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A fork resting on a plate after pulling away a bite of gingerbread cake.
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4.30 from 30 votes

Gingerbread Cake

This old-fashioned Gingerbread Cake is perfectly spiced with ginger, cinnamon, and rich, delicious molasses. A sweet and simple holiday classic from my mom's recipe binder.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 261kcal


  • ½ cup butter softened
  • cup granulated sugar
  • 1 cup unsulphured molasses I use Grandma's Original Unsulphured
  • 1 egg
  • 1 cup boiling water
  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • powdered sugar and whipped cream for topping


  • Preheat oven to 325 degrees F. Coat a 9- or 10 inch square baking dish with nonstick cooking spray.
  • Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add the molasses and egg and beat until well combined.
  • In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture. Add the hot water and stir until well incorporated and the batter is smooth. Pour into the prepared pan.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • It is delicious served slightly warm, topped with powdered sugar and whipped cream!



Big Batch Instructions
For a large sheet cake, this recipe can be doubled and baked in a 12- x 17-inch rimmed baking sheet. Follow exactly as directed but reduce baking time to approximately 26 to 30 minutes.


Calories: 261kcal | Carbohydrates: 41g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 562mg | Fiber: 1g | Sugar: 35g | Vitamin A: 342IU | Calcium: 85mg | Iron: 2mg