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Deeply spiced and nostalgically soft, old fashioned gingerbread cake perfumes the kitchen from the first stir. Molasses brings mellow sweetness and a dark, burnished crumb, while cinnamon, ginger and cloves land warm and cozy. A quick splash of vinegar wakes the baking soda for a tall rise without heaviness. You’ll cream butter and sugars, stream in molasses, then fold in the dries for a velvety batter. Once cooled, a tangy cream cheese frosting crowns every slice with bakery style ease.
Old fashioned gingerbread cake bakes tall and fragrant with molasses, cinnamon and cloves. A tangy cream cheese frosting whips airy for a cozy finish with simple steps.
You might also like Lucky Charms Rice Krispie treats, this rainbow layer cake, mulled wine Fireball shots, apple ginger cake, or cake mix coffee cake.
Why You’ll Love It
Big spice energy: Molasses, cinnamon, ginger and cloves taste bold and balanced.
Tender crumb: Vinegar and baking soda give lift without heaviness.
Straightforward method: Cream, mix, bake and frost with pantry staples.
Holiday classic: Familiar flavor that feels warm and nostalgic. And this is actually the gingerbread cake that I used in my gingerbread trifle recipe!
Gingerbread Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Creams fluffy with sugars for a moist, tender crumb and adds richness to the frosting.
Granulated sugar: Sweetens and helps the cake lighten as it creams with butter.
Brown sugar: Adds moisture and a toffee note that deepens the molasses vibe.
Molasses: Signature color and flavor with gentle sweetness and moist texture.
Eggs: Bind the batter and support structure so slices hold clean edges.
Vanilla extract: Soft bakery aroma that rounds the spices.
White vinegar: Activates baking soda for lift and a fine crumb.
All purpose flour: Forms a structure that stays tender, not dense.
Cornstarch: Softens the crumb for a cake-like bite.
Baking soda: Leavening that works with vinegar and molasses acidity.
Spices: Cinnamon, cloves and ginger bring warmth, citrusy snap and a little heat.
Salt: Balances sweetness and sharpens spice notes.
Whole milk: Loosens the batter and keeps the crumb velvety.
Cream cheese: Whips smooth and tangy for a plush frosting base.
Powdered sugar: Sweetens and aerates the frosting to perfectly billowy peaks.
Heavy cream: Adds silkiness and helps the frosting spread cleanly.
How to Make Moist Gingerbread Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the pan: Line or grease a baking dish so the cake releases clean.
Cream the base: Beat butter with granulated and brown sugar until lighter in color.
Add liquids: Mix in eggs and vanilla, then stream in molasses until glossy.
Wet meets dry: Stir in milk and vinegar, then add sifted flour, cornstarch, baking soda, spices and salt just until combined.
Bake and cool: Pour into the pan, bake until the center springs back, then cool completely.
Frost: Whip cream cheese with butter, powdered sugar, vanilla and cream until fluffy, then spread over the cooled cake. Don’t forget the Christmas themed sprinkles!
Substitutions and Variations
Gluten free option: Use a 1:1 gluten free baking blend and keep the cornstarch for tenderness.
Spice play: Add cardamom or allspice for a twist, or bump ginger for extra heat.
Molasses swap: Use regular unsulphured for classic flavor; blackstrap gives stronger bitterness for grown up taste.
Citrus lift: Grate orange zest into the batter for a bright edge.
Serving Suggestions
With savory bites: Enjoy Christmas tree themed antipasto and maybe a fun reindeer cheese ball.
With sweet treats: Serve some cute marshmallow pops and maybe some of these Santa treats too.
With a drink: Enjoy a gingerbread latte rum cocktail or cranberry orange prosecco with your cake.
How to Store Gingerbread Cake
Store: Wrap leftovers in plastic wrap and keep the cake refrigerated for up to 5 days. If unfrosted, you can keep it at room temperature for 4 or 5 days instead.
Freeze: Wrap in plastic wrap and freeze for up to 2 months.
Thaw: Defrost in the refrigerator.
Top Tips
Measure flour right: Spoon and level or use a scale so the crumb stays soft.
Room temperature butter: Proper creaming traps air for better lift.
Mix just to combine: Overmixing tightens the crumb.
