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 gingerbread, perfectly flavored with molasses, brown sugar, and lots of cozy spices!
Not to be confused with gingerbread cookies, this cake is so simple to whip together. Make sure to top yours off with a dollop of homemade whipped cream! Recipe includes a how-to video at the bottom of the post!
Maybe you’ve noticed by now that nearly all of my family favorite recipes originate from the same source. My favorite Angel Food Cake, Chocolate Fudge, and now this Gingerbread recipe all originate from my mom’s incredibly worn out Good Housekeeping cookbook.
And that book is really, really, worn out, too. The binding has literally been duct taped together at this point. Each time you open it, pages flutter out and onto the floor. The most well-loved pages are covered in chocolate and molasses stains. It is probably the most well-used cookbook I’ve ever known, and for good reason. The recipes inside of it are classics, and they’re really, really good.
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.
A Classic Gingerbread Recipe
My mom makes this recipe often and it never lasts long. It’s so simple to make, is richly flavored with molasses and traditional gingerbread spices, and it comes out perfectly every. single. time.
I did make a few minor tweaks to this recipe to make it my own. After a few recipe test runs, I decided that I preferred to use butter rather than the shortening that the recipe called for originally (and I recommend using European butter, if you can get your hands on it). I also traded out white sugar for dark brown sugar for even more of that rich molasses flavor.
Make sure that you use unsulphured molasses for this gingerbread. I always use Grandma’s brand because that’s what my grocery store carries, and it says “unsulphured” right on the label.
Gingerbread comes out heavy, but each bite is perfectly flavored and moist and just melts in your mouth. This is the perfect cozy wintertime treat.
I recommend serving your Gingerbread 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 .
My siblings and I always topped ours off with Cool Whip, but now that I’m older and wiser I only use my homemade whipped cream recipe 😉. A big scoop of vanilla ice cream would also be a great pairing, now that I’m thinking about it.
Enjoy!
More Recipes You May Enjoy:
How to Make Gingerbread
Be sure to check out my Gingerbread Recipe VIDEO just below the recipe! If you enjoy these videos, please consider subscribing to my YouTube Channel so you can be the first to see all of my cooking videos <3
Gingerbread
Ingredients
- ½ cup unsalted butter (preferably European butter) softened to room temperature (113g)
- ½ cup dark brown sugar tightly packed (100g)
- 1 cup unsulphured molasses (235ml) (I use Grandma's brand)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (312g)
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 1 cup boiling water (235ml)
- Whipped Cream for topping, optional
Instructions
- Preheat oven to 350F (175C) and prepare a 9"x9" 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.
- Add molasses and stir until well combined.
- Add egg and vanilla extract. Stir well.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Carefully stir in boiling water until ingredients are smooth and well-combined.
- Pour batter into prepared baking pan and bake on 350F (175C) 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!
Nutrition
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This Gingerbread recipe was originally published 12/15/2017, post updated to include video and more tips 11/12/2018.
Mark
Curious if you believe this recipe is suitable for baking in silicon forms? I have several holiday themed silicon forms for little houses and Christmas trees that I would love to use with gingerbread.
Sugar Spun Run
Hi, Mark! I haven’t tried it, but think that you should be ok. Let me know how they turn out! 🙂
lamanda chewning
So most and delicious! Tried with caramel whipped cream…it was good. But then…the honey butter I made to go with dinner rolls was whispering…go ahead, put me on the gingerbread! Wow! Over the top! I highly recommend it😂🤣
Sugar Spun Run
YUM! Both sound like perfect toppings, Iamanda! I am glad that you enjoyed the gingerbread. Thanks for trying my recipe! 🙂
April
Hi, I’m wanting to make several small loaves (9×5) for friends and family. What do you recommend I do? Can I just split it evenly into the pans and bake for a shorter time? New to baking here, excited to try your recipe. Thanks!
Sugar Spun Run
Hi, April! Yes, that will be perfect! I would just keep an eye on the bake time. I hope that your friends enjoy the gingerbread! 🙂
April
Thanks so much!!! Merry Christmas!🎄
Lee
Delicious but the center caved in as well. I made a conscious effort not to overmix (like your directions for cheesecake). Kids got a laugh and we covered it with fresh whipped cream. Will absolutely make again and will try with the lemon cream sauce next time! Thanks and best wishes for a lovely holiday season!
