Gingerbread Cake Bars
Old-Fashioned Gingerbread Cake (Moist, Spiced, and Made With Hot Water)
If you’re looking for a cozy, old-fashioned holiday dessert that’s incredibly easy and full of warm spice, this Old-Fashioned Gingerbread Cake is a recipe you’ll want to make again and again.
It has a deep molasses flavor, a perfectly soft crumb, and the classic gingerbread warmth that makes the whole kitchen smell like Christmas.
This recipe is simple, budget-friendly, and uses basic pantry staples—yet the flavor tastes nostalgic and homemade in the best way.
One of the secrets is the hot water, which helps bloom the spices, dissolves the molasses, and gives the cake a soft, moist texture.
Below, you’ll find detailed instructions, ingredient notes, troubleshooting tips, substitutions, storage ideas, and a fully written recipe card.
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Why You’ll Love This Gingerbread Cake
This cake checks every box for an easy holiday dessert:
Super moist thanks to the hot water
Warm, cozy spices in every bite
Quick to mix—no mixer needed
Bakes in just 30–35 minutes
Budget-friendly ingredients
Smells amazing while it bakes
Perfect for Christmas, Thanksgiving, or winter gatherings
It’s classic comfort baking without any fuss.
Ingredients You Need
This gingerbread cake keeps the ingredients simple but flavorful. Everything blends together quickly, and the hot water helps bring the molasses and spices to life.
Wet Ingredients
½ cup molasses
½ cup hot water
½ cup sugar
½ cup melted butter
1 egg
Spices + Dry Ingredients
1 tsp cinnamon
1 tsp ground ginger
1 ½ cups flour
1 tsp baking soda
These ingredients combine into a rich, soft, perfectly spiced cake that tastes like classic holiday gingerbread.
Why This Recipe Uses Hot Water
Hot water is a traditional technique in old-fashioned gingerbread cakes, and it makes a surprising difference.
1. Hot water blooms the spices
Cinnamon and ginger release more flavor when mixed with heat, giving the cake deeper warmth.
2. Helps dissolve molasses
Molasses can be thick and sticky. Hot water loosens it and blends it more evenly into the batter.
3. Results in a softer, more tender texture
Hot water increases moisture and keeps the cake from drying out.
This one step is the key to getting that classic, old-school gingerbread taste and texture.
How to Make Old-Fashioned Gingerbread Cake
This recipe comes together quickly and easily—perfect for weeknights, holiday parties, or last-minute baking.
Step 1: Combine molasses and hot water
In a large mixing bowl, whisk together the ½ cup molasses and ½ cup hot water until completely smooth. The mixture should look glossy and pourable.
This step helps deepen the flavor and kick-starts the spice blooming.
Step 2: Add sugar, melted butter, and egg
Whisk in:
½ cup sugar
½ cup melted butter
1 egg
Mix until fully combined. The batter should look dark and silky.
Step 3: Add dry ingredients
Stir in:
1 tsp cinnamon
1 tsp ginger
1 ½ cups flour
1 tsp baking soda
Fold gently until everything is incorporated. Avoid overmixing.
Step 4: Bake
Pour into a greased or parchment-lined 8x8-inch or similar square baking pan.
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool before slicing.
What Pan Size Works Best?
You can use:
8x8 inch square pan (recommended)
9x9 inch pan for a slightly thinner cake
Loaf pan, but increase baking time by 8–12 minutes
Mini loafs or muffin tins for individual servings
If you want perfect texture and the best surface-to-crumb ratio, stick to an 8x8 pan.
Serving Suggestions
This gingerbread cake tastes amazing on its own, but these toppings make it even better:
Powdered sugar dusting
Warm caramel drizzle
Cream cheese frosting
Vanilla ice cream
Maple glaze
Whipped cream with cinnamon
A warm slice with powdered sugar is the traditional way—simple and delicious.
Storage Instructions
This cake keeps beautifully:
Room Temperature
Store covered for 2–3 days.
Refrigerator
Keeps for 4–5 days; the spices get stronger over time.
Freezer
Freeze slices for up to 3 months.
Wrap individually for easy thaw-and-go desserts.
Ingredient Substitutions
This recipe is flexible and easy to adapt.
No molasses?
Use:
½ cup maple syrup
OR⅓ cup honey + 2 tbsp brown sugar
Flavor will be slightly different but still delicious.
Dairy-free option
Replace butter with:
melted coconut oil
vegan butter
Sugar substitute
Use coconut sugar for a richer, deeper flavor.
Add-ins (optional)
Try mixing in:
¼ cup chopped pecans
¼ cup mini chocolate chips
zest of one orange
2 tbsp candied ginger
These give the cake an elevated twist.
Tips for the Best Gingerbread Cake
Here are some helpful baking tips to guarantee great results:
✔ Don’t skip the hot water
It’s essential for texture and flavor.
✔ Use real molasses
Blackstrap works, but unsulphured molasses gives the best classic gingerbread taste.
✔ Don’t overmix the batter
Stir until just combined for a soft crumb.
✔ Let the cake cool before cutting
Warm gingerbread is fragile and can crumble.
✔ Line your pan
Parchment makes slicing and cleanup easy.
Frequently Asked Questions
Can I double this recipe?
Yes—double everything and bake in a 9×13 pan for the same amount of time.
Why is my cake dry?
Overbaking or not using hot water can cause dryness. Always check at the 30-minute mark.
Can I make this ahead of time?
Absolutely! The flavor actually improves overnight.
Can I reduce the sugar?
Yes, reduce sugar to ⅓ cup for a less sweet cake.
Can I add frosting?
Yes! Cream cheese frosting, vanilla glaze, or whipped cream all pair beautifully.
Old-Fashioned Gingerbread Cake (Full Recipe)
Ingredients
Wet:
½ cup molasses
½ cup hot water
½ cup sugar
½ cup melted butter
1 egg
Dry:
1 tsp cinnamon
1 tsp ginger
1 ½ cups flour
1 tsp baking soda
Directions
Whisk molasses and hot water until smooth.
Add sugar, melted butter, and egg.
Stir in flour, cinnamon, ginger, and baking soda.
Pour into greased 8×8 pan.
Bake at 350°F for 30–35 minutes.
Cool completely before slicing.
Final Thoughts
This Old-Fashioned Gingerbread Cake is everything a cozy holiday dessert should be—warm, spiced, incredibly moist, and unbelievably easy. With simple ingredients and classic flavors, it’s the kind of recipe you make once and return to every winter.
