Classic Gingerbread Cake
A dark, sticky, deeply spiced British-style gingerbread cake with a soft, moist crumb. Molasses and brown sugar give rich flavor, while ground and fresh ginger add warmth and a gentle kick. The cake improves after a day, though it is hard to resist when warm.
- Prep
- 21 min
- Cook
- 41 min
- Wait
- 35 min
- Total
- 1 hr 37 min
- Makes
- 1 square cake (12 squares)
Steps
Before you start
- Set out the eggs 30 minutes ahead so they come to room temperature and blend smoothly into the warm batter.
- Boil about 1 cup (240 ml) of water just before step 4. You need it steaming hot.
- The batter is thin and pourable. This is correct and gives a moist cake, so don't add extra flour.
- Lightly oil your measuring cup or spoon before measuring the molasses so it slides out cleanly, or weigh it on a scale.
Heat oven, prep panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease a 9×9-inch (23×23 cm) square pan with a thin film of butter (use a little from the 113 g), then line the bottom and two sides with a strip of parchment, leaving a 2-inch overhang to lift the cake out later.
- Butter the parchment too.
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Ready when: Pan is evenly coated with no bare spots in the corners.
Tip: Don't skip the parchment. The sticky molasses crumb clings to bare metal.
Whisk dry ingredients
- In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, black pepper (if using), baking soda, and salt for about 30 seconds.
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Ready when: The mixture is a uniform tan color with no streaks of white or clumps of spice.
Tip: Press out any baking soda lumps with the back of a spoon so there are no bitter pockets.
Melt butter and molasses
- In a medium saucepan over low heat, combine the butter pieces, brown sugar, and molasses.
- Stir with a whisk or spatula for about 3 minutes until the butter has fully melted and the sugar is mostly dissolved.
- Remove from the heat.
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Ready when: The mixture is smooth, glossy, and warm to the touch with no visible butter chunks. It should not bubble.
Tip: Don't let it boil. Overheated molasses turns bitter and can scramble the eggs later.
Add hot water, cool slightly
- Carefully stir the steaming water into the molasses mixture until fully combined.
- Let it stand for 5 minutes so it cools enough not to cook the eggs.
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Ready when: The mixture is hot but comfortable to touch on the side of the pan, not scalding.
Whisk in eggs and ginger
- Add the beaten eggs and grated fresh ginger to the saucepan.
- Whisk briskly for 20 to 30 seconds until fully blended.
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Ready when: The liquid is uniformly dark brown with no streaks of egg.
Tip: If the pan still feels very hot, wait another minute before adding the eggs.
Combine the batter
- Pour the wet mixture into the dry ingredients in a steady stream while whisking gently.
- Whisk just until the batter is smooth, about 1 minute, scraping the bottom and sides of the bowl with a spatula.
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Ready when: The batter is thin and pourable like heavy cream, with no dry flour pockets.
Tip: The batter is meant to be thin. Don't add flour.
Fill the panOven 350°F / 175°C
- Pour the batter into the prepared pan and tap it firmly on the counter 3 or 4 times to release large air bubbles.
- Place the pan on the center rack.
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Ready when: The batter sits level, about 1 inch (2.5 cm) deep.
Tip: Wipe any drips from the pan's edge so they don't scorch.
Bake the cakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 36 to 40 minutes.
- Start checking at 36 minutes.
- The cake is done when the top is dark and springs back when pressed gently in the center, the edges pull slightly from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Ready when: Center springs back, toothpick has no wet batter, and the center reads about 205°F (96°C) on an instant-read thermometer.
Tip: Don't open the oven before 30 minutes. The thin batter can sink in the middle if disturbed too early.
Cool the cake
- Set the pan on a wire rack and cool for 15 minutes.
- Run a thin knife around the edge, then lift the cake out by the parchment and slide it onto the rack.
- Cool for 15 more minutes until just warm.
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Ready when: The cake feels set and slightly warm, not hot, when pressed on top.
Tip: Cutting while very hot makes the crumb gummy and fragile.
Slice and serve
- Using a serrated knife, trim the edges if desired and cut into 12 squares (3 cuts by 2 cuts... cut into 4 columns by 3 rows).
- Serve warm or at room temperature, plain or with whipped cream, custard, or a dusting of powdered sugar.
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Ready when: Squares hold clean edges and a sticky, moist crumb.
Tip: Wipe the knife between cuts for neat edges.
Good to know
Tips
- Use unsulphured molasses, not blackstrap, which is too bitter and will overpower the spices.
- Measure the flour by spooning it into the cup or weighing it. Packed flour makes the cake dry and dense.
- Whisk the batter only until smooth. Overmixing can make the cake tough.
- Check for doneness at the earliest time, since ovens vary and a thin batter overbakes quickly.
Make ahead
"Bake the cake up to 2 days ahead. The flavor and stickiness actually improve after a day as the spices mellow. Wrap it tightly once fully cooled and keep at room temperature."
Storage & reheating
"Room temperature: wrap tightly or keep in an airtight container for up to 4 days. Fridge: up to 1 week, but bring to room temperature before serving. Freezer: wrap squares individually in plastic and foil for up to 3 months; thaw overnight at room temperature. To reheat, warm a square in a 300°F (150°C) oven for 8 to 10 minutes or microwave for 15 to 20 seconds."
Substitutions
- unsulphured molasses (not blackstrap) → golden syrup or dark treacle. Use 1 cup (320 g). Golden syrup gives a lighter color and milder flavor; treacle is closest to a traditional British loaf.
- dark brown sugar → light brown sugar or muscovado sugar. Use the same weight. Light brown makes a slightly milder cake.
- unsalted butter → neutral oil such as canola. Use 100 ml. The cake will be a touch more tender but less buttery.
- fresh ginger → ground ginger. Use 1 teaspoon more ground ginger in place of the fresh.
