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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I just made this recipe and it turned out perfectly. My favorite part it is SO easy. Will definitely be a holiday favorite. Perfect with a good cup of coffee on a cold day.
I just made this scrumptious cake and had a big, warm piece. I am surprised by how light it is. I followed the recipe exactly, though I only had a round 9-inch pan and baked it for about 28 minutes. It turned out perfect! Delicious! This may be my new go-to recipe as it was so easy, and who doesn’t like a little surprise gingerbread any time of year!
Delicious! Freezes well too!
Dear Jenn, your website is my go-to for foolproof baking recipes, and this recipe was certainly no exception. It was so quick and easy to prepare and super delicious! I’m already planning to make it again and I’m thinking of adding candied orange peel to the batter. Do you think that would work or will it sink to the bottom? How much of it should I put for this size cake?
Hi Safeya, So glad you like the recipes! I do think you could add some candied orange peel to this as long as it’s very finely chopped. I’d recommend 1 to 2 tablespoons. Enjoy!
This recipe is very kid friendly and perfect for boosting the holiday spirit. We made it a day ahead to munch while building gingerbread houses. Unfortunately, this sweet treat did not last to see construction day. We followed the recipe exactly, kids loved the flavor. I’m looking forward to making it again.
LOL – glad it was a hit!
I’ve read many of the comments. I came across one where they asked if the cake would stand up to layering to which you said yes. Then I came across a comment about the cake sticking to the pan. You asked if they had greased and floured their pans to which they replied they had done both. My plan is to make a 2 layer cake with a chocolate ganache filling then to cover it with whipped cream frosting. But after reading those reviews I’m now wondering if I should even try. You told the person with the sticking issue that you suggest to keep and serve the cake in its pan. My question is. If I prep my pans then add some parchment paper do you think they’ll release? Should I add parchment paper all around? Please advise what you think my best option would be. Thanks!
Hi Tammie, I would suggest a spraying pans w/ a nonstick spray with flour (such as Baker’s Joy) and using a parchment sling to ensure success. Hope that helps!
My daughter and I made this exactly as instructed except we used an 8×8 pan. Added 5 minutes to the cooking time. I wish I knew how this cake would taste the next day but the cake disappeared in less than 10 minutes. Better luck next time, I guess.
Could you freeze this cake? Thanks for your help! x
Sure!
Another winner from Jenn. I baked this to serve for our Sunday afternoon tea. Reminded me of the gingerbread I had as a youngster and it’s even better the next day!
I made mine in a corningware casserole and I’m assuming it was 8×8 when it was supposed to be 9×9 so it took quite a bit longer to bake, and sunk in the middle. The surface was a little moist in the middle but it was definitely still done all the way. I bet I had it in there for 45-50 minutes. Even though it wasnt beautiful and perfect, it was DONE and DELISH lol