Gingerbread with Whipped Cream

This classic cake can be made in a square baking dish or muffin pan. Reduce the cooking time by about half if using a muffin pan. Serve with whipped cream or a dusting of powdered sugar.

Serves: 9Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 9


  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 cup unsulfured molasses
  • 1 cup boiling water
  • 2 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1⁄2 tsp. ground cinnamon
  • 2 1⁄2 cups all-purpose flour
  • 2 large eggs, beaten
  • 3 cups whipped cream


  • Preheat oven to 350°F. Butter and flour a 9-by-9-inch square baking dish.
  • In one bowl mix together the sugar, oil, molasses, and boiling water. Set aside. In another bowl mix together the baking soda, ginger, cinnamon, and flour. Whisk the wet ingredients into the dry ingredients. Mix in the eggs.
  • Pour the batter into the prepared pan and bake for 1 hour, or until the center springs back when lightly touched with a finger.
  • Serve with whipped cream.