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Easy Christmas Gingerbread Cake

A moist and flavorful gingerbread cake infused with warm spices, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 15 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a high-quality brand for the best texture
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature for easy creaming
  • 1/2 cup brown sugar Light brown for a milder flavor
  • 1/2 cup granulated sugar
  • 1 cup molasses Unsulfured is best for flavor
  • 1 cup milk Whole milk for richer taste
  • 1 large egg Room temperature for smooth batter
  • 1 teaspoon vanilla extract Quality vanilla enhances flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the egg until well combined, followed by the molasses and milk. Mix smoothly.
  4. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing—lumps are okay.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Keep the cake in an airtight container to maintain moisture. Store at room temperature for 3-4 days or freeze for up to three months. Serve with whipped cream or vanilla ice cream for an extra treat.