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    Home » Recipes » Cakes & Sweet Rolls

    Published Oct 18, 2019 · Updated Oct 10, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Old Fashioned Sourdough Gingerbread

    Jump to Recipe Jump to Video

    Old fashioned gingerbread is soft with a deeply spiced flavor that's not too sweet. This gingerbread cake is perfect for anytime of day, and no one will know it's made with sourdough starter discard unless you tell them!

    Sourdough gingerbread plated with whipped cream. this …
    Jump to:
    • Why this recipe works
    • Recipe Ingredients
    • How to make old fashioned gingerbread
    • Questions asked and answered
    • Pro Tip: When to add baking soda to gingerbread
    • Gingerbread like it was meant to be
    • Related Recipes
    • Old Fashioned Sourdough Gingerbread
    • Comments

    Why this recipe works

    • Soft old fashioned gingerbread that's full of flavor
    • Tips to keep your gingerbread cake from sinking
    • No one will know there's sourdough starter discard in the batter!

    This is rich homemade gingerbread cake with a secret. I’ve been trying for years to recreate old fashioned gingerbread that mimics one I had many years ago, and I think I’ve finally got it.

    Furthermore, in my never-ending search for sourdough starter discard recipes, I've found it's great in bagels, pretzels, and English muffins. And, since sourdough discard also can be used in sweet items, like banana bread, spice cake, and even chocolate chip cookies, this Sourdough Gingerbread cake recipe is a winner!

    Recipe Ingredients

    You'll need the following ingredients to make this sourdough gingerbread recipe:

    Gingerbread ingredients portioned into glass bowls.

    Ingredient Notes

    Molasses: The major flavor in gingerbread! Like with Molasses cookies or Shoofly Pie, it's the molasses that provides its big flavor to this quick bread recipe. Use a mild-flavored (light) molasses, not the blackstrap variety. The flavor is bold enough.

    Spices: Ginger, cinnamon, and cloves are present and help to give this simple gingerbread recipe its distinctive flavor.

    Baking soda: The presence of baking soda as a leavening agent in a gingerbread cake recipe isn't surprising, but when you add it is. See the Pro Tip below for details.

    Sourdough starter discard: Sourdough discard is unfed sourdough starter, i.e. the amount you remove from your crock before feeding the remainder (I do this weekly). Its presence here is just for a way to use the discard so as not to throw it away. The flavor in this gingerbread cake is strong enough to mask any noticeable tang.

    See the recipe card for a full list of ingredients and measurements.

    a small scone
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    How to make old fashioned gingerbread

    Step 1: Combine the initial wet ingredients

    Start by creaming the sugars and butter together, then mixing in the molasses (photo 1).

    Collage of mixing sugar, butter, brown sugar, and molasses for gingerbread batter.
    Beating butter & sugar, then adding molasses

    Add the eggs (one at a time), then mix in the sourdough starter and baking soda (photo 2). See the Pro Tips below for the reasons we're adding the baking soda in this step.

    Collage of adding eggs, sourdough starter, & baking soda to gingerbread batter.
    Stirring in eggs, sourdough starter, and (most improbably) baking soda

    Step 2: Mix in the dry ingredients, heavy cream, & water

    Mix the flour and spices together in a small bowl, then add the flour mixture into the batter, mixing until combined. Finally, stir in the heavy cream and boiling water on low speed so you don't splash (photo 3).

    Collage of adding flour mixture, water, and cream into gingerbread batter.
    Adding the flour mixture and liquids to the batter

    Step 3: Bake the gingerbread (in the right sized pan)

    It’s important that you use a proper sized pan for this gingerbread recipe as it will overflow if you’re not careful. You can use a 9- x 9-inch baking pan  or 2 standard loaf pans, but don't use smaller pans.

    Placing the pans on a half-sheet baking pan lined with parchment paper before placing in the oven helps to catch spills, just in case. You don't want to have to clean the oven along with the dirty dishes.

