Imagine Christmas trees, pretty packages, cinnamon spice, reindeer, coal, and little Elves all wrapped up and shoved in your face. That’s what this is; Christmas. And if you have never made homemade gingerbread, then you must stop what you are doing right now because gingerbread cake is where it’s at. For real, stop and get this homemade cake recipe made up this weekend!
You need to make this easy gingerbread cake recipe today.
And shove your face full of Christmas. Make an extra batch so you can bring Christmas to your neighbor, grandma, or friends and serve it with whipped cream and a bit of cinnamon for the absolutely perfect combo.
Why the distinction between gingerbread cookies and gingerbread? Because the picture above is gingerbread. Traditional, old-school, the-way-it-was-intended-to-be-made gingerbread. While gingerbread cookies are yummy, and we love to make and decorate them, there is something wonderful and different about this version.
And there’s no rolling out of dough involved.
Like our chocolate cake, white bread, and toffee, this recipe is about being the fastest and most quality version. It’s simply the best. Why mess with something good?
Really, someone explain to me why every time I am on Pinterest I see a new flavor of cake or cookies?
Does anyone make plain ol’ peanut butter cookies anymore? If you just yelled yes…leave a comment with your favorite old-school cake or cookie. I want to make sure I’ve made it and my kids have had it.
Rant over. Enjoy this easy gingerbread cake recipe!
Gingerbread Cake recipe
- 1 1/2 cups flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup molasses
- 1/2 cup water
- Grease a 9 inch round or square pan (go ahead and use a smaller one if needed, just increase your time by about 10 minutes).
- Mix flour, cinnamon, ginger, baking powder, & baking soda together. Set aside.
- Beat shortening until fluffy (about 45 seconds give or take).
- Add egg & molasses and beat for 1 minute.
- Add 1/2 of the flour mixture and beat until combined.
- Add 1/2 cup water and beat until combined.
- Add remaining flour mixture and beat just until combined.
- Pour into pan and bake in 350 degree oven for 30-40 minutes (use the toothpick method to check!)
This tastes great re-heated the next day!!
More Christmas/Winter dessert recipe:
Or perhaps you were just looking for some great, old-time desserts:
Butternut Squash Cake
Pumpkin Gingersnap Pie