Gingerbread Cake with Crumb Topping

This Gingerbread Cake with Crumb Topping is a must for the holiday season! With warm spices like ginger, cinnamon, and cloves, it brings that classic holiday flavor to your table. Topped with a crunchy, nutty crumble, it’s the perfect treat for gatherings or cozy nights in. Serve with whipped cream for the ultimate festive dessert.

Yes, my friend. I’m back with another gingerbread recipe. I just can’t get enough. This gingerbread cake with crumb topping was inspired by a cake recipe I made last fall. 

Last year I shared this amazing pumpkin cake with crumb topping. It was an easy-to-make cake with delicious results. This year, I wanted to take the cake recipe and adapt it to the holiday and winter seasons. And of course, that is what led me to create/make this gingerbread cake with a crumb topping. It exceeded my expectations and I may even like it better than the pumpkin version. (Shhh, don’t tell!) 

The holiday season is a busy one. I always like having a few go-to recipes in my back pocket when I’m expecting company or hosting a dinner. This gingerbread cake recipe is going to the top of my dessert pile. It’s that good. 

In addition to the magnificent flavor, I love that this gingerbread cake is very easy to prepare and that you’re likely to have most of the ingredients in your pantry. If you have an hour, you can whip up and bake this Christmas cake recipe including some homemade whipped cream to top it all off. Love that! 

Why You’ll Love This Recipe

• With warm spices like ginger, cinnamon, and cloves, every bite brings that cozy, nostalgic flavor we all crave this time of year. It’s the perfect balance of spice and sweetness, making it an instant holiday favorite.
• It’s impressively simple and uses common pantry ingredients, so there’s no need to hunt for hard-to-find items. You’ll appreciate how easy it is to put together, especially during the busy holiday season. If you’ve got an hour, you’re ready to bake!
• The crumb topping takes this cake to another level. With the richness of brown sugar, a hint of lemon zest, and the crunch of pecans, it adds a beautiful texture and extra layer of flavor. It’s like the perfect blend of cake and a little extra treat all in one.
• This recipe is great for gatherings or casual get-togethers. Whether you’re hosting a party or just want a special dessert to share, this cake makes a memorable addition to any table. Topped with whipped cream, it’s the ultimate cozy dessert that’s sure to bring everyone back for seconds.

If you enjoy gingerbread as much as I do, you’re in luck because I have an entire blog post dedicated to my favorite gingerbread recipes. I cover everything from cookies to cocktails and then some!

Ingredients

As I mentioned above, I’m guessing that you already have a lot of these ingredients in your pantry which is one of the things that makes this recipe so easy. However, let’s run through the list to make sure you’re good to go. 

• Unsalted Butter – Adds richness and moisture to the cake, giving it that tender, melt-in-your-mouth texture we love in holiday desserts.
• Sugar – Provides sweetness that balances the warm spices, helping to create a perfectly flavorful cake.
• Egg – Helps bind the ingredients together, contributing to the cake’s light and fluffy structure.
• Molasses – This is the key to the cake’s deep, rich flavor and signature gingerbread color, bringing out that classic holiday warmth.
• Cake Flour – Creates a softer, lighter crumb that keeps the cake tender and fluffy without weighing it down.
• Baking Powder – Ensures the cake rises nicely, giving it that soft, airy texture that’s perfect for every slice.
• Baking Soda – Works with the molasses to help the cake rise, while also enhancing the cake’s golden color and fluffy texture.
• Spices: Ground Ginger, Ground Cinnamon, Ground Cloves – These bring out the classic gingerbread warmth and aroma. The ginger adds a bit of zing, cinnamon adds cozy sweetness, and cloves deepen the flavor with their earthy boldness.
• Kosher Salt – Enhances all the flavors, balancing sweetness and bringing out the spice’s warmth.
• Whole Milk – Adds moisture and a hint of richness, creating a smooth, tender batter that bakes to perfection.
• Dark Brown Sugar (for the topping) – Brings a deeper sweetness with notes of caramel, perfect for a flavorful crumb topping.
• All-Purpose Flour (for the topping) – Gives the topping a slight structure, allowing it to crisp up just right in the oven.
• Cold Butter (for the topping) – Adds richness to the topping and helps create that crumbly, irresistible texture.
• Chopped Pecans – Brings a delightful crunch and a hint of nuttiness that pairs beautifully with the sweet, spiced topping.
• Lemon Zest – Adds a pop of brightness to the topping, cutting through the sweetness with a touch of freshness.
• Pinch of Salt (for the topping) – Balances the flavors in the topping, enhancing the sweetness and spices.
• Whipped Cream (for serving) – Light, airy, and perfect for topping each slice, adding a creamy contrast to the cake’s warm spices. I recommend making your own. Check out my easy homemade whipped cream recipe.

