A timeless, classic, traditional Gingerbread recipe! This is one of my family’s favorite recipes. It makes for a dense but soft, moist, and richly flavored old-fashioned recipe, perfectly flavored with molasses, brown sugar, and lots of cozy spices! Recipe includes a how-to video at the bottom of the post!
A Classic, Old-Fashioned Gingerbread Recipe
Not to be confused with gingerbread cookies, this old-fashioned gingerbread cake is a perfectly spiced holiday staple and has been in my family for decades. It originated from the same source as my favorite angel food cake: my mom’s well-worn Good Housekeeping cookbook.
I knew that I wanted to share a gingerbread recipe for the holidays, but not just any recipe, I wanted it to be this one.
Humble and rustic in appearance, the flavor of gingerbread is anything but with bright and cozy winter spices. It tastes incredible served warm with a dollop of homemade whipped cream (though many readers have said that they top theirs with lemon curd, instead!).
Let’s get to it!
I won’t go over every ingredient, but I did want to touch on a few of the key players in today’s recipe and why we’re using them (plus a few things to keep in mind when you’re searching for these ingredients in the grocery store!).
- Molasses. Molasses is an absolutely critical ingredient for true gingerbread flavor. This ingredient is often sold in several varieties, you will want to make sure that you grab a bottle that says “unsulphured” on the label. This has a milder (in a good way) flavor than sulphured molasses. I often use Grandma’s brand molasses or Brer Rabbit “full flavor” molasses (pictured above). If you can’t find either of these brands, make sure that you use a “dark” molasses and avoid “blackstrap” variety, which can be quite bitter.
- Butter. My family’s recipe originally used shortening, and you can feel free to use an equal amount of shortening in this recipe instead. However, after lots of taste-testing I decided I much preferred the flavor of real butter. If you can find it, grab yourself European-style butter (usually sold right beside “regular’ butter), which has a higher fat content and gives the gingerbread an even better flavor and more tender texture.
- Sugar. Dark brown sugar is best for this recipe as it contains a higher amount of molasses and lends itself to the rich flavor of this cake. Don’t forget that if you don’t happen to have this ingredient on hand, you can always follow my easy tutorial on how to make brown sugar!
- Flour. Use all-purpose flour, I have not tried this recipe with any substitutions and definitely advise that you avoid self-rising flour.
- Spices. This recipe uses a cozy blend of wintery spices: ground ginger, ground cinnamon, and cloves work with the flavors of the molasses for a true gingerbread flavor. Your house is going to smell amazing.
- HOT water. Very hot or boiling water is critical to this recipe as it helps to evenly incorporate all of the ingredients for a smooth, cohesive batter and (perhaps most importantly) blooms the spices for the best possible flavor.
How to Make Gingerbread
- Cream together butter and brown sugar (I recommend using an electric mixer) and then stir in molasses, egg, and vanilla extract until batter is well-combined. Sometimes you may notice that the mixture appears a bit piecey/separated at this point, that is OK! Everything will come together in the end!
- Separately whisk together your dry ingredients, then gently stir the dry ingredients into the butter/molasses mixture.
- Stir in HOT or boiling water (carefully!) until ingredients are smooth and well combined. Make sure batter is uniform in appearance, as not properly mixing could cause the cake to sink.
- Pour into a 9×9″ pan and cook until baked through.
I recommend slicing and serving yours while it’s still warm rather than waiting to allow it to cool completely. Don’t get me wrong, the leftovers are incredible, but there’s just something so delectable about still-warm gingerbread (topped with whipped cream, of course!).
Frequently Asked Questions
There are several reasons this can happen, but I’d like to cover the two most likely reasons:
1) If the cake is under-baked or the oven door is opened too many times before the cake is fully baked, the gingerbread may sink.
2) If the batter sits too long before making its way into the oven, the baking soda can begin to react with the other ingredients too quickly. This chemical reaction needs to take place in your oven, not on your countertop, so make sure your oven is preheated and ready to go and don’t let the batter sit around once it’s all mixed together — get it in the oven right away!
