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.
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.
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.
- Combine wet ingredients. Stir in flour.
- Add baking soda. Stir in boiling water.
- 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.
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
- Eggnog Cookies – fav holiday drink in a cookie!
- Peppermint Brownies – perfect to indulge in
- Easy Gingerbread Fudge – ready in 20 mins!
- Homemade Peppermint Bark – no baking required!
- Gingerbread Muffins – with spiced crumble topping
Did you make this Gingerbread for your family? Be sure to leave a comment and a rating below!
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adaptation Mackasey, Joan. “Gingerbread”. Recipe. Among Friends Vol II. Calgary, AB, 1989. 203. Print.
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!
I love that memory, Karen! Glad this recipe turned out delicious for you :)
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.
Oh no! I am so sorry to hear that, Jan! Were you using a 9×13 cake pan?
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.
Came out Great. Thank You.
Have had requests for more.
You’re welcome Rene!
Sinks badly in the middle. Methinks less water/more flour. But it’s SO delicious!
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.
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.
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!
So happy this recipe was such a hit for you, Brittany! A cream cheese frosting would be amazing!
Hi it looks like in your picture you have batter in a bunt pan,is that what you use,thanks?
The cake is baked in a 9×13 pan Annmarie. Enjoy!
Can I sub some other fat for the veggie oil?
I haven’t tried this with other fats so I can’t say for sure.
Did I do something wrong??
It’s been in 40 minutes and smells burnt, and the middle is raw. :/
Oh no Leslie, I’m not sure what happened. Did you heat your oven to 350°F? What type of pan are you using?
maybe your pan was too large
Could I use gluten free flour in this recipe?
I have only made the recipe as written. Let us know if you try it Hannah!
The gingerbread was delicious, but not very sweet. Thanks so much for sharing your recipe with us!
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.
You will have to let us know what you think when you add extra ginger or candied ginger!