Fanny Farmer Sour Cream Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

Take me to the recipe

Sour cream gingerbread is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

You never have to worry about gingerbread going stale.

Leftover cake on the counter isn’t always a blessing. Sometimes you just don’t feel like eating it three days in a row. Unfrosted cakes can always be frozen but gingerbread offers a better solution — You can store it on the counter in a tin and a few days later it tastes even better. Gingerbread gets more and more sticky (which is part of its charm) and the flavour intensifies.

Sour cream gingerbread is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

Gingerbread stores better than any other cake I have ever baked. It actually gets more moist as each day passes and the flavours develop beautifully. We nibbled away at this cake for a week. We served it with Pumpkin Molasses Caramel Sauce when we had guests over and then slathered leftovers with butter to nibble with tea.

This recipe makes a reasonably-sized 8″x8″ cake. You could also bake it in an 8″ round pan if you prefer to serve pretty wedges of cake.

Feel free to play with the spices. Go with the teaspoon of ginger or use a gingerbread spice blend like French Gingerbread Spices from Spicetrekkers. (This is a beautiful blend of ginger, cinnamon, mace, allspice & anise.)

French gingerbread spices

I love old cookbooks that actually have sections devoted to gingerbread. This recipe comes from the Fanny Farmer Cookbook (originally published in 1896 as The Boston Cooking School Cookbook). It’s a classic East Coast cookbook full of gingerbread recipes and other treats that never go out of fashion. The cookbook is also full of molasses. My copy is from the 1950s, a wedding gift to my mom and dad.

Fanny Farmer Sour Cream Gingerbread Recipe


  • 2 eggs
  • ½ cup sour cream or Greek yogurt
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup brown sugar
  • 1 ½ cups flour (can use half whole wheat)
  • 1 tsp. baking soda
  • 1 tsp. ginger (or a blend of your favourite gingerbread spices)
  • ½ cup melted butter


  1. Preheat oven to 350 F.
  2. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  3. Beat eggs well. Add sour cream, molasses and sugar.
  4. Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
  5. Pour into prepared pan and bake for 30 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email..

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

9 thoughts on “Fanny Farmer Sour Cream Gingerbread

  1. Veronica says:

    Can the sour cream cgingerbread cake be baked in a loaf psn.

    1. Hi Veronica, Yes, the sour cream gingerbread can bake in a loaf pan but will need to bake longer.

  2. Lorraine Neron says:

    Love your recipes !!!…Delicious and easy to make !!!!…Thanks !

  3. Elaine says:

    Can this recipe be made gluten free by using King Arthur Measure for Measure GF flour? I have made the Fanny Farmer regular gingerbread with it successfully.

    1. Lynn Purdy says:

      Elaine, we have had good luck making gingerbread with GF flour. So, please give it a try.

  4. Gale says:

    Can this gingerbread with sour cream be bake in a 13×9 pan? How long would I bake it? How would I go about changing the recipe?

    1. Bridget Oland says:

      Hi Gale, You could double the recipe and bake it in a 9″ x 13″ pan. It will end up taller than the single recipe but the extra height would be nice. It will likely take at least 45 minutes to bake, and possibly up to an hour. I would start checking it at 40 minutes. Good luck.

  5. Anne Marie Desveaux says:

    Love your recipes love baking with Crosby’s molasses when I was growing up we also ate homemade bread with Crosby’s molasses is so yummy

    1. Bridget Oland says:

      Thanks Anne Marie, Homemade bread and molasses is such a treat. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *