Gingerbread Cake Recipe
Gingerbread Cake Recipe photo by Taste of Home

Gingerbread Cake Recipe

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"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 9 servings


  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup water
  • 1/2 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Whipped topping

Nutritional Facts

1 piece: 241 calories, 8g fat (2g saturated fat), 24mg cholesterol, 150mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 3g protein


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.
  2. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped topping. Yield: 9 servings.
Originally published as Gingerbread Cake in Taste of Home April/May 2002, p41

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Reviewed Sep. 4, 2015

"I did not care for the texture -- it was almost doughy. It was okay, but I probably will not make it again."

Reviewed Oct. 11, 2014

"This is so simple to prepare and has lots of flavor. It imparts a wonderful aroma as it bakes. November 21st is National Gingerbread Day."

Reviewed Dec. 21, 2013

"Made it into cupcakes and topped with nutmeg buttercream frosting. Very nice."

Reviewed Jan. 10, 2012

"Great cake; very simple. I would recommend not using as much molasses; it can be a little overpowering. Also be sure to use mild flavor molasses. Instead of whipped topping, I made a cream cheese icing with 1/4 cup softened butter, 3 oz. cream cheese, 1 cup powdered sugar and 1 tablespoon milk. Very moist! Will make again."

Reviewed Oct. 19, 2009

"Simple to make and very moist"

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