Save Pin
This gingerbread recipe fills your kitchen with the scent of cinnamon and molasses and tastes just like the holidays should. Every December I find myself making it again even in Florida heat because my kids cannot get enough. The crumb is moist and tender from applesauce and oil while bold ginger spice shines through every bite.
My kids beg for this cake even in summer and it always brings back cozy holiday memories for me. Nothing says Christmas quite like the smell of gingerbread baking away in the oven.
Ingredients
- All purpose flour: gives good structure to the cake choose unbleached for best results
- Molasses: adds deep flavor and keeps the crumb so moist check labels and grab unsulfured molasses for the richest taste
- Granulated sugar: just enough to balance the spices and add tenderness use fresh not lumpy sugar
- Unsweetened applesauce: helps keep the cake extra moist and adds a subtle fruitiness look for smooth applesauce without added sugar
- Egg: room temperature eggs blend better and help the cake bind together
- Butter and neutral oil: together create a plush tender crumb choose high quality butter for flavor and neutral oil like sunflower or canola
- Ground ginger: the star spice in gingerbread buy freshly ground for the brightest punch
- Cinnamon cloves and nutmeg: layer together for a warm complex spice profile use fresh spices if possible
- Baking soda: for a gentle rise make sure your soda is not expired for the best lift
- Pinch of salt: brings out all the flavors use real sea salt if you can
- Whole milk: adds richness and keeps the crumb soft use full fat for best flavor
Step-by-Step Instructions
- Make the Spice Base:
- Whisk together ground ginger cinnamon nutmeg and cloves in a small bowl so the spices distribute evenly throughout the cake and bloom in the oven
- Prep the Wet Ingredients:
- In a large mixing bowl cream softened butter and granulated sugar until pale and fluffy two to three minutes with an electric mixer adds air and makes the cake tender Beat in the egg until fully combined and glossy this step ensures a smooth texture Stir in applesauce molasses milk and oil mix until blended the batter may look slightly separated but will come together
- Combine Dry Ingredients:
- In a separate bowl sift together flour baking soda and salt sifting removes clumps and makes a lighter crumb
- Bring Batter Together:
- Gradually add the dry ingredients to the wet mixture stirring gently until just combined do not overmix stop when no dry flour patches remain for the most tender cake
- Prepare the Pan and Bake:
- Grease a square or rectangular baking pan with butter or nonstick spray line the bottom with parchment to prevent sticking and pour in the batter spreading evenly with a spatula Bake in a preheated oven at 350 degrees Fahrenheit for about 35 to 40 minutes check for doneness by inserting a toothpick in the center it should come out clean or with just a few moist crumbs
- Cool and Serve:
- Allow the cake to cool in the pan for fifteen minutes then lift out gently and finish cooling on a wire rack for neater slices serve warm dusted with powdered sugar or topped with whipped cream
Save Pin
I always look forward to the first cut molassesy slice each season and have so many sweet memories of my kids sneaking warm pieces off the cooling rack when they think I am not looking
Storage Tips
Once your gingerbread is fully cool wrap it snugly in foil or store in an airtight container on the counter It keeps its texture for up to five days and even longer if you wrap it tightly For longer storage freeze slices layered between parchment then thaw at room temperature
Ingredient Substitutions
You can swap applesauce for equal amounts of mashed banana for a twist or use brown sugar instead of white sugar for extra caramel notes For dairy free use oat milk and plant based butter for the same cozy result
Serving Suggestions
Dress up your gingerbread with a cloud of whipped cream for dessert or a drizzle of lemon glaze for brightness You can even enjoy it as an indulgent holiday breakfast with a mug of hot coffee For a fancier touch serve with spiced poached pears on the side
Save Pin
A Bit of Gingerbread History
Gingerbread traces back to Greece before making its way through Europe and landing in the Americas Each region gave it a twist some prefer cut out cookies while others bake cakes studded with crystalized ginger My favorite part is how every family seems to have their own treasured gingerbread recipe
Commonly Asked Questions
- → What gives gingerbread its signature flavor?
The distinct taste comes from a blend of warm spices like ginger, cinnamon, nutmeg, and cloves, combined with rich molasses.
- → How do you keep gingerbread moist?
Ingredients such as applesauce, molasses, butter, and oil help maintain moisture in the cake, giving it a tender crumb.
- → What are popular ways to serve gingerbread?
Enjoy slices warm with powdered sugar, freshly whipped cream, or for a twist, a scoop of cinnamon ice cream.
- → How should gingerbread be stored?
After cooling, keep gingerbread in an airtight container or wrapped in foil at room temperature for up to five days.
- → Is it possible to reheat gingerbread for freshness?
Yes, simply warm a slice in the microwave for about 10 seconds to restore its fresh-from-the-oven appeal.
- → Where did gingerbread originate?
Gingerbread traces its roots to ancient Greece and traveled to Europe and the Americas, evolving into many delicious forms.