    Bake the gingerbread at 350°F for 40 to 50 minutes, or until a tester inserted into center comes out clean (photo 4). Cool the cake in pan for 15 minutes, then turn out onto a rack and cool completely.

    Collage of sourdough gingerbread in a baking pan before and after baking.
    Gingerbread before & after baking with no sinking middle!

    Storage instructions

    You can leave the gingerbread on the counter for a couple of days in an airtight container wrapped in plastic wrap. If it’s in the fridge, make sure it’s wrapped well so it doesn’t dry out. For longer storage, freeze wrapped well in plastic wrap and a ziplock bag.

    Questions asked and answered

    Here are some questions that you might have...

    How can I counteract a sagging gingerbread?

    If your gingerbread still sags after adding the baking soda in with the wet ingredients at the beginning, it could be the strength of your flour. Try using a flour with a higher protein level like King Arthur Flour's all-purpose flour, which has an 11.7% protein content (one of the highest for all-purpose flours). You could also substitute ¼ to ½ cup (30 to 60 grams) of bread flour (a stronger flour) for some of the all-purpose flour. 

    Can I make mini gingerbread loaves?

    Sure! For mini loaves, use 6 to 8 mini loaf pans and bake for about 25 to 30 minutes. Just remember to fill the baking pans about halfway full so you won't overflow them, and bake them on a half-sheet baking pan, just in case.

    Can I make this recipe without sourdough starter?

    Of course. Just increase the flour by 1 scant cup (113 grams) and the boiling water by ½ cup (113 grams).

    Pro Tip: When to add baking soda to gingerbread

    Why, you may wonder, are we mixing in the baking soda in the batter with the wet ingredients?

    One complaint I had with the original recipe (along with others) is that the gingerbread sank in the middle. I did some research and found that maybe that gingerbread recipe called for too much baking soda.

    That solved the problem a bit, but not completely

    According to Tasting Spoons, “to keep [the] gingerbread recipe from sinking in the middle, [add] the baking soda with the wet ingredients and [mix] the batter to strengthen the flour. [This gives the] gingerbread a more sturdy texture while maintaining its moistness.”

    So not only did I reduce amount of baking soda to ½ teaspoon, I now add it in with the sourdough starter discard. That solves the problem. Score!

    Sourdough gingerbread plated with whipped cream on a white plate.

    Gingerbread like it was meant to be

    This sourdough gingerbread cake is soft, with a deeply spiced flavor yet not too sweet. It truly is the best recipe for gingerbread there is! It's yummy on its own, but add lightly sweetened whipped cream or vanilla ice cream and you’ve really got a scrumptious dessert.

    Actually, Sourdough Gingerbread is good for anytime of day, breakfast, brunch, or afternoon snack. It's up to you whether to add the whipped cream (and maybe even a drizzle of gingerbread syrup!).

    Gingerbread with a secret...I won't tell if you won't!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard. Here are some ideas to get you started:

    • Three crumpets stacked on a white cake stand surrounded by strawberries.
      Easy Sourdough Discard Crumpets
    • Sourdough Jalapeño Cheddar Bread on cutting board with knife.
      Sourdough Jalapeño Cheddar Bread
    • Four stacked Sloppy Joes Pasties on a white plate.
      Sloppy Joe Pasties (aka Hand Pies)
    • Three stacked sourdough bread loaves on a cutting board next to a bread knife.
      How to Feed and Maintain Sourdough Starter

    Good news for sourdough bakers! I've published an e-book that allows you to discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious. Learn how to have the right amount of starter for your favorite sourdough bread recipe, and explore various bread baking pans to level up your baking game. Plus, dive into a bonus recipe for a naturally-leavened sourdough bread using unfed starter that will fit into your busy schedule for fresh bread any time. Head over to my shop and get your copy today! 

    Cover of How to Maintain Sourdough Starter e-book showing a crock of sourdough starter next to a small glass bowl of sourdough discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Enjoy!

