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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.
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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
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Equipment
Ingredients
For the pan:
- Shortening for greasing pan
- Flour for dusting pan
For the Gingerbread:
- 2 ⅓ cups all-purpose flour
- ½ cup shortening
- ⅓ cup sugar
- 1 cup molasses
- ¾ cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published December 23, 2012. Updated on December 15, 2019. Updated again on November 11, 2021.
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!
can you use Butter instead of Shortening Please
yes!
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…..
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
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
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.
I've never made gingerbread before-your caramel sauce on top sounds great!! Thanks for sharing at Share Your Stuff Tuesdays!