The sweet and spicy aroma of freshly baked Gingerbread will make your home smell like Christmas! This dense moist cake is a timeless classic!
Gingerbread recipe
There is something so Christmas-y about gingerbread. The smell of it baking says the holidays are near.
Gingerbread refers to a broad category of baked goods, generally flavored with ginger, cloves, nutmeg, and cinnamon. It is usually sweetened with honey, sugar, or molasses. In this version, we create a sweet, dense, and moist cake using molasses and an aromatic blend of spices.
I really don’t have too many memories of eating it while growing up. I’m not sure if my family didn’t like it or if they just chose other desserts like Soft Sugar Cookies, Peppermint Meringues, or Italian Anise Cookies.
Either way, as an adult, I love it and I enjoy sharing this recipe with my family and friends. This recipe pairs well with Caramel Sauce or Lemon Sauce. You can also try it with a sprinkle of powdered sugar and/or a dollop of homemade sweetened whipped cream. If desired, you can also frost or ice this cake. It’s also fantastic by itself!
How to Make Gingerbread
Ingredients
- all-purpose flour – or cake flour
- shortening – or unsalted butter
- granulated sugar – or brown sugar
- molasses – I used unsulphered molasses
- hot water
- baking soda
- ground ginger
- ground cinnamon
- salt
- large egg
- Caramel Sauce, Lemon Sauce, or Lemon Curd, if desired
Instructions
- Preheat oven to 325°F. Grease and flour the bottom and sides of a 9x9x2-inch baking pan and set aside.
- Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Continue to mix on medium speed for 2-3 minutes. Pour into prepared pan.
- Bake 50-55 minutes or until a toothpick inserted near the center tests clean.
- Serve with Caramel or Lemon Sauce, if desired.
GIngerbread FAQs
Generally, it is a combination of ginger, cloves, nutmeg, and cinnamon. It is usually sweetened with honey, sugar, or molasses.
Store gingerbread in a covered dish or container at room temperature for up to 3-5 days. For longer storage, you can also refrigerate it for up to 7-10 days.
Yes! Once completely cooled, tightly wrap the cake (or pieces of cake) in plastic wrap then a layer of aluminum foil. You can freeze it for up to two months.
To use – allow to thaw on the counter at room temperature.
Some people may prefer to enjoy a slice of this Christmas classic warmed-up. Microwave a slice for about 15-20 seconds.
1. You may have let too much heat escape from the oven. Resist the temptation of opening your oven door until closer to the end of the baking time. The cake needs time to “set up” to help prevent it from collapsing in the middle.
2. Don’t let the batter sit too long before baking. As soon as the mixture is mixed and in the pan, put it in the preheated oven.
Recipe Tips
- Be careful not to overmix the batter.
- The type of molasses you choose will have a significant impact on the flavor of the final product. I like to use Unsulphered Molasses since it is the sweetest and most mild-tasting. Sulphered Molasses is less sweet and more minerally with a more pungent molasses taste. Black-strap Molasses is not very sweet at all and has an almost licorice taste.
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Gingerbread
The sweet and spicy aroma of freshly baked Gingerbread will make your home smell like Christmas! This dense moist cake is a timeless classic!
Ingredients
For the pan:
- Shortening for greasing pan
- Flour for dusting pan
For the Gingerbread:
- 2-1/3 cups all-purpose flour
- 1/2 cup shortening
- 1/3 cup sugar
- 1 cup molasses
- 3/4 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 large egg
For serving:
- Caramel Sauce, if desired
- Lemon Sauce, if desired
- Lemon Curd, if desired
Instructions
- Preheat oven to 325°F. Grease and flour the bottom and sides of a 9x9x2-inch baking pan and set aside.
- Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Continue to mix on medium speed for 2-3 minutes. Pour into prepared pan.
- Bake 50-55 minutes or until a toothpick inserted near the center tests clean.
- Serve with Caramel Sauce, Lemon Sauce, or Lemon Curd, if desired.
Notes
- Be careful not to overmix the batter.
- The type of molasses you choose will have a significant impact on the flavor of the final product. I like to use Unsulphered Molasses since it is the sweetest and most mild-tasting. Sulphered Molasses is less sweet and more minerally with a more pungent molasses taste. Black-strap Molasses is not very sweet at all and has an almost licorice taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Silicone Spatula Set of 4 -
Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe) -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler -
Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2 -
KitchenAid Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Hand Mixer with Snap-On Case
Nutrition Information:
Yield: 9 Serving Size: 1 squareAmount Per Serving: Calories: 464Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 357mgCarbohydrates: 78gFiber: 2gSugar: 35gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published December 23, 2012. Updated on December 15, 2019. Updated again on November 11, 2021.
Ya know, I've never made gingerbread. Makes me feel kinda Scrooge-ish. Sounds perfect with caramel sauce.
Thanks for linking!
I love your recipes. They are so delicious and easy to make. Can't wait to make this gingerbread.
Elizabeth [email protected]
YUMMY!
We love gingerbread! This recipe sounds wonderful! Thank you for sharing it at Wednesday's Adorned From Above Blog Hop! -Marci @ Stone Cottage Adventures
Ooh this sounds delicious!! I just read your mini about below your photo on the right…I was homeschooled all the way up to high school graduation! 🙂 I also love to cook & bake and share a lot of family friendly recipes on Blue Eyed Beauty Blog (my blog). I cannot stand store bought foods and make almost everything I eat from scratch!
Visiting via Adorned From Above Wednesday Link Party!
Helen
Blue Eyed Beauty Blog
Exercise Encouragement Group Blog
Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
Happy New Year!
Miz Helen
I have yet to get around to making anything that contains ginger. Surprising, since I love to bake. This looks fantastic. I'm reconsidering the ginger thing right now.
Sharon
Make It Or Fix It Yourself!
I love ginger bread cookies, so I bet I'd be all over this cake! Thanks so much for sharing at Simple Supper Tuesday, this week.
I think I have made gingerbread cake once in the past. I never had it growing up, we always had English Christmas Cake (which I cannot stand by the way). It looks really delicious Jamie. I think I should make it again soon. 🙂
That looks terrific. I cannot wait to make this one for my family. Delicious. Thanks for sharing it.
I've never made gingerbread before-your caramel sauce on top sounds great!! Thanks for sharing at Share Your Stuff Tuesdays!
It's always great to have another gingerbread recipe on hand during the holidays. I'll have to try this one with the Caramel Sauce. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
Hi Jamie! Your Gingerbread is one of the Top Features from last week's Sweet Wednesday Link Party! Congratulations and stop by to grab a featured button: http://www.my-sweet-mission.com/2013/12/top-features-from-swlp-14-christmas.html
Also, this post is pinned to my Features from Sweet Wednesday Link Party board too: http://www.pinterest.com/mysweetmission/features-from-sweet-wednesday-link-party/
Thanks so much for linking up, I appreciate you!
Hugs,
Heather
MySweetMission.net
Hi Jamie,
Amazing recipe. I can't wait to try it. Thank you so much for sharing with Adorned From Above’s Link Party. We love having your join the fun.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Been looking for a Gingerbread recipe…..could not even find any kind of gingerbread cake or cookies anywhere in any of the stores….hard to even find a recipe….now that I have this one, I will still make this as soon as I can…. I know I have some molasses, but not sure I have a cup…..will check and will make this…..
Thanks for posting this…..
can you use Butter instead of Shortening Please
yes!
May I suggest whipped cream as well as a topping? That is the way we always had it and delicious. Thanks for the recipe. Gonna try it!
Of course! I think it’s delicious as well!