With mellow, warm spices and a super simple method, this easy Gingerbread Cake is perfectly seasonal and festive. Serve it with decorative sprinkles or add whipped cream or cream cheese frosting.

Stacked squares of gingerbread cake.

Gingerbread Cake

We’ve long loved Gingerbread Muffins as festive holiday muffins (or just as a spice muffins whenever the urge strikes), and this cake has many of the same flavors but is a smidge easier to make.

After mixing up the batter in one bowl, you simply pour it into a square pan and bake. It’s simple, delicious, and easy to dress up for a special meal or occasion as you like. It’s one of our very favorite cake recipes.

We usually top with gold decorating sugar for a little extra sparkle, but Cream Cheese Frosting is also a delicious pair for this snack cake.

This works well as a make-ahead Christmas breakfast or as an easy snack to share with the kids. So versatile and so yummy.

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe. Scroll down to the end of the post for the full amounts and information.

Ingredients for gingerbread cake on countertop.
  • Plain whole-milk yogurt: Using yogurt in baked goods helps them to be super moist and delicious. It’s a nutritious way to add moisture without solely relying on oil or butter. I prefer to use full-fat plain yogurt in this recipe for maximum tenderness.
  • Eggs: Eggs help the batter hold together nicely in this recipe. See the Notes for an egg-free option.
  • Unsalted butter (melted and cooled slightly): A little butter adds richness to this recipe.
  • Molasses: Backstrap, unsulfured molasses adds classic gingerbread flavor and mellow sweetness. It also makes the top of the cake ever so slightly sticky, which is a hallmark of gingerbread.
  • Vanilla extract: A little vanilla extract rounds out the flavor notes in this snack cake.
  • Whole wheat flour: I use whole wheat flour since it holds up well in the mix with the rest of the moist ingredients, but all-purpose can be used as well.
  • Brown sugar (lightly packed): In combination with the molasses, this adds flavor and a hint of sweetness.
  • Baking soda: Fresh, active baking soda helps the cake rise and bake through properly.
  • Ground cinnamon, ground ginger, and allspice (or ground cloves): The combination of these spices adds the classic warmth you expect from gingerbread.
  • Coarse or decorating sugar, or whipped cream or Cream Cheese Frosting (optional):

Step-by-Step Instructions

Here’s a look at the steps involved in making this easy gingerbread so you know what to expect from the process. Scroll down to the end of the post for the full recipe with the specifics on timing.

how to make gingerbread cake in grid of 4 images.
  1. Whisk together the wet ingredients in a large bowl.
  2. In a separate bowl, whisk together the dry ingredients. Gently fold the flour mixture into the yogurt mixture.
  3. Pour the batter into the prepared pan, smoothing to the edges with a spatula or spoon. I prefer to bake this in a parchment-lined pan so it’s easy to cut and serve, but you can also just grease the pan with nonstick spray.
  4. Sprinkle the top with coarse or decorating sugar, if using. (I like to use gold decorating sugar.) Bake until a cake tester inserted into the middle comes out clean.
Gingerbread cake in pan after baking.

Frequently Asked Questions

Is gingerbread actually made with ginger?

Ground ginger is typically added to gingerbread, or at least that’s the easiest way to add classic gingerbread flavor to this easy recipe.

What is the difference between gingerbread and ginger cake?

Gingerbread has ginger plus molasses, allspice or cloves, cinnamon and more. Ginger cake may just have ginger for flavoring.

What flavors pair well with gingerbread?

Gingerbread pairs nicely with Cream Cheese Frosting, chocolate, citrus, and berries.

Gingerbread cake on cooling rack.

How to Store

Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store it in the fridge if you’d like, though it does firm up a little when cold.

To make ahead and freeze, let cool fully and freeze the entire cake in a gallon-size freezer bag or slice into bars and freeze in a freezer bag. Thaw at room temperature or in the fridge.

Gingerbread cake cut into squares on cutting board.

Best Tips for Success

  • If you don’t have molasses, you can swap in honey. It will taste less like gingerbread, though.
  • Serve topped with whipped cream or Cream Cheese Frosting.
  • Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
  • Gluten-free: Use a 1:1 style-gluten-free flour blend such as the one from King Arthur Flour.
  • Egg-Free: Omit the eggs. Add ½ cup milk and proceed with the recipe.

