This simple German gingerbread cake (Gewürzkuchen) is packed with flavor from the baking spices, honey, and molasses. It's not too sweet, and the gingerbread flavors make it the perfect dessert to share during the Christmas season!
This delicious German gingerbread cake is also called Gewürzkuchen or Lebkuchen cake. And just like German gingerbread cookies (called Lebkuchen), both honey and molasses are used.
Honey and molasses add sweetness, while also adding moisture to the cake's texture. Plus the floral honey and rich molasses compliment the warm flavors of all the gingerbread spices.
A blend of cinnamon, ginger, nutmeg, cloves, and allspice create the nostalgic flavor of gingerbread. You can use individual spices, or a baking blend common in Germany called Lebkuchengewürz.
Every time I taste and smell these aromatic spices, I'm thrown into memories of German Christmas markets and baking in the kitchen with my family.
Growing up in Germany, I become obsessed with everything gingerbread. From Lebkuchen Herzen at Oktoberfest, to thick and chewy Lebkuchen at Christmas. So having gingerbread in the form of cake is the ultimate dessert, in my opinion.
And I like to keep this traditional German gingerbread cake simple. No frills or 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 enjoy yours however you like it best!
Ingredients
Gingerbread Cake
- Unsalted butter - Softened butter beaten with sugar creates an airy, moist texture.
- Granulated sugar - Sweetens the cake and whips air pockets in the butter to keep the bread light and delicate.
- Eggs - Adds a rich flavor to the cake, and helps bind the cake batter ingredients together.
- Unsulphured molasses - I recommend using either light or dark unsulphured molasses. Dark molasses will add a stronger flavor. Blackstrap molasses will be too bitter.
- Honey - Sweetens the cake and adds moisture so the cake doesn't dry out in the oven. You can substitute the honey for more molasses, or vice versa, but it will change how sweet the cake tastes. I think a blend of honey and molasses create the perfect flavor.
- Vanilla extract - Enhances the flavors of all the other ingredients. You could also use almond extract for a more unique flavor addition.
- 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 - Enhances the flavors of the other ingredients. I recommend using non-iodized table salt or fine sea salt for the best flavor and distribution within the batter.
- 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.
Glaze
- Unsalted butter - Creates a super creamy, rich glaze. The fat also helps create a glossy sheen on the surface of the glaze.
- 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.
- Vanilla extract - Adds a nice flavor to the otherwise basic glaze. You could substitute other flavored extracts, or use honey or maple syrup instead.
- Milk or water - Thins the glaze so you can pour or drizzle it onto your German gingerbread cake.
- Salt - Just a pinch of salt will enhance the flavors of the glaze, so it's not overpoweringly sweet.
How to Make this Cake
Below are the general steps to make this delicious German gingerbread cake. 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 softened butter and 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. Mix just until there is no dry flour visible.
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 with a knife or the back of a spoon.
8. To make the glaze, combine the melted butter, powdered sugar, salt, vanilla and milk. Drizzle over the cake.
Recipe Tips
- You can add a half teaspoon of ground cardamom to the dry ingredients, to add its unique sweet and floral flavor.
- You can add one teaspoon of cocoa powder to the dry ingredients, to enhance the flavors of the baking spices and molasses.
- 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.
- Make sure you sift your powdered sugar, otherwise the glaze will have a lumpy texture.
- If your glaze is too thick to drizzle on your cake, mix in one teaspoon of milk or water to thin it. If your glaze is too thin, mix in one tablespoon of sifted powdered sugar to thicken it.
- The glaze sets pretty quickly, so make it after your cake has cooled, and drizzle it onto your cake right away.
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 3 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.
Frequently Asked Questions
Sometimes fillings like chopped nuts, dried fruit, or candied citrus peel are mixed into German gingerbread cake batter for added texture and flavor.
But I prefer mine plain, so the baking spices are the star of the show!
You could add a simple vanilla glaze, like this recipe. Or add a dusting of powdered sugar, chocolate frosting, chopped nuts, whipped cream - whatever you like!
I recommend using unsalted butter, so you can control the amount of salt that goes into your cake. Different brands of salted butter contain different quantities of salt, making it difficult to bake consistent cakes.
More German Christmas Baking Recipes
- German Spiced Cookies (Pfeffernüsse)
- German Gingerbread Cookies (Lebkuchen)
- Lebkuchen Herzen (Gingerbread Hearts)
More German Cake Recipes
- German Marble Cake (Marmorkuchen)
- German Applesauce Cake (Apfelmuskuchen)
- German Hazelnut Cake (Nusskuchen)
- Black Forest Sheet Cake
- Bee Sting Cake (Bienenstich)
German Gingerbread Cake (Gewürzkuchen)
Ingredients
Gingerbread Cake
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¾ cup granulated sugar
- 4 large eggs
- 2 tablespoon unsulphured molasses
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon table salt or fine sea salt
- 1 teaspoon baking soda
Glaze
- 4 tablespoon unsalted butter (½ stick)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 2 tablespoon milk or water
- 1 pinch table salt or fine sea salt (about ⅛ tsp)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale, smooth, and fluffy, after 3 to 5 minutes.
- Add the eggs one at a time, mixing after each addition and scraping down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Add the honey, molasses, and vanilla. Mix again to combine everything.
- In a separate mixing bowl, whisk to combine the flour, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
- While mixing on a low speed, gradually add the flour mixture one large spoonful at a time. Mix just until there is no dry flour visible. Scrape the sides and bottom of the mixing bowl to ensure everything is evenly mixed.
- Spread the cake batter into the greased baking pan. Bake for 30 to 40 minutes, until a wooden skewer or knife inserted into the center of the cake comes out clean. Allow the cake to cool completely on a cooling rack.
- To make the glaze, melt the butter in the microwave on 20 second intervals in a microwave-safe bowl. Sift the powdered sugar into the melted butter, then add the salt, vanilla and milk or water. Mix with a fork or a whisk until it’s smooth. Drizzle the glaze to cover the top of the cake and drip down the sides. You can also top your spice cake with just a dusting of powdered sugar or chopped nuts like almonds. Then slice and enjoy!!
Notes
- Make sure you sift your powdered sugar, otherwise the glaze will have a lumpy texture.
- If your glaze is too thick to drizzle on your cake, mix in one teaspoon of milk or water to thin it. If your glaze is too thin, mix in one tablespoon of sifted powdered sugar to thicken it.
- The glaze sets pretty quickly, so make it after your cake has cooled, and drizzle it onto your cake right away.
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