Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gingerbread
Fill your home with the coziest aromas with this dark, exceptionally moist gingerbread cake, boasting deep molasses flavor and a robust kick of warming spices.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 350°F (175°C). Grease a 9x9-inch square baking pan and line the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- 3
In a separate medium bowl, vigorously whisk the melted butter, dark brown sugar, and molasses until smooth. Carefully whisk in the boiling water until fully incorporated, then quickly whisk in the egg.
- 4
Pour the wet ingredients into the dry ingredients. Whisk gently until the batter is smooth and no flour streaks remain. The batter will be quite thin.
- 5
Pour the batter into the prepared baking pan.
- 6
Bake for 40-45 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Let the gingerbread cool in the pan on a wire rack for 20 minutes before cutting into squares. Serve warm, optionally with whipped cream or lemon sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
5 g
Protein
75 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gingerbread's dark, spiced cake form comes from a European baking tradition that leaned on molasses as the main sweetener long before refined sugar was affordable, and molasses still gives the cake most of its color and moisture. That tradition crossed into American baking largely intact, with molasses still doing the work sugar does in a lighter cake.
Listahan note
This version whisks boiling water directly into the melted butter, brown sugar, and molasses mixture, which loosens the batter enough to bake through evenly without drying out the edges before the center sets.
Technique cues
- The batter is noticeably thin once the boiling water goes in — that looseness is normal and is what keeps this cake moist rather than dense.
- Whisking the boiling water in gradually, right before the egg, keeps the mixture from cooking the egg on contact.
- The cake is done when the edges pull away from the pan sides and a toothpick comes out clean; a few extra minutes past that point dries out the crumb.
- Unsulphured molasses gives a rounder, less bitter flavor than blackstrap; blackstrap pushes the cake toward a sharper, more medicinal edge.
Kitchen flow
- Parallel prep
- While Gingerbread is in the oven, measure out any garnish or topping — like the unsulphured molasses — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Gingerbread's dough or batter (built around unsulphured molasses) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Gingerbread freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the unsulphured molasses. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Gingerbread right away — sugar and butter residue hardens fast once it cools. This one leans on the unsulphured molasses. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 1/2 cups all-purpose flour
Structural base
Purpose: 1/2 cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 1/2 tsp baking soda
Flavor support
Purpose: 1/2 tsp baking soda supports the balance of Gingerbread and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp ground ginger
Aromatic base
Purpose: tbsp ground ginger creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp ground cinnamon
Sweetness and aroma
Purpose: tsp ground cinnamon adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 tsp ground cloves
Flavor support
Purpose: tsp ground cloves supports the balance of Gingerbread and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let the cake rest in the pan for a full twenty minutes before cutting — it's fragile straight from the oven and will tear rather than slice cleanly.
- Serve it warm with a spoon of softly whipped cream instead of a heavy frosting; the spice and molasses carry the cake without needing much on top.
- The cake keeps well at room temperature for a few days, wrapped tightly, since molasses holds onto moisture better than sugar-based cakes do.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the unsulphured molasses.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the unsulphured molasses.
- Egg-aware direction
- Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the unsulphured molasses.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the unsulphured molasses.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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