Okay, picture this: It’s a chilly evening, the fireplace is crackling, and the smell of warm spices fills the air. What’s missing? A slice of the most amazing gingerbread cake you’ve ever tasted! I’m telling you, this Easy Gingerbread Cake Recipe With Icing is about to become your new holiday go-to.

My grandma used to make a gingerbread cake every Christmas, and the whole house would smell incredible. It’s one of those scents that just screams “holidays are here!”. I’ve tweaked her recipe over the years to make it even easier (shhh, don’t tell her!), but it still has that same warm, comforting flavor. Trust me, even if you’re not a baker, you can totally nail this one. I’ve been baking for over 20 years, and I promise, this easy gingerbread cake with icing is foolproof! So grab your apron, and let’s get baking!

Why You’ll Love This Easy Gingerbread Cake Recipe With Icing

Quick and Easy to Make

Seriously, you won’t believe how simple this is! No fancy equipment needed. Just a couple of bowls, a whisk, and you’re good to go. I’m all about easy, especially during the busy holiday season, and this recipe definitely delivers.

Moist and Flavorful Easy Gingerbread Cake Recipe With Icing

Forget dry, crumbly cakes! This gingerbread cake is unbelievably moist, thanks to the molasses and hot water. The spices? Oh, they’re just perfect – warm ginger, cinnamon, and a hint of cloves. My favorite part is that it’s not overly sweet, just perfectly balanced.

Perfect for the Holidays

This cake just screams “holiday cheer!” It’s perfect for Christmas, Thanksgiving, or any cozy gathering. Plus, the smell while it’s baking? Amazing! It’s like aromatherapy for the soul. I make it every year, and it’s always a huge hit!

Ingredients for the Easy Gingerbread Cake Recipe With Icing

Easy Gingerbread Cake Recipe With Icing - detail 1

For the Cake

Alright, let’s gather everything we need for this amazing cake! It’s all pretty standard stuff, but I’ll give you the specifics, so there’s no guesswork. Trust me, measuring carefully makes all the difference!

Flour

You’ll need 1 cup of all-purpose flour. Easy peasy!

Baking Soda

Grab 1 tsp of baking soda. Make sure it’s fresh, okay?

Spices

Here’s where the magic happens! Get ready with 1 tsp ground ginger, 1 tsp ground cinnamon, and just a tiny pinch – 1/4 tsp – of ground cloves. Mmm, I can smell it already!

Butter

You’ll want 1/2 cup of unsalted butter, and it *has* to be softened. Seriously, don’t skip this step!

Sugar

Just 1/2 cup of regular granulated sugar. Nothing fancy here!

Molasses

The secret ingredient! 1/2 cup of molasses is what gives it that classic gingerbread flavor.

Egg

You’ll need 1 large egg. Let it come to room temperature if you can!

Hot Water

Yep, hot water! 1/2 cup of it. Don’t worry, it won’t cook the egg!

For the Icing

This icing is so simple, it’s almost embarrassing. But it’s the perfect sweet touch to balance the spices!

Powdered Sugar

You’ll need 1 cup of powdered sugar. Also called confectioner’s sugar, FYI!

Milk

Just 2-3 tbsp of milk. Start with two and add more until it’s the right consistency.

Step-by-Step Instructions for Easy Gingerbread Cake Recipe With Icing

Preparing the Pan and Dry Ingredients

First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grease and flour a 9-inch square baking pan. This is super important, or your cake will stick! I like to use a little butter and then dust it with flour. Now, in a medium bowl, whisk together your flour, baking soda, salt, ginger, cinnamon, and cloves. Just whisk them until they’re combined, this ensures the spices are evenly distributed. Set that aside – we’re moving on!

Mixing the Wet Ingredients

In a *separate*, larger bowl (we need the space!), cream together your softened butter and granulated sugar. You can use a mixer for this, but honestly, a good old-fashioned spoon works just fine! Beat it until the mixture is light and fluffy. This usually takes a few minutes. Once that’s done, beat in your molasses and egg. Make sure everything is well combined. It should look nice and smooth!

