Creative Ina Garten’s Gingerbread Cake Recipe for Cozy Evenings

Warm spices and rich molasses come together in this Ina Garten gingerbread cake that promises pure comfort in every bite.

The aroma of cinnamon and ginger will fill your kitchen with nostalgic winter memories.

Baking this delectable dessert feels like wrapping yourself in a cozy blanket on a chilly afternoon.

Deep, complex flavors meld seamlessly to create a dessert that’s both rustic and elegant.

Dense and moist, this cake delivers a perfect balance of sweetness and spice that lingers delightfully on your palate.

Topped with a silky cream cheese frosting, this gingerbread cake stands as a showstopping centerpiece for any gathering.

Grab your mixing bowl and let’s turn simple ingredients into an extraordinary treat that’ll have everyone asking for seconds.

Serving Style for Ina Garten Gingerbread Cake

• Serve Warm and Cozy: Slice the gingerbread cake while slightly warm and pair with a steaming mug of spiced tea or coffee for a comforting winter treat.
• Dress Up with Toppings: Sprinkle additional crystallized ginger or dust with powdered sugar for extra texture and visual appeal.
• Complement with Creamy Sides: Add a dollop of whipped cream or vanilla ice cream to balance the cake's rich, spicy flavors and create a delightful dessert experience.
• Holiday Gifting Option: Wrap individual slices in festive parchment paper or place in a decorative tin for a homemade gift that spreads warmth and cheer.

Storage Tips for Gingerbread Cake That Stays Moist

• Maximize Freshness: Store the gingerbread cake in an airtight container at room temperature for 3-4 days, ensuring peak flavor and moisture retention.
• Refrigerate for Extended Enjoyment: Wrap tightly in plastic wrap or aluminum foil and refrigerate for up to a week, maintaining its delectable texture and taste.
• Freeze for Future Treats: Slice the cake, separate layers with parchment paper, and freeze in a freezer-safe container for up to 2 months, perfect for spontaneous dessert cravings.
• Revive and Serve: Thaw frozen cake slices at room temperature for 1-2 hours, or warm gently in the microwave for 10-15 seconds to restore its soft, comforting warmth.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Calories: 320 kcal

Servings: 8

Everything to Bake Ina Garten’s Gingerbread Cake

• Molasses: Deep, rich sweetener that provides a robust, caramel-like flavor and creates a moist texture.
• Butter: Adds richness and helps create a tender crumb in the cake.
• Sour Cream: Ensures a soft, velvety consistency and enhances the cake's moisture.
• Orange Zest: Brings a bright, citrusy note that complements the warm spices.
• Rum: Plumps and infuses raisins with a subtle, complex flavor.
• Orange Juice: Creates a tangy glaze that adds a fresh, zingy finish.

• All-Purpose Flour: Provides structure and helps bind the cake together.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Balances and enhances the overall flavor profile.

• Ground Ginger: Delivers a warm, spicy kick characteristic of traditional gingerbread.
• Cinnamon: Adds a sweet, woody warmth to the cake.
• Ground Cloves: Contributes a deep, intense spiciness.
• Raisins: Introduces bursts of sweet, chewy texture.
• Crystallized Ginger: Provides sharp, candied ginger heat and interesting texture.
• Confectioners' Sugar: Creates a smooth, glossy glaze that adds sweetness.

Must-Have Tools for Ina Garten Gingerbread Cake

• Electric mixer with paddle attachment: Essential for blending ingredients smoothly and efficiently.
• Small saucepan (2): Used for heating molasses, butter, and cooking raisins with rum.
• 8×8-inch cake pan: Perfect size for baking the gingerbread cake.
• Parchment paper: Helps prevent sticking and makes cake removal easy.
• Spatula: Great for folding in raisins and crystallized ginger.
• Small mixing bowl: For combining dry ingredients like flour and spices.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Toothpick: Helps check cake doneness by testing center.
• Zester or grater: For creating fresh orange zest.
• Cooling rack: Allows cake to cool evenly after baking.

How to Bake a Perfect Gingerbread Cake Like Ina

• Oven Preparation

Warm the oven to a cozy 350 degrees and get your baking pan ready with a parchment paper blanket and a light dusting of flour.

• Rum Soak

Let raisins take a quick rum bath in a small pot, bringing them to a gentle boil before setting aside.

