Last Updated on November 27, 2023 by David Michael
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Ginger, cinnamon, nutmeg and cloves make a gingerbread that is rich, spicy and moist. The ginger flavor gets a boost from fresh grated ginger. For me this embodies the flavor of the holidays.
Serve simply with a dusting of confectioners sugar, or send it over the top with a chocolate ganache or cranberry curd topping. You can also serve this with whipped cream, ice cream, or crème anglaise – see our Pumpkin Soufflé with crème anglaise for the recipe.
Gingerbread Cake Recipe
1 cup coffee
1 cup dark molasses
1 1/2 teaspoons baking soda
3 large eggs
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
3/4 cup neutral vegetable oil
1 tablespoon grated fresh ginger (from 1-inch piece)
2 1/2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch ground cardamom.
Preheat oven to 350°F. Butter and flour a 10-12 cup Bundt pan, knocking out excess flour.
Combine the coffee and molasses in a saucepan over high heat, bring to a boil then remove from heat.
Slowly add the baking soda and stir, it will foam. Use a larger saucepan than normal to avoid it spilling over.
In a bowl whisk the eggs. Add the granulated sugar and the brown sugar and whisk together.
Whisk in the oil to the egg and sugar mixture.
Whisk in the coffee molasses mixture.
Whisk in the freshly grated ginger.
In another bowl, sift together the flour and remaining spices. Stir to combine.
Stir the egg mixture into the flour in two additions, stirring until just combined.
Pour the mixture into the prepared Bundt pan and bake for 50 – 55 minutes.
A cake tester should come out clean.
Let the cake cool in the pan on a wire rack for 10 minutes before turning out onto a serving platter.
Allow the cake to cool completely before dusting with powdered sugar or glazing with chocolate ganache or cranberry curd if using.
Chocolate Ganache for Gingerbread Cake
Top your gingerbread cake with a rich chocolate ganache for a decadent dessert. The deep, dark chocolate flavor is in perfect harmony with the spicy gingerbread. If you like chocolate I encourage you to try this.
Chocolate Ganache Recipe
1 1/2 cups heavy cream
12 ounces dark chocolate (by weight), chopped.
Put cream in a heavy bottomed saucepan.
Bring to a simmer over medium heat, remove from heat.
Add chocolate to the cream and cover the pan for 5 minutes.
Whisk together until smooth.
The ganache will thicken as it cools.
Let cool for a few minutes to thicken to your desired consistency, then pour over the cake.
You can also cover this and refrigerate until firm. You can beat the chilled ganache with a mixer and use it as a frosting.
Cranberry Curd for Gingerbread Cake
Lemon curd is often served with gingerbread. Cranberry curd offers the same sweet and tart foil and adds a beautiful bright color.
Cranberry Curd Recipe
12 ounces fresh cranberries
1 cup granulated sugar
Juice and peel of 1 orange, peel removed using a vegetable peeler
1 stick butter (4 ounces), cut into about 8 pieces, at room temperature
2 egg yolks.
Put the cranberries, sugar, orange juice, and orange peel into a heavy bottomed saucepan and place over medium heat.
Heat until the cranberries pop and have softened, about 10 minutes.
Pour into a medium mesh sieve and, using a silicone spatula, press the mixture into a bowl.
Whisk the butter into the cranberry mixture.
In a bowl whisk together the eggs and egg yolks.
Slowly whisk in a cup of the warm cranberry mixture to the eggs to warm and temper them.
Whisk the egg mixture into the remaining cranberry mixture.
Return the mixture to the saucepan and place over low heat.
Continue stirring the mixture until it thickens, about 10 minutes. Do not allow to come to a boil.
Let cool to thicken slightly and pour over the cake.
I hope you enjoy this gingerbread cake as much as I do and that it helps bring joy to your holidays.
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This is the pan I use for this gingerbread cake. It’s a classic and always looks great.
The original baking spray with flour, and still the one that I use for more intricate Bundt pans.
I love this pan. It makes a great detailed gingerbread house that only takes a sprinkling of powdered sugar to make a beautiful and edible holiday centerpiece. I usually make this to take to a dinner party during the holidays, it’s always a hit.