Old Fashioned Gingerbread Cake

old fashioned gingerbread cake

5 from 11 reviews

This is the easiest gingerbread cake you’ll ever make and the best tasting too. The texture is excellent. A family favourite.


Units Scale
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup soft butter
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 cup boiling water

Molasses Caramel Sauce

  • 1/2 cup butter
  • 1/2 cup lightly packed brown sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 cup plus 3 tbsp. 35% cream (whipping cream)
  • 1 tsp. pure vanilla


  1. Preheat oven to 350 F
  2. Grease and flour an 8”x 8” square pan (or line the pan with parchment paper.) *
  3. Sift together dry ingredients in a large bowl.
  4. Add the butter, molasses and egg and beat for two minutes.
  5. Add the boiling water.
  6. Beat for another two minutes and turn into prepared pan.
  7. Bake 50-55 minutes, or until cake springs back when lightly touched.

Molasses Caramel Sauce

  1. Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.)
  2. When the mixture is incorporated, slowly add the cream.
  3. Boil for 5 minutes.
  4. Remove from the heat and stir in the vanilla.


A great tip from a reader: “In preparing your loaf pan for the gingerbread mixture, take a mixture of a handful of sugar with a handful of cinnamon and use that to sprinkle onto the greased pan instead of just flour. It gives the edges and bottom of the cake some additional flavor that the flour will not.”