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This gingerbread is dark and gingery enough to please serious gingerbread aficionados yet also mild enough for young children.


Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many different versions: 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 a happy medium. 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.

What you’ll need to make Gingerbread

how to make gingerbread

The best part is that it’s quick and easy to make. The batter is mixed by hand and comes together in 10 minutes. And the finished cake needs nothing more than a cup of coffee, a sprinkling of powdered sugar, a dollop of sweetened whipped cream, or a scoop of vanilla ice cream to go along with it.

How to make Gingerbread

how to make gingerbread

Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. Whisk to combine and set aside.

how to make gingerbread

Melt the butter in a large microwave-safe bowl.

how to make gingerbreadWhisk in the brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)

how to make gingerbread

Add the dry ingredients.

how to make gingerbread

Whisk until there are no more lumps.

how to make gingerbread

Pour the batter into the prepared pan.

how to make gingerbread Bake for about 35 minutes.

how to make gingerbread

Let cool slightly, then slice and serve warm with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.

how to make gingerbread

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This gingerbread is dark and gingery enough to please serious gingerbread aficionados yet also mild enough for young children.

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


  • 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, melted
  • 2/3 cup packed 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


  1. Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
  3. In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
  4. Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the 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.

Nutrition Information

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  • Per serving (16 servings)
  • Serving size: 1 square
  • Calories: 138
  • Fat: 3 g
  • Saturated fat: 2 g
  • Carbohydrates: 26 g
  • Sugar: 16 g
  • Fiber: 0 g
  • Protein: 2 g
  • Sodium: 163 mg
  • Cholesterol: 19 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Thanks Jenn for another simple and delicious recipe. I made mine in the morning for a small evening dinner party and reheated just the pieces I was serving for dessert by wrapping all of the pieces in one big foil packet and setting it into an oven heated to 220 degrees and then turned off. I popped it into the oven right before the main course so it was in the oven for probably 30 minutes or so. The gingerbread was completely warmed through with no negative effects. Everyone loved it.

    On a side note, the following day I tried a piece without warming it up and concluded that the gingerbread definitely benefits from being served warm.

    • — Kevin on September 20, 2019
    • Reply
  • Another perfect recipe! We were having a simple supper last night and I wanted a dessert to match. There’s nothing better than gingerbread and lemon pudding. A comfort food from my childhood. The gingerbread was soft and perfectly spiced. Every recipe of yours has been a hit. Thanks for making me bake like a pro!

    • — TSandy on June 27, 2019
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  • my first time making or even eating gingerbread and i love it 🙂 a perfect and reliable recipe

    • — rhe on June 16, 2019
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  • I just made this gingerbread. It was quick, easy and I didn’t have to drag out the mixer. It was delicious! Sadly I’ve already eaten 1/3 “field testing”! Lol

    • — Jen on April 30, 2019
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  • I made this once and it was wonderful. Thank you. I’m wondering if I can make it again with coconut sugar instead of brown, or will that change the texture or taste?

    • — Elle on April 24, 2019
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    • Hi Elle, Glad you enjoyed this! I don’t know a ton about coconut sugar, so I did a little research here. It sounds like, for best results, you should stick to the brown sugar. Hope that helps!

      • — Jenn on April 26, 2019
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      • Thank you for researching it to provide a useful reply. I wish you more success!

        • — Elle on May 4, 2019
        • Reply
  • I’ve made this in a square pan and recently as mini muffins, for my five year old. So easy and so good!

    • — A.Lo on March 20, 2019
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  • Can I double this batch and make 2 loafs? In stead of doing it twice?

    • — Amie Dang on March 19, 2019
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    • Sure, Amie, doubling it should be fine. Hope you enjoy!

      • — Jenn on March 19, 2019
      • Reply
      • Can I make this as cupcakes and frost. Thinking of frosting with a marscapone frosting.

        • — Lucia Williams on July 19, 2019
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        • Hi Lucia, That should work. Baking time will be different though; I’d start checking them around 15-20 min. Please LMK how they turn out if you try it!

          • — Jenn on July 19, 2019
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  • I have made this twice now – and it is my new go-to recipe for gingerbread. It is moist and has a lovely rich flavor. I have served it with whipped cream and also lemon curd. Both were delicious with this gingerbread!

    • — Sylvia on January 29, 2019
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  • This is sooo good! Very flavorful and moist. This will definitely be my go to recipe for Gingerbread. Thanks for sharing.

    • — Carol in Ohio on January 8, 2019
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  • This gingerbread cake is moist and full of flavour! I served it warm with whipping cream the first day which was very good, but found it even better the next day at room temperature. Will make this again! Just to note: I only had whole cloves on hand so I picked the buds off several whole cloves, then crushed the buds in a mortar and pestle to give me the ground cloves needed. Easy to do and smelled great!

    • — Sandra H, Winnipeg on January 8, 2019
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  • Simply delicious and easy to make. I doubled the recipe.
    Eat one and freeze one.

    • — Bernadette Bigelow on January 5, 2019
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  • I made this for part of a catering job I did. The bread came out perfect and really moist. I bake it in soup cans so I could serve round slices. It looked really nice, the person having the part had me serve it with homemade applesauce and whipped cream!

