Enjoy your holiday mornings with a slice of gingerbread oatmeal breakfast cake! It’s got molasses, hearty oats, and loads of warm spices in every bite.
Just in time for the holidays, here is this decadent gingerbread breakfast cake! I couldn't stop thinking about how delicious my Eggnog Oatmeal Breakfast Cake is for the season, so I decided to make a gingerbread version too.
This cake is soooo warm and cozy. It's got cinnamon, nutmeg, cloves, and allspice in it.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter – This will be softened.
- Cornstarch – This helps add a tender crumb to the cake.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Jam - Gingerbread and jam is a classic combo, so I added a bit of strawberry jam into this cake! You can use any flavour.
- Molasses - Molasses is a ingredient in this holiday cake. I used fancy molasses, avoid black striped molasses as it’s to strong.
- Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.
Step by step instructions
Here is how to make and bake this gingerbread oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Grease the pan. Line the pan with parchment paper and and then grease the other two sides and set aside.
Step 2 – Mix dry ingredients. Add in the dry ingredients into a medium-sized bowl. Stir to combine and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter and brown sugar. With an electric mixer, mix on medium speed for 2-3 minutes, scraping the bowl when necessary, until the mixture is a light brown colour and fluffy.
Step 4 - Add in wet ingredients. Add in the molasses, eggs, vanilla, milk, jam, and sour cream. Continue to mix on medium speed for another 2-3 minutes, it's okay if the mixture curdles.
Step 5 – Add in dry ingredients. With a spatula, combine the dry and wet ingredients together. As soon as it's combined, stop mixing.
Step 6 – Bake. Add the batter into the prepared pan and evenly spread. In a small cup, mix together sugar, cinnamon, allspice, nutmeg, and cloves. Sprinkle that on top. This is optional, but recommended.
The cake will bake for 35-45 minutes. A toothpick inserted in the middle will come out clean. This gingerbread oatmeal breakfast cake is perfect for the holiday season! Allow it to cool, then slice and enjoy.
It stays good on the counter for a day or two, and in the refrigerator in an air-tight container for up to 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Do not over-mix! When the flour streaks disappear, stop mixing.
- Use all the spices written. They are all essential for that delicious nostalgic gingerbread taste!
FAQ
Can this recipe be doubled?
Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.
Can I use applesauce instead?
Check out Applesauce Oatmeal Breakfast Cake!
Can I bake this in an 8×8 pan?
Yes, but the cake will be taller and most likely bake for 5-10 minutes longer.
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Gingerbread Oatmeal Breakfast Cake
Ingredients
For the cake
- 1/2 cup unsalted butter softened
- 3/4 cups dark brown sugar or light brown sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2 tbsp molasses*
- 3/4 cups milk room temperature
- 2 tbsp jam any kind, I used strawberry, room temperature
- 1/4 cup full fat sour cream room temperature
- 1 1/4 cups all purpose flour
- 1 cup rolled oats
- 1 tbsp unsweetened cocoa powder
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp cloves
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
For the sprinkle
- 1 tbsp white sugar
- Pinch of cinnamon
- Pinch of allspice
- Pinch of cloves
- Pinch of nutmeg
Instructions
- Preheat the oven to 350℉. Line the 9x9 baking tray with parchment paper and set aside.
For the cake
- In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.1 1/4 cups all purpose flour, 1 cup rolled oats, 1 tbsp unsweetened cocoa powder, 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/2 tsp cloves, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt
- In a large bowl, add the softened butter and white sugar. With an electric mixer, cream on medium speed for 2-3 minutes until light and fluffy.1/2 cup unsalted butter, 3/4 cups dark brown sugar
- Add in the molasses, eggs, vanilla, milk, jam, and sour cream. Cream together for 2-3 minutes to combine, it's okay if it looks chunky!2 large eggs, 1 tbsp vanilla, 2 tbsp molasses*, 3/4 cups milk, 1/4 cup full fat sour cream, 2 tbsp jam
- With a spatula, mix together the dry and wet ingredients until a soft cake batter forms. Do not over-mix!
- Spread the batter into the prepared pan evenly. In a small cup, mix together sugar, cinnamon, allspice, nutmeg, and cloves. Sprinkle evenly on top.1 tbsp white sugar, Pinch of cinnamon, Pinch of allspice, Pinch of cloves, Pinch of nutmeg
- Bake the cake for 35-45 minutes. A toothpick inserted in the middle will come out clean when it's ready!
- Allow the cake to cool, then slice into pieces and enjoy.
Eliza says
Great idea for Christmas morning breakfast.
Bina C. says
Hello!!! Great recipe and can't wait to try it! One question- what to use I stead of molasses? Add 2 TBSP brown sugar or can I omit? Thx!!!
Ania says
Hi Bina!! You can use honey, maple syrup, golden syrup, table syrup, or even just coffee at room temperature! Just note the flavour won't be as 'gingerbread-y' as it would be with using molasses. Enjoy 🙂