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. Every year I make recipes like pfeffernusse cookies, molasses cookies, gingerbread pancakes, gingerbread men, and more!
This moist gingerbread cake recipe has nicely balanced spices and molasses flavor. If you prefer your gingerbread on the spicier side, double or triple the spices and throw in a pinch of ground pepper.
How to make gingerbread
Preheat oven to 350 F. Grease and flour a 9-inch square metal 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 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?
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
- 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.
- 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.
How to serve
The most common topping for gingerbread is whipped cream. You can also serve the gingerbread dusted with powdered sugar, or you can serve it plain.
More gingerbread recipes!
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Gingerbread
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 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.
- 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 Information
Originally published 11/5/12. Updated with new photos and tips 12/16/20.
Mandy says
Just like the gingerbread grandma made! Keeping this recipe!
Kate says
That’s high praise!! Thanks!!