    • — Barb McDonald on December 30, 2018
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  • I live at 7000 feet in Utah. For the person living at 6000 feet that had trouble with rising the cake: Adjustments for altitude are necessary in this recipe. 2 tablespoon of flour need to be added, the soda(leavening) should be adjusted to 1/2 teaspoon plus 1/8 teaspoon. Another egg will be required for additional liquid. The molasses is fine, no changes otherwise with ingredients.
    The oven temperature needs to be increased by 25 degrees. The baking time therefor needs to be reduced by about 10%. Check the process carefully as over-baking will render the cake dry. I hope this helps. This cake is excellent!

    • — Maria Roberts on December 28, 2018
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  • Excellent recipe! Followed the instructions exactly and was simple and delicious. My husband and teen both loved it! Prefect amount of spices and not very sweet which is just the way we like it. Thanks for a wonder recipe. I just found your blog and looking forward to trying your other recipes!!!

    • — Marika on December 25, 2018
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  • Excellent flavor! Easy to complete. Thank you for sharing the recipe!

    • — Darlene on December 25, 2018
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  • Made it, ate it, LOVED it. Merry Christmas!

    • — Marie J. Taylor on December 24, 2018
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  • Thank you so much for all of your amazing recipes! I’m hoping to make this for Christmas and wanted to know if it would be ok to use Blackstrap molasses (it’s all I have on hand) maybe cut the amount? Also if I double the recipe and bake in two 9 inch pans do you think it will be firm enough to frost with cream cheese icing like a cake, once it’s cooled? Thank you so much again! 🙂

    • — Mary on December 23, 2018
    • Reply
    • Hi Mary, If you email me at [email protected], I can send you a gingerbread recipe that’s better for icing. 🙂

      • — Jenn on December 23, 2018
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  • Is the brown sugar packed at all before measuring? Thanks!

    • — Jessica on December 22, 2018
    • Reply
    • Yes, thanks for catching that, Jessica – it has been corrected. 🙂

      • — Jenn on December 22, 2018
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  • I made this gingerbread two days ago. It was delicious and very light. The only thing I changed was I used salted butter and then compensated by skipping the salt. I did have to cook a little longer to get cake to test done.

    • — Lynn Kaniss on December 20, 2018
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  • How come mine didn’t rise? The outer 2″ started overcooking before the middle rose, so I took it out of the oven. I followed the recipe very carefully…. Would altitude affect molasses more than other cakes/breads? I’m at 6000′ which does have a little impact on baked goods, but not like this.

    • — Danielle Aronson on December 13, 2018
    • Reply
    • Hi Danielle, I’m sorry to hear you had a problem with this rising. Although I know that adjustments often need to be made, I don’t have any experience with high altitude baking, but don’t think that molasses would have an impact. Did you make any adjustments to the recipe?

      • — Jenn on December 14, 2018
      • Reply
  • I am very excited to try this recipe. I t sounds like you can not take it out of the pan. If you use parchment paper can you remove it as I am hoping to freeze it or does it not freeze well?

    • — Nancy on December 11, 2018
    • Reply
    • Hi Nancy, I don’t have any trouble removing the cake from the pan but parchment paper would be good insurance — and, yes, it freezes well. Enjoy!

      • — Jenn on December 11, 2018
      • Reply
  • This sounds great!
    I’m wanting to decorate it! Would you use an icing and then proceed or sprinkle icing sugar and decorate from there?

    • — Catherine on December 11, 2018
    • Reply
    • Yep!

      • — Jenn on December 11, 2018
      • Reply
  • Hi Jenn! I stumbled across your recipe this morning and made it today for dinner with our neighbours… it was perfect, quick and super yummy! Thanks so much for sharing. 🙂


    • — Jen on December 9, 2018
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  • Heya Jenn, would this recipe be enough to fill two 9″ rounds or would I need to double the recipe? Thank you and Merry Christmas!🎄🎄🎄

    • — Ernie on December 6, 2018
    • Reply
    • Hi Ernie, Merry Christmas to you!! I’d suggest either making 1.5 or 2 times the batter for two 9-inch rounds. Hope you enjoy!

      • — Jenn on December 7, 2018
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  • would it make a difference if I used cake flour instead of all purpose flour? really excited to try out this recipe for a Christmas party!

    • — Jasmin on December 6, 2018
    • Reply
    • Hi Jasmine, I always recommend sticking with the flour suggested in a recipe for the best results. That said, you could give cake flour a try here – You’ll need 1 cup plus 2 Tbsp. of cake flour for each cup of all-purpose flour. Please keep in mind that I haven’t tried it this way. Please LMK how it turns out if you try it!

      • — Jenn on December 7, 2018
      • Reply
  • Unbelievably moist, fragrant and with the perfect amount of spices! My first gingerbread I’ve ever made and will always use this recipe. Thank you so much for sharing!

    • — Verna B on December 6, 2018
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  • GREAT recipe! I made it today and used 5 mini bunds pans. Cooked it for the same time, as the depth was the same as a 9” pan. The crunchy edges are to die for. I will definitely keep,this one. Thank you! I love your recipes!