Sam
Oh no! I am glad the gingerbread was still delicious, Lee! With this recipe under-mixing can also make it cave in (not sure if that was the issue, just thought I’d mention that it’s not quite as delicate as the cheesecake). Thank you for commenting, and happy holidays to you! 🙂
Deb
I added lemon zest and to walnuts best gingerbread ever❤️❤️❤️
Sugar Spun Run
That sounds perfect, Deb! I am so glad that you enjoyed it! 🙂
Deb
Thank you I love to bake and you website is the bomb❤️❤️❤️
Sugar Spun Run
That is awesome! I am so glad that you enjoy my site. Thank you for following me. 🙂
Dee
Hi! Thanks so much for this recipe. My gingerbread turned out delicious. However, it cracked in the middle as well as the sides. Any idea what I might have done wrong? I’m a complete novice in baking. Thank you, happy holidays! 🙂
Sam
Hi Dee! Sometimes mine gets little cracks on the top, as long as they’re not super deep cracks that’s definitely not a problem and it doesn’t sound like you’re doing anything wrong. Just cover them up with some whipped cream 😉
Dee
Thank you, Sam! I’d run out of cream, so topped it with a chocolate glaze instead. Either way, your recipe is an absolute winner – soft, moist and delicious! No more store-bought gingerbread 😁
Sugar Spun Run
I am so happy to hear, Dee! Thanks for trying my recipe. 🙂
Alice
What is the recipe for lemon sauce? It sounds great.
Brooke
Making this today! I want to double the recipe, do you think a 9×13 pan would work? Otherwise I have two 9 inch cake pans. Would appreciate your advice! Thanks!
Sugar Spun Run
Hi, Brooke! I think a 9″ x 13″ pan will work fine. I recommend keeping an eye on the bake time. I hope that you enjoy the gingerbread! 🙂
Tammy Hayes
I multiply the ingredients by 1.5 and baked in a 11×13 pan. This used whole jar of Grandmas molasses and allowed me to share with my neighbors! Delicious!!!
Sam
Thank you for the feedback, Tammy! I am so glad everyone enjoyed the gingerbread! 🙂
Sharon
Can this be made ahead and frozen?
Sam
Hi Sharon! It should hold up just fine being frozen, just make sure you wrap it well. 🙂
Suz
What is the difference with the unsulphered molasses?
Sugar Spun Run
The key factor between unsulphered and sulfured molasses is sugarcane maturity. Unsulphured molasses is extracted from mature sugarcane. Sulphured molasses, on the other hand, is made from sugarcane that hasn’t had as much time to mature. In baking, unsulphered molasses helps keep the cookie softer and not too sweet.
Scott G
This is absolutely fantastic!
Sugar Spun Run
Thank you so much, Scott! I am so glad that you enjoyed the gingerbread. Happy Holidays to you! 🙂
Cherry
I have my mom’s cookbook, the same as yours. I am going to try your tweeks. We always had our gingerbread cake topper with hot lemon sauce, it’s amazing. (Lemon juice, sugar, corn starch and water. Cook to blend and thicken)
Sugar Spun Run
Hi, Cherry! I love the sound of the lemon sauce, I will have to try this when I make this recipe next. I hope that you enjoy the gingerbread. Keep me posted on how it turns out. Happy Baking! 🙂
Georgia Smith
Ginger and lemon, how can you go wrong!!! I will try it, Thank you! 😘
Cherry 🍒
I haven’t made it in years but I am experimenting. Going to check with daughters and sister to see if anyone has it. I just did half cup sugar and 3/8 cup lemon juice (all I had on hand) and 3 tsp corn starch cooked over LOW temp to dissolve sugar and thicken. Ok but not quite right. ❤️
Lynn
Hi.. my Dear Mom used to make Gingerbread with a Leamon sauce and have been looking for it as she passed away in 2002. So can you give me the measurements for the ingredients PLEASE??? THANKS SO VERY MUCH AND MERRY CHRISTMAS!!😊❤
Cherry 🍒
I haven’t made it in years but I am experimenting. Going to check with daughters and sister to see if anyone has it. I just did half cup sugar and 3/8 cup lemon juice (all I had on hand) and 3 tsp corn starch cooked over LOW temp to dissolve sugar and thicken. Ok but not quite right. ❤️
Christy Long
The gingerbread recipe to end my search. I make it all year! INSANELY GOOOOD!!!
Sugar Spun Run
Thank you so much, Christy! I am so glad that you enjoy them! 🙂
Kay
Made a double batch of this, but the center did not cook at the same rate as the outside and the top collapsed. I’m not sure if this was because of the recipe or my oven (which is known to be weird).
Sugar Spun Run
Oh no Kay, I am sorry to hear that you experienced an issue. I have never had this happen to me with this recipe. I recommend getting a thermometer and checking to make sure your oven is baking at the correct temperature just to be certain. Regardless, I hope that your gingerbread tasted delicious.
Alexa
Just happened to me too