Gingerbread Cake

Total Time:
1 hr 15 min
15 min
1 hr

12 servings

  • Softened unsalted butter, as needed
  • 1 cup vegetable oil, like soy, peanut, or corn
  • 1 cup sugar
  • 1 cup unsulphured molasses
  • 1 to 2 tablespoons minced crystallized ginger
  • 2 large eggs, at room temperature, lightly beaten with a fork
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground cloves
  • 1 cup water
  • 1 tablespoon baking soda
  • Serving suggestions: Whipped cream or vanilla ice cream

Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.

In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

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    28 Reviews
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    I am looking at this recipe to make it for the 3rd year in a row! It is moist and flavorful. 
    I found this for my significant other whose mother always made him a gingerbread cake for his birthday. Not only was it better than his mom's, but I have had the owner of a local coffee shop ask for the recipe. The only change I make is using 1/4 cup ginger oil (because I have it + 3/4 cup canola oil to equal the one cup called for in the recipe.  
    I serve it with a homemade lemon curd
    This cake was horrible. It was too dry, crumbly, and tasted bad.
    The recipe is okay. I wouldn't make it again.
    made this twice over the tasting gingerbread ever, BUT both times it fell in the middle...very odd. been baking for eons and never had a cake fall before...any thoughts?
    very good  
    I made 5 mini loafs w/each receipt (2.5" x 4". They baked b/w 32 and 35min. Doubled the spices which gave real depth of flavor. Ran out of eggs so used 3 for a double batch and actually liked the denser texture.
    I made this in a silicon angel food cake pan and baked for one hour at 325 degrees. Also added a little red cheyenne pepper to the dry ingrediants. Then topped the cooked cake with a lemon glaze made out of one squeezed lemon and 3/4 cup of powdered sugar. Let it sit, and then dust with powder sugar. Very good cake!
    YUM! I used this recipe to make cupcakes. It made about 24. I followed the recipe exactly and they turned out so moist and DELICIOUS! I topped them with a whipped cream frosting, which was a perfect match! I will definitely be making these again!!!
    This cake was very good. However I added 2 teaspoons of lemon and 1 teaspoon of orange extract,an extra 1/2 cup of molasses and 3 teaspoons of baking powder( I wanted to make sure that it would rise). It was light and my guest thought it was delicious. Next time I will omit the crystallized ginger. Thank you.
    GREAT recipe! But I did make a couple of modifications based on the reviews. I added more crystallized ginger (about 1/4 cup total) and cut the sugar to 3/4 cup instead of a full cup. It was plenty sweet and perfectly spicy. I also used canola oil instead of the recommended corn or soy. This cake is perfect served warm with homemade fresh whipped cream!

    Very very good, I added a 1/2 Teaspoon of white pepper to the recipe for a little more bite. Oh SO SO GOOD!!!!! Excellent! Moist & full of flavor.
    I had tried to make Bobby Flay's Gingerbread Cupcakes with Caramelized Mango Buttercream - found and the cupcakes turned out really dry. So I used this gingerbread recipe for round two and it turned out amazing with the mango buttercream. Everyone loved them at work.

    Next time I want to make them a little more spicy.
    This cake is sooooooooooooo good! I ended up using it for my boyfriend's birthday cake! He loves bourbon, so I made Knob Creek ice cream with some spiced pecans, and made an ice cream cake with a couple layers of this wonderfully moist and rich gingerbread cake. I then decorated the cake with whipped cream and more spiced pecans. It's one of the best things we've ever eaten!
    This turned out to be just what my gingerbread craving needed. I had to bake mine a little longer...about 1 hour. I also added more crystalized ginger (about 1 cup total) because we love that stuff and buy it by the bulk in my house. This is definitely a recipe I will repeat!
    This cake was very moist and tasty. It didn't say to use full flavor or mild flavor molasses, so I went with mild. Next time, I'll use full flavor. I made it with whipped cream icing made with cheesecake flavored pudding, and it was very complimentary. Great cake!
    I made this for my Mom and Christmas and she stated this was the best she had ever eaten.
    I made this cake with half the amount making muffin Gingerbread. The cake is moist and delicious. but i think it would be better with less sugar !
    This took minutes to put together and the end result was moist and very tasty. I used dark brown didn't stipulate in the recipe so I don't know if it affects the end result appearance-wise but it was a nice deep dark chocolate brown and delicious with vanilla ice cream.
    While mixing this cake together, I had never seen a cake batter like this. Very dark thick and gooey looking. It turned out wonderful ly and between the ginger and the molasses - I think it is tasty and nutritious. I recommend using the cake in Paula Deans Pumpkin Trifle. Delicious!
    We made these tonight and used cupcake pans instead - baked them for 20 minutes. They were DEELISH! Perhaps a little greasy right out of the oven, but so are most cakes. The chopped ginger is brilliant and so tasty! We'll 100% make these again.
    u should have shown a picture
    I added more spice to my liking, but it was a hit at the Christmas party.
    I halved the recipe and baked it in a loaf pan for 45 min. It was moist and good but I think it wld taste better w/ less sugar.
    Buy the crystalized ginger already chopped if you can find it. IF not, it REALLY is worth the extra 5 minutes to chop it yourself by hnad- it just sticks to the baldes of hte food processor, so doing it by hand is actually easier.
    This cake goes together very easily, and bakes up to be a moist, spicy treat. We tried it with both whipping cream and vanilla ice cream, and it is a tie as to which compliments it best. We loved it, and will make it one of our holiday staples. Thanks Food Network!
    Very delicious! The recipe was simple and clear and the cake turned out moist and delicious. Highly recommended for any gingerbread lover as myself.
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