Thisgingerbread cakemade with Bob’s Red Mill all-purpose flour is delicious, easy to make, and the perfect festive holiday dessert to share with loved ones by a cozy fire sipping warm mugs of apple cider.

A slice of gingerbread cake served on a white plate. The cake is topped with caramel sauce and a scoop of vanilla icecream.

Gingerbreadis the flavor of the season, and I can’t get enough of it all winter. It’s SO good to munch on with cooler weather when you’re bundled up by a warm fire telling stories and laughing with your favorite people, don’t you think? And gingerbread cake takes the cheer and festivity to a whole new level.

This one is the easiest to make, and I used one of my favorite brands ever,Bob’s Red Mill all-purpose flour, to make it absolute perfection (if I do say so myself). This cake isloaded with color and flavor, so much so that you’ll be tempted to have a few slices in one sitting. Plus, you can top it with asimple homemade carameland whipped cream to turn it into a real show stopper that’s not fussy to prep and serve.

A pan of plain brown cake, a bowl of melted butter, 3 forks, a white plate with a slice of plain brown cake, and a bowl of whipped cream. All on a white background with a red and white striped towel.

Why You’ll Love This Recipe

Homemade gingerbread cakeis a cheery andeasy dessertto serve at holiday gatherings and celebrations that everyone will simply love.
This recipe is packed full of flavor and color!
I like this recipe because it isn’t a fussy cake. It’s a bitlike aquick bread, it’s simple and turns out well.

Recipe Ingredients

Granulated sugar
Butter
Molasses
Egg
Bob’s Red Mill all-purpose flour–or any all-purpose flour
Bob’s Red Mill aluminum-free baking powder –or any baking powder
Spices –ground cinnamon, ginger, and cloves
Heavy whipping cream
Vanilla extract

See the recipe card below for full information on ingredients and quantities.

A woman in a white kitchen scooping flour out of the bag and placing it in a glass bowl. A carton of eggs and a glass of melted butter are on the island with a green towel.

How to Make Gingerbread Cake

Preheat oven to 350 F and grease a 9×13 inch baking dish.
Beat sugar and butter until fluffy; mix in molasses and egg.
Stir in rest of dry ingredients, then add hot water.
Pour batter into the dish and bake for 35 – 40 minutes.Serve warm cake with sauce and whipped cream.

Recipe FAQs

What’s in gingerbread cake?

Gingerbread cake is a spiced cake that has lots of great flavor thanks to molasses in the batter. It’s served with a simple caramel sauce and fresh whipped cream. It’s my second favorite gingerbread dessert, only falling behind my famous easy gingerbread cookie recipe.

How do you serve gingerbread cake?

You can serve gingerbread cake on its own, with homemade caramel sauce and whipped cream, or with a scoop of vanilla bean ice cream. You can’t go wrong however you serve it!

How long does gingerbread cake last?

Store gingerbread cake covered in an airtight container in the fridge for up to 4 to 5 days.

How long does it take to make gingerbread cake?

About an hour in total. The cake batter isn’t fussy, you just mix a few simple things and then it bakes. You can serve it warm or at room temperature and it’s a great cake to make ahead of time to cut down on day-of holiday cooking.

A slice of gingerbread cake with caramel and whipped cream on top, placed on a white plate.

Expert Tips

UseBob’s Red Mill all-purpose flourfor themost delicious outcome.
Try topping it with caramel and whipped cream!
I love working with Bob’s Red Mill. I’vebeen a fan of theirs for yearsand go through so much flour I started buying it in 25-pound bags and keeping it in a bucket in my pantry.
The cake can bekept in the fridge for up to 5 days.