• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Super Moist Gingerbread Cake Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

    33.6K
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of Christmas. This healthy gingerbread can be baked for Christmas.

    Gingerbread served in a white plate

    Gingerbread

    I have been eyeing on this cake for quite sometime ever since i came across in nigella christmas cookbook. I wanted to try it so badly finally i made in couple days back. don't know about you, but I have an addiction towards spiced cakes. Spices works beautiful in baked goodies specially in cakes. And this is the answer for that.

    Table of Contents

    • About Gingerbread Recipe
    • Watch Gingerbread Video
    • Gingerbread Ingredients
    • How to Make Gingerbread (Stepwise Pictures)
    • Tips & Tricks
    • Frequently Asked Questions
    • 📖 Recipe Card
    • Gingerbread Cake | Gingerbread Cake Recipe

    About Gingerbread Recipe

    Ginger bread is simply ‘Preserved Ginger’ referred to a confection made with honey and spices. There are Mixed stories of where it is originated and have different name in German, French and Latin languages. In United states they make lot of ginger  bread cake during christmas and it is seasonal food in United states and European
    countries.

    Making gingerbread house is a famous Christmas tradition in many countries.

    The cake is just perfect, you can never get better recipe than this. The cake is so moist, light and mildly spiced and delicious. It is a healthy version. It tasted wonderful warm, enjoy it with some whipped cream or just a dusting of some icing sugar. So good for this time of the year.

    Watch Gingerbread Video

    YouTube video

    Similar Recipes,
    Eggless Chocolate Cake
    Devils Cake
    Triple Chocolate Cake
    Chocolate Chip Pound Cake
    Rum Chocolate Cake

    Gingerbread cake sliced and served

    Gingerbread Ingredients

    ingredients for Gingerbread

    All Purpose Flour:  gives softer cake when using plain flour. Wheat flour can be used but texture may be little dense.

    Raising Agent: baking soda and baking powder should be fresh if it is old it won’t make good cake .

    Spices : The most important ingredient in your gingerbread cake is ground ginger. Ginger powder adds intense ginger flavour than freshly grated ginger. Along with ginger, cinnamon and cloves is added.

    Brown Sugar – reason for moistness of the cake is using dark brown sugar.

    Eggs - helps make soft cake and results in better textured cake.

    Honey - traditionally molasses is used, but i like to use honey for the sticky caramelized texture.

    Gingerbread cake is served with Vanilla or whipping cream topping.

    Gingerbread stacked on a serving plate

    How to Make Gingerbread Cake Recipe

    Wet Ingredients

    In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.

    Dry Ingredients

    Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.

    Gingerbread Batter

    In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well. Combine everything to a batter.

    Baking Gingerbread

    The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean. Now remove it from oven and cool it down completely. Slice into squares and enjoy.

    Gingerbread cake served on a plate

    How to Make Gingerbread (Stepwise Pictures)

    1)Line a square baking pan with parchment paper and  grease it with oil.

    line baking pan with parchment paper

    Make Gingerbread Syrup

    2)Now take ½ cup of water in a sauce pan. Bring it to a boil and remove it from heat

    take water in a sauce pan and heat

    3)add in honey and mix well.

    add honey and heat this

    4)Add in baking soda and mix well.

    add baking soda and mix well

    5)Now add in ¼ cup of cold water and mix well

    add some cold water and mix

    6)Set aside till use.

    honey baking soda mixture ready

    Mix Dry Ingredients

    7)Take plain flour in a bowl.

    take plain flour in a bowl

    8)Add in spice powders. I am using 1 tsp Ground Cinnamon, Ground Ginger, Ground Cloves and salt.

    add salt, cinnamon, ginger and cloves

    9)Add in baking soda and baking powder.

    add in baking powder

    10)Mix well and set aside.

    dry ingredients mixed well

    Make Gingerbread Batter

    11)Take oil in a bowl.

    take oil in a bowl

    12)Add in brown sugar.

    add brown sugar

    13)Mix well till creamy.

    oil and brown sugar mixed well

    14)Add in beaten egg and whisk till combined.

    add eggs and mix well

    15)Now the mixture is frothy and light.

    oil, brown sugar and egg whisked well

    16)Add in ⅓rd of the dry ingredients.

    add in ⅓rd of the dry ingredients

    17)Fold gently.