    • — Stacy on December 5, 2018
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  • 5 Star gingerbread grandsons favorite. I have memorized the recipe since I have made it so many times. Bonus points for making the house smell like Christmas.

    • — Camille on December 2, 2018
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  • Hi Jenn .. The gingerbread is amazing!! My husband absolutely
    Loves it !! I baked it in an 8 x 8 cake pan and it took about an additional five minutes..
    It’s a Mouth full of flavor….moist & not overly sweet .. And you’re right warm right out of the oven Topped with whipped cream or ice cream..Absolute deliciousness !!
    This ones a keeper !! Thanks so much !
    Happy Holidays & Happy Baking!

    • — Bonnie on December 1, 2018
    • Reply
  • Hello Jenn:

    I would like to make a trifle with your gingerbread recipe and layer it with butterscotch pudding and whipped cream. Do you think your recipe would work with the above additions?

    Thank you, by the way, I love your recipe website!!


    • — Patricia Henry on November 25, 2018
    • Reply
    • Glad you like the website, Patricia! Yes, I think you could use the gingerbread in a trifle. Hope you enjoy! 🙂

      • — Jenn on November 27, 2018
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  • What a GREAT recipe! I’m an experienced baker and have struggled to find a gingerbread recipe that does everything I want: easy, nice rise but not dry or too airy, moist but not gummy, balanced spice and molasses, and not too sweet. This recipe ticked all the boxes–easy, came out perfect the first time, and devoured by gingerbread aficionados and the gingerbread agnostic.

    I used the organic unsulphured molasses I had on hand, which I think is darker and richer than the recipe calls for. Increased ginger a smidge and added black pepper and mace, plus ground spices fresh. Otherwise true to original recipe.

    • — Mary Donachy on November 24, 2018
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  • Could I make this in a 9×5 loaf pan?

    • — Lexi on November 17, 2018
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    • Yes, Lexi, that should work. I will take longer to bake – I’d start checking it at about 50 – 55 minutes. Enjoy!

      • — Jenn on November 18, 2018
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  • If making for an adult crowd, 1/2 Tsp of ground fresh black pepper adds considerable flavor depth.

    • — Chris Reich on November 15, 2018
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  • I made this today! I doubled the recipe, but I only had enough molasses for 1 1/2 the amount called for. It still came out delicious!! I will make again very soon!!

    • — Harriet on November 14, 2018
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  • Loved this recipe! Will be making it agin over the holidays!

    • — Rebecca Lietz on November 13, 2018
    • Reply
  • Would this bake properly in a silicone bundt pan or silicone muffin liners/mini loaf pan? Thanks!

    • — Shannon on November 8, 2018
    • Reply
    • Yes, I think any of those options would work, but the baking time will need to be adjusted based on which option you decide to use. Hope you enjoy!

      • — Jenn on November 13, 2018
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  • Fabulous recipe. Even better if left for a day or so. Try spread with butter. Delicious

    • — Lynn on November 5, 2018
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  • Hi Jenn, Love your recipes! Wondering if this gingerbread could be baked successfully in a loaf pan. Thanks for checking.

    • — Melissa on October 27, 2018
    • Reply
    • Glad you enjoy the recipes! I think a loaf pan will work for this. The timing will depend upon the size of your loaf pan, but I’d start checking at about 25 minutes.

      • — Jenn on October 29, 2018
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  • Do you think this would bake ok I a 6 cavity christmas gingerbread man mini cake tin?

    • — Margarete on October 26, 2018
    • Reply
    • Hi Margarete, I’ve never baked it this way, but I suspect it should work. (It should take less time in the oven, so keep a close eye on it.) I’d love to hear how it turns out! 🙂

      • — Jenn on October 29, 2018
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  • The best cake I’ve made all year! I can’t stop sharing this recipe with friends and family – and it’s so easy to put together!

    • — Sarah on October 8, 2018
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  • What happened? I followed the directions exactly and it overflowed all over my oven. The flavor is great, but the mess is not.

    • — Laurie on September 5, 2018
    • Reply
    • Oh no, Laurie – I’m sorry to hear about the mess in your oven! This definitely shouldn’t overflow like you described – is there a chance you may have made a measuring mistake with one of the ingredients?

      • — Jenn on September 6, 2018
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  • Fantastic and so easy! I didn’t have unsalted butter so I used salted butter plus added a sprinkle of salt. It came out perfectly!

    • — Kitalie on August 30, 2018
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  • I used to be called Janny Gingerbread as a child because I loved it so much. I tried this recipe because I wanted to see if it really achieved that perfect balance. Made exactly according to the recipe, resisting the impulse to tweak it, I was overwhelmed by experiencing an ideal gingerbread. This is Janny’s new recipe!

    • — Janet Weddle on August 16, 2018
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  • This cake is just perfect! Could I make ahead and freeze it? Thanks!

    • — Sue Montgomery on June 11, 2018
    • Reply
    • Yes, it freezes nicely!

