Gingerbread Cake 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.

recipe photo

Yield: Serves 8

Gingerbread Cake Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
5.00 stars (1 reviews)
loading gifLoading...


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 text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Share the Love

facebook logo twitter logo Pinterest Logomail icon

Featured In

Media Banner


Insta Banner

get free weekly recipes via email: