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.
Jan
I’d like to try this recipe using several small loaf pans, for gift-giving. Any tips?
Sam
It will definitely work in small loaf pans but the baking time will be reduced (keep the oven temperature the same as indicated in the recipe). I don’t know exactly how long it will need to bake because it will vary depending on the size of your pans and I haven’t made it in smaller tins myself, so start checking them pretty early (or even just bake one mini tin by itself as a test first). I hope that helps!
Avity
When my favorite box mix gingerbread changed its recipe, I knew I had to learn how to make gingerbread from scratch – it wouldn’t really be December without gingerbread and lemon curd. I first used this recipe last weekend and loved it so much that I made it again yesterday! I added an extra teaspoon of ginger the second time, because the original recipe is pretty light on the spice. I also baked it in a loaf pan, just for personal preference, which changes the baking time to 55 minutes at 325 degrees. This will definitely be a recipe I’ll make multiple times every Christmas season from here on.
Sam
I am so glad you enjoyed it! Thank you for the feedback on baking it in a loaf pan. I agree that Christmas is definitely not complete without gingerbread! 🙂
Teri
Could this be doubled and make in 8×13 pan?
Sam
Hi, Teri! You can certainly double it but I don’t know if all of that batter will fit in the pan. A 9 x 9 pan holds about 7.5ish cups of batter and an 8 x 13 holds about 9 cups of batter. If you doubled the recipe you would be at close to 15 cups of batter.
Evan Faris
This is an excellent recipe and everyone loved it. The only additions I made were to add 1/2 tsp of cracked black pepper and some chopped candied ginger. But then I like my gingerbread with a little more bite to it. Thanks!
Sam
I am so glad everyone enjoyed it, Evan. I have not tried those additions, but it sounds delicious! 🙂
Susan Brown
Does anyone know how to convert this into a Gluten Free Gingerbread. Recipe?
Bobbe Leviten
So far, I’ve had three requests in one sitting for this recipe! It is exactly what I remember from my kidhood and is the deep, dark, rich, molasses-y stuff that just screams holiday season. Too often, what one remembers is not what one gets — but this recipe blows that theory out of the water. This is a gingerbread recipe that I’ll be making again and again and again.
Sam
Yay! I am so glad you enjoyed it Bobbe! I hope you love it every time you make it. 🙂
Bobbe Leviten
I made it yet again for a holiday party today and plan to make it again next Sunday for the church community supper.
Sam
Those people are lucky to have some excellent gingerbread coming their way! 🙂
Regina
I’m going to try this and add some fresh ginger to it.
Sam
I hope you love it! ☺️
Kit
Absolutely fabulous! Flavor, texture, density. Moist with slightly crisp top. Really really great, a keeper!
Sam
I am so glad you enjoyed it! ☺️
Janet Welch
Made this recipe for Gingerbread and was very moist and delicious!
Sam
I am so glad you enjoyed it, Janet! ☺️
Kamille
I just made this and ♥LOVE♥ it! So dark and spicy! I’m devouring this with vanilla ice cream (gobble gobble smack!) There wasn’t a 9×9 to be found, so I used my trusty 8×6 which created a nice muffin top finish 😉 Thank you for sharin’ this beauty!
Nowhere to post a pic here, so this address will have to do for spyin’ on me muffintop cake finale: facebook.com/isabell.gabriel.756/posts/168794214075303
Sam
Thank you Kamille! I am so glad you enjoyed it. Have you joined my Facebook Group? That’s a great place to share pictures, and I LOVE to see them! ☺️
Kamille
Just joined, thanks for the heads up!
Karen A Munzel
To guild this amazing lily, serve with the aforementioned Chantilly cream and a wonderful lemon sauce. Truly glorious!
Kenny
Hi Sam,
This is the 2nd recipe I tried this week because and it was the best one. The cake has a good texture and a rich flavor. I added some vanilla ice cream and sugarcoated cranberries for Christmas dessert.
Th only ingredient that I couldn’t find in the Belgian supermarket was the unsulphured molasses so I used Maple syrup instead.
Happy Holidays!
Sam
I’m so glad to hear that you enjoyed it so much, Kenny! Happy Holidays!! 🙂
GUSTAVO
Sam, thank you so much for this recipe, me and my mom loved it. Greetings from Brazil. <3
Sam
I’m so happy to hear this!!! Merry Christmas!! 🙂
Jan
I’ll be baking this lovely gingerbread recipe shortly. I’d like to freeze it to serve later during the holidays. Do you know if it freezes well or not?
Sam
Hi Jan! I don’t think this would be a problem! It’s never lasted long enough in our house to freeze, but I think it would be fine.
I’d bake it and allow it to cool completely, then wrap very well in plastic wrap and then in foil and freeze. I’m sure it will still be delicious! 🙂
Jen
Just like Mom used to make! Thank you for this, Sam!