Gingerbread Snacking Cake with Maple Icing

Richly spiced and incredibly moist, this classic gingerbread is perfect for gatherings, holiday celebrations, or whenever you're craving a snacking cake! Topped with a smooth maple glaze or a simple dusting of powdered sugar.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: Baking Recipes, Christmas Baking, Classic Recipes, Gingerbread, Holiday Baking, Spiced Gingerbread

Prep Time: 20

Cook Time: 30

Glaze Prep & Rest Time: 20

Total Time: 1 10

Servings: 9" square cake

Calories: 200kcal

Equipment

9" square metal cake pan, (don't use a round - it only holds 8 cups of batter vs the 10 cups in the square).

Ingredients

Gingerbread

2 cups (240 g) All-Purpose flour, King Arthur (11.7%)
1/4 cup (50 g) granulated sugar
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt, use 1/2 if using Morton's or table salt
1 teaspoon cocoa powder, Dutch processed (preferably) or natural
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves
8 tablespoons (113 g /1 stick) unsalted butter, you'll be browning it, no need for room temperature
3/4 cup (225) unsulphured (not blackstrap) molasses
1 teaspoon vanilla extract
1/4 cup (57 g) cool brewed coffee, substitute water
1 large egg, room temperature
1 cup plus 1 tablespoon (242 g) buttermilk
1/2 cup (92 g) candied ginger, diced and loosely packed (optional)

Optional Glaze

1 cup (115 g) confectioner's sugar, sifted
1 tablespoon (real) maple syrup
1/4 teaspoon ground cinnamon
1-2 tablespoons whole milk, start with 1 and add more if needed
pinch salt

Instructions

Heat the Oven & Prep the Pan: Heat your oven to 350℉. Grease and flour a 9" metal square baking pan. Preferably use butter or shortening for greasing.
Brown the Butter: To brown butter, place 1 stick of unsalted butter (1/2 cup) in a light-colored skillet or saucepan over medium heat. As the butter melts, swirl the pan occasionally to ensure even cooking.
After a few minutes, the butter will begin to foam. Keep an eye on it—once the foam subsides, the butter will start to turn golden brown and emit a nutty aroma. Immediately remove the pan from heat to prevent burning.
Pour the browned butter into a heatproof bowl and set aside.
Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and cocoa powder. Set aside.
If you do not have a sifter, whisk until thoroughly combined ensuring no lumps.
Mix the Molasses with the Butter & add to Dry: To the bowl with the browned butter, add the molasses and stir well to combine. Add the butter-molasses mixture to the dry ingredients in the bowl. Mix to just moisten, but take care not to over-mix.
Add Coffee (or Water): Add coffee (or water, if using) to the batter, and gently stir to combine.
Add the Eggs and Buttermilk: Next, in a small bowl, whisk together the eggs and buttermilk. Stir the egg and buttermilk mixture into the batter until smooth and no lumps of flour remain, being careful not to overmix.
If you're using candied ginger (or other mix-ins), fold it in now.
Pour into Pan and Bake: Pour the batter into the prepared pan, gently smoothing the top with an offset spatula. Bake for 30 to 35 minutes, until the cake begins to pull away from the edges of the pan and a toothpick comes out clean, or with a few moistened crumbs. The cake should spring back to the touch.
If you have an instant read thermometer, the internal temp of the cake should be approximately 200 to 209℉ (on the lower end preferably, for carry-over cooking).
Let the Cake Cool: Once baked, remove the cake from the oven and allow to cool right in the pan.
You can eat the cake straight out of the pan after 15 minutes. However, if you are adding the glaze (recommended!) or dusting with powdered sugar, allow the cake to cool completely.
Make the Maple Glaze: In a small bowl, whisk together the sifted confectioner's sugar, maple syrup, cinnamon, and milk until smooth. Gently spread the mixture over the COOLED gingerbread cake with an offset spatula. Allow to set for approximately 20 minutes.

Notes

Recipe adapted from King Arthur's Gingerbread recipe

This recipe has been formatted specifically for a 9" cake pan, which holds 10 cups of batter.
If you want to use an 8" square cake pan, or 9" ROUND cake pan, instead, keep in mind you will need to adjust the baking temperature and time. Both an 8" square and 9" round only.
Feel free to add up to 1/2 cup of mix-ins of your choice - diced dried apricots, toasted chopped pecans or walnuts, or mini chocolate chips all work wonderfully!

