Name: Traditional Gingerbread Cake
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ⅛ teaspoon ground cloves; ½ cup (1 stick) unsalted butter; ½ cup light brown sugar; 2 large eggs; Zest of 1 lemon; ½ cup unsulfured molasses; 1 cup milk; 1 pint whipping cream; 1 whole pomegranate; 1 tablespoon powdered sugar (optional)

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There’s something truly magical about the aroma of a freshly baked Traditional Gingerbread Cake wafting through your home. The warm scents of cinnamon, ginger, and extra molasses create an inviting atmosphere, wrapping you in a cozy embrace that whispers of holiday cheer. Each slice reveals a rich, velvety texture that practically melts in your mouth, leaving you craving just one more bite. The vibrant pomegranate seeds glistening on top not only add a pop of color but also balance the cake’s depth of flavor with their tartness, making every forkful a joyous celebration of taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Traditional Gingerbread Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Traditional Gingerbread Cake

Growing up, my grandmother always made two things for the holidays: sugar cookies and her beloved gingerbread cake. Watching her mix the ingredients felt like a cherished ritual—one that connected us across generations. And now, here I am, sharing that very recipe with you, ready to fill your home with the comforting essence of tradition. Whether you’re planning a festive gathering or simply want a cozy treat to enjoy by the fire, this Traditional Gingerbread Cake is your perfect companion. Let’s get baking together!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake up in just about 5 minutes of prep time and let the oven do the work for about 1 hour and 30 minutes.
Irresistible Flavor: Each slice bursts with deep, warming spices and rich molasses balanced by zesty lemon notes.
Eye-Catching Appeal: Its golden-brown exterior, crowned with dollops of whipped cream and bright pomegranate seeds, makes it a showstopper at any table.
Flexible Serving: Perfect for dessert after a holiday feast or even as a delightful breakfast treat with coffee.
Diet-Friendly Options: You can easily adapt this recipe to make it gluten-free or dairy-free with the right substitutes.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of the cake. For a gluten-free option, consider using a 1:1 gluten-free flour blend.
1 teaspoon baking soda: This leavening agent helps the cake rise beautifully; be sure it’s fresh for the best results.
¼ teaspoon salt: Enhances the flavors while balancing the sweetness; don’t skip it!
1 ½ teaspoons ground cinnamon: The warm fragrance of cinnamon is a staple in gingerbread and adds that classic taste.
1 teaspoon ground ginger: This gives the cake its characteristic spicy kick. Fresh ginger can also be used if you prefer a brighter flavor.
⅛ teaspoon ground cloves: Cloves add a beautiful depth of flavor; if you don’t have them, just use an extra pinch of cinnamon.
½ cup (1 stick) unsalted butter: At room temperature, this helps create a moist cake. If you’re dairy-free, substitute with vegan butter.
½ cup light brown sugar: This not only sweetens the cake but also contributes to its rich color and moisture.
2 large eggs: These provide structure and stability; be sure they’re at room temperature for an even mix.
Zest of 1 lemon: A bright addition that cuts through the richness, adding a lovely zing to each bite.
½ cup unsulfured molasses: Choose molasses that is unsulfured for a cleaner flavor; spraying your measuring cup with cooking spray makes pouring easy!
1 cup milk: Adds moisture to the batter; for a dairy-free version, you could use almond milk or oat milk.
1 pint whipping cream: For a luscious topping that contrasts perfectly with the cake’s spices, whip it until soft peaks form.
1 whole pomegranate: The jewel-like seeds not only elevate the presentation but also introduce a refreshing tartness.
1 tablespoon powdered sugar (optional): A light dusting on top adds a touch of sweetness and beauty.

How to Make Traditional Gingerbread Cake

Preheat and Prepare: First, preheat your oven to 350°F and move the oven rack to the middle position. Grease and flour a 9-inch round or square cake pan with 2-inch sides to ensure the cake comes out cleanly after baking.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ginger, and cloves. This ensures that the spices are evenly distributed throughout the batter, making each bite a perfect balance of flavors.

Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the room-temperature unsalted butter and light brown sugar on medium speed for about 3 minutes until it’s light and fluffy. This aeration is essential for achieving a tender crumb. Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest and molasses until thoroughly combined.

Mix in Dry Ingredients and Milk: Scrape down the sides of the bowl as needed. Gradually add half of the dry mixture, followed by the milk, and then the remaining dry mixture. Beat just until everything is incorporated; overmixing can create a dense cake, so it’s okay if a few lumps remain.

Pour and Bake: Pour the batter into the prepared cake pan and use an offset spatula to smooth the top. Bake in the preheated oven for 35-45 minutes, but start checking at the 35-minute mark. A toothpick inserted in the center should come out clean when the cake is done. Be cautious to avoid overbaking, which can dry it out!

Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Just before serving, sprinkle a bit of powdered sugar over the top and add a generous dollop of freshly whipped cream, garnishing with pomegranate seeds for a touch of flair.

Storing & Reheating

To store your Traditional Gingerbread Cake, keep it at room temperature for up to two days, or refrigerate it in an airtight container for up to a week. If you wish to freeze it, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container, where it can be kept for up to three months. To refresh the flavors, gently reheat individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes. Just note that some texture may change slightly after freezing, but the delightful flavors will still shine through!

Chef’s Helpful Tips

To avoid a dense cake, ensure all ingredients are at room temperature before mixing, especially the butter and eggs.
Check the freshness of your baking soda; expired baking soda won’t allow the cake to rise properly.
Don’t overmix! Stop mixing as soon as you incorporate the dry ingredients to keep the cake light and tender.
If you discover your flour is too compacted, fluff it up before measuring to ensure you aren’t using too much.
For flavor enhancement, consider adding a pinch of nutmeg or a splash of vanilla extract to your batter for a delightful twist.

The holidays are all about savoring memories and making new ones—this Traditional Gingerbread Cake is perfect for bringing everyone together. Its spice-infused aroma will fill your home with warmth, and each slice will be a reminder of the joy that makes this season so special. So, roll up your sleeves, enjoy the process, and don’t hesitate to experiment with the toppings or spices to make this truly your own!

Recipe FAQs

Can I make this gingerbread cake in advance?

Absolutely! This gingerbread cake actually tastes better the day after it is made as the flavors deepen. You can bake it a day or two in advance, just make sure to store it properly in an airtight container at room temperature or in the refrigerator.

Can I substitute ingredients in this recipe?

Yes! You can certainly make substitutions based on what you have. For example, you can use coconut oil or vegan butter in place of unsalted butter for a dairy-free option. Almond milk or oat milk can substitute for regular milk if needed.

How do I know if the cake is done?

The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready to be taken out of the oven. Keep an eye on it as overbaking can lead to a dry texture.

What can I pair with this cake for serving?

This cake is fantastic served warm or at room temperature, with a dollop of whipped cream and a sprinkle of pomegranate seeds. You could also drizzle a bit of caramel sauce for an extra indulgence or even enjoy it alongside a scoop of vanilla ice cream.