Warm Gingerbread Cake Recipe with Spiced Molasses Glaze

This old-fashioned gingerbread cake is warmly spiced with ginger and cinnamon and enriched by deep, flavorful molasses. It’s a sweet, simple holiday classic adapted from my mom’s recipe binder.

From Mom’s collection, other favorites include her Pecan Sandies and Lemon Bars.

At Christmastime I always reach for Mom’s recipe binder. This gingerbread cake is one of those comforting recipes that instantly brings back memories of family evenings and the small, happy rituals of home.

Every bite tastes like a Sunday night at my childhood home: simple, cozy, and exactly what you want as the weekend winds down and a new week is coming.

Eating this cake feels like stepping back in time. It’s warm, comforting, and full of the flavors of the season.

Ingredient Notes

• Butter: The original recipe called for shortening, but butter works beautifully and adds great flavor.
• Molasses: Use unsulphured molasses for the best, well-rounded gingerbread flavor.
• Egg: One large egg binds the batter and adds richness.
• Hot water: Boiling water helps dissolve the molasses and loosens the batter for a tender cake.
• Dry ingredients: All-purpose flour, granulated sugar, and baking soda provide structure and sweetness.
• Spices: Ground ginger, cinnamon, and a pinch of salt balance the sweetness and bring warm spice notes.
• Optional toppings: Powdered sugar and whipped cream make a classic finishing touch.

The Best Molasses for Classic Gingerbread Cake

Choose regular unsulphured molasses for a rich, sweet, and familiar gingerbread flavor. It’s deep and dark without the bitter notes that come with darker varieties like blackstrap. Unsulphured molasses gives the cake the classic taste most people enjoy.

How to Make Gingerbread Cake

1. Wet mixture: Cream the butter and granulated sugar with an electric mixer until light. Add the molasses and egg, then beat until combined.
2. Dry mixture: Whisk the flour, baking soda, ground ginger, cinnamon, and salt in a separate bowl. Stir the dry mix into the butter mixture until blended.
3. Hot water: Add the boiling water and stir until the batter is smooth. The batter will be thin; that’s normal. Pour it into a greased 9- or 10-inch baking dish.
4. Bake: Preheat the oven to 325°F (163°C). Bake the gingerbread for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Tips for the Best Gingerbread Cake

Measuring sticky ingredients: Coat measuring cups with nonstick cooking spray before measuring molasses so it pours out easily and you don’t waste a drop.

Use hot water: Hot water helps dissolve the molasses and deepens the cake’s flavor.

Check doneness: Baking time varies by pan and oven. Check with a toothpick to avoid overbaking, which can dry the cake.

Big batches: To serve a crowd, double the recipe and bake on a 12 x 17-inch rimmed baking sheet for a lower-profile sheet cake. Reduce baking time to about 26–30 minutes and watch closely until a toothpick comes out clean.

Serving Suggestions

Serve this gingerbread slightly warm. If it was baked earlier, warm individual slices in the microwave for 10–15 seconds.

Top with a dusting of powdered sugar and a generous dollop of freshly whipped cream. The contrast of warm spice and cool whipped cream is what makes this cake special.

Storage Tips

Store leftover cake in an airtight container at room temperature for a few days, or refrigerate for up to a week. Flavors often deepen after a day, so it can be even better the next day.

I hope you’ll try this family recipe and make your own sweet holiday memories.

More Old-Fashioned Holiday Treats

• Pumpkin Gingerbread
• Jam Thumbprint Cookies
• Cranberry Swirl Bundt Cake
• Eggnog Thumbprints
• Chewy Iced Molasses Cookies

Gingerbread Cake

4.41 from 35 votes

Author: Valerie Brunmeier

Servings: 9

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

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This old-fashioned Gingerbread Cake is perfectly spiced with ginger, cinnamon, and rich, delicious molasses. A sweet and simple holiday classic from my mom’s recipe binder.

Ingredients 

• ½ cup butter, softened
• ⅓ cup granulated sugar
• 1 cup unsulphured molasses, I use Grandma’s Original Unsulphured
• 1 egg
• 1 cup boiling water
• 2 ¼ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• ½ teaspoon salt
• powdered sugar and whipped cream, for topping

Instructions 

• Preheat oven to 325 degrees F. Coat a 9- or 10-inch square baking dish with nonstick cooking spray.
• Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add the molasses and egg and beat until well combined.
• In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture. Add the hot water and stir until well incorporated and the batter is smooth. Pour into the prepared pan.
• Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Serve slightly warm, topped with powdered sugar and whipped cream.

Notes

Big Batch Instructions

For a large sheet cake, double the recipe and bake in a 12 x 17-inch rimmed baking sheet. Follow directions but reduce baking time to about 26–30 minutes.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 1g | Fat: 11g

Nutrition information is an estimate using generic ingredients and is provided for guidance only.

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