Moist, old-fashioned gingerbread cake is classic holiday dessert recipe! Make this easy recipe, and you’ll never buy a boxed mix again!
I love all of the molasses desserts around the holidays. Every year I make recipes like pfeffernusse cookies, molasses cookies, gingerbread pancakes, gingerbread cinnamon rolls, gingerbread muffins, gingerbread men, and even gingerbread pudding cake!
This gingerbread is a soft, moist cake. It’s easy to make by hand, so there’s no need to break out the mixer.
It has a nice balance of molasses and warm spices. The warm spices and molasses in this cake make the house smell amazing, and it just tastes like the holidays!
“Just like the gingerbread grandma made! Keeping this recipe!” – Mandy
Gingerbread versus ginger cake
Gingerbread is a cake that’s flavored with molasses and warm spices like cinnamon, ginger, and cloves. A ginger cake is a cake that has ginger as its predominant flavor. The cake may or may not also have molasses and other spices in it.
There are also Christmas cookies that are called “gingerbread cookies” or “gingerbread men“. They are similarly flavored to to the cake as they are made with molasses and warm spices.
Ingredients notes and substitutions
- Butter: I use salted butter in this recipe. Feel free to use unsalted if you prefer. Also, the butter should be just melted, about 40 seconds in the microwave, not hot and sizzling.
- Brown sugar: You can use light or dark brown sugar in this recipe. If you like your gingerbread sweeter, increase brown sugar up to 1 cup.
- Molasses: I like to use robust molasses for stronger flavor. However, regular or even mild molasses will work.
- All purpose flour: To properly measure the flour either weight it or stir or sift to break up the flour, lightly spoon into the measuring cup, and level. Avoid packing in the flour.
- Hot water: I use hot tap water. I don’t boil the water.
How to make gingerbread
Here are step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Grease and flour a 9-inch metal square pan. If using a glass baking pan, please check out the note under the “tips” section.
Step 2: In a large bowl, stir together the butter and sugar. Stir in the molasses.
Step 3: Beat in the egg.
Step 4: In a separate medium bowl, sift or whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
Step 5: Stir the dry ingredients into the molasses mixture until just combined. Batter will be thick.
Step 6: Mix in the hot water.
Step 7: Pour into the prepared pan.
Step 8: Bake until a wooden toothpick inserted in the center comes out clean. Let cool in pan before serving.
Recipe Tips!
- Molasses: I use a full-flavored (robust) molasses because I like the molasses to really come through. Blackstrap molasses can be bitter and would be too strong in this recipe. If you prefer, you can use a regular or mild molasses.
- Spices: If you prefer your gingerbread on the spicier side, double or triple the spices and throw in a pinch of ground pepper.
- Baking pan: If you use a glass baking dish, you will need to turn the oven down by 25F and start checking for doneness about 5 minutes before the stated time.
- Doubling: I’ve doubled this recipe in a 9×13-pan, and the pan was full. Be sure to use a deeper 9×13 pan if doubling.
Serving suggestions
The most common topping for gingerbread is either powdered sugar or whipped cream. You could also add a scoop of vanilla ice cream on top. Or feel free to serve it plain.
Storage
Store any leftover gingerbread in an airtight container at room temperature. The cake will keep for up to 4 days when properly stored.
More gingerbread recipes!
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Gingerbread
Equipment
- 9×9-inch metal baking pan
Ingredients
- 1/2 cup butter melted
- 2/3 cup brown sugar packed
- 1 cup molasses not blackstrap
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup hot water
Instructions
- Preheat oven to 350 F. Grease and flour a 9-inch square metal baking pan.
- In a large bowl, stir together the butter and sugar.
- Stir in the molasses.
- Mix in the egg.
- In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice, and nutmeg.
- Stir the dry ingredients into the molasses mixture until just combined. Batter will be thick.
- Mix in the hot water.
- Pour into the prepared pan.
- Bake 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool in pan before serving.
Notes
- Butter: I use salted butter in this recipe. Feel free to use unsalted if you prefer. Also, the butter should be just melted, about 40 seconds in the microwave, not hot and sizzling.
- Brown sugar: You can use light or dark brown sugar in this recipe. If you like your gingerbread sweeter, increase brown sugar up to 1 cup.
- Molasses: I use a robust molasses in this recipe because I like a stronger molasses flavor. You can use mild or regular molasses if you prefer. I don’t recommend blackstrap molasses in this recipe as it can be bitter.
- Flour: To properly measure the flour either weight it or stir or sift to break up the flour, lightly spoon into the measuring cup, and level. Avoid packing in the flour.
- Spices: If you prefer your gingerbread on the spicier side, double or triple the spices and throw in a pinch of ground pepper.
- Hot water: I use hot tap water. I don’t boil the water.
- Baking pan: If you use a glass baking dish, you will need to turn the oven down by 25F and start checking for doneness about 5 minutes before the stated time.
- Nutrition values are estimates.
Nutrition
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Originally published 11/5/12. This recipe is regularly updated with new tips and information.
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Comments & Reviews
rose333 says
My snowflake pan can hold 3 cups of batter. How much batter does this recipe make?
Kate says
Hi! I haven’t measured out the cups of batter to say for certain, but I would guess that it’s around 6 cups of batter.
Mel barber says
Great recipe. Thank you. I will be making soon. Need several spices.
Kate says
Thanks!
Britt says
Hello Kate can I double this for a 9×13 pan?
Kate says
Hi! I’ve doubled this recipe in a 9×13, and it worked well. However, the baking pan was quite full.
Mandy says
Just like the gingerbread grandma made! Keeping this recipe!
Kate says
That’s high praise!! Thanks!!