Grandma’s Old-Fashioned Gingerbread Cake: 9 Comforting Reasons This Classic Never Fails

Grandma’s Old-Fashioned Gingerbread Cake is more than a dessert — it’s a memory baked into a pan. The kind of cake that fills the kitchen with molasses and spice, where the oven hums softly and time seems to slow just a little. This is the cake that appeared on the table when the weather turned cold and somehow made everything feel right again.

This gingerbread cake is deeply spiced, moist, tender, and rich with molasses flavor. It’s simple, honest baking — no fuss, no frills — just the way Grandma liked it. And the best part? It’s just as perfect for a quiet afternoon with coffee as it is for holiday gatherings and family dinners.

If recipes like this make your heart happy, don’t forget to subscribe to my email list — I share these cozy, timeless recipes straight from my kitchen to yours

Overview of Recipe Content

What Is Old-Fashioned Gingerbread Cake?

Old-fashioned gingerbread cake is a classic American spice cake made with molasses, warm spices, and hot water to create a tender crumb. Unlike gingerbread cookies, this cake is soft, deeply flavored, and meant to be sliced and shared.

Why You’ll Love This Recipe

• Deep, warm spice flavor
• Moist and tender crumb
• Simple pantry ingredients
• Perfect for fall and winter
• Even better the next day
• Pairs beautifully with coffee or tea

What Does It Taste Like?

This cake is rich with molasses, warmly spiced with ginger, cinnamon, and cloves, and lightly sweet with brown sugar. The texture is soft and slightly dense — comforting, not heavy — with a gentle warmth that lingers after each bite.

Seasonal & Nutritional Notes

• Ideal for autumn and winter baking
• Molasses provides iron and minerals
• Naturally dairy-rich without being heavy
• Comfort food with heritage

Ingredients

PIN IT

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 cup brown sugar
• 1 cup molasses
• 2 large eggs
• 1 cup hot water

Tools Needed

• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• 9×13-inch baking pan or round cake pan
• Measuring cups and spoons

Substitutions & Additions

• Add chopped crystallized ginger for extra warmth
• Swap half butter for oil for extra moisture
• Serve with whipped cream or vanilla ice cream
• Add a dusting of powdered sugar

How to Make Grandma’s Old-Fashioned Gingerbread Cake

PIN IT

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour your baking pan, or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. The aroma alone will tell you something special is coming.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter and brown sugar until light and fluffy. This step builds the cake’s tender texture.

Step 4: Add Molasses and Eggs

Beat in the molasses, then add the eggs one at a time, mixing well after each addition.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Start and end with the dry ingredients. The batter will be thin — that’s exactly right.

Step 6: Bake

Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Let cool slightly before serving. This cake is wonderful warm, but even better once fully cooled.

What to Serve with Gingerbread Cake

• Fresh whipped cream
• Vanilla ice cream
• Powdered sugar dusting
• Hot coffee or spiced tea
• Pair it with these cozy favorites:
  • Protein Cookie Dough → https://poulef.com/protein-cookie-dough/

Pinterest inspiration: https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Use unsulfured molasses for best flavor
• Don’t overmix the batter
• Let the cake rest before slicing
• Store overnight for deeper flavor

Storage Instructions

• Store covered at room temperature for 2 days
• Refrigerate up to 5 days
• Freeze slices up to 2 months

General Information

Gingerbread cakes date back centuries and became beloved in American kitchens due to their affordability, warmth, and comforting spices. This version stays true to tradition — simple, humble, and deeply satisfying.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes — it tastes even better the next day.

Can I use blackstrap molasses?

You can, but expect a stronger, more bitter flavor.

Can I bake this in a loaf pan?

Yes, just increase baking time slightly.

Is this cake very sweet?

No — it’s warmly spiced and balanced.

Conclusion

Grandma’s Old-Fashioned Gingerbread Cake is a reminder that the best recipes are often the simplest. It’s warm, spiced, and endlessly comforting — the kind of cake that brings people together without trying too hard.

If you loved this, be sure to try my No-Bake Chocolate Oat Bars or Greek Yogurt Chocolate Mousse for more cozy dessert inspiration.

Interactive Elements

Leave a review below
Share your gingerbread cake photos on Pinterest or tag me — I’d love to see them!

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	320
Fat	12g
Carbs	48g
Sugar	28g
Protein	5g
Fiber	2g
Sodium	290mg

Print