    mix dry ingredients with the oil sugar mix

    18)Add in the honey liquid.

    pour in the honey water

    19)Mix well till combined.

    mix well

    20)Add in the final ⅓rd of the flour mix.

    add in ⅓rd of the dry ingredients

    21)Fold gently till batter is done.

    mix well

    22)The batter is done. The batter will look liquidy and thin.

    the batter will be runny

    Gingerbread Cake Baked

    23)Pour the batter in the parchment lined baking tray. Bake till done.

    pour batter in the baking dish

    24)Bake till done.

    bake gingerbread cake

    25)Slice into pieces and serve.

    slice into pieces

    26)Enjoy.

    serve gingerbread cake in a plate

    Tips & Tricks

    • The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.
    • The spices which i used is purely optional. you can add more or less as per your preference.
    • Oil can be used for melted butter.
    • Never over mix your batter, else cake may turn dense.
    • Brown sugar can be substituted for jaggery.
    • Honey can be substituted for treacle, golden syrup.

    Frequently Asked Questions

    What is the difference between gingerbread and ginger cake?

    The difference between old fashioned gingerbread recipe and ginger cake is the ingredients. Gingerbread Cake is flavored with warm spices such as ginger, cinnamon and cloves as well as molasses. Ginger Cake main ingredient is the ginger spice. The ginger cake usually doesn't have molasses in it.

    What is gingerbread cake made of?

    Gingerbread cake is made with basic ingredients like flour, brown sugar, honey, spices and oil.

    📖 Recipe Card

    Gingerbread Cake | Gingerbread Cake Recipe

    Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of christmas. This healthy gingerbread can be baked for christmas.
    4.08 from 181 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 servings
    Calories: 215kcal

    Ingredients

    • 1¼ cup All Purpose Flour (150 grams)
    • 1½ tsp Baking Powder
    • ½ tsp Baking Soda
    • 1 tsp Ground Cinnamon
    • 1 tsp Ground Ginger
    • ⅛ tsp Ground Cloves
    • ¼ tsp Salt
    • ½ cup Honey (120 ml)
    • ½ cup Oil (120 ml)
    • 1 large Egg
    • ½ cup Brown Sugar (100 grams packed, I used powdered jaggery)
    • ½+¼ Water (180 ml)

    Instructions

    • Preheat oven to 160 degree C. Line a 20 cm square baking pan with parchment paper and grease it well with oil. Set aside.
    • In a sauce pan, take ½ cup of water and bring it to a boil. Take it off the heat and add in honey and mix well. Now add in baking soda and mix well. Now add in ¼ cup of water and mix well. Set aside so it gets cold.
    • Now In another bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.
    • In another bowl, take oil, jaggery or brown sugar and mix well. Add in egg and whisk well.
    • Now add in half of the flour mix in and fold gently. Now add in all the honey mix and mix well.Add in the remaining flour and mix well.
    • The batter will be very runny. Pour this batter in the cake pan and bake this for 40 to 45 mins till a tooth pick inserted comes out clean.
    • Now remove it from oven and cool it down completely.
    • Now unmould it and peel off the parchment paper.
    • Slice into squares and enjoy..

    Video

    YouTube video

    Notes

    • The Batter for gingerbread has to be runny. Runny batter will make the cake so moist and soft.
    • The spices which i used is purely optional. you can add more or less as per your preference.
    • Oil can be used for melted butter.
    • Never over mix your batter, else cake may turn dense.
    • Brown sugar can be substituted for jaggery.
    • Honey can be substituted for treacle, golden syrup.

    Nutrition

    Serving: 1servings | Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Related Recipes

    • Chocolate Cherry Trifle Recipe
    • Vanilla Sponge Cake Recipe
    • Pear Cake Recipe
    • Battenberg Cake Recipe (Checkerboard Cake)
    • Mango Cheesecake Recipe
    • Hawaiian Mango Bread Recipe

    33.6K
    Shares
    « So Good Chicken Burger Recipe
    Red Sauce Pasta Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. aparna pandey

      at

      Is there any eggless version of this recipie??? This recipe is amazing, but I don't eat egg 🙁

      Reply
      • STEPHANIE ANTOINE

        at

        hello, try to put a banana instead of egg

        Reply
      • T

        at

        You can use 1tbs of apple sauce instead of an egg.

