Gingerbread Cake Mix Recipes

This Easy Gingerbread Cake Recipe will be your go-to dessert recipe for the holiday season! It’s perfectly spiced with a rich, deep molasses flavour and a moist and tender texture. Enjoy it on its own or with a dairy-free cinnamon whipped cream topping.

This post is sponsored byCrosby’s Molasses. While I received monetary compensation, all opinions are my own. Thank you for supporting the brands that make Crumb Top Baking possible.

I’m sharing another recipe for Crosby’s today and this one has me feeling all the holiday vibes. Too soon? Maybe, but I’ve been playing Christmas music for weeks now, so definitely not too soon around here!

Boxed Baking: Gingerbread Cake Mix

Crosby’s Molasses always reminds me of Christmas. I usually have a carton of their molasses in my cupboard year round, but during the fall and holiday baking season, I stock up. This year I actually bought a five kilogram jug!

If you’re not familiar with Crosby’s Molasses, they’re a fifth-generation, family-owned company that has been importing molasses into Canada since 1879. Crosby’s fancy molasses is all natural, gluten-free and non-GMO verified. It’s made with pure sugarcane juice, so it doesn’t contain any additives or preservatives. The company’s fancy molasses is a single-source molasses, grown in Guatemala, and the tangy flavour and red-tinged colour are distinct to Crosby’s molasses.

Home cooks enjoy fancy molasses because it gives traditional recipes, like gingerbread, an old-fashioned flavour. If you’re looking for more home cooking and baking recipes using molasses, be sure to download a free copy of Crosby’s Comforts of Homee-cookbook. The gingerbread cake I’m sharing today is one of the recipes you’ll find in it.

Gingerbread Layer Cake

Molasses: This is the essential ingredient for gingerbread and provides that warm, deep flavour. You’ll need one full cup of fancy molasses for this recipe.

Flour: For a more wholesome cake, I opted for whole wheat flour in this recipe, but you can substitute with all purpose white flour at a 1:1 ratio.

Coconut sugar: This is an unrefined brown sugar, which can usually be found in the organic section of your local grocery store. If you can’t find any, you can substitute brown sugar.

Caramel Gingerbread Cake

Coconut milk: To make the dairy-free cinnamon whipped cream (which is optional), you’ll need full fat coconut milk that has been refrigerated for at least 24 hours. This solidifies the milk and separates it from the coconut water.

Can you make this gingerbread cake in advance? Yes. To make it a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. (Some cake pans even come with sealable lids). Leave the cake at room temperature and, when ready to serve, prepare the coconut whipped cream and frost the cake.

How do you store leftover cake? How long will it last? If the cake is unfrosted, just store it in an airtight container at room temperature and enjoy within 3-4 days. If the cake is frosted, store it in the refrigerator. The coconut cream topping is usually best enjoyed within 1-2 days.

Super Moist Gingerbread Cake

Can you freeze this cake? I don’t recommend freezing this cake with the frosting, but you can freeze the unfrosted cake. The full cake is a little awkward to freeze, but if you want to, just let it cool completely and wrap it in plastic wrap. It should last for up to 3 months in the freezer. I usually freeze pieces of the cake by placing them in a single layer in a freezer safe container. Just let the cake defrost at room temperature before frosting and/or eating.

How many people does this cake serve? I usually cut this cake into 16 pieces, but you can cut it into 12 or 24 pieces to get larger or smaller servings.

Coconut milk: To make the dairy-free cinnamon whipped cream (which is optional), you’ll need full fat coconut milk that has been refrigerated for at least 24 hours. This solidifies the milk and separates it from the coconut water.

Can you make this gingerbread cake in advance? Yes. To make it a day or two in advance, just leave it unfrosted in the cake pan and cover it tightly with foil. (Some cake pans even come with sealable lids). Leave the cake at room temperature and, when ready to serve, prepare the coconut whipped cream and frost the cake.

How do you store leftover cake? How long will it last? If the cake is unfrosted, just store it in an airtight container at room temperature and enjoy within 3-4 days. If the cake is frosted, store it in the refrigerator. The coconut cream topping is usually best enjoyed within 1-2 days.

Super Moist Gingerbread Cake

Can you freeze this cake? I don’t recommend freezing this cake with the frosting, but you can freeze the unfrosted cake. The full cake is a little awkward to freeze, but if you want to, just let it cool completely and wrap it in plastic wrap. It should last for up to 3 months in the freezer. I usually freeze pieces of the cake by placing them in a single layer in a freezer safe container. Just let the cake defrost at room temperature before frosting and/or eating.

How many people does this cake serve? I usually cut this cake into 16 pieces, but you can cut it into 12 or 24 pieces to get larger or smaller servings.