Easy Gingerbread Recipe

This easy gingerbread recipe makes a moist, molasses-infused cake that tastes delicious. It’s the perfect fall treat.

Gingerbread on a plateGingerbread Recipe

I haven’t felt the seasonal change yet despite a hard frost, pumpkin spice everything, and aches from my annual fall hike. Maybe it’s the late fall color this year; the trees are holding out for more sunlight and more days until fall leaves change color.

I wanted to feel the fall spirit. I wanted the feel of autumn leaves, the scent of woodsmoke, hearty flavors like spicy ginger, cinnamon, cloves. What to make?


The first time I had gingerbread was on our first vacation together. We drove to Maine and at gingerbread at the Peggy’s Cove lighthouse. It felt so romantic to sit at a table by the ocean and eat spicy, warm, gingerbread fresh from the oven with cream. I wanted to rekindle the cozy domestic feeling I had when we shared that first slice of gingerbread together. This gingerbread recipe fit the bill perfectly.

The Recipe

The recipe here uses molasses as the base. Molasses can overpower the ginger in a bread recipe. Using a fresh can of ginger power helps balance the molasses and spices.

Serving Suggestions

Like our experience at the restaurant at Peggy’s Cove, a great way to serve warm gingerbread is with a dollop of fresh whipped cream. Cool Whip makes a good substitute if you don’t have whipped cream on hand.

Another delicious way to enjoy this recipe is with applesauce on the side. Gingerbread and applesauce taste fantastic together. The sweetness of the applesauce offsets some of the bitterness of the molasses and adds moisture to the cake.

Did It Feel Like Fall? Just Add Pumpkin Spice

A quiet fall evening filled with football, pumpkin spice-infused coffee, and this delicious gingerbread recipe did the trick. Just add scary movies and a few colorful leaves and I’ll be all set for a long winter’s nap!

Print Recipe
Gingerbread Recipe
This recipe makes a moist, flavorful cake. It can be a bit tricky to get it out of the pan. Be sure to butter and flour the cake pan well. Don't skip this step and pay special attention to the middle of the pan where it is likely to stick.
Gingerbread on a plate.
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour (or more)
large slices
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour (or more)
large slices
Gingerbread on a plate.
  1. Place the stick of butter on the counter to let it soften at room temperature for at least 1 hour before baking.
  2. Preheat the over to 350 degree F.
  3. Butter and flour a 9 x 9-inch baking pan. I prefer using an oven-proof glass pan but it's up to you. Be sure to pay special attention to the center of the pan where this recipe is likely to stick to the pan.
  4. Using an electrix mixer, cream the butter and add the sugar. Cream until the mix is soft.
  5. Add eggs, one at a time, to the butter and sugar.
  6. Add the molasses. Mix.
  7. Add the boiling water and mix.
  8. Gradually add the flour, baking soda, salt and ginger, mixing well. Batter will be runny.
  9. Pour into pan. Bake for 35 - 45 minutes until a toothpick inserted into the center comes out clean.
  10. Cool at room temperature for 10 minutes. Loosen the sides with a knife. Invert onto a plate and gently tap to release the cake onto the place.
  11. You can add a plain vanillage icing or serve with fresh whipped cream, applesauce, or Cool Whip. Slice and serve.
  12. Store the cake covered and at room temperature.

6 thoughts on “Easy Gingerbread Recipe”

          • I mixed up the batter and it looked like a lot so I put it in a 9×13 instead of 9×9. Glad I did as it rose to the top of the 9×13 while baking. I baked it for 40 minutes and it turned out great! Taste test says YUM!

          • Fantastic! Thanks for letting me know. My own rose higher than the pan in the 9 x 9 but not so much so that it overflowed…the tip about using a 9 x 13 is a good one. Thanks for sharing and hope to see you again here.

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