Gingerbread Cake Recipe

This gingerbread cake recipe is perfect for gingerbread lovers. A wonderfully moist and rich cake, your house will be filled with the aromatic spices of ginger, cinnamon and cloves when baking this cake. If you bake gingerbread for no other reason than the scent it gives your home, you win. The added bonus is that you end up with an amazingly simple and tasty dessert.

The combination of brown sugar and molasses makes this cake dark and rich. Crystallized ginger adds even more flavor to this ginger bread cake recipe.

No need for frosting, this spicy cake is delicious when served with whipped cream or ice cream.

A good recipe to make ahead, it will keep well in the refrigerator for up to five days when properly covered.

Very easy to put together, this old fashioned homemade cake recipe is sure to become a holiday favorite.

Gingerbread Cake Recipe


  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground cloves
  • 1 cup ((2 sticks) butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 cup molasses
  • 3 eggs, at room temperature
  • 1 cup boiling water
  • 1/2 cup chopped crystallized ginger
  • 1/3 cup golden raisins


1. Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch baking pan.

2. Combine flour, baking powder, baking soda, ginger, cinnamon and cloves. Mix well. Set aside.

3. In a large bowl, with mixer set at medium speed, cream the butter until light and fluffy. Gradually add brown sugar and beat until well mixed. Add molasses and beat well. Add eggs, one at a time, beating well after each addition.

4. Add flour mixture to creamed butter mixture alternately with boiling water, beginning and ending with flour mixture. Mix after each addition. Stir in crystallized ginger and raisins. Pour batter into prepared pan.

5. Bake for 30 to 40 minutes or until a wooden toothpick inserted into the center comes out clean. Remove from oven and let cool in pan on a wire rack. Cut into squares and serve with whipped cream or ice cream, if desired.

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