introduction

This gingerbread cake is warm and soft. It has spice and molasses. You can make it for a weeknight treat or for a small party. You can try a cookie version like gingerbread cheesecake cookies if you want a change.

why make this recipe

This cake gives you warm spice in each bite. It uses simple store ingredients and Eggland’s Best eggs for a good rise and texture. If you like small rich cakes, also see almond ricotta cake for another idea.

how to make Gingerbread Cake

You mix the wet parts first and then add dry parts. Work with gentle strokes. Do not overmix. For a small version, you can learn from apple crisp mini cheesecakes how to make small portions.

Ingredients :

Eggland’s Best Eggs
molasses
brown sugar
ginger
cinnamon
cloves
flour
baking soda
salt
cinnamon cream cheese frosting
For a fruity finish, some bakers like to add a berry side like blackberry cheesecake style topping.

Directions :

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a large bowl, beat together the Eggland’s Best Eggs and brown sugar until smooth.
Stir in molasses, ginger, cinnamon, and cloves.
In another bowl, combine flour, baking soda, and salt. Gradually add this to the egg mixture, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow cooling completely before frosting with cinnamon cream cheese frosting.

how to serve Gingerbread Cake

Cut the cake into slices. Add a good spread of cinnamon cream cheese frosting on top. Serve with hot tea or warm milk. You can plate a slice with a small spoon of fruit or jam. For a berry note, try a dish like blackberry cheesecake on the side.

how to store Gingerbread Cake

Cover the cake lightly with plastic wrap or place it in an airtight box. Keep it at room temp for up to two days. Chill it for up to five days. If you freeze it, wrap slices well and use within two months.

tips to make Gingerbread Cake

Measure flour with a spoon and level method.
Use room temp Eggland’s Best Eggs for best mix.
Do not overmix after you add flour. Mix just until items join.
Test with a toothpick at 25 minutes to avoid over bake.
Warm spices taste best when fresh. Try fresh ground ginger and cinnamon for a strong smell.

variation (if any)

Add a cup of chopped nuts for crunch.
Stir in a half cup of raisins or chopped pear for fruit.
Make a loaf instead of a round cake and bake 10-15 minutes longer.

FAQs

Q: Can I use regular eggs instead of Eggland’s Best?
A: Yes. The cake will still turn out. Eggland’s Best eggs give a bit more richness.

Q: Can I make this in a loaf pan?
A: Yes. Lower the oven temp to 325°F and bake longer. Check with a toothpick.

Q: Can I make this dairy free?
A: Yes. Use a dairy free cream cheese and a non-dairy milk if a recipe calls for milk.

Q: How do I know when it is done?
A: A toothpick in the center should come out clean or with a few crumbs.

Q: Can I use dark or light molasses?
A: Either works. Dark molasses gives a deeper, more bitter note. Light gives a milder taste.

Conclusion

For another full gingerbread cake method and more tips, see Gingerbread Cake Recipe – Tastes Better From Scratch.

Gingerbread Cake