      • — Jenn on June 11, 2018
      • Reply
  • Hi. Can I double this recipe and increase baking time to 70-75 minutes?

    • — Linda Archer on May 31, 2018
    • Reply
    • Yes, Linda, you can double this recipe. The baking time will depend on what size baking dish you use, so I’m not certain how long it will take; just make sure you keep an eye on it!

      • — Jenn on May 31, 2018
      • Reply
  • This recipe was so easy to follow and absolutely delicious!

    • — Lara Mitchell on May 17, 2018
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  • Excellent and super easy. It reminds me of the French Canadian molasses cake my Dad used to make. I made it with golden syrup instead of molasses, and called it “Gingerbread with an Australian accent”

    • — Alain on March 24, 2018
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  • Loved it and so easy t make. Served it with vanilla whipped cream. My family all had seconds.

    • — Nanc on March 18, 2018
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  • Holiday perfection. Served just this way with a vanilla whipped cream.

    • — Kelly almasy on March 1, 2018
    • Reply
  • Can I use the robust version of Grandma’s molasses?

    • — Mary on March 1, 2018
    • Reply
    • I wouldn’t recommend it, Mary. Robust molasses has a much stronger taste. I fear that if you use it here, the gingerbread would taste bitter. Sorry!

      • — Jenn on March 1, 2018
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  • What size baking dish for the gingerbread?

    • — Mary on March 1, 2018
    • Reply
    • HI Mary, this recipe calls for a 9-in square pan.

      • — Jenn on March 1, 2018
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  • This is delicious! I like to make it for breakfast. Quick and delicious!!! A must try if you haven’t already.

    • — Jane Inniger on February 2, 2018
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  • This recipe was everything I’ve been craving for so long, as a child my grandmother made gingerbread. It came out perfect.

    Thank you for this perfect recipe!
    Maria Hadden

  • Made this one for the holidays — Mmmmmm! Neighbors enjoyed it as well.

    • — Judy on December 26, 2017
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  • Absolutely delicious! I made this recipe in my Gingerbread cakelet pan as written (adjusted the cooking time down to about 23mins). Perfection! I was worried the flavor would be too strong for my young kids, but they loved them! Thanks for a great recipe 🙂

    • — Nikki on December 25, 2017
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  • This recipe was so easy to make and delicious. The gingerbread is flavorful and moist -I’m not a baker so this recipe and your entire blog has given me hope. Jenn – I’m so happy I’ve found your website. I can’t wait to try more of your recipes. Thank you.

  • Jenn! I am in the process of making this (I hope you see this comment) and I realized I only have an 8×8 pan. How long should I cook this for? Thank you!

    • — Erin on December 24, 2017
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    • Also, I only have a glass 8×8, is this going to affect the cooking time?

      • — Erin on December 24, 2017
      • Reply
      • It shouldn’t make too much of a difference but good idea to check it 5 min early.

        • — Jenn on December 24, 2017
        • Reply
    • Should be about the same, Erin – but of course just keep an eye on it. 🙂

      • — Jenn on December 24, 2017
      • Reply
  • This cake is just great. Bought one at the local supermarket which was dry so I knew I could make it better myself! I baked it in a glass square pan and it was a little crumbly but so delicious it didn’t matter. Served it with whipped cream with lemon zest. I will surely make it again.

    • — Kathy on December 24, 2017
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  • When I cut the cake, a lot of pieces ripped. I baked it for 35 minutes and let it cool slightly. Fortunately it didn’t affect the taste. It was delicious! Any helpful hints to avoid the rips? Thank you!

    • — Phyllis on December 23, 2017
    • Reply
    • Hi Phyllis, So glad you enjoyed the cake. Do you mean it’s crumbling?

      • — Jenn on December 23, 2017
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  • Really like the texture and flavor of this recipe. I baked it in loaf pans and in muffin tins. Everytime, the thoroughly cooked cake stuck somewhat together the pans and the muffin liners. Any idea why that would be? Etable but not pretty.

    • — Helen Weicker on December 23, 2017
    • Reply
    • Hi Helen, I don’t recommend using muffin liners for this recipe – they’ll definitely stick. But not sure why you had issues with the pans. Did you butter and flour them?

      • — Jenn on December 23, 2017
      • Reply
      • Yes, I oiled and floured my loaf pans. I used canola oil, not butter on the loaf pans. A friend of mine that is a baker was also mystified. I’ve not had this experience before with other gingerbread recipes. Yours had more ginger than the others I have used. Could that make a difference? We are eating it any way. We are breaking the loafs up and layering them with mascarpone and raspberry compote. Quite tasty.

        • — Helen Weicker on December 23, 2017
        • Reply
        • Hi Helen, I don’t think the additional ginger would make a difference. More likely, I think the high moisture content of this cake is making removal a little tricky (other gingerbreads are typically drier) so I’d suggest serving it straight from the pan as specified. Sorry I can’t be more helpful!

          • — Jenn on December 27, 2017
          • Reply
  • Do you think I could top this with an espresso glaze?

    I’m making it one day in advance. Do you think I could reheat it gently in the oven? Or is gently toasting in the toaster oven noticeably better?


