Cinnamon Gingerbread Cake Recipe

Cinnamon Gingerbread Cake Recipe

This classic Cinnamon Gingerbread Cake is rich, moist, and full of the comforting flavors of ginger, Ceylon cinnamon, cloves, nutmeg, and molasses. Unlike many gingerbread cakes that can be dense, this recipe produces a soft, tender crumb with the perfect balance of warm spices and sweetness.

A smooth homemade vanilla icing adds a delicious finishing touch, making this cake ideal for holiday gatherings, Christmas dessert tables, afternoon tea, or simply enjoying with a cup of coffee. The use of premium Ceylon cinnamon provides a delicate, naturally sweet flavor that complements the ginger without overpowering the other spices.

Easy to prepare in just 15 minutes, this homemade gingerbread cake is baked in a 9 x 13-inch pan, making it perfect for serving family and friends. You can also customize the finished cake by topping it with chopped nuts, crystallized ginger, or a light dusting of extra Ceylon cinnamon for an elegant presentation.

Whether you're baking for the holiday season or simply craving a traditional spiced cake, this Cinnamon Gingerbread Cake with Vanilla Icing is a timeless recipe you'll make again and again.

  • 2 1/2 cups all-purpose flour (360g)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons Ceylon cinnamon powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 cup hot water

INGREDIENTS FOR VANILLA ICING

  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda. Set aside.
  3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
  4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Gradually add the hot water, mixing until smooth but not too smooth.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before icing.

DIRECTIONS FOR ICING

  1. In a medium bowl, combine the powdered sugar, softened butter, and vanilla extract.
  2. Gradually add the milk, one tablespoon at a time, and whisk until smooth. Adjust the consistency by adding more milk if needed.
  3. Once the cake has cooled, spread the vanilla icing evenly over the top.
  4. Optionally, you can decorate the cake with additional toppings like chopped nuts, crystallized ginger, or festive sprinkles



    Enjoy your homemade Gingerbread Cake with Vanilla Icing!