Gingerbread coffee cake is a soft, spiced coffee cake made with molasses and ginger, then finished with a sweet crumb topping and a simple glaze. It has that classic gingerbread flavor, but in an easy breakfast cake that feels perfect for the holidays.
A Quick Look at the Recipe
✅ Recipe Name: Gingerbread Coffee Cake
🕒 Ready In: ~1 hour 10 minutes
👪 Serves: 9 servings
🥣 Main Ingredients: Molasses, ginger, brown sugar, flour, eggs, milk, cinnamon
👌 Difficulty: Easy - mix, top, bake, glaze
⭐ Why You'll Love It: This gingerbread coffee cake is moist and tender with deep molasses flavor, warm spices, a thick crumb topping, and a simple glaze on top.
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This gingerbread coffee cake bakes up moist and tender with a deep molasses flavor and warm spices in every bite, plus a thick cinnamon streusel on top that turns golden as it bakes. The quick glaze adds a sweet finish and makes it taste like a bakery-style treat.
If you love holiday baking, you might also like our gingerbread thumbprint cookies, eggnog blondies, or nutmeg cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gingerbread Coffee Cake
- Key ingredients
- Easy Substitutions & Variations
- How to Make Gingerbread Coffee Cake
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Gingerbread Coffee Cake faqs
- More Holiday Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Gingerbread Coffee Cake
Why You'll Love Gingerbread Coffee Cake
Classic gingerbread flavor: Molasses, ginger, and warm spices give it that deep holiday taste.
Moist, tender crumb: Oil and milk keep the cake soft without being heavy.
Thick streusel topping: A sweet cinnamon crumb layer bakes up golden and buttery.
Simple glaze finish: A quick drizzle makes it look bakery-style with minimal effort.
Key ingredients
- Molasses: Gives the coffee cake its deep gingerbread flavor and rich color.
- Ground ginger: Adds the bold spice that makes it taste like true gingerbread.
- Brown sugar: Sweetens the cake and enhances the warm molasses flavor.
- Vegetable oil: Keeps the crumb moist and tender even after cooling.
- Warm spices: Cinnamon, nutmeg, and clove add that classic gingerbread spice blend.
- Streusel topping: A brown sugar cinnamon crumb layer that bakes up golden on top.
- Glaze: A simple powdered sugar drizzle that adds sweetness and a bakery-style finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Swap the milk: Use any milk you have, including dairy free milk.
- Stronger spice: Add an extra ½ teaspoon ginger for a bolder gingerbread flavor.
- Add nuts: Stir ½ cup chopped pecans or walnuts into the streusel for extra crunch.
- Skip the glaze: Leave it off for a less sweet coffee cake that still tastes rich and spiced.
- Add orange: Add 1 tablespoon orange zest to the batter for a bright gingerbread twist.
How to Make Gingerbread Coffee Cake
- Step 1: Preheat the oven to 350°F. Grease an 8×8 pan or line it with parchment paper. Make the streusel by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
- Step 2: In a mixing bowl, whisk the oil, eggs, molasses, and milk until smooth.
- Step 3: Stir in the flour, brown sugar, ginger, baking powder, baking soda, cinnamon, nutmeg, and cloves just until combined. Pour the batter into the pan and spread evenly. Sprinkle the streusel over the top.
- Step 4: Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Whisk powdered sugar and milk until smooth, then drizzle over the cooled coffee cake.
Recipe Notes & Tips
- Measure molasses carefully: Molasses is strong, so accurate measuring keeps the flavor balanced.
- Do not over mix: Stir just until combined so the cake stays tender, not tough.
- Make bigger streusel crumbs: Pinch the topping together for a mix of small and larger crumbles.
- Check for doneness in the center: Start checking around 35 minutes since ovens vary.
- Cool before glazing: Glazing too soon can melt the drizzle and make it soak in.
- Slice cleanly: Let the cake cool so the crumb sets and the pieces hold together.
Make-Ahead & Freezing Options
- Make ahead: Gingerbread coffee cake tastes great the next day once the spices settle, so you can bake it the night before.
- Room temperature storage: Store the cake tightly covered at room temperature for up to 2 days.
- Refrigerator storage: Keep it covered in the fridge for up to 5 days, then bring slices to room temperature before serving.
- Freezing: Wrap the cooled, unglazed cake tightly and freeze for up to 2 months.
- Thawing: Thaw at room temperature and add the glaze after thawing for the best texture.
Gingerbread Coffee Cake faqs
Gingerbread coffee cake is done when the center looks set and a toothpick inserted in the middle comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, bake a little longer and check again.
Gingerbread coffee cake can turn dry if it is over baked or if too much flour is added. Measure flour carefully and bake just until the center tests done, then store the cake covered so it stays moist.
Yes, gingerbread coffee cake tastes great without a glaze, especially if you prefer a less sweet breakfast cake. The streusel topping still adds sweetness and texture, so the glaze is optional.
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Gingerbread Coffee Cake
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Grease an 8×8 pan or line it with parchment paper.
- Make the streusel by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Set aside.
- In a mixing bowl, whisk the oil, eggs, molasses, and milk until smooth.
- Stir in the flour, brown sugar, ginger, baking powder, baking soda, cinnamon, nutmeg, and cloves just until combined.
- Pour the batter into the pan and spread evenly. Sprinkle the streusel over the top.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Whisk powdered sugar and milk until smooth, then drizzle over the cooled coffee cake.
Nutrition
Notes
- Measure molasses carefully: Molasses is strong, so accurate measuring keeps the flavor balanced.
- Do not over mix: Stir just until combined so the cake stays tender, not tough.
- Make bigger streusel crumbs: Pinch the topping together for a mix of small and larger crumbles.
- Check for doneness in the center: Start checking around 35 minutes since ovens vary.
- Cool before glazing: Glazing too soon can melt the drizzle and make it soak in.
- Slice cleanly: Let the cake cool so the crumb sets and the pieces hold together.
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