A Holiday Classic: Homemade Gingerbread

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!

ingredients to make Homemade Gingerbread

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!

batter to make Homemade Gingerbread in cake pan

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.

baked, decorated and cut Homemade Gingerbread

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.94 from 73 votes↑ Click stars to rate now!
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Gingerbread

This recipe for homemade gingerbread produces a moist and tender cake flavored with a pleasant bite of ginger spice.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 16 slices

Preheat oven to 350°F. Grease a 9×13 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.

The batter will seem thin but will bake into the perfect cake.
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.

4.94 from 73 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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baked Homemade Gingerbread cake with icing sugar and writing

Homemade Gingerbread with icing sugar and a slice on a plate with a title

Homemade Gingerbread cake on a plate with a title

Homemade Gingerbread cake with whipped cream and writing

Recipe adaptation Mackasey, Joan. “Gingerbread”. Recipe. Among Friends Vol II. Calgary, AB, 1989. 203. Print.

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