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Gingerbread Cake

Total Time

Prep: 10 min. Bake: 30 min.


9 servings

This dark, moist gingerbread cake combines the old-fashioned flavors of ginger and molasses. The recipe was passed down to me from a dear aunt. —Ila Mae Alderman, Galaz, Virginia
Gingerbread Cake Recipe photo by Taste of Home


  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 3/4 cup water
  • 1/2 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Whipped topping and confectioners' sugar


  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.
  2. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Dust with confectioners' sugar and serve warm with whipped topping.

Gingerbread Cake Tips

What else can you top gingerbread cake with?

Besides whipped topping, you can also top this gingerbread cake with cream cheese frosting, sliced fruit (like bananas), caramel sauce or vanilla ice cream.

How do you store gingerbread cake?

Store this gingerbread cake recipe for about 3 days in an airtight container.

Can you make gingerbread cake ahead of time?

Yes, you can make this gingerbread cake about 2 days ahead of time. Wait until you're ready to serve to add toppings.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 piece: 241 calories, 8g fat (2g saturated fat), 24mg cholesterol, 150mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 3g protein.

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