Make Gingerbread in a Snap

Sweet, spicy gingerbread cake is warm; comforting; and pairs well with coffee, hot chocolate, and especially eggnog. And you could be nibbling on it in less than an hour.

Gingerbread Cake

Bake time 25–30 minutes

Yields one 9-by-9-inch square cake pan


  • 1/2 cup plus 2 tablespoons soft butter
  • 1 teaspoon vanilla extract
  • 1 cup packed muscovado sugar (dark brown works great)
  • 2 eggs, room temperature
  • 2 cups flour
  • 1/8 cup plain yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon apple pie spice
  • 1 cup hot water
  • 3/4 cup molasses


  • 1/2 cup powdered sugar
  • 1 cup pomegranate arils


Preheat oven to 350 degrees. Line cake pan with parchment paper. Cream butter, vanilla, and sugar on low speed for 3 minutes. Add eggs, one at a time, and mix until just incorporated. Scrape down the sides of the bowl and gently fold yogurt into the batter. In a separate bowl, whisk flour, baking powder, salt, and spices together. In a third bowl, mix the hot water and molasses together. Now mix the dry ingredients into the batter in three additions, alternating with hot molasses water. Do not over-mix. Pour the batter into your lined pan, and bake 25–30 minutes until the cake is well-baked. Allow the gingerbread to cool, then dust with powdered sugar and pomegranate arils. This cake also is lovely with cream cheese icing.

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