Moist, old-fashioned gingerbread is a must around the holidays! This simple cake is heavenly warm with whipped cream and chopped candied nuts on top.
Let’s talk about my #1 love this time of year. Yeah, sorry brownies. You get kicked to #2 once December rolls around….and you’re replaced my my BFF the gingerbread.
Everything. Gingerbread EVERYTHING. Even in my eggnog/hot chocolate.
P.S. Try it. Like ASAP.
It is Monday after all. And kinda the last week and a half of December. Time to get your gingerbread on.
Yeah, we’re definitely getting our gingerbread on today. We’re going all the way back to the good ‘ol classics. Nothing fancy, nothing complicated. Just a nostalgic, old-fashioned gingerbread cake. The one like your grandma makes for holiday get-togethers.
That one dessert that makes you want to skip all the cookies, and just dive into the pan with both hands.
I’m convinced that’s not just me. 🙂
And can I just say that the actual SMELL of gingerbread baking is practically as amazing as the whole eating part? Who’s with me on this?! Even my mom is embracing my gingerbread craze, since she loves how it makes the house smell.
The other day she walked in the kitchen and stopped short at the doorway. Then she said, you were baking gingerbread again weren’t you?
A+, Mom. You want a piece?
Aahhh YES…few things in the world make your house smell more amazing then the tantalizing smell of homemade gingerbread baking. ♥
Sugar…fragrant spices…molasses…be still my gingerbread-loving heart!
And few things are more amazing than digging into a warm piece of said gingerbread with a glass of cold eggnog.♥
Yes, it’s true. I’m an eggnog-holic as well as a gingerbread crazy-lady this time of year. 😉
Cause well, I recently came to the conclusion that calories don’t count during the Month Of Desserts. (i.e. December) Strength in numbers, dontcha’ know.
Okay, I know what whatever was just said above makes no sense whatsoever. I think I’m just trying to convince myself not to go grab another piece of this gingerbread that is literally RIGHT under my nose. (okay, it’s across the room, but still..) You get it right?!
THESE are the kinds of smells that I want to bottle up and put in an air freshener. And then spray it around my kitchen in July.
This gingerbread is incredibly simple and that’s why I love it so much. Classic, no-frills, no-brainer gingerbread that’s the absolute BEST and is unbelievably easy to throw together.
I don’t even have any nerdy kitchen science for you today either (I know so sad) That’s how simple and effortless this gingerbread is.
I mean, who really has time to slave away in the kitchen this time of year anyway? Not this girl.
For reals guys, you need this gingerbread in your life this holiday season. Who knew the old-fashioned classics could be so. dang. good.?
Before I send you off into the kitchen on your Gingerbread Mission, please note that fresh whipped cream and/or chopped nuts on top (I used these candied nuts–so good!) of warm pieces of this gingerbread is absolutely NOT optional. They would be so naked and lonely without it, and I don’t even want to imagine such an injustice.
Rant over. That being said, you may go get your gingerbread on now. GO!
Old-Fashioned Gingerbread Cake
- 1/4 cup butter softened
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup dark molasses
- 1/4 cup plain yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- Whipped cream and chopped candied nuts for serving optional
- Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan. Set aside.
- In a large bowl with a handheld electric beater, beat butter, sugar, and molasses on low speed until smooth. Increase speed to medium and beat in yogurt, milk, egg, and vanilla until smooth and combined.
- In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined.
- Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before cutting into squares. Serve with whipped cream and chopped candied nuts if desired.
I have to admit, I haven’t been the biggest of gingerbread fans…but you are selling it! Maybe I’ve just never had the right recipe. This looks fabulous!
If anything could convert you into a gingerbread-lover it would definitely be this cake! 😉 Thanks Joanne!
Gayle @ Pumpkin 'N Spice says
I’m loving all of your gingerbread recipes, Sarah! I’m all about this flavor for the holidays, too. This cake looks incredible! I don’t think I’ve ever had a gingerbread cake without gobs of frosting on it before. I’m loving this version! Looks so cozy and warm for the holidays!