Combining Wet and Dry Ingredients

Okay, here’s where we bring it all together! Gradually add the dry ingredients to the wet ingredients, alternating with the hot water. Start and end with the dry ingredients. So, a little flour mixture, then some hot water, more flour, more water, and so on. Mix until *just* combined. Don’t overmix! A few streaks of flour are okay. Overmixing leads to a tough cake, and we don’t want that!

Baking the Easy Gingerbread Cake Recipe With Icing

Pour that beautiful batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and bake for 30-35 minutes. To check if it’s done, insert a wooden skewer into the center. If it comes out clean (or with just a few moist crumbs), it’s ready! Let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Patience, my friend, patience!

Making and Applying the Icing

Once your cake is *completely* cool (this is important!), it’s time for the icing. In a small bowl, whisk together your powdered sugar and milk until it’s smooth. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a bit more powdered sugar. Drizzle that gorgeous icing over your cooled cake. And there you have it! Your Easy Gingerbread Cake Recipe With Icing is complete. Enjoy!

Tips for the Best Easy Gingerbread Cake Recipe With Icing

Using the Right Molasses

Okay, molasses matters! You’ll usually find light and dark molasses at the store. Dark molasses has a stronger, more intense flavor. For this recipe, I prefer regular (light) molasses. It gives you that classic gingerbread taste without being *too* overpowering. But hey, if you LOVE a bold flavor, go for the dark!

Getting the Icing Consistency Just Right

Icing can be tricky, right? The key is to add the milk *slowly*. Start with two tablespoons and whisk it in. If it’s still too thick to drizzle, add another half tablespoon. You want it thin enough to pour easily, but not so thin that it disappears into the cake. Trust me, you’ll get the hang of it!

Ingredient Notes and Substitutions for Easy Gingerbread Cake Recipe With Icing

Flour Options for Your Easy Gingerbread Cake Recipe With Icing

Want to try something different? While all-purpose flour works great, you *could* experiment! Whole wheat pastry flour would give it a slightly nuttier flavor. Just don’t use 100% whole wheat flour, or it’ll be too dense. Gluten-free blends? Go for it! Just make sure they have xanthan gum for binding.

Dairy-Free Easy Gingerbread Cake Recipe With Icing

No dairy? No problem! Swap the butter for your favorite dairy-free butter alternative – the sticks, not the spread, okay? And for the icing, use almond milk, soy milk, or any other plant-based milk! I’ve done it a million times, and it’s just as delicious!

How to Store Your Easy Gingerbread Cake Recipe With Icing

Got leftovers? Lucky you! To keep your cake moist and delicious, store it in an airtight container at room temperature. It’ll stay good for about 3-4 days – if it lasts that long! I never bother reheating it; it’s perfect as is!

Frequently Asked Questions About This Easy Gingerbread Cake Recipe With Icing

Can I make this Easy Gingerbread Cake Recipe With Icing ahead of time?

Totally! In fact, I think it tastes even better the next day. The flavors have more time to meld together. Just bake it, let it cool completely, and store it in an airtight container. You can ice it right before serving, or even the day before. Easy peasy!

Can I freeze this Easy Gingerbread Cake Recipe With Icing?

Yep, you sure can! Let the cake cool completely, then wrap it tightly in plastic wrap, and then again in foil. It’ll keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge, then ice it. It’s like having a little holiday magic on standby!

Can I add nuts or other spices to this Easy Gingerbread Cake Recipe With Icing?

Absolutely! Get creative! Chopped walnuts or pecans would be delicious. As for spices, a pinch of nutmeg or allspice would be yummy. Just don’t go overboard, or you’ll lose that classic gingerbread flavor. I sometimes add a little orange zest to the icing for a festive twist!

Nutritional Information

Okay, so here’s the deal: the nutritional info is just an estimate. It can totally vary depending on the brands and specific ingredients you use. So, don’t take it as gospel, okay? Just a general idea!

Enjoyed this Easy Gingerbread Cake Recipe With Icing? Leave a Comment Below!

So, did you try it? I wanna know! Leave a comment and tell me what you think! And hey, share a pic if you make it – I’d love to see!