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.
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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 is the best gingerbread hands down. I made it in little loaves for Christmas presents and even my husband who doesn’t much care for gingerbread loved it. The recipe is written down and steady in my cookbook. Thanks for a delicious bread!
Ps I accidentally used powder instead of soda I will have to see the difference when next I make it.
I am thinking doing the same in cardboard mini loaf baking sleeves. How long did you cook for?
I baked this exactly as directed, and from a texture etc. perspective this was perfect. Both my kids and I found the molasses (we used the recommended brand) overwhelmed any ginger flavor.
OMG…it was so good! Everyone wanted more…and it smelled wonderful!
I just made this and it was delicious, and my apartment smells great!
I made the gingerbread cake and it was delicious 😋. I sent the recipe to my sister and her husband and they both said it was delicious. I love gingerbread but I’ve used a cake mix this was much better, I’m to make it again for Christmas.
Hi Jenn, would Brer Rabbit Full Flavor molasses work here? I see their website lists it as used for cakes, cookies, pies etc. Thanks! Planning on making this soon!
Sure, Christy, as long as it’s not the blackstrap version, that brand is fine. Hope you enjoy!
Thoughts on using the batter to make mini gingerbread bites – bake in mini muffin tins with either a lemon or chocolate glaze.
Sure, Jane, I think that would work. Please LMK how they turn out if you try it!
Love it! So easy and perfect results. Came back here to print for future use. Thanks for sharing a delicious gingerbread recipe that reminds me of my childhood!
Hi, I’m wondering if this is sturdy enough to make into a layer cake? Thank you for your help!
Sure, that should work – enjoy!
I’m so happy you asked this question. I’ve made gingerbread sandwhich cookies with a chocolate ganache filling and I was thinking of doing the same now that I know it can be stacked. Those cookies are dangerous, lol. I’m sure this cake will be too. Thinking of topping it with an homemade whipped cream just to put it over the edge… 😋 Just one question. Can I use 9 in round cake pans instead?
Hi Tammie, You can make this in a 9-inch round pan. Bake time may be a bit different so keep a close eye on it. Enjoy!
This was my first time to have gingerbread! I made it exactly as written in a holiday loaf pan. Cooked it for 50 minutes…perfect! We loved it
I made this recipe today and used a loaf pan. I baked it at 350 for 35 minutes and it came out perfect. I’m so happy with this recipe …. thank you so much! I considered toasting some walnuts and throwing them in there but what I was really looking for was that distinct ginger taste and I didn’t want anything to take away from that.
Is it 1-1 1/2 cups?
Hi Rutendo, If you’re referring to the flour, it’s 1 cup plus 1/2 cup. Hope that clarifies!
I saw your recipe for Gingerbread, and decided to make it for our dinner tonight. I followed your directions, only change, was the size of cake pan. Since I only had a 8×8 pan, I used it. I added 5 minutes of time to baking. It came out great. No sinking in the middle. Very pleased husband and Son. Nice flavor and texture. Thanks!
I did the same as you Sharon. I baked it for the same time, 35 mins, and it was ready. That was on fanbake. It’s delicious!
This was absolutely delicious! I used a tablespoon of Ginger and two teaspoons of cinnamon, and salted butter plus taking out the salt.
Definitely a repeat!
Rpnda