I recommend using a 9×9″ (23x23cm) square metal baking pan. A glass pan may also be substituted but keep in mind the gingerbread will take longer to bake this way. An 8×8″ (20x20cm) pan that is deep enough (don’t fill higher than ¾ of the way full) will also work but will similarly take longer to bake. I have not tried this recipe in any other size pan.
The toothpick test is one of the best ways to tell if gingerbread is finished baking. A toothpick inserted in the center should come out clean or, preferably, with a few moist crumbs (but not wet batter).
Alternatively, look for a cake that is slightly puffed in the center and springs back to the touch if you lightly touch with the pad of your finger. Small cracks on the surface of the cake are also normal and indicative of a cake that’s finished baking. If the cake is jiggly or wet looking, it is going to need more time in the oven.
Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical!
Gingerbread is inherently slightly dense and heavy in texture, but each bite is perfectly flavored and moist and just melts in your mouth. This is the perfect cozy wintertime treat, and I think you’re going to love it!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Gingerbread
Ingredients
- ½ cup (113 g) unsalted butter (preferably European-style butter, if you can find it) softened to room temperature (may substitute vegetable shortening)
- ½ cup (100 g) dark brown sugar firmly packed
- 1 cup (235 ml) unsulphured molasses (do NOT use blackstrap molasses — check the back of your bottle/ingredients to make sure it is not blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup (235 ml) boiling water
- Whipped Cream for topping, optional
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and prepare a 9"x9" (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
- Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.½ cup (113 g) unsalted butter (preferably European-style butter, if you can find it), ½ cup (100 g) dark brown sugar
- Add molasses and stir until well combined.1 cup (235 ml) unsulphured molasses
- Add egg and vanilla extract. Stir well.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.2 ½ cups (312 g) all-purpose flour, 1 ½ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¾ teaspoon salt
- Gradually add dry ingredients to wet until completely combined.
- Carefully stir in boiling water until ingredients are smooth and well-combined.1 cup (235 ml) boiling water
- Pour batter into prepared baking pan and bake in the center rack of 350F (175C) preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream!Whipped Cream
Notes
Toppings
My family always tops this recipe with a batch of my homemade whipped cream, but many people also enjoy it topped with warm lemon curd!Storing
Store in an airtight container (or tightly covered in the pan it was baked in) at room temperature for up to 3 days. Note: This recipe has been one my family has used since I was a child and has been closely adapted from Good Housekeeping (affiliate).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
More Holiday Recipes to Try:
This Gingerbread recipe was originally published 12/15/2017. Recipe remains the same, but the post has been updated to include video and more helpful tips.
Jean
This gingerbread was very good. Nice and moist, flavorful. I appreciated the attached recipe for brown sugar! Will make it again.
Charlotte
Perfect texture and very moist. Unfortunately all I can taste is molasses, and I had even cut it down to 3/4c! Hoping the flavor mellows once cooled and with a dollop of whipped cream. Your directions and video were very helpful.
Sam
Hi Charlotte! Did you use black strap molasses instead of unsulphured molasses?
Charlotte
So after 24 hours, the flavor was amazing and I couldn’t get enough. I should have waited yo do my review.
Betsy
I’m giving this a five star rating, because it sounds delicious without even baking it! Would you please have time to tell me if this will translate to the Pampered Chef Waffle Stick pan? Thanks!
Emily @ Sugar Spun Run
Hi Betsy! We haven’t tried it, so we can’t say for sure. Please let us know how it turns out for you 🩷
Betsy
Thanks, will do!
Betsy
I ended up using the waffle stick pan, plus three mini loaf pans; the stocks baked at 375 for 20’, and the mini loaves, at 350 for 30’. All the pans were sprayed with Pam baking spray and popped out beautifully, after ten’ of cooling. Dusted with confectioners sugar, but I plan to bring the whipped cream along, too!
I’d send a photo, but the option isn’t available, here. Can’t wait to take a bite, they smell wonderful!
Sam
Thank you for your feedback! I’m glad they turned out! If you have an Instagram account you can tag me @sugarspun_sam. I’d love to see them! 🙂
Lily
Can this be baked in loaf pans instead? Will temp or time need to change?
Sam
Hi Lily! I’m not sure if you would need more batter or not. I think it could work, but I’m not sure on the bake time.