        Reply
    2. Aarthi

      at

      @aparna pandeywill share a eggless version

      Reply
    3. sona

      at

      Can we skip honey ??

      Reply
    4. Aarthi

      at

      @sonano honey is main thing in this to give the texture

      Reply
      • Debbie Hargreaves

        at

        I'm allergic to honey. Could I use agave instead? Or golden syrup?

        Reply
        • Vickie Black

          at

          Yes, I did and it is awesome.

          Reply
      • Malak

        at

        Did u use white or black honey like molasses?

        Reply
        • Aarthi

          at

          it is black honey

          Reply
    5. Anonymous

      at

      I really want to try this one...gimme an eggless version please////

      Reply
    6. Seemashree Swain

      at

      hello Aarthi mam.. can this cake b made without eggs??

      Reply
      • Aarthi

        at

        No egg is must in this

        Reply
      • HEATHER HORROCKS

        at

        Can this be baked in a lined loaf tin rather than a cake pan?

        Reply
    7. Navya Prakash

      at

      Hi Aarthi, love all ur recipes. Have tried many many. Would love to try thz. A doubt-is ginger powder the dry ginger powder we get in shops?

      Reply
      • Aarthi

        at

        Yes this is regular dry ginger powder / chukku podi

        Reply
    8. Anonymous

      at

      Hi Arti.can we use whole wheat flour instead of maida?

      Reply
      • Aarthi

        at

        yes u can use. but the cake will be dense

        Reply
    9. Daphne lawrence

      at

      Can I use butter instead of oil. If so what is the quantity?

      Reply
      • Donna

        at

        5 stars
        I only have regular brown sugar (Dominoes or Dixie Crystals). Would that work, in the same amount? Also, instead of honey, can I use maple syrup or molasses or combine the two??

        Reply
        • Aarthi

          at

          Yes you can use regular brown sugar. Same amount would work. Also instead of honey maple syrup would work.

          Reply
    10. Daphne lawrence

      at

      Can I use butter instead of oil? If yes how much?

      Reply
      • Aarthi

        at

        same amount of melted butter can be used

        Reply
    11. Anonymous

      at

      This amazing and I can't wait to try it. I was just wondering if it can be baked in a bundt pan. Do you think the outside would dry out before inside bakes through?

      Reply
    12. Kgrek

      at

      Hi! i was baking this with the usual oven temp. that is 350 and then it started getting brown so fast so i covered it with foil and like 5 mins after it explode lol =/ so now i pick all up in a tray and put it in this silicone mold for bites and turn down the temp im waiting to see if it explodes again 😉

      Reply
    13. Unknown

      at

      hi! can you share the eggless version, or at least suggest a substitute for the egg please? thank you!

      Reply
    14. anonymous

      at

      hi! can you share the eggless version or at least suggest a substitute for the egg please? thank you!

      Reply
    15. Poorni

      at

      Can we do using cooker... if so the time duration pl

      Reply
    16. Mabel

      at

      Easy to make and delicious. I did panic at the runny state of the mixture but it turned out perfect. Have made it twice. Thank you 😊👍

      Reply
    17. Jessica

      at

      Made this for Christmas and it was a hit! My family loved it. It’s already gone! The recipe was super easy to follow and the cake turned out super moist. I’ll probably be making this again before the end of the year. Thank you!

      Reply
    18. Nowel

      at

      I have just made this cake, as you said it is very runny, awaiting outcome!!!!!!

      Reply
    19. Irene

      at

      Brill for snacks met the expectations really moist.

      Reply
    20. Julia

      at

      Just made this Gingerbread cake. Absolutely delicious and so light. Will definitely make again. Thank you

      Reply
    21. Joleisa

      at

      This really does look yummy. Thanks for sharing. I will try it.

      Reply
    22. Betty

      at

      Followed this recipe - cake came out terribly. Oily in the middle and no flavour 🙁

      Reply
      • Aarthi

        at

        I am sorry to hear that. I think you must have measured things not that precise.

        Reply
    23. Cassie Steger

      at

      I send most of baking into the office with my husband, do you think this could be made in muffin tins?

      Reply
    24. Patty G

      at

      I followed the directions but mine can out a bit flatter than the picture. Did I do something wrong? It was yummy!

      Reply
      • Aarthi

        at

        I think you must have either added too less or too much of baking agent.

