Gingerbread – Moist Old-Fashioned Gingerbread Cake with Molasses

Gingerbread is one of those classic holiday desserts that instantly fills your kitchen with the scent of Christmas. This old-fashioned gingerbread cake is moist, rich with molasses, warmly spiced with ginger and cinnamon, and perfectly balanced with brown sugar sweetness. If you've only baked gingerbread cookies before, this Gingerbread cake might just become your new favorite tradition.

Unlike dry, crumbly versions, this Gingerbread recipe creates a soft yet dense cake texture-similar to carrot cake-but infused with deep molasses flavor. It's cozy, comforting, and especially delicious served warm with butterscotch sauce and whipped cream.

The first time I made this Gingerbread cake, I was searching for something nostalgic but not overly sweet. I wanted the flavor of ginger to shine without overpowering the cake. When it came out of the oven, the aroma alone felt like the holidays had officially arrived. After one bite topped with warm butterscotch sauce, I knew this was the Gingerbread recipe I'd make every December from then on.

Moist old-fashioned gingerbread cake with molasses and warm spices, served with butterscotch sauce.

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Course: Cake

Cuisine: American

Calories: 402

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 1/3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 1 cup molasses
• 1 cup hot water
• 2 large eggs
• 2 teaspoons vanilla extract

Equipment

• 9×13 inch cake pan
• Mixing bowls
• Whisk

Method

 

1. Preheat oven to 350°F and grease a 9×13 pan.
2. Whisk together flour, spices, baking soda, and salt.
3. Whisk melted butter, brown sugar, molasses, and hot water.
4. Whisk in eggs and vanilla.
5. Combine wet and dry ingredients and bake 30-35 minutes.

Nutrition

Calories: 402kcalCarbohydrates: 58gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 257mgPotassium: 407mgFiber: 1gSugar: 42gVitamin A: 601IUVitamin C: 1mgCalcium: 87mgIron: 2mg

Notes

Use fancy or cooking molasses. Do not use blackstrap molasses. Store cake at room temperature up to 3 days.

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Why This Gingerbread Recipe Works

Moist and Dense Texture

This Gingerbread cake stays incredibly moist thanks to:

• Melted butter
• Molasses
• Brown sugar
• Hot water

The hot water helps thin the molasses, ensuring it blends evenly into the batter without streaks. As a result, every bite has consistent flavor and texture.

Perfectly Balanced Spice

The spice blend includes:

• Ground ginger
• Cinnamon
• Nutmeg
• Ground cloves

After testing different ratios, this combination allows the ginger flavor to shine while staying warm and balanced. The cake feels festive without being overwhelming.

Ingredients for Gingerbread Cake

For the Gingerbread

• 2 1/3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup brown sugar
• 1 cup molasses (fancy or cooking molasses)
• 1 cup hot water
• 2 large eggs
• 2 teaspoons vanilla extract

Avoid blackstrap molasses, as it can make the cake bitter.

How to Make Gingerbread Cake

Step 1: Prepare the Pan

Preheat oven to 350°F (180°C). Grease and lightly flour a 9×13-inch cake pan.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, spices, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk melted butter, brown sugar, molasses, and hot water until smooth.

Make sure the mixture is not too hot before adding eggs. Then whisk in eggs and vanilla.

Step 4: Combine and Bake

Whisk dry ingredients into wet ingredients until smooth. The batter will be thin-that's normal.

Pour into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Allow to cool slightly before serving.

Homemade Butterscotch Sauce

Ingredients

• 1/3 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 2/3 cup whipping cream
• 2 teaspoons vanilla extract

Instructions

Melt butter in a saucepan over medium heat. Stir in brown sugar and salt until dissolved. Bring to a gentle boil, then whisk in cream. Simmer briefly until smooth. Remove from heat and stir in vanilla.

Serve warm over Gingerbread cake.

Serving Suggestions

Gingerbread tastes incredible served:

• Warm with butterscotch sauce
• With whipped cream
• With caramel sauce
• Dusted with powdered sugar
• Frosted with cream cheese frosting

For a cozy dessert, bake it just before dinner so it cools slightly but remains warm when served.

Storage Tips

Store Gingerbread in an airtight container:

• Room temperature: up to 3 days
• Refrigerator: up to 5 days

Store butterscotch sauce in the refrigerator for up to 1 week. Reheat gently before serving.

Frequently Asked Questions

1. Can I substitute honey for molasses?
Yes, though the flavor will be milder and less traditional.

2. Why is my batter thin?
That's expected. The thin batter creates the moist texture.

3. Can I freeze Gingerbread?
Yes. Wrap tightly and freeze for up to 2 months.

4. What molasses should I use?
Use fancy or cooking molasses. Avoid blackstrap.

5. Can I make this without a mixer?
Yes. This Gingerbread recipe comes together easily with just a whisk.

Conclusion

Gingerbread cake is the ultimate holiday comfort dessert. Rich with molasses, warmly spiced, and incredibly moist, this Gingerbread recipe delivers classic flavor with simple ingredients. Whether you serve it warm with butterscotch sauce or enjoy it plain with coffee, it's guaranteed to bring cozy holiday vibes to your table.