Check for spring back: A gentle press in the center should bounce.
Cool fully before frosting: Warm cake melts frosting and dulls the finish.
Old-Fashioned Gingerbread Cake FAQs
Rather than try to juggle this recipe with your Christmas dinner main course and sides, you might prefer to prepare this cake ahead. Make it up to 3 days ahead of time and keep it wrapped snugly in foil or plastic wrap, but don’t frost it or add the sprinkles until just before serving, for the best result.
Make sure your oven is true to temperature. Cooking to hot will dry it out. Also, make sure you measure the flour accurately. Too much flour can dry it out.
Old Fashioned Spice Cake Recipe
Old Fashioned Gingerbread Cake
Equipment
- Baking Dish 9 x 13-Inch
- Stand Mixer with Paddle Attachment
- Bread Knife
Ingredients
For the Cake
- 1 Cup salted butter, at room temperature
- ⅔ Cup granulated sugar
- ½ Cup brown sugar
- 1 Cup molasses
- 2 eggs
- 1 Teaspoon vanilla extract
- 2 Tablespoons white vinegar
- 2 ¾ Cups all purpose flour
- 6 Tablespoons cornstarch
- 1 ½ Teaspoons baking soda
- 3 Teaspoons ground cinnamon
- 2 Teaspoons ground cloves
- 2 Teaspoons ground ginger
- 1 Teaspoon salt
- 1 Cup whole milk
For the Cream Cheese Frosting
- 8 Ounces cream cheese, at room temperature
- 1 Cup salted butter, at room temperature
- 2 ½ Cups powdered sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons heavy cream
- ¼ Teaspoon salt
Instructions
- Preheat the oven to 350°F. If you plan to serve the cake on a platter, prepare a 9 x 13-inch baking pan by lining with parchment paper. If you plan to serve the cake in the baking pan, lightly grease the bottom and sides with butter or baking spray.
- In the bowl of a stand mixer, use a paddle attachment to beat the butter, sugar, and brown sugar until combined and becomes a bit lighter in color.
- Add the eggs and vanilla, beat until the mixture starts to become light and airy. While the mixer is running, stream the molasses in and continue to beat for a couple minutes.
- Add the vinegar and milk, beat until combined.
- Turn the mixer off and sift the flour, cornstarch, baking soda, cinnamon, clove, ginger, and salt into the batter. Turn the mixer back on using a medium low speed and mix until combined.
- Pour the batter into your prepared pan. Bake in the preheated oven for 35 to 45 minutes.
- When finished baking, remove from the oven and let cool completely.
- When the cake has cooled, prepare the cream cheese frosting. Begin by cutting the softened cream cheese into chunks and place into the bowl of a mixer. Beat on a high speed until it becomes smooth and a little airy.
- Reduce speed to medium high. While the mixer is running add a couple tablespoons of the softened butter, once the butter has incorporated into the cream cheese, add a couple more tablespoons of the butter. Continue doing this until all the butter is gone. Whip until light and airy.
- Add the salt, vanilla, and half of the powdered sugar, mix on medium speed until fully incorporated. Then add the remaining powdered sugar and whip on high speed until light and fluffy.
- If you plan to serve the cake on a platter, remove the cake from the pan and use a long bread knife to slice all of the edges off the cake, this will give it a nice clean look. Frost the top of the cake with a thick layer of the cream cheese frosting.
- Sprinkle with festive sprinkles when ready to serve.
Notes
Room temperature butter: Proper creaming traps air for better lift.
Mix just to combine: Overmixing tightens the crumb.
Check for spring back: A gentle press in the center should bounce.
Cool fully before frosting: Warm cake melts frosting and dulls the finish.
Nutrition
Warm spice, deep molasses and a soft crumb make this a true comfort bake. The method stays friendly from creaming to frosting, and the vinegar plus baking soda pairing gives lift without weight. You get a plush slice that tastes like memory in the best way. Keep the lines clean, let the spices shine and enjoy the aroma that fills the kitchen. Old fashioned gingerbread cake is a beautiful fall or holiday dessert.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such a pretty dish that seems complicated but so easy and delicious! We enjoyed it so much!
This is my favorite cake at Christmas