        Reply
    25. Duck

      at

      Does anyone have the American measurements for pan size and oven temperature?

      Reply
    26. Joyce

      at

      you have the oven temp at 160* my oven oven only goes to 170*, I hope this is not a typo. This is going to my church, I hope it turns out like the picture Thank you I love ginger bread

      Reply
    27. Tracy

      at

      Hi just wondering if I could use maple syrup instead of honey .

      Reply
      • Barbara Mitchell

        at

        have no honey what can I use instead

        Reply
        • bernadette

          at

          Could I just use molasses in this recipe instead of honey???

          Reply
          • Aarthi

            at

            yes you can

            Reply
    28. Anita

      at

      Amazingly moist and delicious, I used gluten free flours (oat flour,Coffee flour and a gluten free baking flour ).
      Wonderful recipe that I will make over an over again.

      Thanks for sharing

      Reply
    29. Nao

      at

      This cake is FANTASTIC! I doubled the batch and made it in a Bundt pan. Topped it with berries and cream.

      Reply
    30. Bronya

      at

      I loooove gingerbread cake. Thanks for sharing.

      Reply
    31. debbie

      at

      Hi I live in australia, would australian all purpose flour work for this recipe, not seen Maida flour here.

      Reply
      • Aarthi

        at

        yes u can use that

        Reply
    32. Peggy

      at

      Delicious! Used 325 degree oven with 9" square pan. The spices are perfect!

      Reply
      • Janet

        at

        5 stars
        Thank goodness I’m gonna make this for Christmas and wasn’t sure what temp to use my oven don’t have her temps

        Reply
    33. Kelly

      at

      Can this cake be made ahead and frozen, or would that ruin the texture?

      Reply
      • Aarthi

        at

        You can store in fridge for a week. Reheat in microwave as needed

        Reply
    34. Clarissa

      at

      Hello! I notice that your recipe uses honey while most other gingerbread cake recipes in the states use molasses or treacle. Is there much of a difference between the honey and the molasses?

      Reply
      • Aarthi

        at

        Some places molasses is hard to find. So honey is the close alternative.

        Reply
    35. Suzanne

      at

      This looks so good! What a great snack for the holiday season to keep or give!

      Reply
    36. Vanessa

      at

      Thanks for sharing! Does it keep long?

      Reply
      • Aarthi

        at

        you can store it for 2 to 3 days at room temp. and a week in fridge

        Reply
    37. Ester

      at

      5 stars
      This is so good and so moist!! Thank you for the recipe

      Reply
    38. Brenda

      at

      5 stars
      This is absolutely the best cake I have ever made or ever eaten. Moist and delicious. Thank you for sharing

      Reply
    39. Siprina

      at

      Hi there, I made this awhile back and it was so good. I just made it again and the color is different but I just realized I didn’t use the electric mixer, just the whisker by hand. It looked the same. I am letting it cool, do you think skipping the mixer would mess it up? I guess I’ll let you know but maybe you’ll answer faster haha

      Reply
      • Aarthi

        at

        I don't think so. it will still be good.

        Reply
    40. Janice

      at

      My goodness, people. There are Pinterest recipes for whatever diet restrictions you have. By the time you finish making all the changes to this poor woman’s recipe it is almost unrecognizable!!

      Reply
    41. Athina

      at

      5 stars
      A beautiful tasting and moist cake.

      Reply
    42. Ellen

      at

      In the oven now. I wish I knew I could use butter. This should have been mentioned earlier than later. We will see!

      Reply
    43. Linda

      at

      What kind of oil do you use?

      Reply
      • Aarthi

        at

        I used refined oil - sunflower oil

        Reply
    44. Trevor

      at

      I can't seem to be able to get 12 equal portions from a square tin. I think that it should be 9 or 16

      Reply
    45. Ritu Parna

      at

      Hi There,
      Can I use chocolate chips in the Gingerbread cake recipe?

      Reply
    46. Sanjiv

      at

      Made this cake today. Very light and moist, came out really good. Thanks!

      Reply
    4.08 from 181 votes (176 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Apple Galette Recipe
    • Gomen Wat Recipe (Ethiopian Spinach)
    • Ethiopian Cabbage Potato Carrots (Atakilt Wat)
    • Ethiopian Dal Recipe (Misir Wat)

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.