Gingerbread Cake

  • Yield : 9x9-inch cake
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 1:30 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    3 oz. (85 g)

If you like gingerbread cookies, snickerdoodles, or gingersnaps, but do not have the time to make or baking sheets to make cookies try this easy, moist, spicy Gingerbread Cake that has about 285 calories per 3 oz. (85 g) serving (1/12th cake).

Gingerbread Cake has less calories per ounce compared to cookies due to its lower fat content; about 50% less fat than most cookie recipes.

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  • 4 oz (115 g) butter or margarine
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 cup (240 ml, 315 g) molasses
  • 2 1/2 cups (330 g) all-purpose or pastry flour
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1 teaspoon (5 ml) ground cinnamon
  • 1 teaspoon (5 ml) ground cloves
  • 1 teaspoon (5 ml) ground ginger
  • 1 cup (240 ml) hot water (about 140°F, 60°C)
  • Powdered sugar for dusting

Method of Preparation

Step 1

In a large bowl, combine flour, baking soda, cinnamon, cloves and ginger using a fork or whisk. Set aside.

Step 2

Place oven rack in the middle of your oven and preheat to 350°F (175°C). Line a 9x9-inch (23x23 cm) metal baking pan with parchment or waxed paper or grease and flour pan.

Step 3

Using a stand or hand mixer on medium to high speed, cream butter 1 to 2 minutes or until soft and creamy. Gradually add sugar beating on medium speed until light and fluffy. Add egg and molasses mixing on medium speed until combined.

Step 4

Add flour mixture to creamed mixture alternating with hot water beginning and ending with flour mixture. Use a spatula to scrap the sides of the bowl if necessary. Mix thoroughly after each addition, but do not over mix especially when using all-purpose flour.

Step 5

Pour batter into prepared baking pan and bake 35 to 45 minutes or until a wood toothpick or cake tester inserted into the center comes out clean. Cool 15 minutes, remove cake from pan and cool completely on wire rack. Serve dusted with powdered sugar, if desired, prior to serving.