Introduction

This Christmas Gingerbread Cake is a festive and warmly spiced dessert perfect for holiday gatherings. With a moist texture and the bright zing of lemon zest, it’s topped with whipped cream and jewel-like pomegranate seeds for an elegant touch. It’s a delightful way to bring seasonal flavors to your table.

A single square piece of moist brown cake sits on a white plate, dusted lightly with white powdered sugar on top. A dollop of creamy white whipped topping rests on the cake, sprinkled with several bright red pomegranate seeds. The cake has a textured crumb that looks soft and dense. A silver fork lies on the plate’s edge. In the background, another piece of the same cake on a white plate is partially visible, along with some opened pomegranate fruit showing the red seeds inside. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon if unavailable)
½ cup (1 stick) unsalted butter, room temperature
½ cup light brown sugar
2 large eggs
Zest of 1 lemon (avoid the white pith)
½ cup unsulphured molasses
1 cup milk
1 pint whipping cream (whipped until peaks form)
Seeds of 1 whole pomegranate
1 tablespoon powdered sugar (optional)

Instructions

Step 1: Butter and flour a 9-inch round or square cake pan with 2-inch sides. Preheat the oven to 350º F and position the rack in the middle.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
Step 3: In the bowl of an electric stand mixer or using handheld beaters, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
Step 4: Add eggs one at a time, beating well after each addition. Mix in the lemon zest and molasses, scraping down the sides as needed.
Step 5: Add half the dry ingredients, then the milk, and finally the remaining dry ingredients. Beat just until combined, being careful not to overmix.
Step 6: Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake for 35 to 45 minutes, checking at 35 minutes with a toothpick; it should come out clean.
Step 7: Remove the cake from the oven and cool on a wire rack for 10 minutes before removing from the pan. Let it cool completely before decorating.
Step 8: Before serving, dust the top with powdered sugar if desired. Serve slices with a dollop of fresh whipped cream and garnish with pomegranate seeds for a festive finish.

Tips & Variations

Spraying the measuring cup with cooking spray before adding molasses helps it pour out easily without sticking.
For a deeper spice flavor, toast the dry spices briefly in a dry pan before mixing into the flour.
Substitute the pomegranate seeds with fresh cranberries or dried cherries for a different festive garnish.
Use homemade whipped cream lightly sweetened with a touch of vanilla for an extra special touch.

Storage

Store the gingerbread cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months, wrapped well. Reheat refrigerated slices gently in the microwave before serving. Add whipped cream and pomegranate seeds fresh each time.

How to Serve

A close-up of a single thick square slice of dark brown cake with a moist and soft texture. The cake is topped with a generous layer of white whipped cream that is fluffy and airy, decorated with a few small, bright red pomegranate seeds scattered on top. The cake rests on a white plate with a silver fork placed beside it. In the background, there is a blurred image of another similar cake slice and a gingerbread house, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake dairy-free or vegan?

You can substitute the butter with a plant-based alternative and use a non-dairy milk such as almond or oat milk. For eggs, try using flax eggs or a commercial egg replacer, though texture may vary slightly.

What can I use if I don’t have molasses?

If molasses is unavailable, you can substitute with dark corn syrup or a mix of honey and a small amount of brown sugar. The flavor will be slightly different but still delicious.