Old-Fashioned Gingerbread

Enjoy the warm flavors of homemade gingerbread in the easiest way with this old-fashioned gingerbread cake recipe. Featuring a soft and tender texture and balance of sweetness and spice, this holiday treat will become a family favorite.

Course Cake

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 305kcal

Author Alyssa

Ingredients

½ cup unsalted butter softened
½ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
⅔ cup unsulphured molasses (not blackstrap)
2 cups all-purpose flour
1 ¼ teaspoon baking soda
1 ¼ teaspoon ground cinnamon
1 ¼ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅔ cup hot brewed coffee or hot water
Confectioners' sugar to dust over for serving

Instructions

Preheat oven to 350°F. Line a 9-inch square pan with parchment paper and set aside for now.
Cream softened butter, granulated sugar, and brown sugar with an electric mixer in a mixing bowl for 2-3 minutes, or until creamy, smooth, and light. Beat in the eggs fully, then the molasses.
In a separate bowl whisk together well the flour, baking soda, cinnamon, ginger, salt, allspice, and cloves. Add the dry ingredients to the bowl with the wet ingredients in two increments, mixing until just combined and no dry streaks remain.
If needed, heat the brewed coffee in the microwave or on the stovetop until steaming hot, then add it to the bowl of batter. Carefully mix until everything is evenly combined. Because the coffee is hot you may wish to start stirring it by hand, then switch over to the electric mixer to avoid splashes.
Pour the gingerbread batter into the lined pan and smooth out the top surface with a spatula or wooden spoon. Bake on the middle rack of the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the gingerbread cool in the pan before slicing, dusting with confectioners' sugar, and serving.

Notes

Baking Soda - Make sure your baking soda is fresh so this cake rises most effectively. Generally baking soda can lose its strength around six months after opening.
Storage Instructions - Once cooled, store gingerbread in an air-tight container at room temperature for 3-4 days. Refrigerating is not recommended as it can dry out frosting-less cakes.
Freezing Instructions - Wrap cooled gingerbread cake in plastic wrap or aluminum foil and place in a zip-top freezer bag. Press out all excess air before sealing. Freeze for up to several months for best flavor, either thawing in the fridge or at room temperature.

Nutrition

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.