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This old-fashioned Gingerbread is the kind of cozy, nostalgic dessert that instantly makes it feel like the holidays. Fragrant with warm spices and rich with molasses, it has a tender crumb and just the right amount of sweetness. It’s made in one bowl, comes together in minutes, and fills your kitchen with the most comforting aroma as it bakes.

Gingerbread cake slice on a plate with whipped cream on top.

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This recipe is one of my favorites for serving at Christmas, but I’ll whip these out pretty regularly during the fall and winter. This classic gingerbread cake is an easy favorite.

Here’s Why You’ll Love This Recipe

  • Warm and cozy flavor: Ginger, cinnamon, and molasses create a nostalgic holiday taste.
  • One-bowl recipe: Quick to mix up, and with minimal cleanup!
  • Moist and tender texture: You’re going to love it from the first bite to the last.
  • Perfect for gatherings: A simple cake that feels special and festive, and feeds a crowd!

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Gingerbread cake ingredients in separate containers.
  • Unsalted butter: If you only have salted butter, omit the additional Kosher salt from the recipe..
  • Boiling water: Helps melt the butter and activates the leavening agents.
  • Light brown sugar: Adds sweetness and a subtle molasses notes. Dark brown sugar also works!
  • Molasses: The star ingredient, giving the cake its signature deep flavor and color. No substitutions here. It is necessary.
  • Egg: Use the best eggs for the best results. But any grocery store egg will work for this recipe.
  • All-purpose flour: Provides the base and structure of the cake.
  • Ground ginger: For a warm, spicy kick.
  • Ground cinnamon: Works so well in this cake. Grate fresh cinnamon if you really want the best flavor.
  • Kosher salt: Balances sweetness and deepens flavor.
  • Baking powder & baking soda: Work together to give the cake a nice lift and tender texture.

In Photos: How To Make Old-Fashioned Gingerbread

Step 1: Preheat and prep

Preheat the oven to 350°F (175°C), mist a 9×9-inch (23×23 cm) baking pan with non-stick spray, and line it with parchment paper.

Step 2: Combine hot water and butter

Place the softened butter in a large mixing bowl and pour the boiling water over it.

Hot water and butter in a large glass bowl for gingerbread cake.

Let it sit for a few minutes to melt the butter, then whisk until smooth.

Melted butter and hot water after melting and mixing.

Step 3: Add remaining wet ingredients

Add the brown sugar, molasses, and egg, and whisk until thoroughly combined.

Brown sugar, molasses, and egg added to the butter and hot water mixture for gingerbread cake.

Step 4: Add dry ingredients

Add the flour, ginger, cinnamon, salt, baking powder, and baking soda to the bowl.

Dry ingredients for gingerbread cake added to a mixing bowl with the other ingredients before being whisked together.

Mix until smooth and lump-free.

Gingerbread cake batter in a mixing bowl with a whisk after being mixed.

Step 5: Pour batter into the pan

Pour the batter into the prepared pan and smooth the top.

unbaked gingerbread cake mixture in the prepared pan.

Step 6: Bake & cool

Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool slightly before slicing and serving.

Helpful Tips and Tricks

  • Don’t skip the parchment paper lining! It makes removing the cake much easier.
  • Try topping with a dusting of powdered sugar, a dollop of whipped cream, or a spoonful of lemon curd.
  • For extra flavor, add a pinch of cloves or nutmeg.
  • Let the cake cool before slicing to get neat, clean pieces.
  • Old-fashioned gingerbread is timeless for a reason. It’s simple, comforting, and rich with seasonal flavor. This is a must-bake treat for cold-weather months, or anytime you want a little slice of nostalgia.
A slice of gingerbread cake on a plate with a bite removed.

FAQ

Can I use dark molasses?

Yes, but the flavor will be bolder and slightly more bitter. Blackstrap molasses is not recommended as it can overpower the cake.

How should I store it?

Keep covered at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze gingerbread?

Absolutely. Wrap tightly in plastic and freeze for up to 2 months. Thaw at room temperature.

More Recipes

4.85 stars (13 ratings)

Old-Fashioned Gingerbread

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This old-fashioned gingerbread cake is a great way to celebrate the season! Made in just one bowl, with plenty of molasses, ginger, & cinnamon.
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Ingredients

Instructions
 

  • Preheat the oven to 350 degrees F, mist a 9×9-inch baking pan with non-stick spray, and line it with parchment.
  • Place the butter in a large mixing bowl and pour the boiling water over it.
  • Allow it to stand for a few minutes, then whisk together until the butter is completely melted. 
  • Whisk in the brown sugar, molasses, and egg until combined.
  • Add the flour, ginger, cinnamon, salt, baking powder, and baking powder, stirring together until smooth. 
  • Transfer the batter to the prepared pan, and bake the gingerbread for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. 

Notes

A few more classic holiday desserts:
Calories: 207kcal, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 33mg, Sodium: 206mg, Potassium: 260mg, Sugar: 19g, Vitamin A: 255IU, Calcium: 54mg, Iron: 1.6mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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