Old-Fashioned Gingerbread Cake

5 from 4 votes

This Old-Fashioned Gingerbread Cake has been a staple on Christmas dessert tables for generations!

Course Dessert

Cuisine American

Keyword easy gingerbread recipe, gingerbread cake, old fashioned gingerbread cake

Prep Time 10

Cook Time 27

Cooling Time 30

Total Time 1 7

Servings people

Calories 258.7kcal

Author Blair Lonergan

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside.
In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
In a large bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt.
Stir the egg into the cooled butter mixture.
Make a well in the center of the dry ingredients and pour in the butter mixture. Stir just until a smooth batter forms, being careful not to over-mix.
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely on a wire rack before slicing and serving.
Dust cooled cake with powdered sugar and serve with whipped cream, if desired.

Be careful not to over-mix the batter. Stir just until combined, but no more. Over-mixing the batter can cause the cake to become tough and dry.
Store the cake in an airtight container at room temperature for 1-2 days.
To extend the life of your cake, you can freeze the gingerbread (before adding any powdered sugar, whipped cream or glaze) for up to 3 months.
Make sure that you allow the butter mixture to cool sufficiently before adding the egg (or you'll end up with a scrambled egg!).
I do not recommend substituting light brown sugar for the dark brown sugar in this recipe. While the two are normally interchangeable in most recipes, the brown sugar gives this gingerbread the classic color and rich taste that you expect (and it's especially important since you're not using molasses).
This cake has a relatively mild ginger flavor. If you prefer a stronger, spicier cake, add up to 1 tablespoon of ground ginger.
Top the gingerbread with any of the following delicious options:
- A dusting of powdered sugar
- A dollop of whipped cream (add grated lemon peel to the whipped cream for a bright, fresh touch)
- A lemon glaze made with powdered sugar, milk and fresh lemon juice
- Cream cheese frosting (we love this recipe)
- Lemon sauce (like the one in this recipe)

Recipe slightly adapted from The Colonial Williamsburg Tavern Cookbook.