    • — Chithra Baylis on December 22, 2017
    • Reply
    • Hi Chithra, I think an espresso glaze would work and it’s fine to gently reheat in the oven. I’d love to know how it turns out with the glaze. 🙂

      • — Jenn on December 23, 2017
      • Reply
      • Making this again for Thanksgiving – it was a big hit last year at Christmas. Thank you!
        Also, the espresso glaze was awesome! It is just brewed espresso or instant espresso mixed with confectioner’s sugar and then drizzled over.

        • — Chithra on November 13, 2018
        • Reply
  • How many minutes do I bake the gingerbread in a Bundt cake pan?

    • — Cynthia on December 22, 2017
    • Reply
    • Hi Cynthia, You’d probably need to double the recipe for a Bundt cake – and I’d cook for about an hour but definitely keep an eye on it. I’d love to know how it turns out. 🙂

      • — Jenn on December 23, 2017
      • Reply
  • could I add apples to this?

    • — patti on December 21, 2017
    • Reply
    • Sure, Patti – I think that could work. Enjoy!

      • — Jenn on December 22, 2017
      • Reply
  • Hi there. Is there an alternative to molasses? I am in the UK and we don’t have that here. Would treacle work? Thanks so much, love all your recipes, Kate in London x

    • — Kate Grecula on December 21, 2017
    • Reply
    • Hi Kate, I believe treacle is the British term for molasses — although be sure to use black treacle, as I believe pale treacle is more like golden syrup. Hope that helps!

      • — Jenn on December 21, 2017
      • Reply
      • Hi, you can get Grandmas molasses on Amazon. Exact one on the recipe pictures! Sorry this is a year late but for others future reference maybe. Looking for ginger cake recipe myself and just read reviews. I ordered some molasses a while ago. I am a Brit too! Love Jens recipes! Great g’s also, a big help as my cup measurements very suspect😁 Lulu

        • — Lulu on November 14, 2018
        • Reply
  • those pictures are NOT ACCURATE.

    IRL, this gingerbread is even darker, more decadent, more luscious, and looks even more delicious. not to mention how good it SMELLS.

    i had to bake mine an extra ten minutes longer than the recipe calls for, but oh lord, this recipe is wonderful. so moist, so tasty. i picked it over another i found on the internet because this one doesn’t use half white/half brown sugar — only brown, and you can taste the difference.

    i also added a quarter teaspoon of allspice for extra spice. very yummy! thank you so much for this delicious recipe, i’ll be sharing it!

    • — Laura on December 20, 2017
    • Reply
  • I had bought gingerbread made at a local farm store and was terribly disappointed. Looking to satisfy my craving, I decided to make my own and found this recipe. I thank you so much Jenn, as this is the most delicious gingerbread cake I have ever had!! The recipe is easy and the cake is so moist and perfectly spiced! My husband loves it too. It is perfect as is, but I am thinking that I might actually frost the next one I make with some lightly sweetened cream cheese frosting. A nice holiday dessert! Yum!

    • — Patty on December 19, 2017
    • Reply
  • My mom has a pan w Xmas trees and gingerbread men in it like a cupcake pan she wants to do gingerbread cookies in it but I think it won’t work and we should try cake or cake/cookie batter can u help? I really need an answer like ASAP please. Thank u

    • — Jill on December 15, 2017
    • Reply
    • Hi Jill, I can’t say for sure since I’ve never tried it but I suspect this recipe should work – just be sure to grease and flour the pan well (or you can use a baking spray with flour in it, like Baker’s Joy). Please LMK how it they turn out!

      • — Jenn on December 15, 2017
      • Reply
  • I baked this in a loaf tin (9×5) and poured a lemon drizzle icing on top once cooled. I was concerned about the flavor whilst prepping as Molasses smells quite off putting when uncooked but it turned out great. Delicious!

    Thank you!

    • — Becca on December 14, 2017
    • Reply
  • How can I calculate this recipe for 125 servings?

    • — Christina on December 13, 2017
    • Reply
    • Hi Christina, the recipe makes 16 servings, so you’d need to multiply it by 7 or 8. I would recommend preparing it in several batches as, once you more than double a recipe when baking, it doesn’t always turn out well.

      • — Jenn on December 14, 2017
      • Reply
  • Only had molasses that was labeled “robust” but went for it anyway. So good! Can’t imagine how it could be better with regular. This has such nice bold spice flavor and a wonderful texture. Warm and topped with a dollop of whipped cream… it’s wonderful. Thank you again, Jenn

    • — Judy on December 8, 2017
    • Reply
  • Can this be converted for a loaf recipe? How?

    • — Lissa M on December 5, 2017
    • Reply
    • Hi Lissa, I think that would work. The timing will depend upon the size of your loaf pan, but I’d start checking at about 25 minutes. Hope you enjoy!

      • — Jenn on December 5, 2017
      • Reply
  • Hi, Jennifer —

    I have a tree shaped cake pan (from Williams Sonoma) that I would like to use but want to make sure the cake will come out of the pan successfully. Would the cake mold be ok to use with this gingerbread recipe? Thanks!

