Traditional Gingerbread Cake Recipe
This traditional gingerbread cake recipe has been around for generations. Gingerbread is not really a bread at all. Today, gingerbread describes a wide variety of treats, from a moist cake like this one to gingerbread cookies.
My Gingerbread Recipe from Memere
An old family friend we called Memere made huge batches of this gingerbread. She always had a tin full of gingerbread sitting next to her coffee pot all year. Memere never used a recipe, but she wrote this one out for me. I now save it for Christmas. I love the gingerbread plain just as it is, but you can also serve it with whipped cream and caramel sauce.
This gingerbread is super moist with a strong molasses flavour. It isn’t too sweet, and of course, it has the signature gingerbread spices. The texture is soft and moist on the inside with a very thin crust on the outside.
This gingerbread recipe does not contain milk. Instead, it uses boiling water to thin both the molasses and the batter. When mixing, you will notice the batter is thinner than a typical cake batter.
How to Make Traditional Gingerbread Cake
Gingerbread Cake Ingredients
- 1 cup granulated sugar
- 1 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup molasses
- 1/4 cup boiling water
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 cup boiling water
Step 1: Prepare the Pan and Oven
Grease and flour a 9-by-13-inch baking pan and set it aside. Preheat the oven to 350°F.
Step 2: Cream the Butter and Sugar
Place a small pot of water on the stove and bring it to a boil.
In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs and beat until well combined, then stir in the vanilla extract.
Step 3: Mix the Molasses and Baking Soda
Mix the molasses with 1/4 cup of boiling water, then stir in the baking soda. The mixture will fizz as the baking soda reacts with the molasses. At this point, the molasses mixture looks like very dark hot chocolate.
Stir well, then add the molasses mixture to the butter and sugar mixture.
Step 4: Combine the Dry Ingredients
Place the flour, baking powder, salt, cinnamon, ginger, and cloves in a medium bowl. Whisk together until the baking powder and spices are evenly distributed, then add the dry ingredients to the butter and molasses mixture.
Step 5: Finish the Gingerbread Batter
The cake batter will be very thick and shiny. At this stage, it reminds me of brownie batter.
Add 1 cup of boiling water and mix until smooth. Pour the batter into the prepared baking pan.
Step 6: Bake the Gingerbread Cake
Bake for 35 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
How to Serve Gingerbread Cake
Gingerbread cake is very versatile. It is a classic Christmas recipe, but you can enjoy it all winter long. Serve it plain, or top it with whipped cream and a sprinkle of cinnamon sugar.
For the Christmas holidays, you may want to add a warm caramel sauce, similar to the sauce traditionally served with carrot pudding. I have included an easy caramel sauce recipe below if you would like to serve the gingerbread this way.
Caramel Sauce for Gingerbread Cake
Caramel Sauce Ingredients
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 cups water
- 1 tbsp butter
- 1 tsp vanilla extract
Caramel Sauce Instructions
Step 1: Combine the Ingredients
In a small pot, combine the brown sugar, all-purpose flour, and salt. Stir in the water until smooth.
Step 2: Cook the Sauce
Cook over medium heat for about 3 minutes, stirring often, until the sauce thickens. Remove from the heat.
Step 3: Finish the Caramel Sauce
Add the butter and vanilla extract. Stir until the butter melts and the sauce is smooth, then serve warm with the gingerbread cake.
Traditional Gingerbread Cake Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup butter softened
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup molasses
- ¼ cup boiling water
- ½ tsp baking soda
- 2 cups all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 cup boiling water
Caramel Sauce
- 1 cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp salt
- 2 cups water
- 1 tbsp butter
- 1 tsp vanilla extract
Instructions
- Grease and flour a 9 by 13 inch baking pan and set it aside. Preheat the oven to 350°F.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs and beat until well combined, then stir in the vanilla extract.
- Mix the molasses with 1/4 cup boiling water, then stir in the baking soda. Stir well and add the molasses mixture to the butter and sugar mixture.
- Place the flour, baking powder, salt, cinnamon, ginger, and cloves in a medium bowl. Whisk together, then add the dry ingredients to the butter and molasses mixture
- Add 1 cup boiling water and mix until smooth. Pour the batter into the prepared baking pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
Caramel Sauce
- In a small pot, combine the brown sugar, all-purpose flour, and salt. Stir in the water until smooth.
- Cook over medium heat for about 3 minutes, stirring often, until the sauce thickens. Remove from the heat.
- Add the butter and vanilla extract. Stir until the butter melts and the sauce is smooth, then serve warm with the gingerbread cake.
Notes
- The gingerbread batter will be thinner than a typical cake batter after the final cup of boiling water is added.
- The cake can be served plain, with whipped cream, or with the warm caramel sauce.
- Store leftover gingerbread covered at room temperature for up to 2 days, or refrigerate for longer storage.
- Reheat the caramel sauce gently before serving if it thickens as it cools.
Pin this recipe. It’s worth it.
More Gingerbread Recipes to Try
Gingerbread Waffles
Gingerbread waffles are full of warm Christmas spices and served with an easy homemade cranberry syrup. They make a cozy holiday breakfast and are simple and inexpensive to prepare.
Gingerbread Truffles
You’ll enjoy having this gingerbread truffle recipe for the holidays. They are rich with warm molasses and spice, easy to make ahead, and perfect for Christmas dessert trays or homemade gifts.
I think we all have wonderful memories of gingerbread being an all time comfort food! Thanks for stirring up my memories that I had forgotten! Pinned!
Omgosh, that looks delectable! I love all things gingerbread for the holidays.
My Memere used to make a wonderfully moist gingerbread cake too and sadly I never got the recipe. I’ve yet to find a recipe that compared. I am definitely trying this because something tells me it’s a French thing and could be a very close match!
Well now that makes my day!! It would be wonderful if it was the same, I truly hope you love it as much as I do.