A timeless, classic, traditional Gingerbread recipe. This family favorite yields a dense yet soft, moist, richly flavored old‑fashioned cake, perfectly enhanced with molasses, brown sugar, and cozy winter spices.
A Classic, Old-Fashioned Gingerbread Recipe
This old‑fashioned gingerbread is a traditional cake rather than a cookie. It’s been a holiday staple in my family for decades, adapted from a trusted Good Housekeeping cookbook recipe. Rustic in appearance but rich in flavor, it delivers warm molasses notes and a blend of winter spices that fill the kitchen as it bakes.
Serve slices warm with a dollop of whipped cream for the best experience, though some prefer it with lemon curd or other toppings. The texture is slightly dense by design, tender and moist, perfect for cozy gatherings and holiday dessert tables.
Below are a few notes on key ingredients and choices to help you get the best results.
- Molasses: Essential for authentic gingerbread flavor. Use unsulphured molasses and avoid blackstrap, which is bitter. Choose a dark, full‑flavor molasses for the richest taste.
- Butter: Original family versions used shortening, but real butter gives superior flavor. European‑style butter (higher fat) produces a more tender cake. Shortening can be used as a substitute if needed.
- Sugar: Dark brown sugar is preferred for its molasses content and depth of flavor. If you don’t have brown sugar, you can make a substitute by mixing white sugar with a small amount of molasses.
- Flour: Use all‑purpose flour. This recipe has not been tested with self‑rising or specialty flours, so stick with all‑purpose for best results.
- Spices: Ground ginger, cinnamon, and cloves combine with molasses to create the classic gingerbread profile. Freshly measured spices make the kitchen smell incredible and give the best flavor.
- Hot water: Very hot or boiling water is important. It helps dissolve and blend the ingredients evenly and “blooms” the spices, intensifying the flavor.
How to Make Gingerbread
- Cream together softened butter and dark brown sugar using an electric mixer until smooth. Add the molasses and mix until combined. The mixture may look slightly separated or glossy at this stage; that is normal.
- Beat in the egg and vanilla until incorporated.
- In a separate bowl, whisk together all‑purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Gradually stir the dry ingredients into the wet mixture until mostly combined.
- Carefully stir in boiling water until the batter is smooth and uniform. Proper mixing at this stage is important to avoid sinking during baking.
- Pour the batter into a prepared 9×9″ (23×23 cm) baking pan and bake in a preheated 350°F (175°C) oven until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking typically takes about 40 minutes.
- Allow the gingerbread to cool slightly in the pan before slicing. This cake is especially delicious when served warm with whipped cream on top.
I recommend serving slices while still warm. Leftovers are excellent, but there’s something especially comforting about a warm piece of gingerbread with a soft topping of whipped cream.
Frequently Asked Questions
The most common causes are underbaking or letting the batter sit too long before baking. If the cake is underbaked or the oven door is opened repeatedly during baking, the structure can collapse. Also, baking soda begins reacting as soon as it meets wet ingredients; the batter should go into a fully preheated oven right after mixing.
A 9×9″ (23x23cm) metal pan is recommended for even baking. A glass pan can be used but may require longer baking time. An 8×8″ (20x20cm) deep pan will also work but will have a longer bake time and taller slices. Avoid overfilling any pan; fill no more than three‑quarters full.
Use the toothpick test: a toothpick inserted into the center should come out clean or with a few moist crumbs. The cake should spring back slightly to the touch and may show small surface cracks when fully baked. If it appears wet or jiggly, it needs more time in the oven. Overbaking will dry the cake, while underbaking can cause sinking.
Gingerbread naturally has a slightly dense, satisfying texture. Each bite is moist and melts in the mouth thanks to the molasses and brown sugar. This is a perfect cozy winter treat for family gatherings, holiday dinners, or a quiet afternoon with a hot drink.
Enjoy baking and sharing this classic gingerbread—its warming spices and deep molasses flavor make it a reliable favorite year after year.
Gingerbread
Ingredients
- ½ cup (113 g) unsalted butter, softened (European‑style butter preferred; may substitute vegetable shortening)
- ½ cup (100 g) dark brown sugar, firmly packed
- 1 cup (235 ml) unsulphured molasses (do NOT use blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (312 g) all‑purpose flour
- 1½ teaspoons 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)
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×9″ (23×23 cm) metal baking pan by greasing and flouring it or lining it with parchment paper. Set aside.
- In a large bowl, combine the butter and dark brown sugar. Beat with an electric mixer until creamy.
- Add the molasses and stir until well combined.
- Mix in the egg and vanilla extract until evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Carefully stir in the boiling water until the batter is smooth and uniform.
- Pour the batter into the prepared pan and bake on the center rack for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool slightly before slicing. Serve warm with whipped cream if desired.
Notes
Toppings
This gingerbread is traditionally served with homemade whipped cream, but warm lemon curd or a scoop of vanilla ice cream are also lovely options.
Storing
Store slices in an airtight container or covered pan at room temperature for up to 3 days.
Nutrition
Serving: 1 slice | Calories: 383 kcal | Carbohydrates: 67 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 7 g | Sodium: 405 mg | Sugar: 40 g
Nutrition information is an approximation.
More Holiday Recipes to Try:
Gingerbread Cookie Bars
Gingerbread Cupcakes
Easy Sugar Cookie Recipe (With Icing)
Molasses Cookies
This Gingerbread recipe was originally published 12/15/2017 and has been updated with video and additional tips. The recipe itself remains true to the original family adaptation.