Gingerbread

5 stars based on 21 votes

gingerbread-cake

Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many different kinds — from the darkest, densest cakes made with robust molasses and stout beer to the lightest, most delicate cakes flavored only with brown sugar and a hint of ground ginger. This recipe, adapted from Cooking with Memories by Lora Brody, is the perfect balance between the two: it’s dark and gingery enough to please the even most serious gingerbread aficionados yet also mild enough for young children, who (in my experience) seem to love it.

The best part is that it’s incredibly quick and easy to make — the batter is mixed by hand and comes together in 15 minutes — and it needs nothing more than a cup of coffee, dollop of sweetened whipped cream or scoop of vanilla ice cream to go along with it.

Begin by spraying the pan with non-stick cooking spray and coating lightly with flour.

Next, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.

Combine the brown sugar, molasses, butter and boiling water in a large bowl, and whisk until the butter is melted.

When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)

Add the dry ingredients.

And whisk until there are no more lumps.

Pour the batter into the prepared pan and bake for about 35 minutes.

Let cool slightly, then slice and serve warm. It’s truly delicious on its own, especially as a snack, but you can also dress it up for dessert with sweetened whipped cream or vanilla ice cream. Happy Holidays!

 

 

Gingerbread

Servings: Makes 1 9-inch square cake (about 16 servings)
Cook Time: 35 Minutes
Total Time: 50 Minutes

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter, cut into 1/2-inch chunks
  • 2/3 cup dark brown sugar
  • 2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
  • 2/3 cup boiling water
  • 1 large egg

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-inch square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over sink, tap out any excess flour.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is luke warm, whisk in egg.
  4. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set 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.

Reviews & Comments

  • 5 stars

    I did this recipe as the base for a gingerbread peach upside-down cake, and it turned out nicely. After greasing and flouring but before adding the batter to the pan, I peeled and sliced 3 fresh ripe peaches, and mixed together 1/3 cup melted butter and 1/3 cup dark brown sugar. The butter-sugar mixture got spread over the bottom of the pan, the peaches were arranged in a nice design on top of that, then the batter was poured over the whole thing. I lengthened the cooking time by 5 minutes to account for some of the extra moisture, cooled it for 15 minutes in the pan, then turned it out onto a cutting board to serve with fresh vanilla whipped cream. This whole process worked really, really well, and gave a summery twist to the gingerbread, which I usually think of as a fall dessert. Great cake recipe!

    - Anna S. on July 15, 2016 Reply
  • 5 stars

    Is this form of gingerbread considered German?

    - Jack on May 9, 2016 Reply
    • Hi Jack, not that I know of. I know Germany has something called Lebkuchen, which resembles gingerbread, but my version is just a good ol’ american version :).

      - Jenn on May 9, 2016 Reply
  • 5 stars

    Loved this recipe! How would you recommend reheating this cake to make it taste like it’s fresh from the oven?

    - Andi on May 4, 2016 Reply
    • Hi Andi, Glad you liked it! I would recommend putting in the toaster oven on a low setting for a round or two just enough to warm it up a bit.

      - Jenn on May 4, 2016 Reply
  • Years ago I ate gingerbread that had been made in cast iron corn bread pans. It was crunchy on the outside and soft/moist on the inside. Could this recipe be done that way and how would the cooking temp/time change?

    - Ann Ward on April 3, 2016 Reply
    • Hi Ann, I think you could get away with preparing them in the cast iron bread pans and don’t think any changes are necessary. I’d love to hear how they turn out!

      - Jenn on April 4, 2016 Reply
  • I was looking for a quick recipe to make gingerbread this morning and found this one. So simple! The results were surprisingly delicious. This will remain in my permanent files. For the frosting, I added Kahlua and orange zest. Thank you so much, Jenn! Much appreciated.

    - Kristina on February 13, 2016 Reply
  • 5 stars

    I made this today while my grandson napped. It was so easy and so good! I made a lemon sauce to pour over it. I followed the directions exactly. My grandson loved it as did everyone else!

    - Sarah smith on February 1, 2016 Reply
  • 5 stars

    What a tasty treat! As a gluten-free and dairy free diner I made a few adjustments and was impressed / relieved that it still came out with a light texture. I substituted Bob’s Red Mill Gluten Free All Purpose Baking flour for the wheat flour and coconut oil for the butter. I also doubled up on the spices, to suit my pro-ginger tastes, and cooked it in parchment paper rather than a floured pan.

