15 of Our Deepest, Darkest Gingerbread Cake Recipes
Gingerbread cutout cookies are all well and good, but to be honest, the aromas and flavors come through so much better in cake form! Here are our best gingerbread cakes, from the traditional to the unexpected.
This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. —Ginger Hendricksen of Plover, WI
Can’t get enough gingerbread? Check out our complete guide for gingerbread cookies, houses, cakes and more.
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
Start with a spice-rich batter poured atop apples and cranberries in a creamy caramel sauce, then invert when done baking for a topsy-turvy dessert that’s a real beauty. The old-time holiday taste will delight family and friends! —Jeanne Holt, Mendota Heights, Minnesota
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
Pleasantly-spiced gingerbread and crunchy nuts are the stars in this stunning dessert. Top the delectable delight with spiced whipped cream frosting. —Sarah Hatter, Brodhead, Wisconsin
This is a favorite dessert during the holidays and at special occasions. I’ve tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it’s delicious as is. A tall glass of cold milk is the only addition I’d suggest.—Edith Ekstedt, Paso Robles, California
My father loved gingerbread so I combined two or three recipes to create this one for him. This fruity, spiced cake roll gets kudos every time I serve it. —Dawn DePew, Blacklick, Ohio
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! —Ellouise Halstead, Union Grove, Wisconsin