Related Recipes


I’d love to hear your feedback on this post, so please rate and comment below!

Stacked squares of gingerbread cake.

Easy Gingerbread Cake

With mellow, warm spices and a super simple method, this easy Gingerbread Cake is perfectly seasonal and festive. Serve it with decorative sprinkles or add whipped cream or cream cheese frosting.
5 from 20 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 139kcal
Servings 12 (Makes 11 regular size muffins)

Ingredients

  • 1 cup plain whole-milk yogurt
  • 2 eggs
  • ¼ cup unsalted butter (melted and cooled slightly)
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • cups whole wheat flour
  • ¼ cup brown sugar (lightly packed)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice (or cloves)
  • ¼ teaspoon salt
  • Coarse or decorating sugar, or whipped cream or Cream Cheese Frosting (optional)

Instructions

  • Preheat the oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper or grease with nonstick spray.
  • In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla.
  • In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.
  • Gently fold the flour mixture into the yogurt mixture.
  • Pour the batter into the prepared pan. Sprinkle the tops with coarse or decorating sugar, if using. (I like to use gold decorating sugar.)
  • Bake for 20-24 minutes, or until a cake tester inserted into the center comes out cleanly. Cool pan on a wire rack. (If you lined the pan with parchment paper, lift it out and onto a wire rack to cool.)
  • Serve or top with whipped cream or Cream Cheese Frosting, as desired.

Notes

  • Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store in the fridge if you’d like, though it does firm up a little when cold.
  • If you don’t have molasses, you can swap in honey. It will taste less like gingerbread, though.
  • Serve topped with whipped cream or Cream Cheese Frosting.
  • Dairy-free: Use vegetable or coconut oil in place of the butter and ¾ cup nondairy milk in place of the yogurt.
  • Gluten-free: Use a 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
  • Egg-Free: Omit the eggs. Add ½ cup milk and proceed with the recipe.

Nutrition

Serving: 1slice, Calories: 139kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 164mg, Potassium: 201mg, Fiber: 1g, Sugar: 11g, Vitamin A: 180IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

    1. For glass, I’d bake as directed, then cover with foil and bake for about 10 additional minutes to set the center.

  1. 5 stars
    Loved this! So easy, wet plus dry and bake! I subbed milk for the yogurt, and honey for the molasses, also used dark brown sugar, and in 20 minutes, it made the house smell like Christmas. And I added a quick lemon glaze to top it off (powdered sugar, milk and lemon juice). Am definitely making this again soon!

  2. Smells delicious! I am 10 minutes over on cook time; middle is still soupy! ???

    The brown sugar did clump while mixing with flour… tips?

    1. If the middle was raw, the most likely explanation is that the baking soda wasn’t fresh/active. Hopefully it resolved!

  3. 5 stars
    Tasty, moist, and easy! Thought about trying to freeze some but I don’t think we’ll have any trouble polishing this off quickly!

  4. 5 stars
    Just made it, and I’ll be making it again – it was easy to put together and it turned out so well. Really fluffy and yummy!

  5. 5 stars
    Delicious, moist, and perfectly spiced. So good to snack on for everyone in my family. Felt like a pro baker when it came out!

  6. 5 stars
    This was easy to make and the spices were prominent in it with less sugar in it. I prefer less sugar in baking now and this helped me live the less is more concept!

    I also liked the moistness of it. I made it without butter (coconut oil instead) and didn’t use cupcake liners. The coconut oil I added to each cup before pouring in the mixture worked out great, each came out without an issue.

    Thank you so much for this recipe Amy!!

  7. 5 stars
    This was easy to make and the spices were prominent in it with less sugar in it. I prefer less sugar in baking now and this helped me live the less is more concept!

    I also liked the moistness of it. I made it without butter (coconut oil instead) and didn’t use cupcake liners. The coconut oil I added to each cup before pouring in the mixture worked out great, each came out without an issue.

    Thank you so much for this recipe Amy!!

  8. 5 stars
    This was easy to make and the spices were prominent in it with less sugar in it. I prefer less sugar in baking now and this helped me live the less is more concept!

    Thank you so much for this recipe Amy!!

  9. 5 stars
    Made this tonight exactly as written. Really quick to throw together, then made dinner while it was baking. Mom, dad, and two year old approved 🙂