Hands-down one of the best gingerbread recipes I’ve ever tasted. This is the sort of recipe that will please everyone around your holiday table and will be requested year after year, guaranteed! This homemade gingerbread cake is so tasty I wonder why we need to wait until holiday time to make it?!

I love this sort of recipe because if you have a well-stocked pantry, you most likely already have all of the ingredients on hand. Not only is the fragrant combination of cinnamon, ginger, and cloves perfect in this batter, the moist crumb of the cake (thanks to the buttermilk, baking soda, and powder) is unlike any other gingerbread I’ve ever tasted. I think of a traditional gingerbread as a dense-ish cake, but this cake’s crumb is pillowy and super moist. I will be dog-earring this recipe to make again when family comes to town in December!

I did add the confectioners’ sugar to the whipped cream. I left my butter out on the counter for about 4 hours so that it was truly at room temperature when I needed it and that made the creaming process go smoothly and quickly. As for grating the ginger, I find the best way to grate fresh ginger root is with a microplane grater.

Lovely served with a soft, vanilla-scented whipped cream. I can also see this fragrant cake being lovely with vanilla ice cream or even a warm crème anglaise. I made it in a 9×9-inch cake pan and it easily serves 10 people.