    • — Cindy on November 29, 2017
    • Reply
    • Hi Cindy, I can’t say for sure since I’ve never tried it but I don’t see any reason it wouldn’t work – just be sure to grease and flour the pan well (or you can use a baking spray with flour in it, like Baker’s Joy).

      • — Jenn on November 30, 2017
      • Reply
  • I have a baking tin that I wish to make 21 mini gingerbread loaves in with your recipe. Can you give me the conversion amounts to use for such a tin please?

    • — Gail on November 29, 2017
    • Reply
    • Hi Gail, do you have a sense as to how much each of the 21 cavities hold? That would be important in determining how much batter you’d need and how long they’d need to bake.

      • — Jenn on November 29, 2017
      • Reply
  • Could I make this into a layer cake for my daughter ‘s birthday?

    • Sure, I think that would work!

      • — Jenn on November 28, 2017
      • Reply
  • Just made this for the first time and it was fantastic! It’s an easy recipe that does not disappoint on flavor, without being overly powerful on spices! Our 13 y.o. son, who is a picky eater, LOVED this! Served it with fresh whipped cream and it perfect! Thank you for sharing your wonderful recipe with us!

    • — Shawn Elizabeth Wild on November 26, 2017
    • Reply
  • How much will this rise? I’m planning on making some for Christmas gifts into “take out” aluminum baking pans with cardboard lids. The lids are flush on the top, so just want to know how high to fill the batter…. Thanks!

    • — Chris on November 20, 2017
    • Reply
    • Hi Chris, In a 9-inch pan, the cake is 2 – 2.5 inches high.

      • — Jenn on November 21, 2017
      • Reply
  • Question: Can I make it ahead of time and reheat it? If yes, how would you reheat it?

    2nd Question: I’d like to dress it up and serve it with a caramel sauce and whipped cream. I’m trying to choose between a traditional caramel sauce and salted caramel sauce. Suggestions?

    • — Nicole McCall on November 13, 2017
    • Reply
    • Hi Nicole, This is best right out of the oven, but you can make it ahead. To reheat 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. Regarding the caramel sauce, I really think either the traditional or salted version would be delish, so it’s hard to say (but I’m a bit partial to salted caramel). I’d love to hear how it turns out!

      • — Jenn on November 14, 2017
      • Reply
  • Excellent!

    • — Connie on November 8, 2017
    • Reply
  • Perfect. Would not change a thing. Great flavor. Exactly how gingerbread is supposed to taste.

    • — Sfcp on November 5, 2017
    • Reply
  • do you think I can switch veg oil for butter?

    • — Lee Ann Puleo on November 3, 2017
    • Reply
    • actually meant switching butter for veg oil…oops!

      • — Lee Ann Puleo on November 3, 2017
      • Reply
      • I knew what you meant 😉

        • — Jenn on November 3, 2017
        • Reply
    • Hi Lee Ann, I think you could get away with that here. Please come back and lmk how it turns out!

      • — Jenn on November 3, 2017
      • Reply
  • Great recipe. I added raisins. I have tried many other recipes but this one is the most like the gingerbread I had in Ireland.
    I will make it again and again

    • — Jean on October 14, 2017
    • Reply
  • Hi Jenn – Do you think I could bake this in a loaf pan? Thanks

    • Sure, I think that would work. Depending upon the size of your loaf pan, you may have a bit of extra batter, though. Hope you enjoy!

  • I made this recipe twice and both times it sunk in the middle. Very dissapointing

    • Be sure not to open the oven too much while it is baking as it could interfere with your rising.

      • — Colleen on December 22, 2017
      • Reply
  • I just made this and it got a massive thumbs up from my son…definite keeper.
    I stumbled upon your site looking for a gingerbread recipe and am thrilled to have got so much more!

  • Can I safely double the recipe, using a 13 ” pan?

    • — Judy Breckinridge
    • Reply
    • Hi Judy, The cake will be a bit taller but I think it will work just fine.

  • Hi there. Why not Blackstrap molasses? It’s all I have and won’t bake if it’s really not going to be any good. Thank you for sharing such good recipes. Carolyn

    • Hi Carolyn, Blackstrap molasses has a much stronger taste. I fear that if you use it here, the gingerbread would taste bitter. Sorry!

    • I made it with blackstrap and it was delicious!

  • How long to cook this cake

    • Hi Meme, the gingerbread should bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Enjoy!

  • Just made this today! Wow. Perfect. Easy. Moist and delicious! I topped it with a pat of butter when it came out. When cool, sprinkled with powdered sugar! Perfect gingerbread taste!

    • — Claudia Lacoskie
    • Reply
  • Perfect Gingerbread recipe. Moist, good texture, perfect amount of spice, easy and delicious. Will make often. Do you have the nutrition info on this?

    • Just added it, Dianne. Hope that helps!

  • Love your web site! Great job. Could I get the metric version of this recipe? I could convert it myself but I’ve found this not to be true w/all recipes. I also see that you added the metric button to other recipes, great job!

    • Thanks Thom. Metric conversions have been added :)!

  • Made this for Christmas Eve. This gingerbread was delicious and moist, even the non gingerbread lovers raved about it.

