor in every bite.
Beyond Christmas, it’s a smart dessert to serve from Thanksgiving through the new year — it stores well, travels easily, and offers a nostalgic experience with every forkful.
Conclusion
This gingerbread cake is everything a winter dessert should be — cozy, nostalgic, easy to make, and endlessly adaptable. Its luscious pudding base, spiced crumb, and tender bite make it a holiday staple you’ll want to bake year after year. Whether you’re hosting a festive dinner, baking for loved ones, or just treating yourself on a snowy day, this cake delivers comfort and joy in every spoonful. Make it gluten-free or vegan without missing a beat, and don’t forget that scoop of ice cream or whipped cream on top for the ultimate finish.
Frequently Asked Questions About Gingerbread Cake
Can I make gingerbread cake ahead of time?
Yes, gingerbread cake can be made a day in advance and stored at room temperature covered with foil. In fact, the flavors often deepen overnight, making it even more delicious the next day. Reheat slices in the microwave for 20–30 seconds for the best texture and warmth.
What’s the difference between gingerbread cake and gingerbread cookies?
While both use similar spices, gingerbread cake is soft, moist, and tender — often served warm with toppings like whipped cream or ice cream. Gingerbread cookies, on the other hand, are firmer and crisp, often decorated and used for gifting or holiday displays.
Can I freeze gingerbread cake?
Absolutely. Let the cake cool completely, then store it in an airtight container or wrap it well in plastic wrap and foil. It can be frozen for up to 3 months. To serve, thaw at room temperature and warm individual portions in the microwave.
More Relevant Recipes
- German Gingerbread Cookies – Best Holiday Recipe
- Chocolate Cherry Brownies – Best Fudgy Treat Recipe
- Vegan Gingerbread Cupcakes – Best Festive Dessert
Gingerbread Cake
- Total Time: 57 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This gingerbread cake is a warm, spiced holiday dessert featuring a soft, fluffy crumb and a gooey pudding-like base. Infused with molasses and winter spices, it’s perfect served warm with whipped cream or vanilla ice cream. Gluten-free and vegan-friendly options included.
Ingredients
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup milk (room temperature)
- ½ cup molasses
- 1 large egg
- 4 tablespoons unsalted butter (for cake)
- ⅓ cup granulated sugar
- ½ cup light brown sugar (for pudding)
- 1 tablespoon cornstarch (for pudding)
- ¾ cup hot water (for pudding)
- 3 tablespoons unsalted butter (for pudding)
Instructions
- Preheat oven to 350°F and grease an 8″ or 9″ square baking pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a small bowl, mix together the molasses, milk, and egg. Set aside.
- In a mixing bowl, cream the butter and granulated sugar until light and fluffy (about 3–5 minutes).
- Alternate adding the dry and wet mixtures into the butter mixture in three additions, mixing gently after each addition until combined.
- Scrape the bowl thoroughly and pour the batter into the prepared pan. Do not bake yet.
- In a separate small bowl, combine brown sugar and cornstarch.
- In another bowl, stir the hot water and butter until melted, then mix into the brown sugar mixture to form the pudding topping.
- Slowly pour the pudding topping over the batter in the pan.
- Bake for 38–42 minutes, or until the top is set and a toothpick inserted halfway comes out clean.
- Cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
- Ensure milk and egg are at room temperature to help with even mixing and cake texture.
- Use King Arthur Measure for Measure for gluten-free baking success.
- To make it vegan, substitute flax egg, plant milk, and vegan butter or coconut oil.
- Do not skip the pudding topping; it forms the signature gooey layer underneath the cake.
- Store at room temperature for up to 5 days, or refrigerate for up to 10 days.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 34g
- Sodium: 276mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg