Gingerbread Cake

ava salmon

Published:

December 31, 2025

Delicious homemade gingerbread cake with spices and icing, perfect for the holidays.

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introduction

This Gingerbread Cake is warm and soft. It uses eggs, molasses, and warm spice. If you like a rich spin on gingerbread, try a caramelised white chocolate buttercream gingerbread cake for more ideas.

why make this recipe

Make this cake when you want warm spice and a soft crumb. It cooks fast and fills the home with spice smell. It pairs well with small desserts, such as no-bake gingerbread cheesecake cups for a sweet table.

how to make Gingerbread Cake

You mix wet and dry parts. You whisk eggs with sugar and molasses. Then you add the spice mix and stir until smooth. You pour the batter into a pan and bake until done. You can learn good cake steps from a simple almond cake recipe to help with timing and heat.

Ingredients :

Eggland’s Best Eggs
Molasses
Brown sugar
Ground ginger
Ground cinnamon
Ground cloves
Cinnamon cream cheese frosting
For textural ideas, you may read about an almond ricotta cake for more mix changes.

Directions :

Preheat your oven to the temperature your cake pan needs.
In a mixing bowl, beat the eggs with the brown sugar and molasses until smooth.
Add the ginger, cinnamon, and cloves little by little and mix well.
Pour the batter into a pan you have greased and lined.
Bake in the oven until a toothpick comes out clean.
Let the cake cool. Spread the cinnamon cream cheese frosting on top before you serve.

how to serve Gingerbread Cake

Slice the cake and set on warm plates. Add a spoon of cream or a dust of cinnamon if you like. You can serve it with small fruit cakes or mini treats like apple crisp mini cheesecakes for a full dessert plate.

how to store Gingerbread Cake

Wrap the cooled cake in plastic wrap or keep it in an airtight box. Store in the fridge for up to 4 days if you frost it. You can keep an unfrosted cake at room temp for 2 days.

tips to make Gingerbread Cake

Use room temperature Eggland’s Best Eggs for a smooth mix.
Do not overmix after you add the flour and spice. Mix until just even.
Check the cake with a toothpick at the center to avoid overbake.
Let the cake cool well before you frost so the frosting does not melt.

variation (if any)

Add chopped nuts for a bit of crunch.
Use orange zest in the batter for a bright note.
Make cupcakes from this batter and top each with cinnamon cream cheese frosting.

FAQs

Q: Can I use a different egg brand?
A: Yes. Use any fresh egg, but Eggland’s Best Eggs give a rich yolk and good color.

Q: Can I make this as muffins?
A: Yes. Fill muffin cups two thirds full and bake less time. Check with a toothpick.

Q: How do I keep the cake moist?
A: Do not overbake. Store in an airtight box once cool.

Q: Can I freeze this cake?
A: Yes. Wrap slices well. Freeze up to two months. Thaw in the fridge.

Q: Is molasses needed?
A: Molasses gives the deep gingerbread taste. You can use less, but the taste will change.

Conclusion

For another full gingerbread cake method and more notes, you can read a trusted recipe at a Gingerbread Cake Recipe – Tastes Better From Scratch.