German Gingerbread Cake | Gewürzkuchen

The Best Gingerbread Comes from Germany

This delicious German gingerbread cake is also called Lebkuchen cake, since it's sweetened with honey & molasses and packed with spices, just like German gingerbread cookies called Lebkuchen.

And while most American gingerbread recipes just use molasses, German gingerbread adds the floral flavor of honey to compliment the warmth of all those gingerbread spices like cinnamon, nutmeg, cloves, and allspice.

Now I personally like to keep this traditional German gingerbread cake simple - no frills or fancy fillings, just the richness of the baking spices to shine through. However, it's common in Germany to also find Gewürzkuchen with ground nuts, raisins, or candied citrus mixed into the batter. So feel free to get creative!

Memories of Gingerbread in Germany

Growing up in Germany, I become obsessed with all things gingerbread-flavored. From Lebkuchen Herzen at Oktoberfest, to thick and chewy Lebkuchen cookies from Saint Nikolaus, I devour it all. And every time I taste and smell these aromatic spices, I'm transported back to memories of German Christmas markets and baking in the kitchen with my family. So having gingerbread in the form of a moist cake is the ultimate dessert, in my humble opinion.

Essential Notes on Ingredients

• Unsalted butter
• Granulated sugar - Sweetens the cake and whips air pockets in the butter to keep the bread light and delicate.
• Eggs
• Molasses - I recommend using either light or dark unsulphured molasses. Just avoid blackstrap molasses will be too bitter.
• Honey
• Vanilla extract
• All purpose flour - Creates a light texture for the cake, and its neutral flavor doesn't compete with the baking spices.
• Baking spices - A blend of ground cinnamon, ginger, nutmeg, cloves, and allspice create the quintessential flavors of gingerbread. You could substitute a blend called Lebkuchengewürz.
• Salt
• Baking soda - Reacts with the molasses and honey to leaven the cake so it rises in the oven and create its light and airy texture.
• Powdered sugar - Sweetens the glaze, and gives it a white color, which contrasts well with the dark brown cake. Other types of sugar like granulated sugar will be too grainy and heavy to make a glaze.
• Milk or water - Thins the glaze so you can pour or drizzle it onto your cake.

Time to Bake German Gingerbread Cake!

Below are the general steps to make this recipe. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.

1. Beat the butter & sugar until it is pale, smooth, and fluffy.

3. Add the honey, molasses, and vanilla. Mix again to combine everything, scraping the sides of the bowl.

5. While mixing on a low speed, gradually add the flour mixture one large spoonful at a time.

7. Bake for 35 to 45 minutes, until a wooden skewer or knife inserted into the center of the cake comes out clean.

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

4. In a separate bowl, whisk the flour, cinnamon, ginger, cloves, nutmeg, allspice, and salt.

6. Spread the cake batter into the greased baking pan. Smooth out the top of the batter.

8. To make the glaze, combine the melted butter, powdered sugar, salt, vanilla and milk. Drizzle over the cake.

Variations on this Spiced Cake

• Cardamom: You can add a half teaspoon of ground cardamom to the dry ingredients, to add its unique sweet and floral flavor.
• Cocoa Powder: You can add one teaspoon of cocoa powder to the dry ingredients, to enhance the flavors of the baking spices and molasses.
• Loaf Cake: You can also bake this cake in a 9-inch by 5-inch (or similar) loaf pan. But it will take longer to bake, since the cake will be thicker.

Storing

Room Temperature: Cover leftover cake in plastic cling wrap, or place it in an airtight container. Store it at room temperature for up to a few days.

Freezer: You can freeze this cake by wrapping the whole loaf or individual slices in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Allow the frozen cake to thaw at room temperature. I recommend to freeze it without the glaze, then add the glaze once it's thawed.