Can I make old-fashioned gingerbread ahead of time?

Yes! This gingerbread cake is an excellent make-ahead dessert. After baking, allow it to cool completely and store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. When ready to serve, thaw at room temperature and dust with powdered sugar for a freshly baked feel.

Why is my gingerbread dry or dense?

The most common reason for dry or dense old-fashioned gingerbread is overbaking or using outdated baking soda. Make sure to check your oven temperature with an oven thermometer, and don’t open the door during baking. Also, ensure your baking soda is fresh (used within 6 months of opening) and don’t overmix the batter — especially once the flour is added — to maintain a light texture.

What toppings go well with old-fashioned gingerbread?

While this gingerbread is incredibly flavorful on its own, toppings can add fun and richness. A simple dusting of confectioners’ sugar is classic. Whipped cream, lemon hard sauce, or vanilla ice cream also pair beautifully. For a rustic twist, try applesauce or a drizzle of maple glaze. Each enhances the cake’s spiced molasses profile in a unique way.

Old-Fashioned Gingerbread – Easy Recipe for Cozy Flavor

Name: Old-Fashioned Gingerbread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 2 large eggs; 2/3 cup unsulphured molasses (not blackstrap); 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 1 1/4 teaspoons ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 2/3 cup hot brewed coffee (or hot water); Confectioners’ sugar, for dusting (optional)

Description

Old-Fashioned Gingerbread is a soft, moist, spiced cake made with molasses, brown sugar, and warm spices. This classic holiday dessert is easy to make and delivers nostalgic flavor with every bite. Perfect for festive gatherings or cozy winter evenings.

Ingredients

Scale

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
2/3 cup unsulphured molasses (not blackstrap)
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2/3 cup hot brewed coffee (or hot water)
Confectioners’ sugar, for dusting (optional)

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Instructions

Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
Cream the butter, granulated sugar, and brown sugar together with an electric mixer for 2–3 minutes until smooth and fluffy.
Add the eggs one at a time, mixing until fully incorporated. Then add the molasses and mix until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, allspice, and cloves.
Gradually mix the dry ingredients into the wet mixture until just combined.
Heat the brewed coffee until very hot (not boiling) and carefully stir it into the batter. Start mixing by hand to prevent splashing, then switch to the mixer until the batter is fully combined and smooth.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before slicing. Dust with confectioners’ sugar before serving if desired.

Notes

Use fresh baking soda to ensure proper rise and texture.
Don’t overmix once flour is added to maintain a tender crumb.
Let the cake cool completely before slicing to prevent crumbling.
Hot water can be substituted for coffee, though coffee enhances the flavor.
This cake freezes well for up to 3 months when properly wrapped.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (of 9)
Calories: 305 kcal
Sugar: 23.3 g
Sodium: 380 mg
Fat: 12.8 g
Saturated Fat: 6.9 g
Unsaturated Fat: 5.9 g
Trans Fat: 0 g
Carbohydrates: 44.3 g
Fiber: 2.7 g
Protein: 5.5 g
Cholesterol: 109 mg