    - Kate on January 18, 2016 Reply
  • I am interested in doubling the recipe and cooking in a bundt pan like some of the other reviewers. Does this change the time for cooking it? Same temp as well?

    - Ann Ciulla on January 8, 2016 Reply
    • The oven temp can remain the same, but you’ll need to bake it for longer. I’m not certain how long it will take, but I would start checking it after about 50 – 60 minutes.

      - Jenn on January 9, 2016 Reply
  • 5 stars

    Could this be made in a bunt pan

    - Pat miller on January 7, 2016 Reply
    • Yes Pat, I think you could, but you’re likely to need more batter– you may need to double the recipe to ensure that you have enough.

      - Jenn on January 7, 2016 Reply
  • 5 stars

    Followed the recipe with no modifications to the ingredients, though I did make it in an 8×8 pan and it was just fine. I originally was concerned the spices wouldn’t come through because I love spices, but I was wrong! The spices come through beautifully. The whipped cream kicks it up a level if you are serving to guests, otherwise you can just enjoy it as is – even for breakfast :).

    - Amanda on December 30, 2015 Reply
  • 5 stars

    This gingerbread was amazing and so easy to make! I’ve added the recipe to my binder of favorites. Thank you for sharing it!

    - Kristen on December 24, 2015 Reply
  • 5 stars

    My husband absolutely loves Gingerbread! And this recipe was well received! Super easy and fast to prepare, and double that for the eating! Thanks for the great recipe!

    - GrammyJoy on December 20, 2015 Reply
  • What kind of molasses is used?

    - Linda on December 18, 2015 Reply
    • Any mild-flavored molasses will work, such as Grandma’s Original (not Robust or Blackstrap).

      - Jenn on December 19, 2015 Reply
  • can this gingerbread recipe be made in mini loaf pans and frozen

    - Sherry Lawver on December 8, 2015 Reply
    • Hi Sherry, Yes, I think you could prepare these in mini loaf pans. Depending upon the size of the loaf pans, you may need to adjust the cooking time. I’d start checking them at about 25 minutes. And the cake freezes well; just wrap with foil and place in a freezer bag.

      - Jenn on December 9, 2015 Reply
  • Any suggestions on how to convert this to muffins?

    - Bronwyn on December 7, 2015 Reply
    • Yes Bronwyn, these could be converted to muffins. They will be small muffins–you could do 1 1/2 times the recipe to make them a little bigger but keep in mind that they won’t dome like cupcakes do. I would start checking them for doneness after about 20 minutes.

      - Jenn on December 9, 2015 Reply
  • Do you think you could substitute 1 to 1 gluten free baking flour in this recipe?

    - Marilyn Cahill on December 6, 2015 Reply
    • Yes, I think you could get away with that Marilyn. Let me know how it turns out!

      - Jenn on December 6, 2015 Reply
  • 5 stars

    This was amazing! Easily the best cake I have ever made. Super easy to boot. I was a bit heavy handed with the spice measures, and used 65% molasses & 35% golden syrup because I’m in Australia and couldn’t figure out whether the molasses I’d bought was blackstrap or not. Then finshed it off striaght out of the oven with a port wine & golden syrup glaze. Turned out absolutely divine served with double cream.

    - Shauna on December 6, 2015 Reply
  • 2 stars

    I just made this cake. It was a super easy recipe but I find it lacking in ginger and/or spice flavor. I would try it again but revise the amount of spice. I would use ginger puree perhaps to add flavor.

    - Eva on December 5, 2015 Reply
  • 5 stars

    I made this last Thanksgiving to accommodate a guest who doesn’t care for pie (not sure how that’s possible!) and it ended up being one of the most popular desserts that day. It was perfectly spiced, light and delicious. Will definitely add this to my repertoire for future holiday meals.

    - Adrian on December 3, 2015 Reply
  • 5 stars

    This cake was wonderful. The only thing I did differently was I dehydrated fresh ginger and then ground it in my coffee grinder. I followed the recipe proportions as written, including the ginger. The cake turned out very good. I served the cake with a homemade apple pie filling on top. Awesome.

    - Lynn on November 24, 2015 Reply
  • Do you know how many cups of batter this makes? I would like to double or triple this to make into a bundt cake for the holidays.

