Ginger Cake Recipes – Soft, moist and flavorful gingerbread cookies are as delicious as the holidays! Made with molasses and ginger and drizzled with a citrus glaze, you’ll welcome a slice any time of day.
Today’s wonderfully spiced gingerbread is breakfast, snack, and dessert all rolled into one. Orange icing and all. You can make bread like muffins (see my description!) or serve with a scoop of vanilla ice cream for dessert. Have a slice with coffee in the afternoon or top it with homemade jam and fresh cranberries. The possibilities are endless and if you have a few minutes to spare, you can whip up this gingerbread dough. Let’s do this!
Ginger Cake Recipes
One of the many things I love about this recipe is the smell as it bakes- your house will smell divine as guests come and go, not to mention putting you in a festive festive mood. If you need more convincing to try gingerbread… here it is:
Easy Chocolate Olive Oil Cake With Crystallized Ginger
We use common ingredients to make gingerbread. They are all pantry basics that you probably already have.
I made a quick and easy orange icing to drizzle over the soft and spicy gingerbread. You can certainly use vanilla icing instead, but I highly recommend orange! It’s a lighter and more aromatic alternative to the fuller, stronger flavor in gingerbread. It’s just 2 ingredients: orange juice and confectioners’ sugar. You have both on hand, so why not pour it on? You won’t regret this.
Top with cranberries for color. You can even sugar them like I did in my pumpkin pie recipe!
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Gingerbread Bundt Cake Recipe
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and detailed step-by-step tutorials give readers the skills and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
This email series is a great place to start. I’m going to walk you through a few of my most popular recipes and show you exactly why they work. Stay at Home Chef on Facebook Stay at Home Chef on Instagram Stay at Home Chef on Pinterest Stay at Home Chef on Twitter Stay at Home Chef on Twitter. YouTube
Celebrate the holidays in style with this amazing Christmas Gingerbread Cake. Three layers of moist gingerbread are covered in cream cheese frosting for a wonderful Christmas dessert that will impress everyone!
Do you like gingerbread? We are sure! We’re looking for ways to add our winter flavor to everything we do, all winter long! Cookies, pies, even lattes! We can’t get enough. This gingerbread cake fits our gingerbread theme with it
Gingerbread Cake • Easy Classic Recipe!
The most amazing taste of gingerbread. The combination of ginger, cinnamon, and cloves will leave you salivating! All topped off with cream cheese frosting to make the ultimate Christmas cake. These things are what Christmas dreams are made of!
The dough for this cake needs butter. The acid in the butter will react with the baking soda and baking powder to help this cake rise, creating a soft crust. If you don’t have buttermilk, be sure to read our Butter Substitutes post to choose something that works for you. Please do not use milk or water only. It will affect the result of the cake.
Would you like gingerbread cookies instead of gingerbread cake? Don’t worry, this recipe works for cake too! They are baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cakes.
Is a 3 layer cake too big for you? We get a lot of requests for instructions on how to make a smaller version of the same cake. Divide the recipe by 2/3rds for a double layer cake or use the addition feature on our recipe card below.
Dark Jamaican Gingerbread
We highly recommend the cream cheese frosting with this cake. It’s the perfect pairing with gingerbread! You can use regular buttercream frosting if you don’t like cream cheese frosting or if you don’t have room in your freezer for storage.
Because of the cream cheese frosting, you’ll need to refrigerate this cake for up to 5 days. It will start to dry out the longer it’s left in the refrigerator, however it doesn’t last long enough in our house for that to happen!
Watch the video below where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we’ve always brought you the details on our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Calories: 698 kcal | Carbohydrates: 131 g | Protein: 9 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 73 mg | Sodium: 698 mg | Potassium: 845 mg | Fiber: 1 g | Sugar: 104 g | Vitamin A: 525 IU | Calcium: 261 mg | Iron: 4.1 mg This old-fashioned gingerbread cake is a great way to celebrate the season! Made in one bowl, with lots of molasses, ginger and cinnamon.
Iced Ginger Cake
Ours was good. We had lots of friends and family, and lots of good food. Everyone left with full bellies and smiling faces. What more could you want, right?
We start with a simple recipe that is very classic and a favorite for this time of year: gingerbread!
I have a lot of gingerbread inspired recipes on this site, like these cinnamon gingerbread cookies, these spiced gingerbread almonds, and these gingerbread donuts. My family loves the sweet holiday flavors of brown sugar, molasses, ginger and spice. They just scream Christmas!
So I thought it was time to make a proper gingerbread. A simple, classic, traditional gingerbread that is moist, slightly sweet, and full of that wintery flavor.
Chocolate Gingerbread Toffee Cake Recipe
I think you’ll love this recipe because it’s all made in just one bowl, and it bakes up nice and moist, with a toasty caramel flavor and lots of warm ginger.
It’s perfect for the holiday season, and tastes great as a snack or afternoon snack, with a cup of hot tea.
This is a really easy recipe to make. You only need one bowl! Hooray for a little plate. We are already busy enough this time of year. What? am i ok
Start by mixing the butter and hot water in a bowl. Allow to sit for a few minutes, then stir until the butter is completely melted.
Sticky Ginger Christmas Cake
Next, add the brown sugar, molasses and egg. If you live outside the United States, you may know molasses by the name “treacle.”
Once the ingredients are incorporated, it’s time to add the dry ingredients: flour, spices, salt, baking soda and baking powder.
This recipe has 2 tablespoons of ground ginger in it, along with a teaspoon of cinnamon, so that warm holiday flavor pops! If you want to add ginger, try grinding a few pieces of candied ginger, and add it to the mixture. You’ll get little bags of spicy-sweet gingery goodness!
Once whipped, simply pour into a 9×9-inch pan. It’s best if you wipe it off with a non-stick spray first, and line it up with the skin. That way it will come out of the pot easy-peasy.
Gingerbread Recipe: How To Make It
Bake and enjoy! It tastes great warm, but I prefer to let it cool completely before slicing. The squares come out much neater this way.
But if you want to jazz it up a bit, try topping it with a dollop of whipped cream. Or you can frost the entire top with this Creamy Cream Frosting. Or this cream cheese frosting would be amazing!
Another great option is lemon curd. I absolutely LOVE it, it’s easy to make and the tart lemon flavor is the perfect complement to the warm, spicy ginger. Ginger bread with lemon curd is a classic combination!
This gingerbread will keep well at room temperature for 2 to 3 days. Just make sure to cover it tightly so it doesn’t dry out or go stale.
Homemade Gingerbread Loaf (allergen Friendly)
If you still have leftovers after a few days, seal and refrigerate. It should stay there for about a week.
You can definitely freeze this gingerbread cake too! Wrap it with plastic tape, then place it in a zip-top bag.
If you want to reheat, gently microwave it for 15 or 20 seconds.
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Gluten Free Orange And Ginger Loaf Cake
A favorite of kids and adults alike, this old-fashioned gingerbread is the perfect holiday treat.
Old-fashioned gingerbread is the perfect holiday treat. There are many variations, from dark, dense breads made with
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