    SUBSCRIBE
    Tammy dressed in her culinary school chef's coat.

    I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!

    Comment or Rate Recipe
    Sourdough gingerbread plated with whipped cream

    Old Fashioned Sourdough Gingerbread

    Tammy Spencer
    Old fashioned gingerbread is soft with a deeply spiced flavor that's not too sweet. This gingerbread cake is perfect for anytime of day, and no one will know it's made with sourdough starter discard unless you tell them!
    4.72 from 28 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Cooling Time 15 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine British
    Servings 16 pieces
    Calories 213 kcal

    Equipment

    • 9- x 9-inch baking pan
    • parchment paper
    • baking spray
    • stand mixer with paddle attachment or hand mixer
    • half sheet baking pan
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • ¾ cup light brown sugar
    • ½ cup unsalted butter, at room temperature
    • ¼ cup granulated sugar
    • ¾ cup molasses, mild-flavored (light), not blackstrap
    • 2 large eggs
    • 1 cup sourdough starter discard, room temperature
    • ½ teaspoon baking soda, see Recipe Notes
    • 1 cup all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1½ teaspoons ground ginger
    • ½ teaspoon ground cloves
    • ½ teaspoon kosher salt
    • ¼ cup heavy cream
    • ¼ cup water, boiling

    Instructions
     

    • Preheat the oven to 350 °F. Line a 9- x 9-inch baking pan with parchment paper, then spray with baking spray.
    • In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl for a hand mixer), beat the brown sugar, butter, and granulated sugar until smooth, about 3 to 4 minutes. Beat in the molasses, then add in the eggs one at a time, scraping down sides of bowl as you go. Add the sourdough starter and baking soda to the batter and blend on low speed until everything is just combined.
    • In a small bowl, whisk together flour, cinnamon, ginger, cloves, and salt. Add the flour mixture to the batter and mix on low speed until just combined. Finally, stir in the heavy cream and boiling water on low speed, again until the batter is just combined. Transfer the batter to the prepared pan.
    • Place the pan on a half sheet baking pan to catch any overflow. Bake the gingerbread for 40 to 50 minutes, or until tester inserted into center comes out clean.
    • Cool the cake in pan for 15 minutes, then turn out onto a rack and cool completely.
    • Serve with whipped cream or vanilla ice cream. Enjoy!
    • Storage instructions: You can leave the gingerbread on the counter for a couple of days in an airtight container wrapped in plastic wrap. If it’s in the fridge, make sure it’s wrapped well so it doesn’t dry out. For longer storage, freeze wrapped well in plastic wrap and a ziplock bag.

    Notes

    Adding the baking soda to the wet ingredients and mixing the batter well before adding the dry ingredients will prevent the cake from sinking.
    Make sure to use the proper size pan (a 9- x 9-inch baking pan or 2 standard loaf pans) or the batter will overflow. A half-sheet baking pan under the pan will ensure you won't have a mess in the oven. If you do bake in two large loaves in a standard loaf pan, just bake the loaves for closer to an hour.
    For mini loaves, use 6 to 8 mini loaf pans and bake for about 25 to 30 minutes. Just remember to fill the baking pans about halfway full so you won't overflow them, and bake them on a half-sheet baking pan, just in case.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 pieceCalories: 213 kcalCarbohydrates: 35 gProtein: 2 gFat: 8 gSaturated Fat: 5 gCholesterol: 41 mgSodium: 132 mgPotassium: 266 mgFiber: 1 gSugar: 25 gVitamin A: 262 IUCalcium: 53 mgIron: 1 mg
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      Recipe Rating




    1. Heidi says

      January 12, 2020 at 9:39 pm

      5 stars
      Your recommendation to reduce the baking soda and add the baking soda to the wet ingredients worked like a charm. My cake had no noticeable sagging!

      This was absolutely delicious!

      Reply
      • scotchscones says

        January 13, 2020 at 1:20 am

        I’m so glad it worked for you!