    - Debra Chilson on November 14, 2015 Reply
    • Hi Debra, Unfortunately, I didn’t measure. I’m guessing you would double it, though. Please let me know how it turns out — great idea :)

      - Jenn on November 15, 2015 Reply
    • 5 stars

      Hi – doubled the recipe and made it as a bundt cake and it was AWESOME!!! Definitely the new family favorite.

      - AliceMarie on December 26, 2015 Reply
  • We are going to the Mountains for Thanksgiving and I would like to bake this and freeze it prior to going. Is this possible and are there any suggestion for freezing this dessert.

    - Deborah Klein on November 14, 2015 Reply
    • Hi Deborah, This cake freezes well; just wrap with foil and place in a freezer bag and you’ll be good to go :)

      - Jenn on November 14, 2015 Reply
  • Sounds good! Can this be baked in a loaf pan?

    - Karin on November 1, 2015 Reply
    • Hi Karin, Yes that should work.

      - Jenn on November 2, 2015 Reply
      • 5 stars

        Hello. How long would you recommend to bake in a loaf pan? Thank you.

        - Miggs on June 20, 2016 Reply
        • Hi Miggs, Yes, I think you could prepare these in a loaf pan. Depending upon the size of the loaf pan, you may need to adjust the cooking time. I’d start checking at about 25 minutes.

          - Jenn on June 21, 2016 Reply
  • 5 stars

    I made this for Thanksgiving dessert. Everyone loves it… I served it with a Pomegranate compote on top. I am going to keep making this.

    - Melissa P on October 11, 2015 Reply
  • 5 stars

    I’ve made many a recipe trying to recreate an old favorite….this is the closest and best by far. I opted for golden syrup and used 60grams of butter for conversion to Australian standards and it was perfectly moist, with excellent flavours.

    - Brenda on May 31, 2015 Reply
  • 5 stars

    Dear Jen,

    Is it possible to use rye flour in this recipe? For full ir partial substitution of wheat flour? If yes, would other ingredients need any adjustments? Thank you very much in advance.

    - Marina on December 28, 2014 Reply
    • Hi Marina, I would probably not use rye flour in this recipe, as it would change the flavor quite a bit. Sorry!

      - Jenn on December 28, 2014 Reply
  • Looks great, but can I make it in a bundt pan? How would I adjust the cook time? Thanks!

    - Ann on December 23, 2014 Reply
    • Hi Ann, I’m afraid there’s not enough batter for this recipe to work in a bundt pan. Sorry!

      - Jenn on December 24, 2014 Reply
  • 5 stars

    I came across this recipe on my Facebook newsfeed and was intrigued. Baking is not my strong suit, but the instructions were so detailed and helpful. This was simply amazing. My kids absolutely loved it and requested it for Christmas Eve! Thank you! I may just try baking something else! :)

    - Joy on December 15, 2014 Reply
  • 5 stars

    I needed a quick dessert for an impromptu holiday gathering last weekend. This fit the bill perfectly – no waiting for butter to soften! The cake turned out moist and was very delicious served with a bit of lightly sweetened whipped cream and some pomegranate seeds on top as a garnish. I can always count on Once Upon a Chef for a no-fail and delicious crowd-pleasing recipe.

    - Liesel on December 7, 2014 Reply
  • 5 stars

    Everyone in the house loved this. With some fresh made whip cream it was soooo good!

    - Michelle on October 8, 2014 Reply
  • I made this for Christmas gift plates last year. We baked them as individual loaves and they turned out great! We wrapped them in cellophane and added one loaf to each plate. I agree with the other reviewer that you can sub maple syrup for molasses. It lightens the flavor quite a bit, but it is still very tasty!

    - Carol York on November 7, 2013 Reply
  • This is wonderful and easy! It’s great for company or just whenever you want something sweet (but not too sweet). I’ve made it several times & it’s always great!

    - Esther on November 5, 2013 Reply
  • Moist a d delicious! If I don’t get ny piece first, it is gone before I know it. Love serving this if fall with string coffee areond the fire.

    - Sharyn on March 10, 2013 Reply
  • I usually make gingerbread for my husband’s birthday and thought I’d give this one a try. It was quick and easy to put together. I loved that it was a mild molasses taste and not so sharp as other recipes. I would make this again.

