If you’re craving a warm, cozy dessert that truly tastes like the holidays in every bite, this Gingerbread Cake Recipe with Molasses Recipe is an absolute must-try. I love this cake because it’s rich, warmly spiced, and beautifully moist thanks to the molasses and applesauce combo. Whether you’re baking for a festive gathering or just to treat yourself on a chilly evening, you’ll find that this gingerbread cake hits all the right notes, balancing bold spices with a tender crumb. Stick around to learn all my favorite tips for making this cake shine!
Why You’ll Love This Recipe
- Deep, Authentic Flavors: Molasses gives it that classic gingerbread richness that tastes like it came straight from Grandma’s kitchen.
- Moist & Tender Texture: The applesauce keeps the cake super moist without needing extra oil or sour cream—talk about a win.
- Easy to Make: Despite feeling fancy, this cake comes together quickly and easily—you don’t need to be a baking pro to nail it.
- Customizable: You can toss in some crystallized ginger for extra zing or top it with whipped cream and caramel for a special touch.
Ingredients You’ll Need
The magic of this Gingerbread Cake Recipe with Molasses Recipe lies in the perfect blend of spices and that bold, warm molasses flavor. I always recommend using fresh spices for the best taste, and don’t skip the unsweetened applesauce, which adds moisture and a subtle fruity note. Here’s what you’ll want to gather before baking:
- Granulated Sugar: Balances the deep flavors of molasses without overpowering them.
- Unsalted Butter: Room temperature butter ensures smooth mixing and even texture.
- Egg: Helps bind everything together and adds richness.
- Unsweetened Applesauce: Adds moisture and keeps the cake tender—my secret for avoiding dryness!
- Unsulfured Molasses: This is the star ingredient – it provides that signature deep, caramelized flavor.
- All-Purpose Flour: The base of the cake; I usually sift it to avoid lumps.
- Baking Soda: For just enough lift and a tender crumb.
- Ground Cinnamon: Adds classic warmth.
- Ground Ginger: The essential ginger kick every gingerbread needs.
- Ground Cloves: A little goes a long way for aromatic depth.
- Salt: Balances sweetness and enhances flavors.
- Hot Water: Helps dissolve spices and creates a smooth batter texture.
- Crystallized Ginger (Optional): Adds pops of spicy-sweet ginger if you’re feeling adventurous!
Variations
I love how versatile this Gingerbread Cake Recipe with Molasses Recipe is. Over the years, I’ve tweaked it to suit different occasions and dietary needs. Feel free to personalize it to your taste — baking should always be fun and creative!
- Add Nuts or Dried Fruit: My family goes crazy when I toss in chopped pecans or dried cranberries for a bit of chew and nutty texture.
- Make It Vegan: Swap the egg with flax or chia seed “eggs” and use vegan butter to keep it moist and delicious.
- Spice It Up: I sometimes add a pinch of nutmeg or cardamom to deepen the flavor profile, especially around the holidays.
- Gluten-Free Version: Try a 1:1 gluten-free baking flour blend, though you might want to add a bit more applesauce for moisture.
How to Make Gingerbread Cake Recipe with Molasses Recipe
Step 1: Prep Your Pan and Ginger
Start by preheating your oven to 350°F — this ensures it’s hot and ready when your batter is prepared. Grease and lightly flour your 9-inch cake pan (I love using a springform pan because it makes removing the cake a breeze). If you’re adding crystallized ginger, toss it with a tablespoon of flour to prevent it from sinking to the bottom, and set it aside.
Step 2: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy — this usually takes about 2-3 minutes and is key to a tender cake. Then add the egg, applesauce, and molasses. The mixture might look a bit curdled here, but don’t worry, this is totally normal and it will come together in the next steps.
Step 3: Mix Dry Ingredients & Combine
Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a separate bowl to evenly distribute the spices. Gradually add this dry mix into the butter mixture, beating slowly until fully incorporated. Stir in the hot water carefully until your batter is smooth and has a nice, even consistency. If you opted for crystallized ginger, gently fold it in now.
Step 4: Bake & Cool
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 55-65 minutes — start checking around the 55-minute mark with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs. Let the cake cool completely in the pan before serving. This wait is tough but worth it! Once cooled, it’s ready to enjoy.
Pro Tips for Making Gingerbread Cake Recipe with Molasses Recipe
- Don’t Overmix the Batter: Once you add the flour, mix just until combined to avoid a tough cake.
- Room Temperature Ingredients: Using room temp butter and egg helps create a smooth, well-emulsified batter.
- Molasses Choice Matters: Use unsulfured molasses for the best flavor and don’t substitute with blackstrap unless you like a more bitter bite.
- Test for Doneness Carefully: Toothpick should come out clean or with a few moist crumbs — underbaking leaves it gummy, overbaking dries it.
