Soft Gingerbread is a classic American dessert that captures the cozy essence of home baking. Made with rich molasses, warm spices like cinnamon, ginger, and nutmeg, and tenderized with sour milk or buttermilk, this cake-style gingerbread is incredibly moist, flavorful, and aromatic. Baked in a simple sheet pan, it rises to a soft, pillowy texture with just the right balance of sweetness and spice. Perfect for chilly days, holiday gatherings, or a comforting treat with a cup of tea, this gingerbread is a timeless favorite that brings old-fashioned charm to the modern table.
Ingredients
- 3 cups sifted flour (sifted, level)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ginger
- 2 tsp cinnamon
- ½ tsp nutmeg (grated)
- 2 eggs (large)
- ¼ cup granulated sugar
- 5 tbsp vegetable oil (or melted Snowdrift shortening)
- 1 cup molasses
- 1 cup sour milk ( or buttermilk)
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Prepare Dry Ingredients
- In a large mixing bowl, sift together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
- Ensure the spices are evenly distributed throughout the flour mixture.
Step 3: Combine Wet Ingredients
- In a separate bowl, beat the eggs until they are light and frothy.
- Add the granulated sugar, vegetable oil, and molasses to the beaten eggs. Mix until well combined.
Step 4: Incorporate Sour Milk
- Gradually stir the sour milk or buttermilk into the wet mixture, ensuring a smooth consistency.
- Combine Wet and Dry Mixtures:
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Stir gently until just combined, being careful not to overmix. The batter should be smooth and free of lumps.
Step 5: Bake the Gingerbread
- Pour the batter into the prepared baking pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 30 to 35 minutes.
- To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Step 6: Cool and Serve
- Remove the gingerbread from the oven and allow it to cool in the pan on a wire rack.
- Once cooled, cut into squares and serve.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for added indulgence.
Tips
- Substitute butter for shortening for a richer flavor.
- Add ¼ cup chopped crystallized ginger for a spicy kick.
- Drizzle with lemon glaze for a tangy contrast.
- Use whole wheat flour for added depth and fiber.
- Store tightly covered; improves in flavor after a day.
Transcription of the Original Recipe
Read or copy the transcription
SOFT GINGERBREAD
3 level cups sifted flour . 2 teaspoon cinnamon
2 eggs 1/2 teaspoon grated nutmeg
1 teaspoon salt 1/4 cup granulated sugar
1 cup molasses 5 tablespoons WESSON OIL er
5 tablespoons SNOWDRIFT
(Melted)
1 teaspoon ginger
1 cup sour milk or buttermilk 1 teaspoon baking soda.
Sift flour, salt, baking soda and spices together thoroughly.
Beat the eggs, add sugar, oil and molasses together and add the
sour milk, combined with the dry ingredients. Beat just long
enough to make a smooth batter and bake in a moderate oven.From Transcription to Instructions
This recipe card squeezes the whole method into one breath: “Beat the eggs, add sugar, oil and molasses…add the sour milk, combined with the dry ingredients,” which works but leaves the order vague. We broke that quick note into smaller steps on the site so you beat the eggs, mix in sugar/oil/molasses, stir the sour milk into the wet, then fold the wet into the sifted drys , it makes the sequence clear and helps you avoid overmixing. We also turned “moderate oven” into 350°F with a pan size and bake time so you’re not guessing when it’s done.
Nutrition
Calories: 275kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 220mgPotassium: 330mgFiber: 1.5gSugar: 24gVitamin A: 35IUCalcium: 60mgIron: 2.2mg
