Magical Gingerbread
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I’ve been making this molasses-rich gingerbread for years whenever the house needs warming spices and a simple, crowd-pleasing dessert. This version produces a tender, deeply flavored loaf or sheet cake that’s great for holiday gatherings, after-dinner dessert, or a cozy afternoon with tea.
If you like a chewier format, you might also enjoy the chewy gingerbread cookie recipe for a snackable twist.
What makes this recipe special
This gingerbread balances bold spice with sticky molasses and a hot-water batter that keeps the crumb moist. It’s forgiving — easy to mix, quick to put together, and works in a 9×13 pan or a loaf tin depending on how you want to serve it. The included buttery brown-sugar glaze (made with cream and vanilla) turns each slice into a luxuriously sticky treat.
“Soft, warmly spiced, and never dry — my whole family asks for seconds.” — a satisfied baker
Step-by-step overview
Before you dive in, here’s the flow so you know what to expect:
- Whisk dry spices and flour together.
- Combine melted butter, brown sugar, molasses, and hot water to bloom the spices and dissolve the sugar.
- Temper in eggs and vanilla, then fold wet into dry for a smooth batter.
- Bake until set and toothpick-tested.
- While it cools, simmer butter, sugar, and cream into a glossy glaze to pour over the warm cake.
What you’ll need
Key ingredients (amounts below in Directions):
- 2 1/3 cups all-purpose flour
- 2 tsp ground ginger (freshly ground is more vibrant)
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted (for the batter)
- 1 cup brown sugar (light or dark)
- 1 cup molasses (unsulphured; maple syrup works as a substitute for a different flavor)
- 1 cup hot water
- 2 large eggs
- 2 tsp vanilla extract
For the glaze:
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 tsp salt
- 2/3 cup whipping cream
- 2 tsp vanilla extract
Notes and substitutions:
- For a taller, more cake-like texture and pan guidance, compare with the easy gingerbread cake.
- Use dark molasses for deeper flavor, or light molasses for a milder profile.
- Swap spices to taste: add a pinch of cardamom or a teaspoon of ground allspice for complexity.
Step-by-step instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan (or two 8-inch round pans / one 9×5 loaf pan) and line with parchment if desired.
- In a large bowl, sift or whisk together 2 1/3 cups all-purpose flour, 2 tsp ground ginger, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1 1/2 tsp baking soda, and 1/4 tsp salt until evenly distributed.
Batter
3. In a separate heatproof bowl, whisk 3/4 cup melted unsalted butter with 1 cup brown sugar until combined.
4. Stir in 1 cup molasses and 1 cup hot water (not boiling) to bloom the spices and dissolve the sugar. Let the mixture cool slightly for 1–2 minutes.
5. Beat in 2 large eggs, one at a time, then add 2 tsp vanilla extract. The batter will be fairly thin — that’s normal because of the hot water and molasses.
6. Pour the wet ingredients into the dry and fold gently until just combined. Don’t overmix; a few small streaks are okay.
Baking
7. Transfer batter to prepared pan and smooth the top with a spatula.
8. Bake in the preheated oven: about 30–35 minutes for a 9×13 pan, 35–45 minutes for a loaf, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
9. Remove from oven and let cool 10–15 minutes before glazing.
Glaze (while cake cools)
10. In a small saucepan, melt 1/3 cup unsalted butter over medium heat. Stir in 3/4 cup brown sugar and 1/2 tsp salt.
11. Carefully add 2/3 cup whipping cream and bring to a gentle simmer. Cook 3–4 minutes, stirring, until slightly thickened.
12. Remove from heat and stir in 2 tsp vanilla extract. If the glaze thickens too much, warm briefly before using.
13. Pour or spoon the glaze over the warm gingerbread. Let set for 15–20 minutes before slicing.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of softly whipped cream.
- Pair slices with hot mulled cider, black coffee, or spiced tea for a cozy contrast.
- For brunch, top with mascarpone and a drizzle of honey; for dessert, add toasted pecans or a spoonful of rum butter.