How to Serve Gingerbread Cake Recipe with Molasses Recipe
Garnishes
I absolutely love topping this gingerbread cake with a generous dollop of whipped cream — it adds a lovely lightness that balances the rich spices. A drizzle of caramel sauce is my secret indulgence; it melts into the warm cake perfectly. If you’re feeling festive, a sprinkle of powdered sugar or even chopped crystallized ginger adds a pretty and tasty touch.
Side Dishes
Serve this cake alongside a hot cup of spiced tea, coffee, or even a mug of eggnog for a true holiday vibe. If you want to go beyond dessert, a scoop of ice cream (I love eggnog or vanilla) on the side pairs beautifully with the warm spices and molasses.
Creative Ways to Present
When I bring this gingerbread cake to holiday parties, I often place it on a beautiful cake stand and surround it with cinnamon sticks or fresh cranberries to really bring out those festive feelings. Cutting it into mini squares and serving it with champagne makes for a sophisticated treat that everyone raves about!
Make Ahead and Storage
Storing Leftovers
I usually store leftover gingerbread cake covered at room temperature, and it stays moist and tasty for up to 3 days. Make sure to wrap it tightly with plastic wrap or keep it in an airtight container to prevent it from drying out.
Freezing
This cake freezes beautifully if you want to save some for later. I slice it into portions, wrap each piece in plastic wrap, then place them in a freezer-safe bag. When thawed overnight in the fridge, the cake retains its moist texture and flavor without any fuss.
Reheating
To reheat, I prefer gently warming slices in the microwave for 15-20 seconds or popping them in a low oven (around 300°F) for 5-7 minutes. This refreshes the cake’s softness and brings out the molasses aroma again perfectly.
FAQs
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Can I use dark molasses instead of unsulfured molasses in this gingerbread cake recipe?
Yes, you can use dark molasses, which tends to be sweeter and milder, but avoid blackstrap molasses as it’s much more bitter and less sweet. Unsulfured molasses is generally the best choice here for classic gingerbread flavor.
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What can I substitute for applesauce if I don’t have any?
If you don’t have applesauce, you can use mashed banana or even yogurt as substitutes, but keep in mind this will slightly alter the flavor and texture. Applesauce adds moisture without overpowering the spices, so if you try alternatives, add gradually and adjust for consistency.
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Can I make this gingerbread cake gluten-free?
Absolutely! Replace all-purpose flour with a high-quality 1:1 gluten-free baking blend. Since gluten-free flour sometimes absorbs more moisture, I recommend increasing the applesauce slightly or adding an extra splash of milk to keep the cake tender.
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How long will this cake keep fresh?
This gingerbread cake keeps well at room temperature for about 3 days when wrapped tightly. You can also refrigerate it for up to a week, but make sure it’s wrapped well to prevent drying out.
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Can I add other spices to enhance the flavor?
Yes! Feel free to experiment by adding spices like nutmeg, cardamom, or even a hint of allspice to deepen the flavor profile. Just remember to start with small amounts to keep the balance harmonious.
Final Thoughts
I’m so glad I discovered this Gingerbread Cake Recipe with Molasses Recipe because it quickly became a favorite in my family’s dessert rotation. There’s something so comforting and nostalgic about the flavors, and yet it’s surprisingly easy to bake — perfect for both beginners and seasoned bakers. When you make it yourself, you’ll see how the warm spices fill your kitchen and why everyone keeps coming back for seconds. Trust me, once you try this, it will be your go-to anytime you want a slice of cozy happiness.
Print
Gingerbread Cake Recipe with Molasses Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Gingerbread Cake is a moist and warmly spiced treat perfect for cozy gatherings or holiday celebrations. Made with molasses, aromatic spices, and an optional kick of crystallized ginger, this cake offers a comforting blend of sweetness and spice. Served best with whipped cream or caramel sauce, it’s a delightful dessert to savor with family and friends.
Ingredients
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 egg, lightly beaten
- ½ cup unsweetened applesauce
- 1 cup unsulfured molasses
- 1 cup hot water
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon salt
Optional Ingredients
- ½ cup finely chopped crystallized ginger
- Whipped cream for topping
- Caramel sauce for topping
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease and flour a 9-inch cake pan or a 9-inch springform pan to prevent sticking.
- Toss Crystallized Ginger: If using, toss the chopped crystallized ginger with 1 tablespoon of flour to prevent sinking during baking. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat together the butter and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Blend in the lightly beaten egg, unsweetened applesauce, and molasses. The batter may look slightly curdled, but this is normal and will smooth out later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until fully incorporated. Stir in the hot water to achieve a smooth, even batter. Fold in the floured crystallized ginger if using.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before serving. For an extra indulgence, serve with whipped cream, caramel sauce, or eggnog ice cream.
Notes
- Store the cake covered at room temperature for up to 3 days to keep it moist.
- This recipe makes one 9-inch cake, perfect for 8 servings.
- Adding crystallized ginger adds a spicy zing but can be omitted if preferred.
- Whipped cream, caramel sauce, or eggnog ice cream make fantastic toppings to enhance the flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 24g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
