Old-fashioned gingerbread is a Christmas classic. This moist cake delivers warm molasses and ginger notes with hints of brown sugar and cinnamon. Serve it warm with butterscotch sauce and whipped cream for a cozy dessert.
Many people think of gingerbread cookies first, but a warm gingerbread cake is equally — if not more — comforting. This version highlights molasses, ground ginger, brown sugar and vanilla for a balanced, not-too-sweet flavor. The cake bakes up moist with a soft crumb and slightly dense texture, perfect for holiday gatherings. As it bakes your kitchen will fill with classic spice aromas.
The Perfect Gingerbread Recipe
For this recipe the goals were:
- moist, slightly dense texture (similar to a carrot cake)
- a clear, rich ginger profile without overpowering heat
- balanced sweetness, not overly sweet
The method is straightforward and can be done without an electric mixer.
- Start by whisking the dry ingredients together: all-purpose flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda and salt. The spice ratios below complement the molasses and let the ginger shine.
- In a separate bowl whisk melted butter with brown sugar, molasses and hot water. The hot water thins the molasses so it blends evenly into the batter. Use cooking or fancy molasses rather than blackstrap for best flavor, and light or dark brown sugar depending on your preference.
- Whisk in the eggs and vanilla. Make sure the butter mixture has cooled slightly before adding the eggs so they don’t scramble.
- Gently stir the dry ingredients into the wet until combined. The batter will be thin — this is expected.
- Pour the batter into a lightly greased and floured 9×13 inch (23×33 cm) pan and bake at 350°F (180°C) for about 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Gingerbread with Honey
Some regions use honey instead of molasses for a milder gingerbread. This recipe is developed for molasses, which gives a deeper, traditional flavor, but you can substitute honey if necessary — expect a lighter flavor and slightly different texture.
Serving
This cake is lovely served warm with butterscotch sauce and a spoonful of whipped cream. If serving after dinner, bake and remove it from the oven shortly before you sit down so it has time to cool slightly. It’s also perfect for afternoon tea. Alternatives include caramel sauce or a dusting of powdered sugar. You can also cool the cake completely and frost it with cream cheese frosting if you prefer.
For more holiday desserts try other spiced cakes and cheesecakes to complement this classic gingerbread.
Gingerbread
Fiona Dowling
15
35
50
15 pieces
Equipment
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9×13 inch (23×33 cm) cake pan
Ingredients
Gingerbread
- 2 1/3 cup all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, light or dark
- 1 cup molasses*
- 1 cup hot water
- 2 large eggs
- 2 teaspoons vanilla extract
Butterscotch Sauce
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 2/3 cup whipping cream
- 2 teaspoons vanilla extract
Instructions
Gingerbread Cake
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Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) cake pan and dust with flour.
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In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.
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In another large bowl whisk melted butter, brown sugar, molasses and warm water until combined and the butter no longer appears separated.
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Whisk in the eggs and vanilla, ensuring the mixture is not hot before adding the eggs.
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Fold the dry ingredients into the wet until smooth. The batter will be thin.
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Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean or with a few crumbs.
Butterscotch Sauce
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Melt the butter in a medium saucepan over low–medium heat.
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Add the brown sugar and salt and stir until the sugar dissolves.
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Bring to a gentle boil, then whisk in the whipping cream and cook, stirring, until the cream is incorporated and the sauce is smooth.
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Remove from heat and stir in the vanilla. Keep warm for serving.
Serving
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Slice with a sharp knife and serve warm with butterscotch sauce. Optionally top with whipped cream and a light sprinkle of cinnamon.
Notes
- Use cooking or fancy molasses; do not use blackstrap molasses. Honey can substitute for molasses if needed, though the flavor will be milder.
- Store leftovers in an airtight container at room temperature up to 3 days or refrigerated up to 5 days. Store butterscotch sauce refrigerated up to 1 week.
- Nutrition information is an estimate for one slice with butterscotch sauce, assuming the pan and sauce are divided into 15 servings.
Nutrition
Carbohydrates: 58g,
Protein: 3g,
Fat: 18g,
Sugar: 42g
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