• Molasses Magic

Combine molasses and butter in a saucepan, letting them dance together until they bubble and blend.

• Mixing Base

Whip the warm molasses mixture in a mixer, cooling it down with sour cream and zesty orange hints.

• Spice Blend

Gather your dry ingredients, mixing salt, ginger, cinnamon, cloves, baking soda, and flour with gentle hand movements.

• Cake Harmony

Slowly combine wet and dry ingredients, folding in plump raisins and spicy crystallized ginger pieces.

• Baking Moment

Pour the batter into the prepared pan and bake until a toothpick comes out clean, around 35 minutes. Let the cake cool completely.

• Glaze Finale

Drizzle a sweet orange sugar glaze over the cake, letting it cascade down the sides. Slice into nine delightful squares and enjoy.

Swaps and Spices for Your Gingerbread Cake

• Soak raisins overnight in rum for deeper, more intense taste that permeates every bite of the gingerbread cake.
• Adjust ground ginger, cinnamon, and cloves according to personal preference – dial up heat for bold flavors or reduce for milder warmth.
• Store wrapped gingerbread cake at room temperature for 3-4 days, or freeze up to 2 months for convenient make-ahead dessert option.
• Swap orange juice with other liquids like apple cider, maple syrup, or dark rum to create unique glaze profiles that complement the rich gingerbread base.
• Use different pan sizes like 9-inch round or rectangular baking dishes, adjusting baking time by 5-10 minutes and checking doneness with toothpick test.

Heavenly Ina Garten Gingerbread Cake Recipe

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4.5 from 33 reviews

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

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Description

Ina Garten’s gingerbread cake brings warmth and spice to holiday dessert tables. Rich molasses and aromatic spices create a comforting classic you’ll savor with each delightful slice.

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Ingredients

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• 2 ⅓ cups (280 g) all-purpose flour
• 1 cup (340 g) unsulphured molasses
• 1 cup (8 oz/240 ml) sour cream
• ¼ lb (1 stick/113 g) unsalted butter
• 1 ½ tsps ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp kosher salt
• 1 ½ tsps grated orange zest
• ¾ tsp baking soda
• ½ cup (80 g) golden raisins
• ¼ cup (60 ml) dark rum or water
• ⅓ cup (50 g) minced dried crystallized ginger (not in syrup)
• 1 cup (120 g) confectioners’ sugar (optional)
• 2 tbsps plus 1 tsp freshly squeezed orange juice

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Instructions

1. Preparation: Warm the oven to 350°F. Line and grease an 8 x 8-inch cake pan with parchment paper, ensuring complete coverage to prevent sticking.
2. Rum-Soaked Raisins: Simmer raisins with rum in a saucepan until liquid bubbles, then remove from heat and let raisins absorb the liquid while preparing other ingredients.
3. Molasses Base: Melt molasses and butter together over medium heat, stirring until fully combined and slightly bubbling. Transfer to mixer bowl and cool for 5 minutes, then blend in sour cream and orange zest until smooth.
4. Dry Ingredient Blend: Whisk flour, salt, ground ginger, cinnamon, cloves, and baking soda in a separate bowl, ensuring even distribution of spices using hands.
5. Batter Creation: Gradually incorporate dry ingredients into molasses mixture on low mixer speed. Fold in rum-soaked raisins and crystallized ginger using a spatula until evenly distributed.
6. Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 35-40 minutes until a toothpick comes out clean and the top turns golden brown.
7. Finishing Touch: Cool gingerbread completely in pan. Whisk orange juice and confectioners’ sugar to create a smooth glaze. Drizzle over cake, allowing it to cascade down sides. Let glaze set for 10-15 minutes before slicing into 9 equal squares.

Notes

• Rum-Soaked Raisins Technique: Gently heat raisins with rum to plump them, creating burst of flavor and moisture in each bite without alcohol overpowering the cake.
• Molasses Mixing Method: Cool molasses-butter mixture slightly before adding other wet ingredients to prevent curdling and maintain smooth batter consistency.
• Spice Distribution Tip: Use hands to mix dry spices thoroughly, ensuring even flavor throughout the gingerbread and preventing clumping of ground spices.
• Glaze Setting Trick: Allow cake to cool completely before drizzling orange glaze, which helps create a clean, professional-looking finish and prevents soggy texture.

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

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 35 mg