How to Make Old-Fashioned Sourdough Gingerbread Cake
Delight in the cozy flavors of this sourdough gingerbread cake! Moist, spiced, and perfect for the holidays. A sweet twist on a classic.
There’s something so comforting about the warm, spicy flavors of gingerbread, especially during the fall and winter months. And when you combine that with the tangy depth of sourdough, you’ve got yourself a recipe that feels straight out of an old-fashioned farmhouse kitchen. This sourdough gingerbread cake is rich, moist, and packed with flavors like ginger, cinnamon, and molasses—all naturally sweetened with honey or maple syrup.
Baking with sourdough has been a part of traditional kitchens for generations. There’s something about using a bubbling sourdough starter that connects us with a simpler way of life. The natural fermentation process adds an incredible depth of flavor and makes baked goods like this gingerbread cake feel extra special.
If you’ve got an active sourdough starter, this recipe is a great way to use it up in a delicious dessert. It’s also a perfect example of how we can incorporate the old-fashioned ways of baking into our modern homes.
Why You’ll Love This Recipe
This old-fashioned sourdough gingerbread cake takes everything we love about gingerbread and adds a unique twist. The sourdough starter gives the cake a slightly tangy undertone that pairs perfectly with the sweetness of molasses and honey. The result? A warm, spiced cake that’s incredibly moist and has a depth of flavor you won’t find in regular gingerbread.
Because this cake is naturally sweetened, it’s a wholesome treat you can feel good about serving your family. The combination of molasses, honey, and the richness of spices like ginger and cinnamon creates a cake that’s both hearty and comforting.
Plus, it’s a great way to use up sourdough starter, especially if you’re in the habit of keeping one on hand!
Sourdough Gingerbread Cake Recipe
Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup warm water
- 1/2 cup unsulphured molasses
- 1/4 cup honey or maple syrup
- 1/4 cup melted butter or coconut oil
- 1 large egg
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions:
- Prepare the sourdough mixture: The night before, or at least 6-12 hours ahead, mix the active sourdough starter with the all-purpose and whole wheat flours and warm water in a large bowl. Next, stir until fully combined, cover, and let the mixture ferment at room temperature for 6-12 hours. This fermentation process gives the cake its signature sourdough tang and makes it easier to digest.
- Secondly, preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or loaf pan. I used a round cake pan.
- Mix the wet ingredients: In a medium bowl, whisk together the molasses, honey (or maple syrup), melted butter, egg, vanilla extract, and spices (ginger, cinnamon, cloves). As soon as it’s combined, add the fermented sourdough mixture and stir well. The batter will be thick and rich.
- Activate the baking soda: Next, in a small bowl, dissolve the baking soda in 2 tablespoons of hot water. Quickly stir this into the batter. The baking soda will react with the sourdough starter and molasses, helping the cake rise and giving it a light, fluffy texture.
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The edges will be slightly crisp, and the top of the cake should be golden brown.
- Cool and serve: Lastly, allow the gingerbread cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Serve warm with a dollop of whipped cream or a drizzle of maple syrup, if desired.
Sourdough in a Classic Recipe
Adding sourdough to a classic gingerbread recipe may seem like a modern twist, but it’s actually quite old-fashioned. Before the days of commercial yeast, sourdough was a staple in every kitchen. It was the reliable, natural leavening agent that bakers used to create everything from breads to cakes. By incorporating sourdough into this gingerbread cake, we’re honoring that old tradition—and the result is a dessert that’s both timeless and unique.
The tangy flavor of the sourdough starter complements the dark molasses and warm spices, creating a complex, flavorful cake that’s perfect for cozy fall and winter evenings. Additionally, because the cake uses natural sweeteners like honey or maple syrup, it’s a wholesome treat that doesn’t rely on processed sugars.
A Perfect Treat for Fall and Winter
Without doubt, there’s something about the flavors of ginger, cinnamon, and molasses that just feels right in the colder months. The warmth of the spices combined with the slight tang of the sourdough makes this gingerbread cake a perfect dessert to enjoy with a cup of tea or coffee by the fire. It’s the kind of treat that fills your kitchen with the smell of home.
If you’ve never baked with sourdough beyond bread, this sourdough gingerbread cake is an excellent recipe to try. It’s simple to make, full of real ingredients, and it gives you a chance to use up that extra sourdough starter that’s always hanging around in the fridge. Above all, it just tastes amazing.
Give It a Try!
This old-fashioned sourdough gingerbread cake is bound to become a favorite in your kitchen. I love how it brings together the rustic tradition of sourdough with the comforting, familiar flavors of gingerbread. Give it a try this season and see for yourself how the combination of tangy sourdough and sweet spices creates a cake that’s perfect for fall and winter.
Sourdough Gingerbread Cake
Ingredients
1 cup active sourdough starter (fed and bubbly)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup warm water
1/2 cup unsulphured molasses
1/4 cup honey or maple syrup
1/4 cup melted butter or coconut oil
1 large egg
2 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
Instructions
- Prepare the sourdough mixture: The night before, or at least 6-12 hours ahead, mix the active sourdough starter with the all-purpose and whole wheat flours and warm water in a large bowl. Stir until fully combined, cover, and let the mixture ferment at room temperature for 6-12 hours. This fermentation process gives the cake its signature sourdough tang and makes it easier to digest.
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or loaf pan.
- Mix the wet ingredients: In a medium bowl, whisk together the molasses, honey (or maple syrup), melted butter, egg, vanilla extract, and spices (ginger, cinnamon, cloves). Once combined, add the fermented sourdough mixture and stir well. The batter will be thick and rich.
- Activate the baking soda: In a small bowl, dissolve the baking soda in 2 tablespoons of hot water. Quickly stir this into the batter. The baking soda will react with the sourdough starter and molasses, helping the cake rise and giving it a light, fluffy texture.
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The edges will be slightly crisp, and the top of the cake should be golden brown.
- Cool and serve: Allow the gingerbread cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Serve warm with a dollop of whipped cream or a drizzle of maple syrup, if desired.
This cake pairs so nicely with a Maple-Cream Glaze. I’ll share that simple recipe, too.
Maple Cream Glaze
Ingredients:
• 1/4 cup honey or maple syrup
• 2 tablespoons melted butter or coconut oil
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk or cream (optional for a thinner consistency)
Instructions:
1. In a small bowl, whisk together the honey or maple syrup, melted butter or coconut oil, and vanilla.
2. If you’d like a thinner glaze, add milk or cream a little at a time until it reaches your desired consistency.
3. Drizzle over the cake once it’s cooled, letting it soak in for a moist, flavorful finish.
Maple Cream Glaze
Ingredients
- 1/4 cup honey or maple syrup
- 2 tablespoons melted butter or coconut oil
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or cream optional for a thinner consistency
Instructions
In a small bowl, whisk together the honey or maple syrup, melted butter or coconut oil, and vanilla.
If you’d like a thinner glaze, add milk or cream a little at a time until it reaches your desired consistency.
Drizzle over the cake once it’s cooled, letting it soak in for a moist, flavorful finish.
I’d love to hear how it turns out for you! Share your thoughts in the comments below, or tag me on Instagram if you bake this gingerbread cake—I’d love to see your creations.
Happy homemaking!