Sarah Roof
I really did not think this recipe was going to turn out and it was incredible! Perfectly spiced, thick but soft and moist—did not dry out at all after a few days! Perfect gingerbread for Christmas time.
Paujla R.
I loved the flavor of this gingerbread recipe. I love strong ginger and and spice flavors. My gingerbread turned out a bit on the cakey side. I’ve made gingerbread before and i don’t remember it being cakey. I followed your recipe to the letter. I took it out of the oven aat 35 minutes because the toothpick came out clean. What did i do wrong?
Sam
Hi Paujla! This is actually like a cake so it sounds like you did everything properly. I’m glad you enjoyed the flavor. 🙂
Kristen
Hello all: Can I make this is something other than a metal pan? (same size, different material). Thank you =)
Sam
Hi Kristen! You can use a different pan to bake it. Your bake time may vary slightly so keep an eye on it as it bakes. 🙂
Diana Holmes
Hello Sam, This is the absolute BEST Gingerbread Recipe I’ve ever used! I would like to qualify my comment by stating that I’m 76 and have many baking years behind me. That would make a 5 star rating quite a compliment!
Followed your recipe exactly as written. Now a question: just finished frosting the Gingerbread with Caramel Frosting for an event this evening. Event has been postponed due to inclement weather for 3 days. Is it storable for that time period?
Sam
Hi Diana! I think it won’t be quite as moist and maybe a bit more crumbly. You could certainly still serve it, but nothing is as good as fresh. 🙂
LeeAnn
This is the second recipe of yours I have tried (pumpkin cheesecake) and they have both been fantastic. Like other’s have said, I really appreciate that you include the ingredient measurement in the instructions, its so much easier having it there than having to try to scroll back up on my phone with flour covered fingers lol. This gingerbread had a great, chewy density that was perfect. Next time I will up the spices a little but that’s just because I love extra gingery cake.
Sam
I’m so glad you’ve been enjoying the recipes, LeeAnn! I hope you love everything you try. 🙂
Lisa
I had to sub gluten free flour but otherwise followed your recipe and it was wonderful! I served it with lemon curd. So much like my mom used to make. Thank you so much!
Debbie
I want to make mini gingerbreads for party favors. May I freeze them for a week?
Sam
Hi Debbie! I haven’t personally done it, but I think it should work. 🙂
Victoria Rand
I have not made this yet, however it looks just like my Grandmother’s recipe. I will have to compare!
Sam
I hope you love it! 🙂
Ann
Perfect!
Catherine Cummings
I like the result better than any other gingerbread recipe I’ve tried so far. I only get four stars because the flavor is not as intense as I would like. That may be because it’s not as sweet as some of the others. I think I would try adding a fourth a cup of sugar to try to improve that. However, Some people may like that more.
Jennifer
I’ve always used a mix but you can’t find them in the store any longer so I thought I’d try this recipe. It wasn’t what I was looking for. This cake is dense and very strongly flavored… even with lemon curd and vanilla ice cream.. it was over powering. I think it was the amount of molasses. I appreciate you posting but I won’t make it again.
Sam
I’m so sorry this one wasn’t a hit, Jennifer! Gingerbread is supposed to be a little bit dense. You could try toning down the spices just a hair if you try it again. 🙂
Christine
Thank you for including the ingredient amounts after each step in this recipe. It is such a pet peeve to continually scroll to find how much I need to add of something in particular. Well done and very much appreciated.
Rose
Thanks so much for a very clear recipe showing quantity of some ingredients in weight. It makes life so much easier for me as I seldom bake. The cake is the best I have ever tasted.
Jean S
I’m excited about making this cake. First time I had gingerbread cake was at my husband work Christmas party. They served theirs with a warm sticky sauce on top? Do you possibly know what that might be? It tasted like a caramel. Is that a thing for this type of cake?
Sam
Hi Jean! A lot of people use a lemon sauce and some even like a lemon curd. 🙂
Miri L Richards
I think you’re referring to a ‘sticky toffee’ type of topping! I’ve heard of this being used on gingerbread also in addition to whipped cream, lemon curd.