Old-Fashioned Gingerbread – Deliciously moist gingerbread that is loaded with warm, comforting flavours and topped with a dollop of whipped cream. The BEST old-fashioned gingerbread!
Old-Fashioned Gingerbread
I absolutely LOVE this Old-Fashioned Gingerbread recipe.
This gingerbread is incredibly moist and fluffy (whilst still being slightly dense), loaded with warm, comforting flavours, and is served with a dollop of homemade whipped cream.
This is by far the BEST gingerbread recipe I’ve ever made and tried, and I’m sure you and your family will love it too.
It will make the perfect dessert to serve at Christmas time!
Looking for more Christmas recipes to serve? Check out my Gingerbread Cake Roll, Mint Chocolate Chip Cookies, and my Pumpkin Spice Hot Chocolate.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this gingerbread. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Hot water
- Light brown sugar
- Large eggs
- Molasses or black treacle: NOT blackstrap.
- Greek-style yogurt
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Ground ginger, cinnamon, nutmeg, and cloves
- Salt
For the whipped cream, you’ll need:
- Heavy or double cream
- Icing/powdered sugar
- Vanilla extract
How to make Old-Fashioned Gingerbread
To make this gingerbread, simply whisk together the butter, water, sugar, eggs, molasses, and yogurt until completely combined.
Add the flour, baking powder, baking soda, spices, and salt, and whisk together until smooth and combined.
Pour the batter into a greased 9×13-inch baking pan, and spread out evenly. Lightly tap the pan on the surface to pop any air-bubbles.
Bake for 45 – 50 minutes, or until the top of the cake springs back when touched and the edges have started to pull away from the sides of the pan.
Allow to cool completely in the pan before serving slices with a dollop of homemade whipped cream.
For the whipped cream, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip to stiff peaks.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Old-Fashioned Gingerbread is:
- incredibly moist and fluffy (slightly dense, too!)
- packed full of warm, comforting flavours
- served with a generous dollop of homemade whipped cream
- enough to serve a crowd – perfect for parties and special occasions!
How long will this gingerbread last? This gingerbread can be stored, covered tightly, at room temperature or in the fridge for up to 3 days.
Can I freeze this old-fashioned gingerbread? Yes! This gingerbread also freezes well for up to 3 months. Thaw overnight in the fridge.
This gingerbread can also be made 1 day in advance, covered, and stored at room temperature until ready to serve. Make the whipped cream the day you are ready to serve.
Tried this recipe?
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Old-Fashioned Gingerbread
Ingredients
For the Gingerbread
- 1 cup (226g) unsalted butter, melted
- 1 cup (240ml) hot water
- 1 cup (200g) light brown sugar
- 2 large eggs
- ⅔ cup (215g) molasses/black treacle (not blackstrap)
- ¾ cup (180g) Greek-style yogurt
- 3 cups (375g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ teaspoon salt
For the Whipped Cream
- 1 cup (240ml) double/heavy cream
- ¼ cup (30g) icing/powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the Gingerbread
- Preheat the oven to 180C/350F/Gas 4, and grease a 9×13-inch baking pan. Set aside.
- In a large bowl, whisk together the butter, water, sugar, eggs, molasses, and yogurt until completely combined.
- Add the flour, baking powder, baking soda, spices, and salt. Whisk together until smooth and combined.
- Pour the batter into the prepared pan, and spread out evenly. Bake for 45 – 50 minutes, or until the top of the cake springs back when touched and the edges have started to pull away from the sides of the pan.
- Allow to cool completely in the pan. Serve slices with a dollop of whipped cream.
For the Whipped Cream
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip to stiff peaks.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
What do you recommend as a substitute for molasses? I’m in Italy and want to make this but I have never seen molasses sold here.
Hi Ciara! I’m from the UK and buy molasses from Amazon, but you can use black treacle instead. Another substitute is dark corn syrup. You can also substitiute molasses with brown sugar – dissolve 100g light or dark brown sugar in 40ml of hot water and use as instructed. Enjoy! 🙂
I know I will love this cozy classic!
Love all the warm spices in this perfectly moist gingerbread!
That looks gorgeous. It would be great warm with custard I think.
Thanks, Sudhakar, it’s wonderful with custard! 🙂