Old Fashioned Gingerbread Cake
This Old Fashioned Gingerbread Cake tastes just like you remember! It’s full of rich molasses flavor and warm spices. A dollop of whipped cream is the perfect “frosting”.
Now this is a holiday cake! This recipe for Old Fashioned Gingerbread Cake appeared in a handful of my spiral-bound cookbooks, dating back to 1950.
It’s full of festive flavor, courtesy of one full cup of molasses, plus cinnamon, ginger, and cloves. Many of the recipes mentioned to serve whipped cream on top, and I agree—the soft and fluffy cream is the perfect complement to the rich molasses flavor in the cake.
It’s a delightful addition to your holiday baking!
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Why I love this cake
- The top of the gingerbread cake develops a slightly firmer, almost crackly layer as the molasses caramelizes in the oven. It creates a thin, flavorful crust that contrasts beautifully with the soft, tender cake underneath.
- This was by far the most common gingerbread cake recipe in all of my spiral-bound fundraising cookbooks, so if you’re looking for one that was made back in the 1950s, 1960s, and beyond, I’m confident that this is the one!
- No frosting needed! Just a dollop of whipped cream is enough to perfectly complement the flavor of the cake.
Ingredients
Here’s what you’ll need for the cake:
How to Make Old Fashioned Gingerbread Cake
- Cream together the butter and sugar.
- Add the eggs and molasses, and beat to combine.
- Whisk the dry ingredients together (flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt).
- Alternate adding the dry ingredients and the hot water to the batter, stirring between each addition.
- Bake in a greased 9×9-inch pan for 40–45 minutes at 350°F.
- Let cool, then cut into squares and serve with fresh whipped cream on top.
What’s the Best Molasses for Gingerbread Cake?
You’ll want to use unsulphured molasses for gingerbread cake. Grandma’s is a popular brand, or a store brand works well too. Do not use blackstrap molasses, which is too bitter and not as sweet.
If you have extra molasses to use up after making this cake, try cookies next! These old fashioned gingersnaps are a hit for the “thin and crispy” cookie lovers, or these soft and chewy ginger cookies are great for when you want a softer cookie. Both are also packed with warm spices and the same gingerbread-like flavor.
📖 Recipe
Traditional Gingerbread Cake
Ingredients
For the cake:
- ½ cup butter (softened)
- ½ cup sugar
- 2 eggs
- 1 cup unsulphured molasses
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup hot water
For the whipped cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch baking dish with cooking spray or butter.
- In a large bowl, cream together ½ cup butter and ½ cup sugar until light and fluffy, using either a hand mixer or a stand mixer.
- Beat in 2 eggs, one at a time, and then beat in 1 cup unsulphured molasses.
- Whisk the dry ingredients (2½ cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon ground cloves) in a medium bowl until combined.
- Stir half the flour mixture into the butter/sugar mixture, then HALF of the 1 cup hot water. Repeat with the remaining flour mixture and remaining water.
- Pour the batter into the greased pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with dry crumbs. Let cool completely.
- For the whipped cream, place the 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract in a large bowl. Mix with a hand mixer or in a stand mixer until soft peaks form.
- Cover and refrigerate the whipped cream until you’re ready to serve the cake, then dollop on top of the cake.
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