Gingerbread
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Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many variations—from dark, dense cakes made with robust molasses and stout beer to light, delicate cakes flavored only with brown sugar and a hint of ginger. This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. It’s dark and gingery enough to please even the most serious gingerbread aficionados yet also mild enough for young children. Plus, it’s wonderfully simple to make. The batter is mixed by hand and comes together in 10 minutes. For serving, a simple dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of classic vanilla ice cream is all you need to do the trick!
As I mentioned, this is really simple to throw together. If you’re looking for more of a holiday or snow day project, these gingerbread cookies are adorable, fun to make, and they taste as good as they look!
“Absolutely terrific recipe…This is exactly like the gingerbread I ate as a kid and it brought back lovely memories!”
What You’ll Need To Make GingerBread
- All-Purpose Flour: Provides the structure for the cake, balancing the moisture from the wet ingredients. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Baking Soda: Acts as a leavening agent, helping the gingerbread rise and become light and fluffy.
- Salt: Enhances the flavors of the spices and sweet ingredients, balancing the overall taste.
- Ground Ginger, Cinnamon, And Cloves: The warming spices that define gingerbread, adding depth and a distinct, aromatic flavor to the cake.
- Butter: Adds richness and moisture, ensuring the cake stays tender.
- Dark Brown Sugar: Contributes sweetness and a caramel-like flavor, while also adding moisture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Molasses: A key ingredient in gingerbread, providing the signature deep, robust flavor and dark color. I use Grandma’s Original unsulphured molasses but any brand will work. Just make sure not to purchase blackstrap molasses; it’s quite bitter and would have a significant impact on the flavor of the cake.
- Egg: Binds the ingredients together, adding structure and contributing to a soft texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. Whisk to combine and set aside.
Melt the butter in a large microwave-safe bowl.
Whisk in the brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)
Add the dry ingredients.
Whisk until there are no more lumps.
Pour the batter into the prepared pan.
Bake for about 35 minutes.
Let cool slightly, then slice and serve warm with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
Freezer-Friendly Instructions
The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a sealable freezer bag. Thaw overnight on the countertop before serving.
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Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- ⅔ cup packed dark brown sugar
- ⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
- ⅔ cup boiling water
- 1 large egg
Instructions
- Preheat oven to 350°F. Grease a 9-in square metal cake pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.
- Freezer-Friendly Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 square
- Calories: 138
- Fat: 3 g
- Saturated fat: 2 g
- Carbohydrates: 26 g
- Sugar: 16 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 163 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe was everything I’ve been craving for so long, as a child my grandmother made gingerbread. It came out perfect.
Thank you for this perfect recipe!
Maria Hadden
Made this one for the holidays — Mmmmmm! Neighbors enjoyed it as well.
Absolutely delicious! I made this recipe in my Gingerbread cakelet pan as written (adjusted the cooking time down to about 23mins). Perfection! I was worried the flavor would be too strong for my young kids, but they loved them! Thanks for a great recipe 🙂
This recipe was so easy to make and delicious. The gingerbread is flavorful and moist -I’m not a baker so this recipe and your entire blog has given me hope. Jenn – I’m so happy I’ve found your website. I can’t wait to try more of your recipes. Thank you.
Jenn! I am in the process of making this (I hope you see this comment) and I realized I only have an 8×8 pan. How long should I cook this for? Thank you!
Also, I only have a glass 8×8, is this going to affect the cooking time?
It shouldn’t make too much of a difference but good idea to check it 5 min early.
Should be about the same, Erin – but of course just keep an eye on it. 🙂
I am excited to make this cake! Can this be made with canola oil or coconut oil instead of butter? Thank you !
Hi Alexandra, I’d go with the coconut oil. Enjoy!
This cake is just great. Bought one at the local supermarket which was dry so I knew I could make it better myself! I baked it in a glass square pan and it was a little crumbly but so delicious it didn’t matter. Served it with whipped cream with lemon zest. I will surely make it again.
When I cut the cake, a lot of pieces ripped. I baked it for 35 minutes and let it cool slightly. Fortunately it didn’t affect the taste. It was delicious! Any helpful hints to avoid the rips? Thank you!
Hi Phyllis, So glad you enjoyed the cake. Do you mean it’s crumbling?
Really like the texture and flavor of this recipe. I baked it in loaf pans and in muffin tins. Everytime, the thoroughly cooked cake stuck somewhat together the pans and the muffin liners. Any idea why that would be? Etable but not pretty.
Hi Helen, I don’t recommend using muffin liners for this recipe – they’ll definitely stick. But not sure why you had issues with the pans. Did you butter and flour them?
Yes, I oiled and floured my loaf pans. I used canola oil, not butter on the loaf pans. A friend of mine that is a baker was also mystified. I’ve not had this experience before with other gingerbread recipes. Yours had more ginger than the others I have used. Could that make a difference? We are eating it any way. We are breaking the loafs up and layering them with mascarpone and raspberry compote. Quite tasty.
Hi Helen, I don’t think the additional ginger would make a difference. More likely, I think the high moisture content of this cake is making removal a little tricky (other gingerbreads are typically drier) so I’d suggest serving it straight from the pan as specified. Sorry I can’t be more helpful!
Do you think I could top this with an espresso glaze?
I’m making it one day in advance. Do you think I could reheat it gently in the oven? Or is gently toasting in the toaster oven noticeably better?
Thanks!
Hi Chithra, I think an espresso glaze would work and it’s fine to gently reheat in the oven. I’d love to know how it turns out with the glaze. 🙂
Making this again for Thanksgiving – it was a big hit last year at Christmas. Thank you!
Also, the espresso glaze was awesome! It is just brewed espresso or instant espresso mixed with confectioner’s sugar and then drizzled over.
How many minutes do I bake the gingerbread in a Bundt cake pan?
Hi Cynthia, You’d probably need to double the recipe for a Bundt cake – and I’d cook for about an hour but definitely keep an eye on it. I’d love to know how it turns out. 🙂