Gingerbread Cake
This post may contain affiliate links.
This Gingerbread Cake made with cake mix is your easy ticket to all the cozy, spiced goodness you love—no stress required! It’s soft, perfectly spiced, and ready in a snap, making it the ultimate holiday dessert hack. Let’s make your kitchen smell like Christmas!
This is one of many cake mix recipes here on the site. Be sure to check out some of my other favorites like my Pumpkin Spice Cake, Butterbeer Poke Cake, and my Whoopie Pies.
Why You’ll Love This Recipe
- Super Simple and Fast: Perfect for busy bakers who want homemade flavor with minimal effort. Cake mix shortcuts make it quick without sacrificing taste.
- Family-Friendly: Great for holiday baking with kids or last-minute holiday gatherings. It’s foolproof, so even baking beginners can ace it.
- Easy to Dress Up: Your gingerbread cake can be topped with cream cheese frosting, powdered sugar, or whipped cream, making it versatile for any occasion.
- Cozy Holiday Vibes: Brings that nostalgic, homemade feel of gingerbread to the table, but with the ease of a cake mix hack.
If you’re craving holiday vibes without the kitchen marathon, my easy gingerbread cake recipe, from a mix, is your new bestie. It’s the perfect shortcut that doesn’t skimp on flavor. With a little extra molasses and spices, this cake tastes homemade—minus the stress. You’ll get all the cozy, spiced goodness in a fraction of the time.
This cake is a holiday hero. Foolproof, perfectly moist, and ready for any occasion. Need a showstopper? Frost it up or dust with powdered sugar. Something simple? Warm it up with whipped cream. It’s the easiest way to impress without the effort!
Want even more holiday goodness? Try this Spiced Bundt Cake!
Ingredient You’ll Need
This ginger spice cake comes together with a few simple ingredients, but each one brings something extra to the table. Let’s break down what you’ll need and why it’s important:
- Spice Cake Mix: This is your base, making things super easy. It’s packed with spices, but we’re giving it a little boost. Don’t skimp on quality—choose a trusted brand for the best flavor.
- Flour: Cake mixes have gotten smaller, so we add flour to bulk it up and keep the texture just right. Sift the flour for a lighter, fluffier cake.
- Brown Sugar: Adds depth and moisture that white sugar can’t match. Dark brown sugar gives an even richer flavor, so use it if you have it!
- Sour Cream: This keeps the cake extra moist and balances the sweetness. Room-temperature sour cream blends better and prevents lumps.
- Buttermilk: It adds tang and tenderness to the cake, giving it that perfect crumb. No buttermilk? Mix regular milk with a teaspoon of vinegar.
- Molasses: The star ingredient for that classic gingerbread flavor! Use unsulphured molasses for the best taste—no funky aftertaste.
- Eggs: They bind everything together and add richness. Bring them to room temperature for a smoother batter.
- Cinnamon, Ginger, and Nutmeg: These spices enhance the warm, cozy flavors. Freshly ground spices pack a bigger punch, so if you can, grind your own!
Variations and Substitutions
This gingerbread cake mix is amazing on its own, but if you’re feeling creative, here are a few variations and toppings to take it to the next level:
- Toppers or Garnishes: A dusting of powdered sugar is a simple, classic finish. For extra texture, try crushed ginger snaps or candied ginger pieces. Want more indulgence? A dollop of whipped cream or a scoop of vanilla ice cream adds a little extra flair.
- Glazes or Frostings: For a sweet, sticky finish, try a caramel glaze that soaks into the cake or a maple glaze for that syrupy touch. If you prefer a richer topping, a cream cheese frosting adds a tangy contrast that perfectly complements the spices. Just spread it on thick for an irresistible finish!
- Add Nuts: For extra crunch, mix in some chopped pecans or walnuts. They add a great earthy flavor and texture that pairs perfectly with the warm gingerbread spices. You can also sprinkle some on top of your glaze or frosting for added flair.
