Ina Garten Gingerbread Cake Recipe

This Ina Garten Gingerbread Cake Recipe is rich and spiced, which uses dark molasses and buttermilk. It’s the ultimate comfort food recipe, ready in just 50 minutes.

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Ina Garten Gingerbread Cake Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 cup dark molasses
• 2½ cups all-purpose flour
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract

Optional Toppings:

• Powdered sugar
• Whipped cream
• Cream cheese frosting

How To Make Ina Garten Gingerbread Cake

1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×9-inch baking pan or a round cake pan and line the bottom with parchment paper.
2. Cream the butter and sugars: In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
3. Add eggs and molasses: Mix in eggs one at a time, then beat in the molasses until smooth.
4. Mix dry ingredients: In another bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
5. Combine wet and dry: Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Stir until just combined.
6. Add vanilla: Mix in the vanilla extract.
7. Bake the cake: Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or top with whipped cream.

Recipe Tips

• Can I substitute molasses? No, molasses is key to the cake’s deep flavor and moist texture.
• What size pan should I use? A 9×9-inch square or a round cake pan works best.
• How do I keep it moist? Don’t overbake and store in an airtight container once cooled.
• Can I frost it? Yes—cream cheese frosting pairs beautifully with the warm spices.
• Is this freezer-friendly? Absolutely. Freeze the cake (unfrosted) for up to 2 months.

What To Serve With Gingerbread Cake

This cozy cake pairs well with:

• Fresh whipped cream
• Warm apple cider or coffee
• Vanilla bean ice cream
• Caramel drizzle
• Toasted pecans or walnuts

How To Store Gingerbread Cake

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps up to 5 days in the fridge. Bring to room temp before serving.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw before serving.

Gingerbread Cake Nutrition Facts

Estimated per serving (based on 6 servings):

• Calories: ~390 kcal
• Carbohydrates: ~60g
• Protein: ~5g
• Fat: ~15g
• Saturated Fat: ~9g
• Sugar: ~35g
• Sodium: ~280mg
• Fiber: ~2g
• Calcium: ~60mg
• Iron: ~2mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use blackstrap molasses?
It’s not recommended—it’s too bitter. Stick with regular unsulphured molasses.

Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors develop.

Is this recipe spicy?
It has a warm spice flavor, but it’s not hot. Add more ginger or cloves if you want it spicier.

How do I prevent the cake from sticking?
Use parchment paper and grease the pan well.

Can I make cupcakes with this batter?
Yes, bake in lined muffin tins for 18–22 minutes at 350°F.

Try More Recipes:

• Ina Garten Chocolate Chunk Blondies Recipe
• Ina Garten Lemon Icebox Cake Recipe
• Ina Garten German Chocolate Cake Recipe