The Best Ina Garten Gingerbread Cake Recipe for Winter Magic

Gingerbread cake transforms ordinary dessert moments into rich, nostalgic experiences packed with warm spices and comforting memories.

Winter’s most beloved sweet treat promises deep, complex flavors that dance across your palate with incredible depth.

Aromatic spices weave through each tender crumb, creating a sensory journey that connects generations of home bakers.

Traditional recipes often rely on simple ingredients to craft something magical and memorable.

Soft, moist textures complement the robust blend of ground ginger, cinnamon, and cloves that define this classic confection.

Baking this cake fills kitchens with incredible warmth and inviting fragrances that draw people together.

Professional and home bakers alike appreciate how gingerbread cake elevates ordinary ingredients into something extraordinary: get ready to bake magic.

Tasty Takes: Gingerbread Cake Variations

• Spiced Rum Raisin Gingerbread: Increase rum-soaked raisins and add a splash of dark rum to the glaze for an intensified boozy flavor profile.
• Chocolate Ginger Delight: Fold in dark chocolate chips and sprinkle cocoa powder into the dry ingredients for a rich, decadent version of the classic cake.
• Nutty Orange Gingerbread: Mix chopped pecans or walnuts into the batter and add extra orange zest to enhance the citrusy undertones of the cake.
• Vegan Gingerbread Adaptation: Replace butter with coconut oil, use plant-based sour cream, and swap eggs with applesauce or flax eggs to create a dairy-free and egg-free alternative.

The Last Slice on Gingerbread Cake

Culinary magic unfolds with Ina Garten’s gingerbread cake, a symphony of warm spices and rich flavors.

Winter comfort emerges through each carefully crafted slice, revealing layers of complexity and tradition.

Rum-soaked raisins and crystallized ginger dance within moist crumb boundaries, creating sensory memories.

Balanced spices whisper stories of comfort and celebration, inviting sensorial exploration.

Delicate orange glaze adds brightness, transforming simple ingredients into extraordinary experience.

Passionate bakers and curious palates: share this recipe, spread kitchen joy, spark conversation, and connect through delicious moments.

Why Everyone Loves Ina Garten’s Gingerbread Cake

• Burst with Festive Flavors: This gingerbread cake explodes with warm, aromatic spices like ginger, cinnamon, and cloves that instantly transport you to cozy holiday moments. The combination of molasses and rum-soaked raisins creates a rich, deep flavor profile that's deeply comforting.
• Incredibly Moist and Tender Texture: The clever technique of mixing molasses with butter and blending it with sour cream ensures an incredibly soft, moist cake that practically melts in your mouth. Crystallized ginger adds delightful little bursts of zingy texture throughout each bite.
• Super Simple Baking Process: Despite its impressive appearance, this recipe is surprisingly straightforward. With just one bowl mixing method and basic ingredients, even novice bakers can create a stunning dessert that looks like it came from a professional bakery. The orange juice glaze adds a bright, fresh finish that elevates the entire cake.
• Perfect for Cozy Gatherings: Whether you're hosting a winter holiday party or enjoying a quiet afternoon with friends, this gingerbread cake brings warmth and cheer to any occasion. Its make-ahead nature and easy square-cutting method make it ideal for casual entertaining and sharing.

Must-Have Ingredients for Gingerbread Cake

Main Ingredients:

• All-Purpose Flour: Provides structure and texture for the gingerbread cake.
• Ground Ginger: Delivers classic warm and spicy gingerbread flavor.
• Ground Cinnamon, Ground Cloves: Adds depth and traditional holiday spice notes.
• Baking Soda: Helps the cake rise and creates a tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Molasses: Creates rich, deep sweetness and characteristic dark color of gingerbread.
• Butter: Adds richness and helps create a moist cake texture.
• Sour Cream: Ensures tenderness and provides subtle tanginess.
• Orange Zest: Brings bright, citrusy background notes to the cake.

• Raisins, Crystallized Ginger: Add chewy texture and extra spicy-sweet bursts.
• Rum: Plumps and softens raisins, adding complexity to flavor.
• Orange Juice: Creates a sweet, tangy glaze for the cake.
• Confectioners' Sugar: Provides smooth, glossy finish for the glaze.

Step-by-Step Gingerbread Cake Instructions

Step 1: Prepare Baking Setup

Preheat oven to 350°F. Line an 8×8-inch cake pan with parchment paper. Grease and flour the pan thoroughly.

Step 2: Soak Raisins

Combine raisins and rum in a small saucepan. Bring to a gentle boil, then remove from heat and set aside.

Step 3: Create Molasses Base

• Molasses
• Butter

Combine ingredients in a small saucepan. Cook over medium heat until mixture boils.

Step 4: Mix Wet Ingredients

• Sour cream
• Orange zest

Blend until smooth.

