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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Absolutely loved the taste of this gingerbread and made a second batch. But both sunk in the middle. I bake a lot and have never had this happen before. I used a pyrex dish, 8 x 8, and extended cooking time about 10 minutes. The bread is done, no cloggy or damp areas except for the top “crust” of the middle area that sunk. Any thoughts on why both sunk? I even used new flour for the second bake and, as I said, it still sunk. Wanted to make it for neighbors but want it to look pretty. Help! Thanks!
Hi Deb, I actually think the issue might be your pan. The recipe calls for a 9×9 – sometimes if a pan is too small, it can cause the cake to sink in the center.
I had the same issue as Deb. Tastes delicious, but sank in the middle both times I baked with different pans. Wondering if I should use more flour next time?
I’m sorry you’ve had a problem with this sinking (twice)! You could try adding a few more tablespoons of flour and/or leave it in the oven for a few extra minutes. Hope that helps!
This is the best ginger bread cake that I have ever had. It has excellent flavor and texture
We loved this! I followed the recipe except for light brown sugar (didn’t have dark). It was so easy and so good. Thanks for the recipe.
For the Gingerbread Cupcakes in your book, would it be possible to make a cake from it? If so, what size pan would you recommend?
Thank you!
Hi Samantha, if you want to make this into a cake, it would fit nicely into a 9-inch round pan. Please LMK how it turns out if you try it!
If I doubled the batter, would it work in a 9 by 13? How long do you think it would need to be baked for? Thanks so much!
Hi Samantha, yes, you can double the recipe with a 9 x 13″ pan. The cake will be a bit taller (and may take an extra minute or two in the oven). Hope you enjoy!
How did it turn out in the 9 x 13 pan?
Hi! I made the cupcakes from your book into two 9 inch round cakes. I put lemon curd between the layers and then a whipped chocolate ganache frosting over it. Soooo good!! Will definitely be doing it again.
Sounds delish — thanks for reporting back!
Hi- did you try making a cake? I was thinking of doing the same thing and wondered how it came out
This sounds delicious, I am wondering if I can use this in a trifle with a pear compote and eggnog pudding? It sounds quite delicate.
I think you could. Keep in mind though that this gingerbread is not dense so it may get a bit soggy. Hope that helps!
Can you make this in mini loaf pans for gifting? If yes, how much time in the oven? Any adjustments? Thank you!!! Merry Christmas!!
Sure, Maria, that will work! The bake time Depends on the size of the loaf pans. I’d start checking them at about 25 minutes. I hope your recipients enjoy!
Have you doubled it for a bundt pan?
Hi Pamela, I think this may be too delicate for a bundt pan and you might have problems with sticking. Sorry!
How many mini loaf pans would you think this recipe makes?
Hi Clare, I’ve never made this in mini loaf pans, but I’d guesstimate you’d get 4 loaves out of it. Please LMK how they turn out if you try it!
Hi Jen, could I make this recipe vegan by subbing vegan butter and applesauce for the egg?
Hi Tatiana, I haven’t tried it so I can’t say for sure, but I think it should work. Please LMK how it turns out if you try it!
This recipe was a hit!!! My husband loved it ❤️ Definitely making for everyone this holiday season!!!
Perfect right out of the oven, unadorned. I was hoping for a slight chewy crust where the batter meets the sides, and I got it! I love that it takes only 35 minutes (less, in my case) to bake.
Made this for Thanksgiving, and everyone enjoyed it..
Outstanding! Perfectly spiced. Moist. Absolutely Delicious. Served it with a warm cherry sauce and vanilla ice cream for a dinner party but would eat this plain every day if I could. Everyone went wild and wanted seconds and to wanted to take whatever scraps they could home. Accidentally used 1 cup of boiling water instead of 2/3 cup but this just made the cake more moist. Everyone said I should make it this way next time/every time. Home run, out of the park recipe, again, Jenn. Thank you!