Gingerbread Coffee Cake

Is there anything cozier than the smell of gingerbread baking in the oven?

This Gingerbread Coffee Cake is one of my all-time favorites for the holiday season!

It’s warm, spiced just right, and has a crumbly, buttery streusel topping that’s hard to resist.

Whether you’re serving it for a holiday breakfast, dessert, or just a snack with coffee (or hot cocoa for the kiddos), this recipe is guaranteed to bring a little extra cheer to your kitchen.

Bonus: your house will smell amazing!

Let’s make it together—it’s easier than you think!

What You’ll Need

Ingredients:

For the Cake:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup molasses
2 large eggs
1 cup buttermilk

For the Streusel Topping:

1/3 cup all-purpose flour
1/3 cup brown sugar
1 tsp cinnamon
3 tbsp unsalted butter, melted

Optional Topping:

Powdered sugar for dusting

Pro Tips

Measure your spices carefully – Too much or too little can overpower the gingerbread flavor.
Room temperature butter and eggs will mix better and create a smoother batter.
For the streusel, use melted butter for a crumbly texture that’s easy to sprinkle on top.
Don’t overmix the batter once the wet and dry ingredients are combined—this helps the cake stay tender.
Kids love helping sprinkle the streusel topping, so get them involved!

Tools You’ll Need

Mixing bowls (at least 2)
Whisk
Electric mixer (optional)
Measuring cups and spoons
Spatula
9-inch square baking pan
Cooling rack

Substitutions and Variations

No buttermilk? Use regular milk with 1 tbsp of white vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go!
Less spice? Tone it down by using less ginger or skipping the cloves.
Add-ins: Mix in 1/2 cup of chopped nuts or raisins to the batter for extra texture.
Glaze option: Skip the powdered sugar and drizzle a simple vanilla glaze on top.

Make Ahead Tips

The cake can be baked the night before and covered tightly at room temperature. Dust with powdered sugar right before serving.

How to Make Gingerbread Coffee Cake

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

3. Cream the Wet Ingredients

In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the molasses, eggs, and buttermilk, and mix until smooth.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Make the Streusel Topping

In a small bowl, mix together flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly.

6. Assemble and Bake

Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Dust with powdered sugar before serving.

Leftovers and Storage

Store any leftovers in an airtight container at room temperature for up to 3 days.
You can also freeze individual slices—just wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temp before serving.