That’s the way I usually have my gingerbread too, but all that frosting kinda hides the REAL gingerbread flavors you know? Just a little bit of whipped cream really enhances and brings out the really classic flavors of this gingerbread!
Kelly - Life Made Sweeter says
I have been crazy about everything gingerbread this year too but nothing beats good old fashioned gingerbread and yours looks perfect! I can just imagine how amazing this smelled while baking in the oven, I’ll take a big piece or two please!
Haha! When I baked this gingerbread it was still pretty early in the morning, and I was seriously considering helping myself to second breakfast if you know what I mean. 😉 LOL. Thanks Kelly!
Jess @ whatjessicabakednext says
Gingerbread cake has to be my all-time favourite holiday bake! This looks delicious, Sarah! Love the idea of serving with whipped cream and candied nuts! So good.
Mine too, Jess! You can’t beat a classic gingerbread cake. 😉
Stacey @ Bake.Eat.Repeat. says
That looks like amazing gingerbread! I don’t ever make plain gingerbread cake, but those pictures are making me want to start! And the smell would be amazing. Calories definitely don’t count in December. At least that’s what I’m choosing to believe!
Thanks Stacy! And haha yes! I’m glad we’re in agreement of the whole “no calories in December thang”. 🙂
Ashley | The Recipe Rebel says
This cake looks so perfectly moist! I love spice everything in December — so perfect for a snowy day! Though I can’t say I’d turn down a brownie if I was offered it either…. Lol
Haha! I’m pretty loyal to my brownies 24/7 too. 🙂 Thanks Ashley!
Is it sad that I’ve never made gingerbread before?! I can’t even begin to wonder why because I love it. This cake looks so soft and moist and delicious, Sarah!
Danielle, you for sure have to give this recipe a go! Paired with your amazing-looking stovetop hot chocolate and I think you’ll be set for the winter! 😉
There’s nothing better than the smell of gingerbread. Looks fantastic Sarah!
Agreed! Thanks Christin! 🙂
Yes, the smell of gingerbread is almost juntas good as actually eating it, and gingerbread surpasses my love of brownies too. I am with you! This cake looks delicious, and with a glass of eggnog — Christmas is in full swing! Pinned.
I kinda love the fact that both you and I are on crazy-gingerbread kicks right now, Marcie! Long live gingerbread. 🙂
Alice @ Hip Foodie Mom says
I agree!!! Old-fashioned gingerbread cake is a must around the holidays! love this, Sarah!! This is like the most perfect gingerbread cake I’ve seen!!
Aww thank you Alice! You’re too sweet. 🙂
Kelly // The Pretty Bee: Cooking & Creating says
I am baking more gingerbread this morning! I love it – and I won’t stop! 🙂 This cake looks wonderful.
So am I! LOL. Thank you Kelly!
Manali @ CookWithManali says
Looks amazing Sarah! I love spices in baked goods and gingerbread is just what I want in my life right now! 😀 Pinned!
Thanks Manali! More spices = more deliciousness! 😉
Amber @ Dessert Now, Dinner Later! says
Can’t get enough gingerbread this time of year! Fun cake!
Me neither! LOL. Thanks Amber!
Annie @Maebells says
Just beautiful! I haven’t had a single gingerbread thing all winter, can you believe it?!
What?! I need to send you some of this gingerbread asap!
Is it possible to double this recipe so it fits in a 9×13 pan? If so, would the cooking time change any? I’m planning on making it for a large group and it would be nice to only have to bake one pan! ?
Hi Kirsten! You might want to increase the baking time by about 5-10 minutes if you’re going to bake these in a 9×13. Just make sure to keep a close eye on them and they should be fine!
Carrie wlliams says
Carrie wlliams says
Best Gingerbread Ever so moist Delicious
KAREN TEELING says
what about freezing? and if you can – how do you reheat to serve?
This gingerbread cake can be frozen for up to 2 months. I would recommend reheating in the microwave for a few minutes for serving. 🙂