Gingerbread Recipe
Homemade gingerbread made with molasses, warm spices, and hot water for a super tender texture. Baked in a 9×13 pan and served warm with brown sugar whipped cream.
Servings: 16 slices
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup packed brown sugar
- 1 large egg room temperature
- 1 cup molasses
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup hot water
For the whipped topping
- 1 ½ cup heavy cream very cold
- ½ cup packed brown sugar
- Pinch salt
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line the bottom of a 13x9 baking dish with parchment paper.
- Add butter and brown sugar to the bowl of a stand mixer and cream together until well combined. Add molasses and egg and mix again.
- Combine the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add to the butter-molasses mixture. Continue mixing until just combined. With the mixer still on, slowly pour the hot water into your batter and mix until smooth.
- Pour the batter into the prepared pan and bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the whipped topping. Add heavy cream, brown sugar, vanilla, and salt to a medium bowl and use a hand mixer on high speed to whip until medium to stiff peaks form.
- Remove the cake from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the pan and cut into 16 equal slices. Serve cake warm topped with whipped topping and an extra dash of cinnamon.
Video
Notes
- My Top Tip: Make sure your cream (and your tools) are cold for the whipped topping. That means cold heavy cream, a cold (preferably metal!) bowl, and a cold whisk attachment. The temperature will help your whipped cream come together faster and hold its shape well. You can pop the bowl and whisk attachment right in the freezer while the cake bakes.
- Storage: You can store your gingerbread wrapped in the pan, in an airtight container, or in plastic wrap. It should keep for a week at room temperature, and up two weeks in the fridge (though it'll stay more moist at room temperature).
- Freezing: You can store gingerbread in the freezer for up to 3 months. For maximum freshness, I recommend wrapping the pieces in plastic wrap individually, then placing them in an airtight container or freezer bag. Let them thaw at room temperature before serving.
Nutrition
Calories: 318kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 209mg | Potassium: 378mg | Fiber: 1g | Sugar: 30g | Vitamin A: 523IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg
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