        Reply
    2. Angela says

      April 08, 2020 at 1:38 pm

      Just started making a sourdough to substitute for the lack of dried yeast in the shops and was looking for a recipe to use up all the discard. Made your ginger cake recipe. It was wonderful and stayed really moist for the week it took us to finish it. Might add some crystallised ginger next time. It did sink slightly in the middle as I forgot to cut back on the baking soda but we aren't precious about looks, only taste.

      Reply
      • Tammy says

        April 08, 2020 at 3:12 pm

        I'm glad you enjoyed the gingerbread, Angela! Thanks for sharing 😉

        Reply
    3. Lyn says

      May 22, 2020 at 9:24 am

      5 stars
      I made this yesterday - it is just GORGEOUS! Thank you for the recipe, it’s going to become one of my favourites.

      Reply
      • Tammy says

        May 22, 2020 at 9:39 am

        Hi Lyn, I'm so glad you liked this gingerbread! Thanks for sharing 🙂

        Reply
    4. Mike Stewart says

      June 03, 2020 at 2:34 am

      5 stars
      Fabulous recipe. Made a couple of changes - substited treacle and date-syrup (40/60 ish) for the molasses. And I actually omitted the last 2 ingredients (cream and hot water) in error, but to be honest - I think it might even be better without. It was truly excellent - just the right moisture level, no sag, great gingery-ness. Had to cook around 15 mins extra. And a great use for the sourdough discard.....
      A real winner. Thanks

      Reply
      • Tammy says

        June 03, 2020 at 6:54 am

        Hi Mike, I’m glad you adapted the recipe to your liking and that it worked for you. Thanks for sharing! 😉

        Reply
        • Lisa says

          December 13, 2020 at 10:57 am

          Can I substitute milk for the cream?

          Reply
          • Tammy Spencer says

            December 13, 2020 at 11:17 am

            Sure, it just will be a little less rich.

            Reply
    5. Jenny Moyes says

      July 06, 2020 at 4:04 pm

      4 stars
      I made your recipe. To the letter. Cooked in 2 standard loaf tins both cakes sunk in the middle.
      It a nice recipe and smells divine. Really don't know what is wrong. Is temp fan or normal?
      Did put baking soda as stated in wet ingredients and so pleased to find a use for sourdough starter as I hate waste

      Reply
      • Tammy says

        July 06, 2020 at 6:38 pm

        Hi Jenny, I'm sorry the recipe didn't quite work for you. I don't bake with the oven fan on, so the temperature is a true 350°F. Since the sinking seems to be related to the strength of the flour, maybe your flour needed a higher protein level? I bake with King Arthur Flour's all-purpose flour which has an 11.7% protein content, one of the highest for all-purpose flours. If your flour has a lesser level, that could contribute to the sinking. What I might suggest is to substitute some bread flour (i.e. a stronger flour) for some of the all-purpose flour, maybe 1/4 to 1/2 cup, and see if it helps. If you do try this method, please let me know how it goes. Happy baking! 😉

        Reply
    6. Michele Meckley says

      November 30, 2020 at 3:37 pm

      Hi. I just made your recipe but didn't see where you added your flour. The instructions above don't mention the flour so I added it just before the liquid ingredients. Is that correct?

      Reply
      • Tammy Spencer says

        November 30, 2020 at 4:12 pm

        Hi Michele, Thanks for your question. It's in Step 3 where you whisk the flour with the salt and spices, then add the mixture to the wet ingredients. I'm not sure what effect adding the flour before the wet ingredients will have, so I'm interested to know how it goes. Good luck! 🙂

        Reply
    7. Kirsten says

      December 07, 2020 at 3:19 pm

      I made this in 2 standard loaf pans with healthy rising sourdough starter and it didn’t even rise halfway up the loaf pan. It’s almost as if I could have put all batter in one loaf pan. Is it supposed to fill the pan?