Step 5: Combine Dry Ingredients

• Salt
• Ground ginger
• Cinnamon
• Cloves
• Baking soda
• Flour

Blend ingredients using your hands.

Step 6: Create Cake Batter

• Crystallized ginger
• Soaked raisins

Mix gently with a spatula.

Step 7: Bake Gingerbread

Pour batter into prepared pan. Bake for 35 minutes or until a toothpick comes out clean. Cool completely.

Step 8: Add Glaze and Serve

• Orange juice
• Confectioners' sugar

Pour over cooled cake, allowing glaze to drip down sides. Let set. Cut into 9 equal squares.

Top Tips for Baking Gingerbread Cake Perfectly

• Boost Rum Flavor: Soaking raisins in rum adds depth and richness to the gingerbread cake, creating a more complex taste profile.
• Temperature Matters: Pull out eggs, butter, and milk 30 minutes before baking to ensure smooth, even mixing and a tender crumb.
• Gentle Mixing Technique: Fold ingredients just until combined to maintain the cake's delicate, soft texture and prevent a dense, chewy result.
• Cooling is Crucial: Allow the cake to cool completely on a wire rack to prevent soggy bottoms and ensure the glaze sets perfectly.
• Make Ahead Magic: This gingerbread cake tastes even better the next day as the spices continue to develop and blend, making it an ideal make-ahead dessert.

Gingerbread Cake Storage Do’s and Don’ts

• Freezer Method: Wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Seal tightly to prevent freezer burn and preserve flavors. Thaw slices at room temperature for 1-2 hours before serving, ensuring the cake remains moist and delicious.
• Refrigerator Method: Store cake in an airtight container with a tight-fitting lid. Place a piece of parchment paper between cake layers to prevent sticking. Keep refrigerated for maximum freshness, and enjoy within a week for optimal taste and texture.
• Countertop Method: Display cake under a glass dome or cover with a loose tent of aluminum foil. Keep away from direct sunlight and heat sources. Consume within 3-5 days for the best flavor and soft, tender crumb. Room temperature storage works best for short-term preservation and immediate enjoyment.

Ina Garten Gingerbread Cake Recipe

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4.8 from 14 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Ina Garten’s gingerbread cake delivers warm holiday spices with rich molasses depth. Moist crumb and aromatic notes create a comforting dessert you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 2 ⅓ cups all-purpose flour
• 1 cup unsulphured molasses
• 1 cup (8 ounces) sour cream
• ¼ pound (1 stick) unsalted butter

Spices and Seasonings:

• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 ½ teaspoons grated orange zest
• ¾ teaspoon baking soda

Additional Ingredients:

• ½ cup golden raisins
• ¼ cup dark rum or water
• ⅓ cup minced dried crystallized ginger (not in syrup)
• 1 cup confectioners’ sugar (optional)
• 2 tablespoons plus 1 teaspoon freshly squeezed orange juice

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Instructions

1. Preheat the oven to 350°F (175°C). Prepare an 8 x 8-inch (20 x 20 centimeters) cake pan by lining it with parchment paper, then thoroughly grease and flour the surface to prevent sticking.
2. Combine raisins and rum in a small saucepan. Heat until the liquid reaches a gentle boil, then remove from heat and set aside to allow the raisins to plump and absorb the rum.
3. In a separate saucepan, melt molasses and butter together over medium heat, stirring continuously until the mixture is fully combined and begins to bubble.
4. Transfer the warm molasses mixture to an electric mixer’s bowl. Allow it to cool for approximately 5 minutes, then incorporate sour cream and freshly grated orange zest until smoothly blended.
5. In a separate mixing bowl, whisk together flour, salt, ground ginger, cinnamon, cloves, and baking soda. Use your hands to ensure all dry ingredients are evenly distributed.
6. Gradually blend the dry ingredient mixture into the molasses mixture using the mixer on low speed, creating a uniform batter. Gently fold in the rum-soaked raisins and chopped crystallized ginger using a spatula.
7. Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
8. Allow the gingerbread to cool completely in the pan. Prepare the glaze by whisking orange juice and confectioners’ sugar until smooth. Drizzle over the cooled gingerbread, allowing it to cascade down the sides. Let the glaze set for 10-15 minutes before cutting into 9 equal squares.

Notes

• Enhance raisin depth by soaking them overnight in your favorite rum for a luxurious flavor boost.
• Warm ingredients like eggs and butter create smoother, more even cake batter consistency.
• Gentle folding prevents gluten development, keeping the cake tender and light.
• Completely cool cake on a wire rack to prevent soggy bottom and maintain crisp edges.
• Drizzle glaze when cake reaches room temperature for perfect smooth coverage.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 365 kcal
• Sugar: 24 g
• Sodium: 220 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg