The Most Adorable Gingerbread Easter Cake Recipe Ever

Sweet memories of childhood spring to mind with this delightful gingerbread Easter cake that combines warm spices and festive cheer.

Cozy aromas will fill your kitchen as you mix traditional ingredients into a delectable dessert.

Generations have cherished similar recipes passed down through family cookbooks.

Soft crumbs infused with cinnamon, nutmeg, and ginger promise a memorable treat.

Decorative pastel frosting adds a playful touch to this classic confection.

Each slice tells a story of comfort and celebration.

You’ll want to gather loved ones and savor every delicious moment.

Gingerbread Easter Cake: Warm Spice Celebration

• Elevate your Easter gathering with this festive gingerbread cake that brings warmth and joy to the holiday table.
• Perfect for home bakers of all skill levels, this recipe requires simple ingredients and basic mixing techniques that guarantee delicious results.
• Engage children in the baking process with straightforward steps and fun mixing techniques that make cooking together enjoyable and memorable.
• Adaptable for various occasions from family brunches to potluck gatherings, this cake offers a unique twist on traditional Easter desserts with its rich, spiced flavor profile.

What You’ll Need for Gingerbread Easter Cake

• All-Purpose Flour: The base of the cake that provides structure and texture.
• Ground Ginger, Cinnamon, Nutmeg: Signature spices that create the classic warm gingerbread flavor profile.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Sugar: Adds sweetness and helps create a tender cake crumb.
• Butter: Provides rich flavor and moisture to the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Molasses: Gives the traditional deep, dark sweetness characteristic of gingerbread.

• Cooking Spray or Butter: Used to grease the baking pans and prevent the cake from sticking.

How to Bake and Decorate a Gingerbread Easter Cake

Step 1: Prepare The Oven And Baking Pans

Set your oven to 350F (175C).

Grease two round baking pans thoroughly to ensure easy cake removal.

Step 2: Mix Dry Ingredients

• Flour
• Ground ginger
• Cinnamon
• Nutmeg
• Baking powder
• Salt

Step 3: Create Wet Mixture

In a separate bowl, blend sugar and melted butter until smooth and creamy.

Add eggs one at a time, mixing completely after each addition.

Stir in molasses until well incorporated.

Step 4: Combine Batter

Slowly fold dry ingredients into wet mixture.

Mix gently until just combined, being careful not to overmix the batter.

The key is achieving a smooth, consistent texture without creating tough cake layers.

Step 5: Fill Baking Pans

Divide batter evenly between prepared pans.

Use a spatula to smooth the tops, ensuring an even surface for beautiful cake layers.

Step 6: Bake The Cake

Place pans in preheated oven.

Bake for 25-30 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 7: Cool And Release

Allow cakes to cool in pans for 10 minutes.

Carefully transfer to wire racks to complete cooling.

Your gingerbread Easter cake is ready to be decorated or served!

Tips for Spiced Layers and Sweet Frosting

• Use exact measurements for flour, spices, and other ingredients to ensure consistent texture and flavor in your gingerbread cake.
• Gently fold dry ingredients into wet mixture until just combined to maintain a tender, soft cake crumb and avoid tough results.
• Check cake doneness with a toothpick test and avoid overbaking, which can dry out the delicate gingerbread texture.
• Allow eggs and butter to reach room temperature before mixing to create smoother, more evenly incorporated batter.
• Adjust ground spices to taste, but keep proportions similar to maintain the classic gingerbread flavor profile.

Storing and Serving Gingerbread Easter Cake

• Store covered cake in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking and preserve moisture.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in freezer bag. Keeps perfectly for 2 months.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw completely at room temperature, then warm gently in microwave or oven at 300F for 5-7 minutes.

Pairing Picks for Easter Spice Cake

• Pair Warm Spiced Tea: Brew a delicate chai or ginger tea that complements the cake's rich, warming spices and enhances its aromatic profile.
• Complement with Vanilla Cream: Serve a light, silky vanilla bean custard or whipped cream alongside the cake to balance its intense gingerbread flavors and provide a smooth contrast.
• Match with Spiced Wine: Select a mulled wine or dessert port with similar warm spice notes that echo the cake's gingerbread essence and create a harmonious flavor experience.
• Elevate with Caramel Drizzle: Add a golden caramel sauce that highlights the cake's molasses undertones and provides a luxurious, glossy finish to each slice.

Creative Variations on Gingerbread Easter Cake

• Gluten-Free Version: Replace wheat flour with a gluten-free blend containing rice flour, almond flour, and xanthan gum for a celiac-friendly cake.
• Vegan Adaptation: Substitute eggs with mashed bananas or flax eggs, use coconut oil instead of butter, and swap regular sugar with coconut sugar for a plant-based option.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia in place of traditional sugar, reducing overall sugar content while maintaining the cake's rich gingerbread flavor.
• Dairy-Free Option: Replace butter with vegetable oil or coconut oil, and use almond milk or oat milk to create a lactose-free version of the classic gingerbread cake.

FAQs

• Can I make this cake without molasses?

Yes, you can substitute molasses with honey or maple syrup for a similar depth of flavor and moisture.

• Is ground ginger essential for this recipe?

Ground ginger is key to creating the classic gingerbread taste, but if unavailable, you can use fresh grated ginger as an alternative.

• How do I prevent my cake from becoming dry?

Be careful not to overmix the batter and avoid overbaking. Check the cake a few minutes before the recommended baking time and remove when a toothpick comes out with a few moist crumbs.

• Can I make this cake gluten-free?

Yes, replace the regular flour with a gluten-free all-purpose flour blend to make the recipe suitable for those with gluten sensitivities.

Gingerbread Easter Cake Recipe

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• Total Time: 45 minutes
• Yield: 8 1x

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Description

Springtime meets nostalgia in this delightful Gingerbread Easter Cake, where warm spices dance with festive charm. Layers of rich, moist gingerbread embrace creamy frosting, promising a sweet celebration that will enchant family and friends at your holiday gathering.

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Ingredients

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Main Ingredients (Dry):

• 2 cups (240 grams) all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 cup (200 grams) sugar (granulated or brown)

Wet Ingredients:

• 2 eggs
• 1/2 cup (170 grams) molasses
• 1/2 cup (113 grams) unsalted butter

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Instructions

1. Warm the oven to 350F (175C) and thoroughly coat two circular cake molds with butter or cooking spray.
2. Sift together flour, ground ginger, cinnamon, nutmeg, baking powder, and salt in a spacious mixing vessel.
3. Cream sugar and melted butter in a separate bowl until smooth and uniform. Incorporate eggs individually, ensuring complete integration after each addition. Fold in molasses until mixture appears glossy and well-blended.
4. Gently fold dry ingredients into wet mixture, stirring minimally to prevent tough texture. Mix until ingredients are just combined, maintaining a light, airy consistency.
5. Evenly distribute batter between prepared pans, using a spatula to create a level surface.
6. Position pans in preheated oven and bake for 25-30 minutes. Check doneness by inserting a clean toothpick into cake center – it should emerge without batter clinging to it.
7. Remove cakes and allow to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.

Notes

• Adjust spice levels by increasing or decreasing ground ginger and cinnamon to suit personal taste preferences.
• Swap traditional butter with coconut oil for a dairy-free version that maintains rich moisture and tender crumb.
• Consider adding chopped crystallized ginger or dark chocolate chips to enhance flavor complexity and create surprising texture variations.
• Use gluten-free flour blend as a direct substitute to make the cake suitable for those with wheat sensitivities without compromising cake’s delicate structure.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg