Looking for a moist, sticky, Gingerbread Cake Recipe for this Fall and Winter season? Well let me tell you, you clicked on the right recipe😎. Served in combination with a silky, smooth ginger frosting, this ginger cake is seriously one of the best cakes I have ever made here on anisacakesandbakes.
Let’s get right into it!
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What is Gingerbread Cake made of?
Like any other cake, this Gingerbread Cake Recipe consists of ingredients such as butter, sugars, eggs, flour etc. Here are some ingredients that make this recipe so fluffy and moist:
Golden Syrup:
Golden syrup works in this cake to produce a moist and luscious caramel flavour with every bite. It also acts as a binding agent like eggs.
Baking Soda:
Baking soda allows cake to have their soft and airy texture. By using baking soda in this recipe we also have to use warm milk to activate and create more CO2 bubbles.
Spices:
In this specific recipe I used ground powder ginger and cinnamon. I find that just adding ginger to a cake can be overpowering so the addition of cinnamon here adds more complexity to the cake’s flavour as well as balances out the strong ginger.
What is an alternative to using Golden Syrup in this cake?
Maple syrup, Molasses and Honey are probably the best ones to think about if you don’t have golden syrup on hand. They all have pretty similar flavours and textures so will yield you a cake that is just as good.
Can I make this recipe into a Gingerbread Loaf Cake?
Of course! This would probably yield you with two loaf cakes but you can easily half the recipe to gain one! Here is an example of a loaf cake pan that I would use in this gingerbread cake recipe.
What kind of Pan should I Bake my Ginger Cake in?
I used this rectangle cake pan by Wilton in my gingerbread sheet cake but any large 20 x 30 cm rectangle cake pan will do.
Gingerbread Cake Recipe
Ingredients
For the Gingerbread Cake
- 1 Cup Softened Salted Butter
- 3/4 Cup Dark Brown Sugar
- 1/4 Cup White Sugar
- 1/2 Cup Golden Syrup
- 2 Large Eggs
- 3 Cups Plain Flour
- 5 Tsp Ground Ginger
- 2 Tsp Ground Cinnamon
- 2 Tsp Baking Soda
- 1 ¼ Cup Warm Milk
For the Gingerbread Icing
- 1/4 Cup Softened Salted Butter
- 2 ½ Cups Powdered Sugar/Icing Sugar
- 2 Tsp Ground Ginger
- 1 Tbsp Golden Syrup
- 2 Tbsp Milk
Cake Soak
- Few Tbsps Milk
Instructions
For the Gingerbread Cake
- Preheat your oven to 160ºC
- Mix the softened butter, brown sugar and white sugar in a large bowl
- Whisk in your golden syrup and eggs
- Gently fold in your flour, ginger powder, baking soda and cinnamon powder
- Gradually whisk in your milk
- Pour your batter into a large rectangle cake pan
- Smooth out the edges
- Bake in your preheated oven for about 25-30 mins
For the Gingerbread Icing
- Mix together your softened butter, powdered sugar, ginger powder, golden syrup and milk
- Set your frosting aside while your cake cools
Assembling the Gingerbread Cake
- Remove your cake from the pan
- Drizzle your milk (cake soak) over your cake so it stays moist
- Spread your frosting all over your cake
- Trim the edges of your cake for a more uniform finish
- Cut your cake into as many slices as you want and enjoy!