- Cut into squares for buffet service or into thick slices for plated desserts.
Storage and reheating tips
- Room temperature: Store covered at room temp for 2–3 days to keep the glaze tacky and the crumb moist.
- Refrigerator: If glazed, refrigerate up to 1 week in an airtight container. Bring slices to room temperature before serving.
- Freezing: Wrap slices tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.
- Reheating: Warm individual slices in a 325°F (160°C) oven for 8–10 minutes or 20–30 seconds in the microwave for a cozy, just-baked feel.
- Food safety: Because this batter contains eggs, keep leftovers refrigerated if you won’t eat them within a day or two.
Pro chef tips
- Freshly ground ginger packs more punch than pre-ground. If using ground ginger, add an extra 1/4 teaspoon for brightness.
- Measure flour by spooning into the measuring cup and leveling — avoid scooping directly to prevent a dense loaf.
- Bloom the spices in the hot liquid (as this recipe does) to release aromatics and avoid raw spice pockets.
- Don’t skip the hot water: it thins the batter to a tender crumb and helps dissolve the molasses.
- If your glaze sets too hard, reheat gently and stir in a splash of cream to loosen.
- For a softer crumb, avoid overbaking. Start checking toothpick doneness 5–10 minutes before the lower end of the suggested time.
For a more nostalgic texture, compare methods with this old-fashioned gingerbread recipe.
Creative twists
- Orange‑spiced: Add the zest of one orange to the batter and swap half the water for fresh orange juice.
- Crystallized-ginger studded: Fold 1/2 cup finely chopped crystallized ginger into the batter for bursts of chew.
- Gluten-free: Use a cup-for-cup gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Vegan: Replace eggs with flax “eggs” (2 tbsp ground flax + 6 tbsp water), use plant-based butter and coconut cream instead of whipping cream.
- Boozy glaze: Stir 2–3 tbsp dark rum into the finished glaze for adult-friendly warmth.
Common questions
Q: Can I use maple syrup instead of molasses?
A: Yes — maple syrup gives a lighter, caramel-forward flavor. Use the same volume, but expect a slightly less robust spice profile.
Q: Why is my gingerbread dry?
A: Overbaking and too much flour are common culprits. Check the cake earlier and measure flour properly (spoon and level). The hot-water method here helps keep it moist.
Q: Can I make this ahead for a party?
A: Absolutely. Bake and glaze the gingerbread a day ahead and store covered at room temperature (if serving within 48 hours) or refrigerate. Warm gently before serving.
Q: Is the glaze necessary?
A: No — the cake is delicious plain. The glaze adds richness and a sticky finish that amps up the indulgence.
Conclusion
For step-by-step photos and an alternate technique, check out this Sugar Spun Run gingerbread guide which shows shaping and presentation ideas.
If you’re tempted by a glazed, tile-like version with a buttery finish, this recipe for Soft Gingerbread Tiles with Rum Butter Glaze offers inspiration for a fancier topping.
And if you want to compare cookie-style spice ratios for a crisper bite, see Sally’s Baking Addiction’s gingerbread cookies for textures and decorations.
Gingerbread Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan (or two 8-inch round pans / one 9×5 loaf pan) and line with parchment if desired.
- In a large bowl, sift or whisk together the dry ingredients until evenly distributed.
- In a separate heatproof bowl, whisk the melted butter with brown sugar until combined.
- Stir in molasses and hot water to bloom the spices and dissolve the sugar; let cool slightly.
- Beat in eggs one at a time, then add vanilla extract.
- Pour the wet ingredients into the dry and fold gently until just combined.
- Transfer batter to prepared pan and smooth the top.
- Bake in the preheated oven: about 30–35 minutes for a 9×13 pan, 35–45 minutes for a loaf.
- Remove from oven and let cool 10–15 minutes before glazing.
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar and salt.
- Carefully add whipping cream and bring to a simmer; cook until slightly thickened.
- Remove from heat and stir in vanilla extract. Pour the glaze over the warm gingerbread and let set.
