Sourdough gingerbread cake is the perfect blend of cozy holiday flavors. Warm ginger, cinnamon, and molasses create that nostalgic festive aroma, while the addition of sourdough starter makes the crumb incredibly tender and moist.
I love serving it with a swirl of homemade whipped cream, but feel free to dress it up however you like, this cake is as versatile as it is delicious!
Why I love this recipe
- Holiday vibes: It captures all the cozy holiday flavors…ginger, cinnamon, molasses in one incredibly soft and aromatic cake.
- Easy: The batter comes together quickly, and the recipe is easy enough for any busy holiday schedule.
- Versatile: It tastes amazing on its own but pairs beautifully with whipped cream, cream cheese frosting, or a dusting of powdered sugar.
- Shareable: It’s festive, nostalgic, and perfect for gifting, sharing, or bringing to holiday gatherings.
Pro tips before baking
- Use room-temperature ingredients so the batter mixes smoothly and the cake bakes evenly.
- Don’t overmix the batter—a gentle fold keeps the crumb tender and moist.
- Avoid overbaking; gingerbread dries out quickly. Start checking a few minutes early.
- Line your pan with parchment paper for easy removal and clean slicing.
How to make sourdough gingerbread cake: step-by-step
Ingredients
Dry Ingredients:
- 140 grams all-purpose flour
- 5 grams baking powder (1 teaspoon) baking powder
- 3 grams (3/4 teaspoon) baking soda
- 2 grams (1/4 teaspoon) fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 120 grams sourdough discard (fed or unfed room temperature)
- 170 grams molasses (unsulphured)
- 50 grams brown sugar
- 50 grams sugar
- 60 grams unsalted butter (melted and slightly cooled)
- 40 grams neutral oil (I use avocado oil)
- 60 grams full-fat sour cream (room temperature)
- 5 grams (1 teaspoon) vanilla extract
- 2 large eggs (room temperature)
- 80 grams hot water (just off the boil)
For the whipped cream:
- 240 grams (1 cup) of heavy cream
- 20 grams (2.5 tablespoons) of powdered sugar
- a dash of vanilla extract
You will need:
- Electric hand mixer or whisk
- Mixing bowl
- Food scale and measuring spoons
- 1 9×9 or 8×8 inch cake pan
- Parchment paper
Instructions:
- Preheat the oven to 350 degrees F and line your cake pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a bowl and set aside.
- In a separate bowl, whisk sourdough discard, molasses, brown sugar, sugar, melted butter, oil, sour cream, vanilla extract, and eggs until smooth.
- Add the dry mixture to the wet mixture and mix until just combined. Do not over-mix.
- Pour the hot water in and whisk gently until you have a smooth, pourable batter.
- Pour the batter into the cake pan and bake for 28-35 minutes or until the center springs back and a toothpick comes out with just a few moist crumbs. If baking in an 8×8 inch pan bake for 40-45 minutes.
- Allow the cake to cool for 15-20 minutes in the pan before transferring to a cooling rack to cool completely.
How to make the whipped cream
- In a mixing bowl, pour in the cold heavy cream. Make sure the heavy cream is well-chilled for optimal results.
- Begin whipping the cream using a hand mixer or a stand mixer with the whisk attachment. Start at a low speed to avoid splattering and gradually increase the speed as the cream thickens.
- Once the cream begins to thicken and soft peaks form, add the powdered sugar and a dash of vanilla extract.
- Keep whipping the cream until it reaches stiff peaks. Stiff peaks mean that the whipped cream holds its shape, and you can turn off the mixer when the cream is smooth and thick, and forms peaks that stand upright (takes about 8 minutes).
How to serve sourdough gingerbread cake
- If topping with the homemade whipped cream, I recommend allowing the cake to cool completely (about 30 minutes).
- You can cut each piece into a square and I use an ice cream scooper to top with the whipped cream or you can simply spread the whipped cream over the entire cake.
- I like to finish mine with a sugared cranberry for a pop of color and a light dusting of cinnamon, but feel free to serve this cake any way you love!
More sourdough holiday recipes:
- Sourdough Discard Gingerbread Loaf (with cream cheese frosting!)
- Sourdough Gingerbread Cinnamon Rolls (soft & perfectly spiced!)
- Sourdough Cinnamon Swirl Bread Wreaths
- Sourdough Savory Star Bread (with herbs & cheese)
Sourdough Gingerbread Cake
This sourdough gingerbread cake is moist, flavorful, and rich with that notable gingerbread spice. Elevate your holiday table with a slice of this homemade joy!
Servings: 1 9-inch cake
Equipment
- Electric hand mixer or whisk
- Mixing bowl
- Food scale and measuring spoons
- 1 9×9-inch cake pan 8×8 inch works too
- Parchment paper
Ingredients
Dry Ingredients
- 140 grams all-purpose flour
- 5 grams (1 teaspoon) baking powder
- 3 grams (3/4 teaspoon) baking soda
- 2 grams (1/4 teaspoon) fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Wet Ingredients
- 120 grams sourdough discard fed or unfed and room temperature
- 170 grams molasses
- 50 grams brown sugar
- 50 grams sugar
- 60 grams unsalted butter melted and slightly cooled
- 40 grams neutral oil I use avocado oil
- 60 grams full-fat sour cream room temperature
- 5 grams (1 teaspoon) vanilla extract
- 2 large eggs room temperature
- 80 grams hot water just off the boil
For the whipped cream
- 240 grams (1 cup) heavy cream
- 20 grams (2.5 tablespoons) powdered sugar
- a dash of vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line your cake pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a bowl and set aside.
- In a separate bowl, whisk sourdough discard, molasses, brown sugar, sugar, melted butter, oil, sour cream, vanilla extract, and eggs until smooth.
- Add the dry mixture to the wet mixture and mix until just combined. Do not over-mix.
- Pour the hot water in and whisk gently until you have a smooth, pourable batter.
- Pour the batter into the cake pan and bake for 28-35 minutes or until the center springs back and a toothpick comes out with just a few moist crumbs. If baking in an 8×8 inch pan bake for 40-45 minutes.
- Allow the cake to cool for 15-20 minutes in the pan before transferring to a cooling rack to cool completely.
How to make the whipped cream
- In a mixing bowl, pour in the cold heavy cream. Make sure the heavy cream is well-chilled for optimal results.
- Begin whipping the cream using a hand mixer or a stand mixer with the whisk attachment. Start at a low speed to avoid splattering and gradually increase the speed as the cream thickens.
- Once the cream begins to thicken and soft peaks form, add the powdered sugar and a dash of vanilla extract.
- Keep whipping the cream until it reaches stiff peaks. Stiff peaks mean that the whipped cream holds its shape, and you can turn off the mixer when the cream is smooth and thick, and forms peaks that stand upright (takes about 8 minutes).
How to serve sourdough gingerbread cake
- If topping with the homemade whipped cream, I recommend allowing the cake to cool completely (about 30 minutes).
- You can cut each piece into a square and I use an ice cream scooper to top with the whipped cream or you can simply spread the whipped cream over the entire cake.
- I like to finish mine with a sugared cranberry for a pop of color and a light dusting of cinnamon, but feel free to serve this cake any way you love!
- Store the sourdough gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months, just wrap them well and thaw at room temperature before enjoying.
Notes
Sourdough discard: Bring your discard to room temperature before mixing. For the best flavor, use discard that’s no more than about a week old, older discard can become too acidic and overpower the cake.
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