      Reply
      • Tammy Spencer says

        December 07, 2020 at 7:10 pm

        Hi Kirsten, Like with Jenny's question above, your result could be caused by the flour not being strong enough (i.e. not having a high enough protein content). When I tried the recipe in a single loaf pan it overflowed considerably, which is why I recommended 2 loaf pans. What I might suggest is to substitute some bread flour (i.e. a stronger flour) for some of the all-purpose flour, maybe 1/4 to 1/2 cup, and see if it helps. If you do try this method, please let me know how it goes. Happy baking! 😉

        Reply
    8. Kathy Ziegenmier says

      December 08, 2020 at 8:52 am

      I would like to make this in mini loaf pans for gift giving.
      Any idea how many one recipe would make? Might also add some dried cranberries to the mix so when do you suggest adding them?

      Reply
      • Tammy Spencer says

        December 08, 2020 at 11:06 am

        Hi Kathy, Good questions! A standard loaf pan makes about 4 mini loaves, so I think you'd get about 6 to 8 mini loaves from this recipe. I wouldn't fill the baking pans over halfway full so you won't overflow them. As for the dried cranberries (neat idea, by the way!), I would add them after the batter is ready, just before pouring it into your baking pans. Please let me know how it goes. Happy baking! 😉

        Reply
    9. Lola says

      December 21, 2020 at 12:31 am

      4 stars
      I feel the recipe could use a bit more ginger flavor but it could be me as I like my gingerbread more gingery. It turned out great! Also should I store the bread? Refrigerator wrapped in cling wrap? Thanks. Lola

      Reply
      • Tammy Spencer says

        December 21, 2020 at 3:52 am

        Hi Lola, By all means, make the gingerbread to your liking! You can leave it on the counter for a couple of days in an airtight container wrapped in cling film. If it’s in the fridge, make sure it’s wrapped well so it doesn’t dry out. For longer storage, it freezes well in cling film and a ziplock bag. Enjoy! 😉

        Reply
    10. Jessica says

      December 24, 2020 at 2:39 am

      4 stars
      Easy to put together, great slightly chewy texture, and awesome use of discard. I did make a few adjustments - 6 tbsp of butter, 2 tsp ginger, milk instead of heavy cream, and I only added 88% of all sugars/molasses. I actually ran out of molasses, so to replace my intended 224g, I used 180g molasses, 24g brown sugar and 20g maple syrup for moisture. Even with the sugar reduction, it was still a little too sweet for my tastes. I'd love to try this again at 75% for all sugars/molasses, since I thought the flavor was still good!

      Reply
      • Tammy Spencer says

        December 24, 2020 at 8:08 am

        Hi Jessica, I’m glad you were able to adapt the recipe to your needs. Thanks for sharing! 😉

        Reply
    11. Susan says

      April 22, 2021 at 10:35 am

      5 stars
      On my this is divine, just the right amount of spice vs. sweet. Will definitely be making it again.

      Reply
      • Tammy Spencer says

        April 22, 2021 at 10:41 am

        I'm so glad you like it, Susan!

        Reply
    12. Laura Alexander says

      April 29, 2022 at 9:37 pm

      5 stars
      Great recipe! Turned out moist and flavorful. I added 2 pieces of stem ginger (finely chopped) just to make sure it was super gingery, but I think it would be delicious either way. Thank you for sharing!

      Reply
      • Tammy Spencer says

        April 30, 2022 at 6:35 am

        I’m so glad you liked it, Laura!

        Reply
    13. Christin says

      November 10, 2023 at 9:11 pm

      Why can’t I use blackstrap? Will it mess with the integrity of the recipe or just a flavor preference? It’s all I have on hand.

      Reply
      • Tammy Spencer says

        November 10, 2023 at 9:39 pm

        Hi Christin, Blackstrap molasses is the thickest type of molasses and tends to be very bitter. I can’t say if using blackstrap will affect the texture of the gingerbread, but it can certain affect the taste. Unless you want to play with the amount of sugar you use, I’d stick with regular molasses. Good luck, and happy baking!

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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