Gingerbread Cake Full of warming spices like ginger and cinnamon, this gingerbread cake recipe is perfect for the holidays. Serve topped with whipped cream for an extra-festive treat. Read more about this cake and its surprising connection to Malcolm X here.


10 mins


45 mins




  • ½ tablespoon cold unsalted butter plus 4 tablespoons melted, divided
  • 1 cup dark molasses
  • ½ cup boiling water
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup packed dark brown sugar
  • Whipped cream (optional)


    Step 1

    Preheat oven to 350℉. Grease an 8-inch square baking pan with ½ tablespoon butter.

    Step 2

    Pour molasses into a medium bowl and add boiling water. Add flour, baking soda, ginger, cinnamon and salt and stir to combine. Add the remaining 4 tablespoons melted butter and brown sugar; beat well using an electric mixer or manually, about 3 to 4 minutes.

    Step 3

    Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cut into 9 squares and serve topped with whipped cream, if desired.

To make ahead:

Refrigerate cake in an airtight container for 5 to 7 days.

Nutrition Facts

Serving Size: 1 square


Per Serving: 275 calories; fat 6g; cholesterol 15mg; sodium 334mg; carbohydrates 54g; dietary fiber 1g; protein 3g; sugars 30g; niacin equivalents 3mg; saturated fat 4g; vitamin a iu 178IU; potassium 715mg.


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