Gingerbread Cake Recipe
This gingerbread cake is a classic dessert that is perfect to serve year round. Learn how to make this delicious and simple 100 year old cake recipe!
Although gingerbread is usually associated with Christmas I make this recipe all year long. If I am low on things to send in lunches I will often whip together this cake. Since this recipe is made of pantry staples it is something I can make on short notice, which is great if company comes over at the last minute.
This gingerbread cake is a family favourite because it is soft, moist, and flavourful! I love how the rich smell of spices fills the kitchen when the cake is baking.
This recipe was passed down to me from my Great Grammy Cora who was born in 1911 and lived to be over 100. Gram spent many of her early years on the farm cooking for the family, as she got up in her 90’s she had a harder time standing so she taught others how to make her desserts for her. This gingerbread cake was one of her staples, she never followed a recipe, but my mother wrote it down one day so we could continue to make it for years to come.
I am glad to share this family recipe with you, I know that you and your family will love this century old gingerbread cake too!
If you are interested in making another 100 year old dessert here is my old fashioned farmhouse doughnut recipe.
Tips For Making Gingerbread Cake
When mixing up the batter it will seem very runny but do not add any extra flour, it is supposed to be this way. The runny batter contributes to how soft and moist the cake will taste!
I use fancy molasses for this recipe, which is just the regular stuff from the store. I like to buy mine in bulk so I can refill my jar and produce less waste.
This cake tastes so delicious especially topped with maple whipped cream, find the recipe below.
Storage
This cake will keep for a few days on the counter at regular room temperature. I leave mine in the cake pan and cover it with bee’s wax wrap.
Gingerbread Cake Ingredients
1 cup white sugar
1 cup melted butter
1 cup molasses
2 eggs
¼ cup hot water with 2 tsp baking soda added to it
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
1 cup hot water
Gingerbread Cake Directions
1. In a large bowl cream sugar, melted butter, molasses, and eggs.
2. Add water and soda mixture.
3. Mix together dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Add 1 cup of hot water to the batter. This will result in a very thin batter.
6. Grease and flour a 9 X 13 pan, pour in batter.
7. Bake @ 325°F for 40 – 60 minutes. Check to see if the cake is done by inserting a toothpick, when it comes out clean the cake is done.
8. Serve warm or let cool. For added goodness top with maple whipped cream, recipe below.
Maple Whipped Cream
My favourite topping for gingerbread cake is maple whipped cream. It is so delicious I can eat it by the spoonful. It adds a nice sweetness and flavour to this spiced cake.
For the best maple whipped cream make it with pure maple syrup. I used our own homemade maple syrup! Here is my post all about how to make your own maple syrup.
Maple Whipped Cream Ingredients
1 cup whipped cream
4 Tbsp maple syrup
1 tsp vanilla
½ tsp salt
Maple Whipped Cream Directions
1. Add chilled whipping cream to bowl and whip until soft peaks form.
2. Add maple syrup, vanilla and salt.
3. Whip until firm peaks form.
4. Serve on gingerbread cake or any other dessert!
PIN IT FOR LATER
8 Comments
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Hey, I’m Maggie. I hope you will join me and my family in getting back to the land. Here you will learn about making things yourself, cooking homegrown food, and beginning a homesteading journey.
I love gingerbread cake. Will certainly give your recipe a try.
Yummy. I like to serve mine with lemon sauce. Just thinking about that is making my mouth water. May have to get cooking tomorrow. Hugs.
A lemon sauce topping sounds great, I will have to try it sometime!
Can butter be substituted with Earth Balance or anything else? This recipe sounds delicious! A lot of recipes I skip over because of butter or shortening, so I hope this works with a substitute!
Thanks!
Hi Bee, I have not tried substituting out the butter myself but I think that Earth Balance would work. I looked up it’s properties and I think it would be a good substitute or another vegan butter. Vegetable oil may work as well but would likely change the density of the cake.
Oops! I see my email address with my comment. Can it please be removed? Thanks!
Done!
I made this today with a maple frosting
So yummy
1 cup Butter Unsalted, Room temperature
1/3 cup Maple syrup
1 tsp Maple extract or flavoring3-4 cups Powdered sugar
First time baking this cake and so excited to serve to family tonight! I am serving with sliced fresh peaches and the maple whipped topping. Yum!