Nutrition

Calories: 200kcal

If you’re searching for the ultimate gingerbread snacking cake recipe, you’ve found it! This moist and flavorful classic is everything gingerbread should be—tender, perfectly spiced, and irresistibly delicious.

I can’t remember the first time I had gingerbread cake. But somehow, this recipe feels like home. Maybe it’s just the New Englander in me, drawn to the earthy molasses and bold spices that speak to our crisp winters and timeless traditions.

That said… gingerbread cake can be tricky. Too often, it turns out dry, bland, or missing that special magic.

When I set out to find the perfect gingerbread cake recipe, I knew I wanted it to check three boxes: 1) it had to be irresistibly moist, 2) packed with warm, bold flavor, and 3) have a melt-in-your-mouth, tender crumb so tender.

This recipe delivers all that and more. It’s everything a gingerbread cake should be—deeply spiced, wonderfully moist, and crowned with an addictive maple glaze. Each bite is a perfect balance of nostalgia and decadence, making it impossible to stop at just one slice.

If you’re looking for a holiday treat that feels like stepping into a snow-covered cabin warmed by a crackling fire, this is it. I promise, the first forkful will have you falling in love with gingerbread all over again.

Ingredients to make (the best) Moist Gingerbread Snacking Cake

All-Purpose Flour – This recipe uses King Arthur’s AP flour (11.7% protein). If you use a lower protein flour, such as Gold Medal (10.5% protein) there may be a difference in texture.
Molasses: Adds deep, rich flavor and moisture to the cake, giving it that classic gingerbread taste.
Granulated Sugar: Adds sweetness to balance the bold flavors of the molasses and spices. This also helps the cake retain its moisture.
Baking Soda: Helps the cake rise and creates a lighter, fluffier texture.
Kosher Salt: Enhances the overall flavors, bringing out the richness of the molasses and spices. Note that I use Diamond Crystal kosher salt in this recipe. If you’re using Morton’s, you’ll want to halve the amount of salt.
Cocoa Powder (Dutch processed or natural): Adds a hint of chocolate flavor, deepening the cake’s overall richness without overpowering the spices.
Spices (ginger, cinnamon, cloves, nutmeg): These warm spices bring the holiday flavor and aromatic warmth to the cake.
Unsalted Butter (for browning): Adds a nutty, rich flavor and contributes to the cake’s tender texture.
Unsulphured Molasses: Adds deep, rich flavor and moisture to the cake, giving it that classic gingerbread taste. I do not recommend blackstrap molasses. Check out this article on the various types of molasses.
Vanilla Extract: Adds a smooth, slightly sweet flavor that enhances the overall spice profile.
Brewed Coffee (or water): Enhances the spices and adds a layer of depth to the overall flavor.
Egg: Provides structure and helps bind the ingredients together, creating a smooth and cohesive batter.
Buttermilk: Keeps the cake moist and tender, creating a soft crumb that melts in your mouth.
Candied Ginger (optional): Offers a delightful extra kick for ginger lovers, adding a little chewiness and zing.
Confectioner’s Sugar (for the glaze): Helps sweeten the glaze while creating a smooth, pourable texture.
Maple Syrup (for the glaze): Gives the glaze a natural sweetness and a subtle, earthy flavor that pairs beautifully with the gingerbread.
Ground Cinnamon (for the glaze): Adds a touch of spice to the glaze, enhancing the gingerbread’s flavor profile.
Whole Milk (for the glaze): Helps thin out the glaze to achieve the desired consistency.

Why you will love spiced Moist Gingerbread Cake with Maple Glaze:

Deeply Spiced Flavor: Packed with warm spices like ginger, cinnamon, nutmeg, and cloves, this gingerbread is bursting with cozy, nostalgic flavors.
Perfectly Moist Texture: The combination of buttermilk, molasses, and browned butter creates an incredibly tender crumb that melts in your mouth.
Versatile Crowd-Pleaser: Whether topped with a maple glaze, dusted with powdered sugar, or enjoyed plain, this gingerbread is perfect for holidays, gatherings, or a cozy treat anytime.
Easy Yet Impressive: Simple steps like browning butter and using pantry staples elevate this classic recipe into something truly special without being complicated.
It’s Customizable: Feel free to get creative with mix-ins and topping (or not!). Want a less sweet cake? Leave off the glaze. Love chocolate? Add a half cup of mini chocolate chips. Prefer something even sweeter? Frost the top with your favorite buttercream frosting.

