homemade gingerbread recipe
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Gingerbread Recipe

An old fashioned, homemade gingerbread recipe that will make your house smell like fall. This is a dark, spicy cake that is wonderful plain or topped with ice cream, whipped cream, or your favorite sauce.
Course Dessert
Cuisine Amercian Heritage
Keyword ginger, holiday, molasses
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 283.11kcal
Author Marye Audet-White



  • 2 1/2 cups All-purpose flour
  • 1 1/2 teaspoons Baking soda
  • 1 1/2 teaspoons Ground ginger
  • 3/4 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • 1/8 teaspoon Ground chipotle (more if you like it spicier)
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Butter
  • 1/2 cup Sugar
  • 1 Egg
  • 1 cup Grandma's Molasses or other unsulphured type
  • 1/2 cup Coffee extra strong, hot, and black


  • Preheat oven to 350F.
  • Grease a 9x9-inch baking dish and set aside.
  • Sift the flour, baking soda, ginger, cinnamon, cardamom, chipotle, and salt.
  • Set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and beat well.
  • Beat in the molasses.
  • Add the dry ingredients alternately with the hot coffee, beginning and ending with the dry ingredients.
  • Spoon into the prepared baking dish.
  • Smooth the top and bake for 45 minutes or until done.


  • Try different types of cinnamon and see what you like best. I like Vietnamese cinnamon and roast cinnamon the best.
  • Use fresh spices. If you've had yours in the pantry for more than 6 months throw them out.
  • Grated orange zest is delicious in this. A tablespoon is about right.
    You can add finely chopped candied ginger if you like.
  • Make SURE the molasses is unsulphured or you will be sorry the first time you take a bite.
  • Be sure not to over-bake it because it does dry it out.
  • Check at 35 minutes then check it every 2 or 3 minutes after that.
  • This only needs a little powdered sugar dusted over the top but I wouldn't turn down a spoonful of whipped cream, either.
  • Store, tightly covered, at room temperature for about 2 days.
  • This gingerbread recipe freezes very well for up to 3 months. Wrap it tightly in plastic wrap then aluminum foil.
  • Dust with powdered sugar, a scoop of ice cream, or dollop of whipped cream before serving - if you really want to. I like it plain.


Calories: 283.11kcal | Carbohydrates: 49.57g | Protein: 3.28g | Fat: 8.33g | Saturated Fat: 5.03g | Cholesterol: 33.98mg | Sodium: 318.06mg | Potassium: 452.2mg | Fiber: 0.83g | Sugar: 29.4g | Vitamin A: 262.34IU | Calcium: 67.05mg | Iron: 2.65mg