Gingerbread Cake Recipe – Moist, Easy, and Full of Spices

I still remember the first time I baked a gingerbread cake in my tiny kitchen—it filled the house with the warm scent of ginger and cinnamon, instantly bringing everyone together. From that day, I’ve loved creating recipes that are quick, easy, and family-friendly. This moist gingerbread cake recipe is perfect for busy weeknights or special occasions. You’ll love how customizable it is, whether you bake it as a loaf or round cake.

Why You’ll Love This Recipe

This moist gingerbread cake recipe is the ultimate comfort dessert, perfect for holidays, cozy evenings, or special occasions. Loved by beginners and experienced bakers alike, it’s a simple, easy-to-follow gingerbread cake recipe that delivers rich, spiced flavor in every bite. Whether you’re making a classic gingerbread loaf, experimenting with an old fashioned gingerbread cake, or trying a gingerbread cake mary berry style, this recipe is versatile and foolproof.

It’s one of the best gingerbread cake recipes in the world, with options to make it extra moist using oil or to create a lighter version without molasses. Perfect for family gatherings, festive celebrations, or even busy weeknights, this easy gingerbread cake recipe can be customized to your taste. From ginger cake enthusiasts to those looking for quick gingerbread cake mixes, this recipe ticks all the boxes. Explore warm, fragrant gingerbread recipes and discover why this is truly the best gingerbread cake recipe in the world with oil, ensuring moist, flavorful results every time.

Ingredients for This Recipe

Every ingredient in this gingerbread cake recipe is carefully chosen to create a perfectly moist, spiced, and flavorful dessert. The all-purpose flour and leavening agents like baking powder and baking soda give the cake structure while keeping it light. A blend of warm spices—ginger, cinnamon, cloves, and nutmeg—creates the signature gingerbread flavor. Butter and vegetable oil ensure moisture, while brown sugar and molasses add sweetness and depth. Eggs and milk bind the cake and make it tender. The optional glaze adds a sweet finishing touch, perfect for extra indulgence. This combination makes it not just an easy gingerbread cake recipe, but one of the best gingerbread cake recipes in the world, ideal for a classic gingerbread loaf or experimenting with variations like gingerbread cake mary berry style or an old fashioned gingerbread cake. Even a gingerbread cake no molasses version works beautifully with these ingredients.

🛒 Ingredients (for one 9-inch round or loaf cake):

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
½ cup vegetable oil
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup molasses (or substitute with dark corn syrup for lighter flavor)
1 cup whole milk or buttermilk

For the Optional Glaze:

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

How to Make This Recipe

Creating the perfect gingerbread cake is simple when you follow this easy gingerbread cake recipe. This moist gingerbread cake recipe ensures a tender crumb and deep, spiced flavor in every bite. Whether you’re aiming for a classic gingerbread loaf, an old fashioned gingerbread cake, or a gingerbread cake mary berry style, these steps will guide you to one of the best gingerbread cake recipes in the world. Even adaptations like a gingerbread cake no molasses or using a gingerbread cake mix will work beautifully. This method is straightforward, making it ideal for beginners or anyone looking for a gingerbread cake recipe easy enough for weeknights or festive occasions.

🛒 Steps:

Preheat oven to 350°F (175°C) and grease a 9-inch round or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In a large bowl, cream butter, oil, and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and molasses.
Gradually mix dry ingredients with the wet mixture, alternating with milk, just until combined.
Pour batter into prepared pan and bake 35–55 minutes (35–40 for round, 45–55 for loaf), until a toothpick comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Optional: whisk powdered sugar, milk, and vanilla to make glaze; drizzle over cooled cake.
Serve and enjoy one of the best gingerbread cake recipes in the world with oil or traditional flavors.

Expert Cooking Tips

Mastering this moist gingerbread cake recipe is all about understanding how the ingredients work together. Using a combination of butter and oil ensures the cake stays tender and rich, while molasses gives it a deep, spiced flavor that defines the best gingerbread cake recipes in the world. Spices like ginger, cinnamon, cloves, and nutmeg are essential for an authentic gingerbread cake mary berry or old fashioned gingerbread cake. Even if you try a gingerbread cake no molasses version or a gingerbread cake mix, following these expert tips guarantees success and enhances every bite of your ginger cake.

💡 Expert Tips:

Use room-temperature butter and eggs for a smoother batter.
Do not overmix when combining dry and wet ingredients; it keeps the gingerbread cake recipe easy and the texture moist.
For extra moist gingerbread cake, try the best gingerbread cake recipe in the world with oil.
Check doneness with a toothpick; it should come out clean but slightly sticky.
Experiment with spices to adjust flavor intensity for your old fashioned gingerbread cake or gingerbread loaf.
Cool completely before glazing to prevent a runny glaze.
Store leftovers in an airtight container to maintain moisture.
Enhance flavor by adding chopped nuts, chocolate chips, or dried fruits to the batter.

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This gingerbread cake recipe is a must-try for anyone who loves warm, spiced desserts. Whether you’re making a classic gingerbread loaf, an old fashioned gingerbread cake, or a gingerbread cake mary berry style, this moist gingerbread cake recipe delivers tender, flavorful results every time. Perfect for holidays, weeknights, or special occasions, it’s easy to follow, customizable, and sure to become a favorite among family and friends. Explore these gingerbread cake recipes and enjoy one of the best gingerbread cake recipes in the world with oil or traditional flavors.

Gingerbread Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

A warm, spiced gingerbread cake that’s moist, flavorful, and perfect for the holiday season—or any cozy day. This easy recipe can be made as a loaf or round cake and is naturally aromatic with ginger, cinnamon, and molasses.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round or loaf cake):

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• ½ cup (1 stick) unsalted butter, softened

• ½ cup vegetable oil

• 1 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup molasses (or substitute with dark corn syrup for lighter flavor)

• 1 cup whole milk or buttermilk

For the Optional Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

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Instructions

• 📝 Instructions:

  Step 1: Prep & Mix Dry Ingredients
  Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.
  In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

  Step 2: Cream & Combine Wet Ingredients
  In a large bowl, cream together butter, oil, and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla and molasses.

  Step 3: Combine Wet & Dry
  Gradually add dry ingredients to the wet mixture, alternating with milk, mixing just until combined. Do not overmix.

  Step 4: Bake
  Pour batter into prepared pan. Bake 45–55 minutes for a loaf or 35–40 minutes for a round cake, until a toothpick comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack.

  Step 5: Optional Glaze
  Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake for extra sweetness and shine.

Notes

• Moist Cake: Using oil and molasses keeps the cake extra moist.
• Make Ahead: Bake a day ahead; store covered at room temperature.
• Flavor Variation: Add a handful of chopped nuts or chocolate chips for extra texture.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Holiday Cake
• Method: Baked
• Cuisine: American / European-inspired