Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and full of cozy flavor. The batter comes together quickly, the spices make my kitchen smell incredible, and the texture stays moist for days. I also enjoy how easy it is to adjust the spice level—when I want a stronger kick, I simply increase the cinnamon, ginger, and cloves. It’s a timeless recipe that always feels right in cold weather.

Ingredients

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

½ cup unsalted butter, softened
½ cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Directions

1. I preheat the oven to 350°F (175°C). I grease and line a 9-inch square baking pan with parchment.

2. I beat the softened butter in a large bowl until creamy.

3. I add the sugar and continue beating until the mixture becomes light and fluffy. Then I mix in the egg followed by the molasses until smooth.

4. In a separate bowl, I sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.

5. I gradually add the dry ingredients to the molasses mixture, mixing after each addition until everything is incorporated.

6. I pour in the hot water and mix until the batter becomes smooth.

7. I pour the batter into the prepared pan and spread it evenly.

8. I bake for about 30 minutes. I check with a toothpick inserted in the center—if it comes out clean, I remove the cake from the oven. If not, I continue baking in 5–10 minute intervals until done.

9. I let the gingerbread cool completely in the pan before slicing and serving.

Servings and Timing

This recipe makes 9 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I double or triple the cinnamon, ginger, and cloves for a spicier gingerbread.

• I stir in orange zest for a bright, aromatic twist.

• I add a handful of raisins or chopped dates for extra sweetness.

• I top the warm cake with lemon curd for a classic flavor pairing.

• I serve it with caramel sauce or maple whipped cream for a richer dessert.

Storage/Reheating

I store the cooled gingerbread in an airtight container at room temperature for up to 3 days. It also keeps in the refrigerator for up to a week. To reheat, I warm individual slices in the microwave for a few seconds. This gingerbread freezes beautifully—I wrap it tightly in plastic wrap and again in foil, then freeze it for up to 2 months. I thaw it overnight in the refrigerator before serving.

FAQs

Why is my gingerbread dry?

It may have baked too long. I start checking at the 30-minute mark and watch it closely after that.

Can I use blackstrap molasses?

I avoid blackstrap because its strong, bitter flavor can overpower the spices.

Can I make this gingerbread without eggs?

Yes, I replace the egg with ¼ cup applesauce for a moist, egg-free version.

Can I use whole wheat flour?

I can swap half the flour for whole wheat, though the texture will be slightly denser.

Why does the recipe call for hot water?

The hot water loosens the gluten and creates a lighter, fluffier crumb.

Can I make this into cupcakes?

Yes, I bake the batter in lined muffin tins for about 15–20 minutes.

Can I add frosting?

Absolutely—cream cheese frosting, lemon glaze, or vanilla icing all work beautifully.

What pan size can I use instead?

An 8-inch pan works, but I extend the baking time slightly.

How do I keep the gingerbread moist?

I wrap it well once cooled and avoid overbaking.

Can I add more spices?

Yes, I adjust the spice blend to taste—extra ginger or cloves give a bolder flavor.

Conclusion

I love how this old-fashioned gingerbread delivers deep molasses warmth, gentle spice, and classic holiday comfort in every slice. It’s quick to prepare, incredibly moist, and perfect for cozy evenings, festive gatherings, or sharing with family all season long.