Classic Warmly Spiced Gingerbread (Printable Version)
A warmly spiced gingerbread featuring molasses and aromatic spices, ideal for festive or cozy occasions.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed dark brown sugar
10 - 2 large eggs, at room temperature
11 - 3/4 cup unsulphured molasses
12 - 3/4 cup buttermilk
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
02 - In a medium bowl, whisk all-purpose flour, ground ginger, cinnamon, cloves, baking soda, baking powder, and salt until evenly blended.
03 - Using a mixer, beat the softened butter and packed brown sugar until the mixture is light and fluffy.
04 - Beat in eggs one at a time, then mix in the molasses until fully combined.
05 - Add the dry ingredients to the wet mixture in three parts, alternating with buttermilk, starting and ending with the dry ingredients. Stir until just combined each time.
06 - Pour the batter into the prepared baking pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the baked item cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
09 - Slice and serve plain, with a dusting of powdered sugar, or topped with whipped cream as desired.
# Expert Tips:
01 -
- The molasses and brown sugar create this deep, almost caramel-like richness that feels fancy but tastes like home.
- It's sturdy enough to slice cleanly, forgiving enough that slight variations still turn out beautifully, and spiced just enough to remind you it's made with intention.
02 -
- Don't skip the room temperature step for eggs and butter—cold ingredients won't incorporate smoothly and you'll end up with a denser cake.
- The alternating method with dry and wet ingredients is non-negotiable; it keeps gluten development minimal and ensures tender crumb.
03 -
- Measure your molasses by lightly spraying your measuring cup with cooking spray first—it slides right out without waste.
- Invest in fresh spices if yours are older than a year; they lose potency and your gingerbread will taste flat.