Most gingerbread recipes lean on molasses for that deep sweetness, but my Gingerbread Cake swaps it out for honey instead. I like it better this way. It keeps things lighter and lets the fresh ginger and warm spices come through instead of getting buried. There’s no mixer involved anywhere in this process, so everything gets whisked together by hand in about the time it takes your oven to preheat, and the batter goes straight into the pan from there.
The method is what makes this one so easy. Instead of creaming butter and sugar, you melt the butter with honey and water right on the stovetop, then pour that straight into your dry ingredients along with fresh ginger. Then you get a cake that’s dense, moist, and full of spice. It’s just as good served warm as a dessert as it is next to your coffee the next morning. Looking for more cozy bakes? Try my Ginger Molasses Cookies and Easy Apple Cake.
🍯 Why You’ll Love This Gingerbread Cake
No mixer, no fuss: this cake comes together with a whisk and two bowls, so there’s no equipment to pull out and deal with.
Honey instead of molasses: it keeps the flavour warm and spiced and adds a nice moistness to the crumb.
Fresh ginger, real bite: grated straight into the batter, it gives this cake a sharper, brighter kick than ground ginger alone.
Ready in under an hour: from mixing to cooling, this is a bake with almost no hands-on time.
🫚 Ingredients You’ll Need To Make This Gingerbread Cake
Cake flour: gives the cake a finer, softer crumb than all-purpose flour does.
Brown sugar: adds sweetness along with a touch of molasses flavour and helps keep the cake moist.
Honey: the main source of sweetness here, and what keeps this cake tender instead of dry.
Water: loosens the honey and butter mixture so it blends easily into the dry ingredients.
Butter: adds richness and helps carry the spice flavours through the cake.
Fresh ginger: grated and whisked right into the batter for a sharp, warm heat that ground ginger can’t quite match.
Baking soda: the only leavener in this recipe, so it’s what gives the cake its lift.
Ground nutmeg: rounds out the spice blend with a little warmth and depth.
Ground cloves: a little goes a long way toward that classic gingerbread flavour.
✔ How To Make This Gingerbread Cake Recipe
Preheat the oven to 350℉ (176℃).
Prepare the baking dish by greasing it thoroughly, then lightly flouring the bottom and sides. Tap out any excess flour.
In a large mixing bowl, whisk together the cake flour, baking soda, nutmeg and cloves. Set aside
In a small pan over low heat, combine honey, water and butter and stir until the butter is just melted.
Pour the honey mixture into the dry ingredients along with the fresh ginger. Whisk until smooth and well combined.
Pour the batter into the prepared baking dish and transfer to the oven. Bake until the cake is set and a toothpick inserted into the centre comes out clean. Approx 30 – 35 minutes.
Allow the cake to cool before cutting into squares.Dust with icing sugar just before serving.
🗒 Variations
Citrus twist: add the zest of one orange or lemon to the batter for a brighter, slightly floral note against the spice.
Extra spiced: stir in a pinch of ground cinnamon or ground allspice along with the nutmeg and cloves for a deeper spice flavour.
Nutty crunch: fold in a handful of chopped pecans or walnuts before baking for some texture.
Glazed finish: skip the icing sugar and drizzle the cooled cake with a simple honey glaze instead.
🗒 Substitutions
Cake flour: all-purpose flour works in a pinch, though the crumb will be slightly denser.
Fresh ginger: if you only have ground ginger on hand, use about 1 teaspoon in place of the fresh, keeping in mind the flavour will be milder.
Honey: maple syrup can be used in the same amount for a slightly different sweetness.
Butter: a neutral oil or dairy-free butter alternative both work fine if you need this to be dairy-free.
🍴Leftovers? Lucky You.
Store leftover cake covered at room temperature for up to three days, or in the fridge for up to five. It’s also freezer-friendly. Wrap individual squares tightly and freeze for up to two months, then thaw at room temperature before dusting with fresh icing sugar.
🤔 FAQ’S
Can I use ground ginger instead of fresh?
Yes, though the flavour will be softer and less sharp. Swap in about 1 teaspoon of ground ginger for the fresh.
Why did my cake turn out dense?
This cake is naturally on the dense side since it relies on baking soda alone for lift, but over-mixing the batter can make it heavier than it should be.
Can I make this ahead of time?
Yes, this cake actually holds up well overnight. Bake it a day ahead, let it cool completely, and store it covered at room temperature until you’re ready to serve.
Do I need to peel the ginger before grating it?
It’s easiest to peel it first, using the edge of a spoon to scrape off the skin before grating.
Can this be made gluten-free?
A 1:1 gluten-free flour blend should work in place of the cake flour, though the texture may be slightly different.
Can I bake this in a different size pan?
A similarly sized baking dish will work, but keep an eye on the bake time, since a shallower or larger pan may need less time in the oven.
👩🍳 Hungry For More?
If you loved this gingerbread cake recipe, then make sure to check out a few of my other recipes you may also love:
- Easy Apple Cake
- Banana Chocolate Chip Cake with Peanut Butter Frosting
- Ginger Molasses Cookies
- Apple Cinnamon Rolls
- Easy Apple Crisp
- Pumpkin Trifle
- Pumpkin Muffins
- Cinnamon Hawaiian Rolls with Pumpkin Cream Cheese Frosting
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this gingerbread cake recipe (or any recipe of mine) don’t forget to leave a review.
Gingerbread Cake
Equipment
- 1 large mixing bowl
- 1 small pan
Ingredients
- 1½ cups cake flour
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup water
- 1/2 cup butter, (125 grams)
- 2 tsp fresh ground ginger
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 350℉ (176℃).
- Prepare the baking dish by greasing it thoroughly, then lightly flouring the bottom and sides. Tap out any excess flour.
- In a large mixing bowl, whisk together the cake flour, baking soda, nutmeg and cloves. Set aside
- In a small pan over low heat, combine honey, water and butter and stir until the butter is just melted.
- Pour the honey mixture into the dry ingredients along with the fresh ginger. Whisk until smooth and well combined.
- Pour the batter into the prepared baking dish and transfer to the oven. Bake until the cake is set and a toothpick inserted into the centre comes out clean. Approx 30 – 35 minutes.
- Allow the cake to cool before cutting into squares. Dust with icing sugar just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
