Gingerbread Cake with Cinnamon is a delightful treat that perfectly captures the essence of the holiday season. This cake is not just about flavor; it’s a sensory experience that fills your kitchen with the warm aromas of ginger, cinnamon, and molasses. As you bake this cake, you’ll find that it brings a comforting nostalgia, making it a favorite among festive gatherings. Let’s dive into the recipe and create a delicious masterpiece that will wow your friends and family.

Why You’ll Love This Gingerbread Cake with Cinnamon

This gingerbread cake recipe is not only easy to make but also delivers a depth of flavor that few desserts can match. Here are a few reasons why this cake is a must-try:

Rich, spiced flavor with a hint of sweetness.
Perfectly moist texture that melts in your mouth.
Simple ingredients that you likely already have at home.
Ideal for holiday celebrations and gatherings.
Can be made ahead of time, making your holiday prep easier.
Versatile with numerous gingerbread cake variations with cinnamon.

Whether you’re looking for a traditional holiday treat or a new favorite dessert, this cinnamon-spiced gingerbread cake will become a cherished recipe in your collection. It falls under the Dessert category and is perfect for sharing.

Ingredients for Gingerbread Cake with Cinnamon

Gather these items:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger (fresh spices work best)
1 teaspoon ground cinnamon (fresh spices work best)
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter (softened to room temperature)
1 cup brown sugar (packed)
1/2 cup molasses (unsulphured preferred)
2 large eggs (room temperature)
1 cup hot water
3 cups powdered sugar
1 teaspoon ground cinnamon
2 tablespoons molasses
2-3 tablespoons milk (add gradually until frosting holds soft peaks)

How to Make Gingerbread Cake with Cinnamon Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and thoroughly grease a 9×13 inch cake pan with butter or cooking spray.
Step 2: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until the spices are evenly distributed.
Step 3: In a large bowl, cream the softened butter and brown sugar with an electric mixer for 3-5 minutes until light and fluffy.
Step 4: Add molasses and eggs to the butter mixture, beating well until completely combined and smooth.
Step 5: Add about one-third of the dry ingredients to the wet mixture and mix briefly. Add half the hot water and mix. Add another third of dry ingredients, then the remaining water, and finally the last third of dry ingredients. Mix just until combined after each addition.
Step 6: Pour batter into the prepared cake pan and bake for 30-35 minutes (28-32 minutes for round pans), or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour before frosting.
Step 8: For the frosting: Beat together softened butter, powdered sugar, cinnamon, and molasses with an electric mixer until smooth. Add milk one tablespoon at a time until the frosting holds soft peaks but spreads easily.
Step 9: Spread the frosting generously over the completely cooled cake with a spatula, creating swirls if desired. Slice and serve.

Delicious Gingerbread Cake with Cinnamon for the Holidays - Gingerbread Cake with Cinnamon - main visual representation

Pro Tips for the Perfect Gingerbread Cake with Cinnamon

Keep these in mind:

Use fresh spices for the best flavor in your moist gingerbread cake with cinnamon flavor.
Don’t overmix the batter to ensure a soft texture.
Allow the cake to cool completely before frosting for the best presentation.

Best Ways to Serve Gingerbread Cake with Cinnamon

This cake is fantastic on its own but can be enhanced with various toppings. Here are a few suggestions:

Serve with a dollop of whipped cream for added richness.
Pair with a scoop of vanilla ice cream for a delightful contrast.
Top with nuts or dried fruit for extra texture.

How to Store and Reheat Gingerbread Cake with Cinnamon

To store your cake, keep it covered at room temperature for up to 3 days. For longer storage, refrigerate it, where it will last about a week. To reheat, simply warm individual slices in the microwave for 15-20 seconds.

Frequently Asked Questions About Gingerbread Cake with Cinnamon

What’s the secret to perfect Gingerbread Cake with Cinnamon?

The key to a perfect gingerbread cake with cinnamon is using high-quality, fresh spices and not overbaking. This ensures a soft, moist texture.

Can I make Gingerbread Cake with Cinnamon ahead of time?

Absolutely! This cake is perfect for making ahead. It tastes even better after a day or two as the flavors meld together.

How do I avoid common mistakes with Gingerbread Cake with Cinnamon?

To avoid mistakes, measure your ingredients accurately and follow the mixing instructions carefully. This will help achieve a light and fluffy cake.

Variations of Gingerbread Cake with Cinnamon You Can Try

Feel free to experiment with different versions of this cake:

Vegan gingerbread cake with cinnamon: Substitute eggs with flaxseed meal and use plant-based butter.
Gluten-free gingerbread cake with cinnamon: Use a gluten-free flour blend for a safe alternative.
Gingerbread cake with cinnamon and nutmeg: Add nutmeg for an extra layer of flavor.
Spiced gingerbread cake with cream cheese frosting: Top with cream cheese frosting for a decadent twist.

Whichever variation you choose, this homemade gingerbread cake with cinnamon is sure to please!

For more delicious recipes, check out our latest recipes or try making chocolate oatmeal bars for a sweet treat. If you’re interested in more holiday desserts, our mini cranberry cheesecakes are a must-try!

For additional information on the health benefits of ginger, you can visit Healthline.