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Gingerbread Cake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 stick Unsalted Butter room temp.
  • 3/4 cup Cane Sugar
  • 2 large Eggs
  • 1/2 cup Molasses
  • 3 cups All purpose flour
  • 2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Allspice


  • 1. Preheat the oven to 350 degrees. Grease a 9 inch springform pan and set aside. 
    2. In a stand mixer cream together the butter and sugar. Let this cream together for 1-2 minutes on medium speed. Once creamed together, using a spatula scrape down the sides of the mixing bowl. 
    3. Add the egg and molasses into the mixing bowl. Turn the mixer on and blend everything for 30 seconds. 
    4. In a separate bowl measure out the dry ingredients. With the stand mixer on low begin to incorporate the dry ingredients into the wet ingredients. Stop mixing once a batter is formed. Pour the cake batter into the stand mixer. 
    5. Bake the cake for 25- 30 minutes, until the center of the cake is fully cooked. 
    6. Let the cake cool for 10 minutes before remove the spring form pan. Let the gingerbread cake fully cool before topping it with whipped cream. Serve and enjoy!