Gingerbread
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Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many variations—from dark, dense cakes made with robust molasses and stout beer to light, delicate cakes flavored only with brown sugar and a hint of ginger. This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. It’s dark and gingery enough to please even most serious gingerbread aficionados yet also mild enough for young children. Plus, it’s wonderfully simple to make. The batter is mixed by hand and comes together in 10 minutes. For serving, a simple dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of classic vanilla ice cream is all you need to do the trick!
“Absolutely terrific recipe…This is exactly like the gingerbread I ate as a kid and it brought back lovely memories!”
What you’ll need to make Gingerbread
I use Grandma’s Original unsulphured molasses but any brand will work. Just make sure not to purchase blackstrap molasses; it’s quite bitter and would have a significant impact on the flavor of the cake.
Step-by-Step Instructions
Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. Whisk to combine and set aside.
Melt the butter in a large microwave-safe bowl.
Whisk 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.)
Add the dry ingredients.
Whisk until there are no more lumps.
Pour the batter into the prepared pan.
Bake for about 35 minutes.
Let cool slightly, then slice and serve warm with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
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Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- ⅔ cup packed dark brown sugar
- ⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
- ⅔ cup boiling water
- 1 large egg
Instructions
- Preheat oven to 350°F. Grease a 9-in square metal cake pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- 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.
- 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 30 to 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.
- Freezer-Friendly Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
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, Edamam.com. 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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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!
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!!!
Excellent flavor! Easy to complete. Thank you for sharing the recipe!
Made it, ate it, LOVED it. Merry Christmas!
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! 🙂
Hi Mary, If you email me at jennifer@onceuponachef.com, I can send you a gingerbread recipe that’s better for icing. 🙂
Is the brown sugar packed at all before measuring? Thanks!
Yes, thanks for catching that, Jessica – it has been corrected. 🙂
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.
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.
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?
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?
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!
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?
Yep!
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
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!🎄🎄🎄
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!
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!
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!
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!
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!
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.
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!
☃️🌲❄️
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
Glad you like the website, Patricia! Yes, I think you could use the gingerbread in a trifle. Hope you enjoy! 🙂
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.
Could I make this in a 9×5 loaf pan?
Yes, Lexi, that should work. I will take longer to bake – I’d start checking it at about 50 – 55 minutes. Enjoy!
If making for an adult crowd, 1/2 Tsp of ground fresh black pepper adds considerable flavor depth.
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!!
Loved this recipe! Will be making it agin over the holidays!
Would this bake properly in a silicone bundt pan or silicone muffin liners/mini loaf pan? Thanks!
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!
Fabulous recipe. Even better if left for a day or so. Try spread with butter. Delicious
Hi Jenn, Love your recipes! Wondering if this gingerbread could be baked successfully in a loaf pan. Thanks for checking.
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.
Do you think this would bake ok I a 6 cavity christmas gingerbread man mini cake tin?
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! 🙂
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!
What happened? I followed the directions exactly and it overflowed all over my oven. The flavor is great, but the mess is not.
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?
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!
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!
This cake is just perfect! Could I make ahead and freeze it? Thanks!
Yes, it freezes nicely!
Hi. Can I double this recipe and increase baking time to 70-75 minutes?
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!
This recipe was so easy to follow and absolutely delicious!
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”
Loved it and so easy t make. Served it with vanilla whipped cream. My family all had seconds.
Holiday perfection. Served just this way with a vanilla whipped cream.
Can I use the robust version of Grandma’s molasses?
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!
What size baking dish for the gingerbread?
HI Mary, this recipe calls for a 9-in square pan.
This is delicious! I like to make it for breakfast. Quick and delicious!!! A must try if you haven’t already.
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.
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 🙂
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!
Also, I only have a glass 8×8, is this going to affect the cooking time?
It shouldn’t make too much of a difference but good idea to check it 5 min early.
Should be about the same, Erin – but of course just keep an eye on it. 🙂
I am excited to make this cake! Can this be made with canola oil or coconut oil instead of butter? Thank you !
Hi Alexandra, I’d go with the coconut oil. Enjoy!
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.
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!
Hi Phyllis, So glad you enjoyed the cake. Do you mean it’s crumbling?
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.
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?
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.
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!
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?
Thanks!
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. 🙂
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.
How many minutes do I bake the gingerbread in a Bundt cake pan?
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. 🙂