- Cream Cheese Frosting: A classic choice for gingerbread, cream cheese frosting brings a creamy, tangy sweetness that balances the cake’s spice. Spread it on generously or pipe it for a decorative touch, and you’re good to go!
With these simple variations, you can easily turn this gingerbread cake into a showstopper for any occasion!
How To Make Gingerbread Cake From Cake Mix
This gingerbread spice cake is incredibly easy to make and comes together in just a few steps. You’ll whisk the dry ingredients, mix the wet ingredients, combine everything, and bake! Once cooled, top it off with your favorite frosting, like cream cheese or eggnog buttercream. Here’s a quick look at what you’ll do:
- Prep the Pan: Preheat your oven and grease a 9×13 pan.
- Mix the Ingredients: Whisk the dry ingredients.
- Stir the Batter: Combine the wet ingredients and mix with the dry.
- Bake the Cake: Pour into the pan, bake, and let it cool before frosting.
Storage Instructions
This gingerbread cake from a cake mix stores beautifully, making it perfect for make-ahead holiday prep!
Room Temperature: If you plan to enjoy the cake within a day or two, cover it tightly with plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 2 days.
Refrigerator: For longer storage, place the cake in an airtight container and refrigerate. It will keep for up to 5 days. If it’s frosted with cream cheese frosting, refrigeration is a must to keep it safe and delicious.
Freezer: Want to save it for later? Wrap individual slices or the whole cake (without frosting) in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and frost before serving.
Follow these tips, and you’ll have perfectly moist gingerbread cake whenever you need it!
Expert Tips:
Use Room Temperature Ingredients: Bringing your eggs, buttermilk, and sour cream to room temperature helps everything mix more smoothly, resulting in a cake with a better texture.
Don’t Overmix the Batter: Stir just until the dry and wet ingredients are combined. Overmixing can lead to a dense cake, so keep it gentle for a light, fluffy crumb.
Boost the Spice: If you love extra warmth in your gingerbread, add a pinch of cloves or allspice to enhance the spice blend. It’ll give the cake an even cozier flavor.
Make Ahead and Store the Cake: This cake is even better the next day! Let the flavors develop overnight by making it ahead of time. Store it wrapped at room temperature or in the fridge, and frost just before serving.
Try a Bundt Pan: For a fancier presentation, bake the cake in a well-greased Bundt pan. Adjust the bake time slightly, and it’ll be a showstopper at any gathering!
old fashioned gingerbread cake (1000, 45)
Recipe FAQs
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go.
Absolutely! You can freeze the cake (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. When you’re ready to enjoy, let it thaw in the fridge overnight, then frost before serving.
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it’s still wet, give it a few more minutes, but keep an eye on it to avoid overbaking.
Yes! Chopped pecans or walnuts make a great addition. Just fold them into the batter before baking for a little extra texture and flavor.
Cream cheese frosting pairs perfectly with the spices in this gingerbread cake, but you can also try a caramel or maple glaze for a sweet, sticky topping.
More Easy Gingerbread Recipes
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Gingerbread Cake from a Cake Mix
Ingredients
- 1 15.25oz spice cake mix
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup sour cream
- 1/2 cup buttermilk
- 3 large eggs
- 1/2 cup molasses
Instructions
- Set your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray to prevent sticking, and set it aside.
- In a large bowl, whisk together the spice cake mix, flour, brown sugar, cinnamon, ginger, and nutmeg. Make sure it’s well combined—this will ensure the spices are evenly distributed throughout the cake.
- In a separate small bowl, whisk together the buttermilk and eggs until smooth.
- Pour the buttermilk mixture into the dry ingredients along with the sour cream and molasses. Stir gently until the batter is smooth and everything is just combined. Be careful not to overmix, as that can make the cake tough.
- Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan. Once cooled, frost with your favorite frosting. Cream cheese frosting or eggnog buttercream are delicious options that complement the gingerbread flavor perfectly.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
