Gingerbread Cake Recipe

Gingerbread Cake Recipe Recipe

Oh how I love gingerbread, but it does have to have lots of spice. It can’t have a hint of ginger, I want to really taste it. This recipe is packed full of spices. It’s just wonderful. I have it wrapped tightly in my fridge, and have been slicing off a piece to toast in the morning. It’s just heaven with coffee.

This recipe was developed for Babble’s Family Kitchen.

Gingerbread Cake Recipe Recipe

Gingerbread Cake Recipe

Gingerbread Cake Recipe RecipeGingerbread Cake Recipe RecipeGingerbread Cake Recipe RecipeGingerbread Cake Recipe RecipeGingerbread Cake Recipe Recipe
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2 1/2 cups AP flour
1/2 cup butter, melted (for lower fat, use applesauce)
1/2 cup sugar
1 cup molasses
1 cup milk
1 teaspoon baking soda
2 teaspoons cinnamon
2 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 egg

Betty Crocker pre-made sugar cookie frosting or
1 cup powdered sugar mixed with a few teaspoons of milk


Preheat oven to 350 degrees. Oil and lightly flour your baking dish. Combine flour, sugar, salt, baking soda and all spices in a large bowl. Whisk or sift well to combine. Add butter, milk, molasses and egg. Whisk by hand or with an electric beater on low for 2 – 3 minutes, or until batter is almost smooth.

Pour batter in baking dish, but not more than 3/4 full. Bake for 45-55 minutes, or until toothpick comes out clean when inserted.

Cool completely before icing. Either use pre-made icing, or a little milk mixed with powdered sugar. You can use a Ziploc baggy with the corner cut away as a pipping bag.

All images and text © / Eclectic Recipes

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