Bake up a pan of Homemade Gingerbread for a warm spiced flavor of the winter season. This simple recipe produces moist and tender cake flavored with ginger spice and molasses.

Serve warm with dollops of whipped cream or a scoop of vanilla ice cream, and a cup of homemade eggnog on the side for a luscious Christmas treat.

Homemade Gingerbread on a plate

As you no doubt know, gingerbread is actually cake (and not bread) filled with warm spices including a generous amount of dried, powdered ginger for use in all sorts of sweet and savory recipes.

Throughout the Middle Ages in Europe, gingerbread was baked into cakes, cookies, and gingerbread men which are still popular around the holidays. The candy studded gingerbread house that has become a tradition wherever Christmas is celebrated has its origins in Germany.

ingredients to make Homemade Gingerbread

How to Make Gingerbread

Mixing gingerbread is just like preparing a cake batter. The batter for this recipe will be a bit thinner than a traditional batter.

  1. Combine wet ingredients. Stir in flour.
  2. Add baking soda. Stir in boiling water.
  3. Bake and enjoy!

You can alter the spice according to your preference. Cinnamon, cloves or other warming spices work well and will give this easy dessert more of a spice cake character.

NOTE: The batter will seem thin, this is expected.

batter to make Homemade Gingerbread in cake pan

How to Store It

Wrap leftovers tightly in plastic wrap and place in zippered bags. Gingerbread will keep 4 days at room temperature, or up to a week in the fridge.

  • Freezing is also an option for up to six months in freezer bags. Be sure gingerbread is completely cool before freezing to prevent the top from becoming gooey when thawed.
  • Thaw in the refrigerator or at room temperature, or in your microwave at a low setting.

Holiday Treats and Cookies

Did you make this Gingerbread for your family? Be sure to leave a comment and a rating below! 

Homemade Gingerbread on a plate
4.93 from 71 votes↑ Click stars to rate now!
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Homemade Gingerbread

This recipe for homemade gingerbread produces a moist and tender cake flavored with the pleasant bite of ginger spice.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
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Ingredients  

  • 3 eggs
  • 1 cup sugar
  • 1 cup molasses
  • 1 ½ teaspoons ginger
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 tablespoons warm water
  • 1 cup boiling water

Instructions 

  • Preheat oven to 350°F. Grease a 9x13 cake pan or line with parchment paper.
  • Mix eggs, sugar, molasses, spices, and oil with a hand mixer until well combined. Sift in flour.
  • Combine baking soda and 2 tablespoons water. Add to the batter and mix well. Stir in boiling water until fully combined.
  • Pour the batter (it will seem thin) into the prepared pan.
  • Bake 40- 45 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream.

Notes

The batter will seem thin but will bake into the perfect cake.
When measuring flour for this recipe, measure first then sift.
Keep leftovers in the refrigerator for 4 days and in the freezer for 6 months. 
4.93 from 71 votes

Nutrition Information

Calories: 177 | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 353mg | Fiber: 1g | Sugar: 20g | Vitamin A: 105IU | Calcium: 66mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American
Homemade Gingerbread on a plate with writing
Homemade Gingerbread sliced with a title
Homemade Gingerbread on a plate with a title
Homemade Gingerbread and a piece of cake on a plate with a title

Recipe adaptation Mackasey, Joan. “Gingerbread”. Recipe. Among Friends Vol II. Calgary, AB, 1989. 203. Print.

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. hi penny if you can’t get molasses is there something else you could use in the gingerbread cake please. I was thinking brown sugar if so how much please

    1. Hi Lisa, I have only made this recipe as listed so I can’t say for sure. Maybe another reader has tried and can offer some advice.

  2. love love love this recipe. not too sweet, just enough of it. Question for you. Every time I back it the center always drop. am I doing something wrong?5 stars

    1. Sorry it didn’t turn out quite as expected. What size of pan did you use? We find using a 9×13 cake pan provides the best results with no sinking in the middle.

  3. I agree with the review that the molasses flavor was very overpowering but the cake texture itself turned out very good, light and fluffy but it smelled like it was burning in the oven. Reading a similar recipe on ‘ once upon a chef,’ Jen, the chef said not to use blackstrap molasses since it has a bitter taste, so I checked my molasses bottle and lo and behold it says blackstrap on the back of bottle in the ingredient section but not on the front ! Soooo lesson learned – of course beginner cooks would not know the difference – how many times do we use molasses In a year ? Lol4 stars

    1. Sorry about the molasses flavor, Roberta! Your cake’s texture sounds amazing though, so maybe a switch to regular molasses will make it a total win next time!

  4. The cake turned out well but I found that the molasses dominated the flavor profile to such an extent that you couldn’t taste the yummy spices that are in the recipe.4 stars

  5. I just polished off a big piece of this cake. I’m 67 …. sitting here remembering my Mama because the last time I had gingerbread, she made it. Good memories. I forgot to mix the baking soda with water. Was really mad at myself for that, but it was still delicious and turned out fine. Yes, I used a 9×13 pan, nothing boiled over, but it did sink a little in the middle. Who cares? Not me! So thank you Holly, for another good one!5 stars

  6. The batter bubbled over my pans. Smoked filled the house. Not good. Oven is a mess and will need to be cleaned. More time wasted.

  7. This was absolutely delicious, though I was a bit surprised at how high it rose–I was using a convection oven and had to shield the top, as it began to scorch. However, it didn’t affect the taste, and it was so moist and light. However, if you like a really dense, heavy gingerbread, this isn’t it.

    I will definitely make it again, but I will increase the spices. I think I’d go with at least 2 teaspoons of ginger and cinnamon, and maybe use a heaping teaspoon of cloves. It was a little on the timid side for us.5 stars

    1. Glad you enjoyed it, Michael! Sorry, it didn’t turn out quite as expected. What size of pan did you use? We find using a 9×13 cake pan provides the best results with no sinking in the middle.

    2. Mine rose incredibly high, as I noted in the comment. In fact, it even split, and I had to cover it to keep it from scorching. So your experience surprises me. I’d try again.

  8. Can I give this 10 stars? I made this to take for my coworkers the last day of school. I made a cream cheese frosting to top it with. Every person who had a piece raved about it. It was so moist and just yummy. Even the one who doesn’t usually like gingerbread thought it was delicious and several people asked for a link to the recipe. I’ve been asked to make it again in January to celebrate New Years! Thanks so much for this recipe!5 stars

    1. Oh no Leslie, I’m not sure what happened. Did you heat your oven to 350°F? What type of pan are you using?

    1. I agree that it is not very sweet, even though the sugar and molasses seem like they would make it very sweet. Something is missing… I used dark molasses and I think it overpowered the recipe and the ginger doesn’t come through well enough. I might increase the dry ginger or add some fresh or chopped candied ginger as well as a lighter molasses. I baked it in what turned out to be a 9×11 glass dish so it took a bit longer.4 stars

      1. You will have to let us know what you think when you add extra ginger or candied ginger!