  • What would I need to do to adapt this recipe for cupcakes?

    • — Caroline Cummings
    • Reply
    • It will work, Caroline – the only thing you’ll need to change is the cook time. I’d start checking them around 15-20 min.

  • is the gingerbread going to be dry or Little moist? if its going to be dry how can i get it a little moist?

    • Hi Alexis, I think you’ll find the gingerbread to be plenty moist. Hope you enjoy!

      • its in the oven right now i am also making it for Christmas!! this is my first homemade baking!!! i am 15. i hope i did ok

  • Hi there, looking to try this recipe today. Is the oven temperature in Fahrenheit or Celsius.

    • Hi Mikayla, The temperature is Fahrenheit. If you need the metric conversions for this recipe, just let me know and I can add them. Hope you enjoy the gingerbread!

  • Looks great! I’d like to do this in a 9×6 loaf pan. Would I have extra or need to make more? How long should it bake?

    • Hi Tina, you may have a little extra batter with that sized pan. It will take a bit longer to bake– I’d start checking it at about an hour.

      • Loved this! Very moist, full of flavor, and still perfect several days later. If I remember correctly, the pan was about 2/3 full, likely less. I took it out of the oven at about the 45 minute mark. The center was still a little soft, but the sides were springy. Very delicious. Thank you!

  • This recipe has the two things required of any recipe in order for it to be followed in my house. It’s very easy and very tasty! Thanks for another blue ribbon recipe Jennifer!

  • I might have missed it, but what temperature should the oven be?

    • Hi Pat, the oven should be set to 350 degrees. Enjoy the gingerbread!

  • Hi My mom gave me a silicone pan with 6small houses. I want to use it to bake individual houses for each guest at her Christmas Eve dinner using your recipe. Do I need to adjust the baking temp or time for this style pan?

    • Hi Jennifer, I think that should work. Because I don’t know the exact size of the houses, it’s hard to say how long they’ll take, but I’d start checking them at about 15 minutes. I’d love to hear how they turn out!

      • The 3D gingerbread silicone mold idea was a flop they baked unevenly. So I remade it in in a cake pan this time and it came out perfect. Btw even the flops were tasty. Thank you for the recipe and the prompt responses you provide. I will be visiting your site often in the future.

  • Hi, I want to make this into 3 x 5 loaf pans. 1. approximately how many pans would 1 recipe make and 2. how would I have to adjust the baking?


    • Hi Margie, I suspect this would make about 3 loaves, but not positive. I’d start checking them about 25 minutes. Would love to hear how they turn out!

      • Thanks! I’ll let you know how it goes.

  • Wonderful recipe! I made it yesterday, and ate it today, held up nice. Just what I was craving!

  • Hello , can I replace molasses with honey ?

    • Hi Gita, Technically it will work with honey, but it won’t have that typical gingerbread flavor.

  • Hi Jenn,
    I’d like to try this cake for Christmas and I’d like to make it in a vintage hexagon tube pan that I recently acquired. The dimensions are 11 x 10 x 2 1/4. Will I need to shorten the bake time? Thank you. I’ve tried several of your recipes and love them!

    • Hi Ann, I think you’d actually need to double the recipe in order to have enough batter. (You may not use all of it, so you may have some leftover batter.) Because you’ll have more batter, it will take longer to bake. I’d start checking it at about 55 – 60 minutes.

      • Sounds good Jenn. Thanks so much.

      • The gingerbread was excellent. I doubled the recipe as you suggested (and used all of the batter). It was done at 50 minutes. Everyone loved it.

  • Jen, as always, I love your recipes. Easy and foolproof!

    Would this one work with gluten free flour?Have any of your reviewers mentioned anything about this?

    • Hi Kate, A few reviewers have mentioned that they’ve used gluten-free flour successfully. One mentioned that she had great results with Bob’s Red Mill Gluten Free All Purpose Baking flour. Hope that helps!

      • That’s the kind of gluten flour I have used successfully in a couple of your recipes, myself. Thanks for the response, Jen. Didn’t want to read through all 101 prior reviews.

  • Hi Jen! Love this cake and make it every holiday! Have you ever made it as muffins? I need to take it to school and think that would be easiest for serving. I know I’ll have to adjust the time, but do you think they’d bake alright in muffin papers? Thanks 🙂

    • Hi Erin, Glad you like the cake! These could be turned into muffins. They’ll 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. They should be fine in muffin papers. I would start checking them for doneness after about 20 minutes.

  • I am freaking out, it has been in for full time but when I went to take it out it is still totally liquidy! What do I do?

    • Hi Alysha, I’m sorry you had a problem with this! Is there a possibility you made a mistake measuring the ingredients? If not, your oven temp may need to be checked– Place an oven thermometer (you can pick one up at most grocery stores) on the center rack and heat the oven for 15 minutes. If your thermometer reads higher or lower than your oven setting (325°F with the oven set at 300°F, for example), you can get the oven calibrated or just adjust the setting in the future to make up for it.

  • It is everything I’d hoped it would be: bold, spicy ginger flavor and rich buttery taste. Thank you for the gingerbread recipe I’ve been searching for, Jenn!

