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5 stars based on 41 votes

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!




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, 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


  1. Preheat oven to 350°F. Grease a 9-in 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.

Nutrition Information

Powered by Edamam

  • 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

Reviews & Comments

  • 5 stars

    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

    - Delada on September 18, 2017 Reply
    • 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!

      - Jenn on September 18, 2017 Reply
  • 2 stars

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

    - Kim on July 1, 2017 Reply
  • 5 stars

    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!

    - Sharon Hammond on May 7, 2017 Reply
  • Can I safely double the recipe, using a 13 ” pan?

    - Judy Breckinridge on April 23, 2017 Reply
    • Hi Judy, The cake will be a bit taller but I think it will work just fine.

      - Jenn on April 24, 2017 Reply
  • 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

    - Carolyn Wray on February 19, 2017 Reply
    • Hi Carolyn, Blackstrap molasses has a much stronger taste. I fear that if you use it here, the gingerbread would taste bitter. Sorry!

      - Jenn on February 20, 2017 Reply
    • 5 stars

      I made it with blackstrap and it was delicious!

      - Nutrition rocks on June 20, 2017 Reply
  • How long to cook this cake

    - Meme on January 7, 2017 Reply
    • 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!

      - Jenn on January 9, 2017 Reply
  • 5 stars

    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 on January 2, 2017 Reply
  • 5 stars

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

    - Dianne Yount on December 31, 2016 Reply
    • Just added it, Dianne. Hope that helps!

      - Jenn on January 1, 2017 Reply
  • 5 stars

    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!

    - Chef Thom on December 29, 2016 Reply
    • Thanks Thom. Metric conversions have been added :)!

      - Jenn on December 30, 2016 Reply
  • 5 stars

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

    - Beatrice on December 29, 2016 Reply
  • What would I need to do to adapt this recipe for cupcakes?

    - Caroline Cummings on December 24, 2016 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.

      - Jenn on December 28, 2016 Reply
  • is the gingerbread going to be dry or Little moist? if its going to be dry how can i get it a little moist?

    - alexis on December 21, 2016 Reply
    • Hi Alexis, I think you’ll find the gingerbread to be plenty moist. Hope you enjoy!

      - Jenn on December 21, 2016 Reply
      • 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

        - alexis on December 23, 2016 Reply
  • Hi there, looking to try this recipe today. Is the oven temperature in Fahrenheit or Celsius.

    - Mikayla on December 20, 2016 Reply
    • 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!

      - Jenn on December 20, 2016 Reply
  • 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?

    - Tina on December 19, 2016 Reply
    • 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.

      - Jenn on December 20, 2016 Reply
      • 5 stars

        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!

        - Tina on December 28, 2016 Reply
  • 5 stars

    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!

    - Jim on December 19, 2016 Reply
  • I might have missed it, but what temperature should the oven be?

    - Pat on December 18, 2016 Reply
    • Hi Pat, the oven should be set to 350 degrees. Enjoy the gingerbread!

      - Jenn on December 19, 2016 Reply
  • 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?

    - Jennifer on December 17, 2016 Reply
    • 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!

      - Jenn on December 18, 2016 Reply
      • 4 stars

        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.

        - Jennifer on December 22, 2016 Reply
  • 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?


    - Margie Terrana on December 17, 2016 Reply
    • 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!

      - Jenn on December 18, 2016 Reply
      • Thanks! I’ll let you know how it goes.

        - Margie on December 18, 2016 Reply
  • 5 stars

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

    - Brooke on December 17, 2016 Reply
  • 5 stars

    Hello , can I replace molasses with honey ?

    - Gita on December 16, 2016 Reply
    • Hi Gita, Technically it will work with honey, but it won’t have that typical gingerbread flavor.

      - Jenn on December 16, 2016 Reply
  • 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!

    - Ann on December 15, 2016 Reply
    • 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.

      - Jenn on December 16, 2016 Reply
      • Sounds good Jenn. Thanks so much.

        - Ann Sevigny on December 16, 2016 Reply
      • 5 stars

        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.

        - Ann Sevigny on December 28, 2016 Reply
  • 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?

    - Kate Sells on December 15, 2016 Reply
    • 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!

      - Jenn on December 15, 2016 Reply
      • 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.

        - Kate Sells on December 16, 2016 Reply
  • 5 stars

    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 🙂

    - Erin on December 14, 2016 Reply
    • 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.

      - Jenn on December 14, 2016 Reply
  • 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?

    - Alysha on December 12, 2016 Reply
    • 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.

      - Jenn on December 13, 2016 Reply
  • 5 stars

    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!

    - Sue Lovegren on December 11, 2016 Reply
  • If I were to double the recipe, would I double the bake time?

    - Denise G. on December 8, 2016 Reply
    • Hi Denise, I would bake in two separate pans and keep the bake time the same.

      - Jenn on December 9, 2016 Reply
  • Can I use sorghum

    - Gail Parrish on December 6, 2016 Reply
    • 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!

      - Jenn on December 6, 2016 Reply
  • 4 stars

    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.


    - Patricia on December 1, 2016 Reply
    • 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.

      - Jenn on December 5, 2016 Reply
  • Hi ,

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

    - Sa on November 23, 2016 Reply
    • 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.

      - Jenn on November 23, 2016 Reply
  • 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

    - Filly on October 23, 2016 Reply
    • 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.

      - Jenn on October 24, 2016 Reply
      • Hi Jenn, thanks so much for your reply 🙂

        - Filly on October 25, 2016 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!

    - Renee Baker on October 3, 2016 Reply
  • I cannot get molasses, Can I substitute golden syrup and treacle?

    - Dee on September 29, 2016 Reply
    • 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.)

      - Jenn on September 29, 2016 Reply
      • 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.

        - Stacey on December 20, 2016 Reply
  • 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
    • 4 stars

      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 on September 2, 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


      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!

      - Barbara on August 5, 2016 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
      • How long did this take to bake using a Bundt pan?

        - Pam on December 20, 2016 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

    - 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
      • 5 stars

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

        - Pam on October 28, 2016 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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