Old-Fashioned Gingerbread Cake
A warm, spicy gingerbread cake with rich molasses flavor, perfect for holiday gatherings or cozy afternoons, offering moist texture and aromatic spices that delight the senses.
Ingredients
- 12 oz. jar light or dark molasses
- 8 oz. container plain yogurt ⓘ
- 3 cups all-purpose flour ⓘ
- 3/4 cup packed light brown sugar ⓘ
- 3/4 cup butter or margarine, softened ⓘ
- 1 1/2 tsp. baking soda ⓘ
- 1 tsp. ground ginger ⓘ
- 1 tsp. ground cinnamon ⓘ
- 1/2 tsp. ground cloves ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. ground nutmeg ⓘ
- 2 large eggs ⓘ
- confectioners sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-cup fluted baking mold or 10-inch Bundt pan.
- In a large bowl, measure all ingredients except confectioners sugar.
- With a mixer on low speed, beat ingredients until well mixed, scraping the bowl with a rubber spatula.
- Increase speed to high and beat for 2 minutes, scraping occasionally.
- Pour batter into the prepared pan.
- Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Remove from the pan and cool completely on a wire rack.
- Sift confectioners sugar over the top before serving.
Tips & Substitutions
For a deeper flavor, consider using dark molasses instead of light. You can substitute half of the yogurt with applesauce for a lower-fat option. Ensure all ingredients are at room temperature for better mixing. When measuring flour, spoon it into the cup and level off for accuracy. If you enjoy festive flavors, add some chopped crystallized ginger for an extra kick.
Serving Suggestions
This gingerbread cake is delightful on its own but can be served with a dollop of whipped cream or vanilla ice cream for added richness. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, serve it alongside a Raspberry Bread for a lovely dessert spread during the holidays.
Storage & Reheating
Once cooled, store leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, simply slice and warm individual pieces in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Gingerbread Cake contains roughly 334 calories, with 1g protein, 56g carbohydrates, and 14g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 482mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gingerbread cake ahead of time?
Absolutely! This gingerbread cake actually tastes better after a day as the flavors meld. You can bake it a day in advance, let it cool completely, and store it wrapped at room temperature. Just remember to sift confectioners sugar over the top right before serving.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan margarine. Both will work well in this recipe without affecting the flavor significantly. Just remember to use the same amount as the butter called for.
How can I tell when the cake is done baking?
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 just a few moist crumbs, the cake is done. Baking times can vary, so keep an eye on it, especially if your oven runs hot or cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).