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Gingerbread Cake Recipe

Gingerbread Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 1-10 of 28

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  • on December 06, 2012

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    Yummy

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  • on September 27, 2012

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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

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  • on December 24, 2011

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    This cake was horrible. It was too dry, crumbly, and tasted bad.

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  • on November 12, 2011

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    The recipe is okay. I wouldn't make it again.

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  • on January 15, 2011

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    made this twice over the holidays...best 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?

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  • on December 24, 2010

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    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.

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  • on December 22, 2010

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    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!

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  • on December 19, 2010

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    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!!!

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  • on November 28, 2010

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    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.

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  • on November 25, 2010

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    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!

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