Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet tastes like something special. I like how the dark brown sugar, corn syrup, and molasses create a tender, almost sticky crumb that stays moist for days. The crystallized ginger adds bright pops of spice, and the maple whipped cream gives the perfect lightly sweet, airy finish. It’s a wonderful dessert for fall, winter, or any time I crave gingerbread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cake:
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup dark brown sugar, packed
1/3 cup dark corn syrup
1/3 cup molasses
1 egg
1/2 cup hot water
1/4 cup chopped crystallized ginger

Whipped Cream Topping:
1 cup heavy whipping cream, chilled
2 tablespoons pure maple syrup

Directions

1. I preheat the oven to 350 degrees F (175 degrees C), grease a 9-inch pan, and line the bottom with parchment.

2. I whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt in a large bowl.

3. In another bowl, I beat the butter and brown sugar until light and fluffy, about 3 to 4 minutes.

4. I add the corn syrup, molasses, and egg, beating until smooth.

5. While mixing, I slowly pour in the hot water.

6. I gradually add the dry ingredients, mixing until the batter is smooth.

7. I stir in the crystallized ginger and pour the batter into the prepared pan.

8. I bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

9. I cool the cake for 10 minutes, run a knife around the edges, and invert it onto a wire rack.

10. I cut the cake into wedges or squares once cooled.

11. For the topping, I whip the cream and maple syrup together until stiff peaks form, then serve it with the cake.

Servings and Timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 30 minutes
Additional time: 10 minutes
Total time: 1 hour

Variations

I sometimes add a pinch of nutmeg or cloves for extra warmth. When I want a stronger ginger flavor, I add another tablespoon of finely chopped crystallized ginger. I also like serving the cake slightly warm with the cold maple cream for a beautiful contrast. A dusting of powdered sugar is a lovely finishing touch as well.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5. The whipped cream keeps covered in the refrigerator for 1 to 2 days. I warm slices of the gingerbread briefly in the microwave or oven for a soft, fragrant texture before topping with fresh whipped cream.

FAQs

Can I use regular corn syrup instead of dark?

Yes, but I find dark corn syrup gives better depth of flavor.

Can I substitute fresh ginger for crystallized ginger?

Yes, I use about half the amount since fresh is more pungent.

Can I use blackstrap molasses?

I don’t, as it’s more bitter and heavier—regular molasses works best.

Can I bake this in a loaf pan?

Yes, but I increase the bake time and check with a toothpick.

Can I freeze the cake?

Yes, I wrap it tightly and freeze without whipped cream for up to 2 months.

Can I make the whipped cream ahead?

Yes, but it may need a quick re-whip before serving.

Can I use a hand whisk instead of an electric mixer?

Yes, though it takes more time and effort to achieve stiff peaks.

Can I reduce the sweetness?

Yes, I decrease the brown sugar slightly and keep the molasses the same.

Can I add mix-ins?

Chopped nuts or chocolate chunks work well.

Can I serve this warm?

Absolutely—warm gingerbread with cold maple whipped cream is wonderful.

Conclusion

I love how this dark gingerbread combines rich molasses flavor with bright ginger and a tender crumb. Topped with maple whipped cream, it becomes a simple yet indulgent dessert that’s perfect for cozy evenings and holiday gatherings alike.