Food Holidays

Gingerbread Cake

This post is sponsored by Safeway stores-Safeway, Dominicks, Tom Thumb, Vons, Randalls. Tastier for the holidays!

I usually make something with chocolate when I want to bake, but yesterday I wanted something with a little more spice. Something that seemed right for the holiday season. I turned to one of my favorite cookbooks, Little Cakes by Susan Waggoner, and found a recipe for gingerbread cake. Perfect.

Gingerbread Cake Ingredients

Gingerbread Cake Recipe

As I was measuring the ingredients and setting up a little mise en place, I had it in my head that I was “pretty baking.” Turns out it’s actually quite nice to make a cake that way! My assistant helped.

My First Helper

(She makes faces for the camera now.)

I was hoping to link to the flour scoop below for you, but I can’t find it anywhere. It’s the best measuring cup ever. The shape is perfect, and if you turn it around, you can mix with the handle. I also have matching a 1/4 cup spoon that’s labeled “sugar”.

Flour Mixture

It was easy for Eleanor to help, since everything was already measured out.

Adding the Butter

My second assistant came in just as the first was leaving. August is super into anything mechanical, so he was enthralled with the beaters. I told him we were making Mickey cake; he liked that a lot.

Little Bakers

We baked that batter up to make a delicious gingerbread cake.

Gingerbread Cake Batter

Gingerbread Cake

I’ve transcribed the recipe for gingerbread cake below, since Little Cakes is out of print. (It’s still available in low quantities as a remnant or used book though, so grab one while you can!)

Gingerbread Cake

From Little Cakes, by Susan Waggoner

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground allspice
1/2 teaspoon salt
1/3 cup unsalted butter, room temperature
1/4 cup packed brown sugar
1 large egg
2/3 cup dark molasses
3/4 cup buttermilk
PAN: 8 or 9 inch square pan, greased [I used an 8″ round springform pan with good results]

  1. Combine the sifted flour, baking powder, baking soda, ginger, allspice, and salt in a bowl. Stir to combine and set aside.

  2. Cream the butter. Gradually add the sugar, creaming until light and fluffy.

  3. Beat in the egg, then the molasses.

  4. Add one-quarter flour-spice mixture, then one-third of the milk, beating until smooth after each addition. Repeat twice, ending with the last quarter of the flour-spice mixture.

  5. Pour the batter into the prepared pan and smooth the top with a spatula to make it level.

  6. Bake at 350 degrees for 40 to 45 minutes.

A Slice of Gingerbread Cake

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  • Ali
    December 13, 2012 at 10:41 am

    That cake looks yummy! What cute helpers you had! I LOVE that pink cake stand! What’s your source for finding a cake stand that tall!?!

    ~ Ali

    • Making it Lovely
      December 13, 2012 at 10:45 am

      A local store, Yearbook, in Forest Park, has them. They don’t have an e-commerce site, but I’m sure they could ship them if you called! They have other colors too, like a really pretty jadeite green. If you mention that you saw the cake stand on my blog, they might have a better idea of what you’re looking for. (And they’re great people there.)

      • Kathryn
        December 13, 2012 at 11:47 am

        I haven’t been there in a while and clearly need to visit pronto.

  • jbhat
    December 13, 2012 at 10:59 am

    Wow, I am just drooling over how pretty these photos are.


  • Debbie
    December 13, 2012 at 12:55 pm

    Do you have a tutorial or post about those kitchen window curtains? I love them and would like to make something similar! Thanks

    • Making it Lovely
      December 18, 2012 at 11:50 pm

      They’re very simple! Sew a rectangle (the same size as the window) with a pole-pocket top. Hang the curtain from a tension rod, then loop ribbon over and tie it to hold the fabric at your desired length. It’s easy, I promise! Those curtains were among my first attempts to sew.

      • Debbie
        December 19, 2012 at 12:57 pm

        Thank you!

  • The Domestic Fringe
    December 13, 2012 at 2:19 pm

    Thank you for this recipe. I might make it this weekend for a Christmas party I’m hosting. I need to make several cakes and I’ve been looking for ideas. This sounds perfect.


  • Lisa
    December 13, 2012 at 3:38 pm

    I have this cookbook and absolutely love it! I have not made this cake yet from the book, I think I might try this soon for my MIL who loves gingerbread cake! Your pictures are fabulous as always, and your kids are just so adorable! Happy Holidays!

  • Holly
    December 13, 2012 at 3:46 pm

    This looks so good. I love gingerbread anything as long as it is soft and/or chewy – I’m not a big fan of the gingerbread snaps that are really crispy. And I love finding out about new kitchen tools, so that measuring spoon is really nice to have. I’d love to upgrade some of our older utensils at some point. My 2-year-old has had fun helping me bake this year too (as long as everything is alread prepared and measured out).

  • Linn @ The Home Project
    December 14, 2012 at 2:26 pm

    I haven’t had a soft gingerbread cake in what seems like forever, but I totally want to make one now. Yours look absolutely delicious!

  • Jessica
    December 16, 2012 at 9:54 am

    I just love your kitchen. It has a clean and simple look to it, yet such a delicate feminine touch. It’s beautiful.

  • Amanda J.
    December 16, 2012 at 5:09 pm

    This is in the oven right now. It smells divine! And I put that cookbook on my wish list :). Thank you for the recipe!

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  • Grace
    September 11, 2013 at 10:52 pm

    The flour scoop looks very similar to this one by fox runs:

    The photo is horrible, but they look very similar/identical in person.