Moist, old-fashioned gingerbread cake is classic holiday dessert recipe! Make this easy recipe, and you’ll never buy a boxed mix again!
Some people reach for a piece of chocolate when they’ve a bad day. I make gingerbread.
It’s my go-to comfort food, and I love all of the molasses desserts around the holidays.
This moist gingerbread cake recipe- almost a molasses-flavored cake – that has nicely balanced spices. If you prefer your gingerbread on the spicier side, double or triple the spices and throw in a pinch of ground pepper.
What type of molasses is best for gingerbread?
I use a full-flavored (robust) molasses because I like the molasses to really come through. Blackstrap molasses, though, can be bitter and would be too strong in this recipe.
If you prefer, you can use a milder molasses.
What to serve with gingerbread?
The most common topping for gingerbread is whipped cream. However, I serve mine with applesauce.
More gingerbread recipes!
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- 1/2 cup butter (melted)
- 2/3 cup brown sugar* (packed)
- 1 cup molasses (not blackstrap)
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 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
- Preheat oven to 350 F. Grease and flour a 9-inch square pan.
- In a large bowl, stir together the butter and sugar.
- Stir in the molasses.
- Beat 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.
- Allow to cool in pan before serving.