This might just become the last gingerbread cake recipe you’ll ever need! I’m confident you’ll love it as much as I do, as it hits all the marks for what makes the perfect gingerbread cake.

Success Tips to Make the Moist Gingerbread Cake with Maple Glaze

Use Room Temperature Ingredients: Bringing your butter, eggs, and buttermilk to room temperature before baking ensures they blend together smoothly, creating a uniform batter and a more tender cake.
Choose the Right Pan: The pan you bake in matters. Make sure you’re using the 9″ square pan. This recipe is not formatted for an 8″ square pan. For best results, use a metal pan (avoid dark pans, as they can cause uneven baking). Make sure your pan is greased well or lined with parchment paper for easy removal.
Don’t Make Erroneous Substitutions: This recipe has been carefully crafted to balance flavors and textures. Stick to the recommended ingredients for the best results—especially when it comes to molasses, baking soda, and spices. Substituting these can alter the flavor and texture.
Avoid Overbaking: Gingerbread should be moist and tender, so be sure not to overbake. Here are a few cues to pay attention to:
- - Insert a toothpick or cake tester into the center—if it comes out with just a few moist crumbs, your cake is ready. Overbaking can lead to a dry, crumbly texture.
  - The cake should appear evenly browned on top, with no signs of burning around the edges.
  - Look for a smooth, slightly domed top. If the middle still appears glossy or wet, it likely is underbaked.
  - When you gently press the center of the gingerbread, it should spring back. If the cake feels spongy but doesn’t leave a dent, it’s perfectly baked. If it stays indented, it may need a few more minutes in the oven.

FAQ’s and Swaps

What can I use instead of buttermilk? This recipe hasn’t been tested with anything other than buttermilk. While you can make your own buttermilk, it is not the same thing as real buttermilk (I used to do the ol’ milk + vinegar trick but have since started buying real buttermilk after listening to the episode on She’s my Cherry Pie podcast with Cheryl Day of (now closed) Bake in the Day Bakery). Buttermilk freezes very well, so don’t worry about wasting a container!
Can I add other mix-ins? Yessss. This recipe does really well with chopped dried apricots, candied ginger, mini chocolate chips, and toasted nuts. I wouldn’t exceed much more than 1/2 to 2/3 cups of mix-ins, as it may affect the structure of the cake.
Can I use natural cocoa powder instead of Dutch processed? Yep! Baking soda requires an acidic ingredient, and there’s PLENTY of molasses here! Plus, the little bit of cocoa powder really is just for added depth of flavor, than anything. Heck, if you don’t have any… just leave it out. The cake will still be awesome! I don’t want you out there buying Dutch processed cocoa powder if you don’t already have it on hand.

Storing and Freezing Instructions

Let the bread cool until just about room temperature before cutting into it.

At room temperature, the cake can be stored for up to 3 days. Make sure it is completely cooled before wrapping it tightly in plastic wrap or placing it in an airtight container.

For longer storage, refrigerate the cake, where it will stay fresh for 5 to 7 days. To prevent it from drying out or absorbing odors, wrap it tightly in plastic wrap or keep it in an airtight container. Before serving, allow the cake to come to room temperature for the best flavor and texture.

Freezer Instructions: Freezing is a great option, as gingerbread cake freezes beautifully for up to 3 months. Once the cake has cooled completely, wrap it tightly in plastic wrap, ensuring no air exposure. For added protection, place the wrapped cake in a freezer-safe bag or wrap it in aluminum foil. If freezing individual slices, separate them with parchment paper to make thawing more convenient.

When you’re ready to serve, thaw the cake in the refrigerator overnight, then bring it to room temperature.

Did you Love this Recipe? If so, you might also like:

Spiced Persimmon Coconut Bread – Another beautiful holiday bread, packed with spices!

Moist Pumpkin Bread – A seasonal favorite, but another killer quick bread recipe.

Soft and Chewy Spiced Hermit Cookie Bars – Craving more molasses and gingerbread vibes? Check out this deeply spiced and ultra delicious cookie bar recipe!

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Gingerbread Snacking Cake with Maple Icing

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Keyword: Baking Recipes, Christmas Baking, Classic Recipes, Gingerbread, Holiday Baking, Spiced Gingerbread

Prep Time: 20

Cook Time: 30

Glaze Prep & Rest Time: 20

Total Time: 1 10

Servings: 9" square cake

Calories: 200kcal