    - mona cote on March 9, 2013 Reply
  • This is just lovely!

    - The Wimpy Vegetarian on January 15, 2013 Reply
  • I made your gingerbread cake today and absolutely delicious…….it was such a hit with my boyfriend. Just the right blend of spices and so moist. Do you have a good recipe for cream cheese frosting?

    - Diane on January 13, 2013 Reply
    • Hi Diane, Check out my vanilla birthday cake recipe for cream cheese frosting. It makes a ton, so definitely cut the recipe in half.

      - Jenn on January 16, 2013 Reply
  • I love gingerbread & can’t wait to try your recipe. When I lived in Louisiana, many years ago, an elderly lady at church made gingerbread with an amazing pineapple glaze/frosting. Any ideas on how to make a pineapple topping??

    - Janet on January 13, 2013 Reply
    • Hi Janet, If I were to make a pineapple glaze, I’d probably start with crushed pineapple, butter and brown sugar and cook it down into a thick syrup. Hope that helps!

      - Jenn on January 17, 2013 Reply
  • Can I double this for a 13 x 9 pan?

    - Lynn on January 12, 2013 Reply
    • Hi Lynn, The cake will be a little taller but I think it will work fine.

      - Jenn on January 12, 2013 Reply
  • I made this for my family at Christmas. I didn’t have quite enough molasses, so I subbed a little maple syrup to make up the difference (to answer the question about substitutes). No one could tell, and it was just delicious. This is going to be a family tradition, I think. Thanks for sharing a delicious treat!

    - Becca J on January 2, 2013 Reply
  • Made as is with no modifications and the buttercream icing. Huge hit

    - Maya on December 27, 2012 Reply
  • you have a lovely blog here. bookmarked your website. this looks really good, you take beautiful pics.

    - Honey What's Cooking on December 27, 2012 Reply
  • Woops, silly me made this with blackstrap (I didn’t see the “not,” just the “blackstrap” bit >.<)…it turned out as dark as a very dark chocolate cake, and quite heavy on molasses flavour! I've never really seen "light" molasses though – I think in non-American countries (I'm from Australia) that's called golden syrup or treacle for the medium-dark stuff.

    - Zo @ Two Spoons on December 26, 2012 Reply
  • LOVE GINGERBREAD.
    MY MOM WAS FROM KENTUCKY, AND THOSE SOUTHERN COOKS KNOW HOW TO MAKE THE BEST GINGERBREAD,, SHE ALWAYS TOPPED OURS EITHER A LEMON SAUCE OR RAISIN SAUCE .. IT IS ABSOLUTELY THE BEST I MYSELF LOVE THE RISIN SAUCE OVER IT..
    TRY IT AND YOU WILL LIKE IT
    MARY

    - Mary Frances on December 26, 2012 Reply
  • This looks incredible! However it seems we don’t have any molasses, is there anything I could substitute?

    - Fatima on December 24, 2012 Reply
    • Hi Fatima, I’m afraid there’s no substitute for molasses. Sorry!

      - Jenn on December 24, 2012 Reply
  • Hi Jenn, I made your gingerbread yesterday and it is the best I have ever had. You are so creative and come up with the most delicious recipes. This gingerbread is soooo moist and the balance of spices is perfect. Great job as always!! Love your website!!!!!

    - Judy Claggett on December 23, 2012 Reply
    • Thank you, Judy…so nice to hear!

      - Jenn on December 23, 2012 Reply
  • I just made this for a playdate snack and it was a huge hit, thanks !

    - Amy on December 20, 2012 Reply
  • Jenn, if you were to add icing to this, what would you recommend?

    - Maya on December 20, 2012 Reply
    • Hi Maya, it would be good with my vanilla buttercream (search for my vanilla bday cake), and you could add a little cinnamon if you like.

      - Jenn on December 20, 2012 Reply
    • I used cream cheese frosting its wonderful

      - rebecca on December 29, 2012 Reply
  • Oh brilliant! This mail came through just as I was looking for something to bake…sorted! Thanks x

    - Gill on December 20, 2012 Reply
  • Jenn – I love how you always make classic versions of classic recipes! There are so many blogs out there that do the craziest modifications but I appreciate how I can always come here for tried and true classic recipes. Thanks, and can’t wait to try this gingerbread!

    - Meg @ Peaches and Cake on December 20, 2012 Reply

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