  • If I were to double the recipe, would I double the bake time?

    • Hi Denise, I would bake in two separate pans and keep the bake time the same.

  • Can I use sorghum

    • Hi Gail, I don’t have any experience with sorghum, so I can’t say for sure how it would work here. Sorry I can’t be more helpful!

  • I like the deep ginger flavor but it is far too sweet for my taste. Can I reduce the molasses and brown sugar by half or more without changing the other ingredients? I have seen a recipe that called for 1/4 cup of molasses and brown sugar, each. I would like to try to reduce it similarly, but would appreciate guidance on whether something else will need adjusting too. I had the same experience as other bakers with the baking time recommended in that it did not seem cooked in the bottom of the center. I would like to make it for Christmas dinner, if I can correct these issues.


    • Hi Patricia, You can reduce both the sugar and the molasses by 1/2. Using only half the molasses will definitely change the flavor of the gingerbread; it will still be good but won’t have as strong a gingerbread taste.

  • Hi ,

    Any substitute at all for molasses. Don’t have time to grab it. Thanks in advance.

    • Hi Sa, Unfortunately, molasses is a key ingredient in gingerbread. You could make it with honey or maple syrup, but it won’t have the same flavor.

  • Hello this seems like a recipe I’d love to try since it got great reviews. Would you recommend covering with fondant and how long would you recommend freezing it for? TIA

    • Hi Filly, This isn’t a typical recipe for fondant icing, but I think you could get away with it. And you could freeze it for up to a couple months.

      • Hi Jenn, thanks so much for your reply 🙂

  • My childhood memories are of having applesauce on top and am forward to trying this! Gingerbread cake must be right out of the oven tho!

  • I cannot get molasses, Can I substitute golden syrup and treacle?

    • Hi Dee, I don’t think there’s any perfect substitute for molasses, but a few readers have used maple syrup, so you give that a try. (Please keep in mind that I haven’t tried it this way.)

      • Molasses is an not a common ingredient in Australia (you would really have to scout around for it) and so I’ve used golden syrup (which conversely I feel like maybe isn’t really a thing in America – could be wrong though) and it’s worked fine.

  • 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!

  • Is this form of gingerbread considered German?

    • 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 :).

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

    • 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.

  • 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?

    • 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!

  • 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.

  • 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!

  • 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.

    • I tried the gluten free flour, but kept the butter. The cake fell in the middle…. but not sure that is why. Any thoughts? Still, it’s DELICIOUS.

      • — Camille Habacker
      • Reply
      • Could either be the flour or you may have over mixed it or oven temp was off…when I had a cake fall in the middle, overmixing was the culprit…

        • — Rose on October 27, 2018
        • 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?

    • 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.

  • Could this be made in a bunt pan

    • 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.

  • 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 :).

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

  • 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!

  • What kind of molasses is used?

    • Any mild-flavored molasses will work, such as Grandma’s Original (not Robust or Blackstrap).

  • can this gingerbread recipe be made in mini loaf pans and frozen

    • 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.

  • Any suggestions on how to convert this to muffins?

    • 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.

  • Do you think you could substitute 1 to 1 gluten free baking flour in this recipe?

    • Yes, I think you could get away with that Marilyn. Let me know how it turns out!

  • 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.

  • 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,

      It is very important that your spices are not old. Most cooks don’t realize that seasonings and spices have a shelf life once opened to the air. That could have been the problem. Trying it again, it is delicious!

  • 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.

  • 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.

  • 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.

    • 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 🙂

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

      • How long did this take to bake using a Bundt pan?

  • 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.

    • Hi Deborah, This cake freezes well; just wrap with foil and place in a freezer bag and you’ll be good to go 🙂

  • Sounds good! Can this be baked in a loaf pan?

    • Hi Karin, Yes that should work.

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

        • 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.

  • 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.

  • 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.

  • 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.

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

  • Looks great, but can I make it in a bundt pan? How would I adjust the cook time? Thanks!

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

  • 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! 🙂

  • 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.

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

  • 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!

  • 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!

  • 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.

  • 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.

  • This is just lovely!

  • 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?

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

  • 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??

    • 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!

  • Can I double this for a 13 x 9 pan?

    • Hi Lynn, The cake will be a little taller but I think it will work fine.

  • 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!

  • Made as is with no modifications and the buttercream icing. Huge hit

  • you have a lovely blog here. bookmarked your website. this looks really good, you take beautiful pics.

  • 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.


  • This looks incredible! However it seems we don’t have any molasses, is there anything I could substitute?

    • Hi Fatima, I’m afraid there’s no substitute for molasses. Sorry!

      • For all the Aussies etc…
        Black Treacle is the substitute for molasses.

  • 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!!!!!

    • Thank you, Judy…so nice to hear!

  • I just made this for a playdate snack and it was a huge hit, thanks !

  • Jenn, if you were to add icing to this, what would you recommend?

    • 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.

    • I used cream cheese frosting its wonderful

  • Oh brilliant! This mail came through just as I was looking for something to bake…sorted! Thanks x

  • 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!

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