Homemade gingerbread is full of cozy flavors and fragrant holiday aromas!
This gingerbread recipe is light and moist, made with warm spices and just a touch of baked-in molasses.
- This gingerbread recipe is a holiday classic.
- It’s my go-to for breakfast, snacking, or gifting.
- It can be frozen and thawed for last-minute guests. Freeze the whole cake or freeze it in slices to sneak a piece whenever a craving strikes!
What’s in Gingerbread?
Molasses: Choose medium or dark molasses over light for the deepest, richest molasses flavor. I would avoid using blackstrap molasses as it can overpower the flavors in the cake and won’t produce as moist of results.
Spices: Just like other spice cakes, fresh is best, so check the expiration dates on all of the ingredients for the best results.
Have a Little Fun With It!
- Mix festive dried fruits like cranberries, raisins, or currants into the batter.
- Sweeten it up even more by adding a handful of mini chocolate, butterscotch, or peanut butter chips.
- Top with sprinkles, orange zest, or a drizzle of royal icing to turn this cake into a decadent dessert!
How to Make Gingerbread
- Mix eggs with sugar, molasses, and spices.
- Add the remaining ingredients (full recipe below).
- Pour batter into a prepared pan and bake.
Cool and serve with whipped cream and a dusting of icing sugar.
Keeping Gingerbread Fresh
- Keep leftover gingerbread cake in an airtight container at room temperature for up to 4 days or up to a week in the fridge.
- Freeze portions wrapped in plastic wrap and in a zippered bag for up to 6 months and thaw in the refrigerator or at 30-second intervals in the microwave before serving.
Heavenly Holiday Treats
Did you make this Gingerbread for your family? Leave a comment and a rating below!
Gingerbread
This recipe for homemade gingerbread produces a moist and tender cake flavored with a pleasant bite of ginger spice.
Prevent your screen from going dark
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Preheat oven to 350°F. Grease a 9×13 cake pan or line with parchment paper.
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Mix eggs, sugar, molasses, spices, and oil with a hand mixer until well combined. Sift in flour.
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Combine baking soda and 2 tablespoons water. Add to the batter and mix well. Stir in boiling water until fully combined.
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Pour the batter (it will seem thin) into the prepared pan.
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Bake 40- 45 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream.
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.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe adaptation Mackasey, Joan. “Gingerbread”. Recipe. Among Friends Vol II. Calgary, AB, 1989. 203. Print.
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