I should also mention here that I used some gingerbread cookies to decorate my table. Early in the holiday season, I bake up a batch of this gingerbread cookie dough and make royal icing. I cut, bake, and decorate two or so dozen cookies and use them all season long to decorate my baked goods and my home. 

I also have a great blog post where I share lots of ideas for decorating your home with these gingerbread cookies. You don’t want to miss it.

How to Make

Following are the steps to make this Gingerbread Cake. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by preheating your oven to 350 degrees F. 
2. Spray a 13×9 baking pan with baking spray. Set aside.
3. Cream the butter and sugar. Add the eggs and molasses. Beat to combine. 
4. Whisk together the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. 
5. Add this to the wet ingredients alternating with the milk. 
6. Pour the batter into the prepared pan. 

7. Start baking for 30 minutes. 
8. While the cake begins to bake, in a small bowl, combine the brown sugar, flour, cinnamon, and ginger. 
9. Cut in the butter until it resembles coarse sand. Stir in the pecans, lemon zest, and salt. 

10. After 30 minutes of baking, sprinkle the topping over the gingerbread cake. 
11. Continue to bake for 10-15 more minutes or until a toothpick inserted near the center comes out clean.

Once the cake is cooled you’re ready to slice and serve with some homemade whipped cream.

I told you it was easy. Consider yourself warned as this may become one of your new favorites too!

Frequently Asked Questions

Can I make this gingerbread cake ahead of time?

Absolutely! This cake can be made a day or two ahead of time, which is especially handy during the busy holiday season. Just bake, let it cool completely, and cover it tightly. Store it at room temperature, or refrigerate if you prefer. Right before serving, add a fresh dollop of whipped cream for that just-made feel.

How should I store leftovers?

Cover any leftover cake tightly and store it at room temperature for up to two days. If you prefer to keep it a bit longer, store it in the fridge for up to five days. The crumb topping may lose a little crunch over time, but the flavor will still be delicious!

What’s the best way to serve this cake?

This gingerbread cake is wonderful served warm with a generous dollop of homemade whipped cream on top. If you’re feeling a little extra, drizzle a bit of caramel sauce or add a scoop of vanilla ice cream for a decadent holiday treat. It’s also lovely on its own as a cozy afternoon snack.

Can I freeze this gingerbread cake?

Yes, you can freeze it! To do so, let the cake cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil. It will keep in the freezer for up to three months. When you’re ready to enjoy it, let it thaw at room temperature, then warm up slices individually in the microwave if you like it warm.

More Gingerbread Recipes You’ll Enjoy

• Gingerbread Swiss Roll Cake
• Gingerbread Chex Mix
• Easy Gingerbread Dip
• Gingerbread White Russian
• Christmas Tree Gingerbread Cookies

I hope you enjoyed another Christmas favorite from my home to yours. May this gingerbread cake with crumb topping brighten your spirits and satisfy your holiday sweet tooth. If you give this recipe a try, please let me know. Come back here and leave a comment with a five-star rating below. Enjoy and Happy Holidays!

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Gingerbread Cake with Crumb Topping

This Gingerbread Cake with Crumb Topping is a festive and easy-to-make dessert for the Christmas and winter seasons. That being said, this gingerbread cake recipe might be my (and your) new favorite holiday dessert recipe!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake, christmas, gingerbread, holiday

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Calories: 514kcal

Ingredients

• ½ cup unsalted butter
• ½ cup sugar
• 1 egg
• 1 cup molasses
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 cup whole milk

Topping:

• 1 cup packed dark brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ cup cold butter
• 1 cup chopped pecans
• 1 teaspoon lemon zest
• pinch of salt
• whipped cream for serving

Instructions

• Begin by preheating your oven to 350 degrees F.
• Spray a 13×9 baking pan with baking spray. Set aside.
• In a large bowl (or bowl of a stand mixer) cream the butter and sugar. Add the eggs and molasses. Beat to combine.
• In a large bowl whisk together the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Add this to the wet ingredients alternating with the milk.
• Pour the batter into the prepared pan and bake for 30 minutes.
• Meanwhile, prepare the topping. In a small bowl, combine the brown sugar, flour, cinnamon, and ginger. Cut in the butter until it resembles coarse sand. Stir in the pecans, lemon zest, and salt.
• After 30 minutes of baking, sprinkle the topping over the gingerbread cake. Then continue to bake for 10-15 more minutes or until a toothpick inserted near the center comes out clean. Allow to cool.
• Serve with whipped cream.

Notes

You can find my homemade whipped cream recipe HERE. It’s simple to make and significantly better than anything you could buy at the store.

Nutrition

Calories: 514kcal | Carbohydrates: 73g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 269mg | Potassium: 549mg | Fiber: 2g | Sugar: 49g | Vitamin A: 532IU | Vitamin C: 0.3mg | Calcium: 139mg | Iron: 2mg