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 men, and more!
The warm spices and molasses in those desserts make the house smell amazing, and it just tastes like the holidays!
Gingerbread cake
- Is a soft, moist cake.
- Has a nice balance of molasses and warm spice flavor.
- Is easy to make by hand - no need to break out the stand mixer or electric mixer for this one!
- Keeps well.
What's the difference between gingerbread and 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 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.
- Egg
- 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.
- Baking soda
- Ginger
- Ground cinnamon
- Cloves
- Allspice
- Ground nutmeg
- Salt
- Hot water: I use hot tap water. I don't boil the water.
How to make gingerbread
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.
In a large bowl, stir together the butter and sugar. Stir in the molasses.
Beat in the egg. In a separate medium bowl, sift or whisk 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 until a wooden toothpick inserted in the center comes out clean. Let cool in pan before serving.
What type of molasses is best?
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.
Tips
- 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.
- Storage: Gingerbread keeps well. Store tightly wrapped with plastic wrap, and it should keep for up to 5 days at room temperature.
How to serve
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.
More gingerbread recipes!
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Equipment
- 9x9-inch metal baking pan
Ingredients
- ½ cup butter melted
- ⅔ 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
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ 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
Originally published 11/5/12. Updated with new photos and tips 12/16/20. Updated again on 12/2/21 with new photos and additional information.
Mandy
Just like the gingerbread grandma made! Keeping this recipe!
Kate
That's high praise!! Thanks!!