Gingerbread Cake

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Spiced gingerbread cake is the perfect bake for the holidays! It’s easy to make in a loaf pan and topped with a simple icing.

When it comes to flavors for the holidays, folks usually fall into one of three camps: peppermint, gingerbread, or eggnog.

I am wholeheartedly a gingerbread person. Ginger is already one of my favorite flavors, so adding it to baked goods with my other favorite spices? Give it all to me!

This gingerbread cake is exactly the kind of cake I like to make, especially during the busy holidays when making a gorgeous layer cake feels like too much with everything else going on. Instead, this cake bakes in one pan, has a simple glaze, and stores beautifully at room temperature, so I can slice off a piece as I wander into the kitchen during the week.

A hot gingerbread latte and a slice of this cake just might be the perfect holiday warm up!

Ingredients for gingerbread cake

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Brown sugar
• Spices: Ginger, cinnamon, cloves, nutmeg
• Salt
• Baking powder
• Baking soda
• Brewed coffee
• Milk
• Vegetable oil
• Eggs
• Molasses

If you want to make the icing, you’ll also need powdered sugar and vanilla extract. While I normally use pure vanilla extract, for a bright white icing you’ll want to use imitation clear vanilla.

I recommend not skipping the coffee in this recipe. It enhances the flavors of the gingerbread and you won’t be able to taste the coffee.

How to make this recipe

Preheat the oven to 350°F. Grease an 8×4-inch loaf pan. I line mine with parchment for easy release.

In a mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda. Set aside.

Combine the cooled coffee and milk and set aside.

In a large mixing bowl, beat together brown sugar and canola oil until well mixed. Add the eggs and molasses and beat until smooth and blended.

Add 1/3 of the flour mixture to the batter, mixing until fully incorporated. Scrape down the sides and bottom of the bowl. Mix in 1/2 of the coffee milk until combined.

Repeat the additions, then finish with the remaining flour mixture. Scrape the sides and bottom of the bowl, making sure the batter is smooth and there are no dry clumps.

Pour the batter into the prepared loaf pan and place in the oven.

Bake for 55-65 minutes, until a cake tester or toothpick inserted into the center comes out clean. Toward the end of baking, you may want to tent the loaf with foil to prevent the top from overbrowning while the inside finishing baking.

Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack and cool completely.

To make the icing, whisk together powdered sugar, milk, and vanilla until smooth. It should be pourable, but not excessively runny, or it will just run off the loaf. Add more powdered sugar or milk, a small amount at a time, until it’s the consistency you like. Pour it evenly over the cooled cake and let harden before serving.

If you want to garnish with sugared cranberries, orange slices, or sprinkles, make sure to add them before the icing sets!

Storage tips

This cake keeps very well at room temperature. Store it in a cake keeper, in an airtight container, or well-wrapped in plastic.

If you want to freeze the cake for later, let it cool completely, then wrap tightly in two layers of plastic wrap. Place in a freezer bag or wrap again in foil. Label and freeze for up to 3 months.

Thaw overnight in the refrigerator.

Topping ideas

I prefer the simple vanilla icing on this cake, but you could leave the cake unadorned and serve it with dollops of whipped cream or a shower of powdered sugar.

Cream cheese frosting is also an option, but if you choose to do this, make sure you store the cake in the refrigerator rather than the countertop.

Garnish with sugared cranberries, sugared rosemary, orange slices or thin strips of orange peel, or gingerbread cookies. Or, just use holiday sprinkles on the icing for a festive finish!

Gingerbread lovers, rejoice, it’s finally our season!