This Old Fashioned Sourdough Gingerbread is soft and deeply spiced with molasses, ginger, cinnamon, and cloves without being overly sweet. Unfed sourdough discard goes straight into the batter for an easy gingerbread cake that can be baked in a square pan or as loaves - perfect for holiday baking or an anytime treat!
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Quick Recipe Summary ✨
Old Fashioned Sourdough Gingerbread: A soft, deeply spiced gingerbread cake made with molasses and unfed sourdough discard, with just enough sweetness to balance the warm spices.
Easy discard cake: The sourdough discard goes straight into the batter with no extra sourdough steps, and the bold molasses and spices mask any noticeable tang.
Active Time: About 10 minutes • Bake Time: 40 to 50 minutes • Total Time: About 1 hour 15 minutes
Difficulty Level: ⭐⭐ Easy. A simple cake batter, with a few important tips to help prevent the center from sinking.
Yield: 16 pieces • Pan options: One 9×9-inch cake or 2 standard loaves • Freezer-friendly: Yes, for up to 3 months
👉 Follow the mixing, pan-size, and troubleshooting tips below for soft sourdough gingerbread that rises evenly without sinking in the middle!
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Why this recipe works
- Classic flavor: Molasses and warm spices give it that old fashioned gingerbread character
- Soft, sturdy crumb: Heavy cream adds richness without weighing it down
- Reliable rise: The mixing method helps prevent that pesky sunken middle
This is rich homemade gingerbread cake with a secret. I've been trying for years to recreate the old fashioned gingerbread I had many years ago, and I think I've finally got it.
The secret? I adapted it to use sourdough discard. This Sourdough Gingerbread works beautifully - you get the soft, deeply spiced gingerbread I remember while putting that discard to delicious use.
Old fashioned gingerbread is a simple, molasses-forward spice cake, soft, unfrosted, and flavorful enough to enjoy all on its own. This sourdough version keeps that classic character, with plenty of rich molasses and warm spice flavor.
You can serve sourdough gingerbread alone, or add lightly sweetened whipped cream or vanilla ice cream. You've really got a scrumptious dessert!
If you want more sweet sourdough discard recipes, check out my banana bread, spice cake, pumpkin Bundt cake, and tahini coffee cake. And if you love the flavor of gingerbread, you'll love these gingerbread scones!
⭐⭐⭐⭐⭐
On my this is divine, just the right amount of spice vs. sweet. Will definitely be making it again.
- Susan
Recipe Ingredients
You'll need the following ingredients to make this sourdough gingerbread recipe:
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 mild or light molasses for classic gingerbread flavor. Avoid blackstrap molasses - its concentrated, bitter flavor can overpower the cake.
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 isn't surprising, but when you add it is. Here it's mixed with the wet ingredients as part of the method I use to help prevent the gingerbread from sinking in the middle.
Sourdough starter discard: Sourdough discard is unfed sourdough starter, the amount you remove from your crock before feeding the remainder starter.
You can use unfed discard straight from the refrigerator. Don't worry that the gingerbread recipe has sourdough starter discard in it. The flavor in this gingerbread cake is strong enough to mask any noticeable tang (just keep in mind that fresher discard will have the mildest flavor). Using unfed starter is an easy way to put that discard to good use instead of throwing it away.
No sourdough starter? No problem! You can make gingerbread by replacing the starter with more flour and water (see the Recipe Notes for the exact amounts).
See the recipe card for a full list of ingredients and measurements.
How to make sourdough gingerbread
Step 1: Combine the initial wet ingredients
Start by creaming the sugars and butter together, then mixing in the molasses (photo 1).
Add the eggs (one at a time), then mix in the sourdough starter and baking soda (photo 2).
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.
Stir in the heavy cream and boiling water on low speed so you don't splash (photo 3).
Step 3: Bake the gingerbread
Pan options: It's important that you use a proper sized pan for this gingerbread recipe as it will overflow if you're not careful. Don't use smaller pans unless you divide the batter accordingly. Here are your pan sizing options:
- For a gingerbread cake: Pour the batter into one 9×9-inch baking pan and bake for 40 to 50 minutes
- For gingerbread loaves: Divide the batter between 2 standard loaf pans and bake for 50 to 60 minutes
Placing the pan(s) 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.
Regardless of the pan(s) you're using, bake until a tester inserted into center comes out clean (photo 4).
Cool for 15 minutes, then turn out the gingerbread onto a rack to cool completely.
Storage and make-ahead instructions
Storage instructions: You can leave the gingerbread cake or loaves on the counter for a couple of days in an airtight container wrapped in plastic wrap. It can also be refrigerated, making sure it's wrapped well so the cake doesn't dry out.
Make-ahead instructions: Gingerbread can be baked a day or two ahead and kept well wrapped at room temperature. For longer storage, wrap the cooled cake or loaves tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months.
Troubleshooting tips
How to prevent gingerbread from sinking
If your gingerbread sinks in the middle, there are a few things that can help:
- Use the right amount of baking soda: Too much can cause the cake to rise quickly and then collapse, so this recipe uses just ½ teaspoon.
- Add the baking soda with the wet ingredients: Mix it in with the sourdough discard as directed rather than adding it to the dry ingredients.
- Mix the batter well: The gluten in sourdough discard has already weakened over time, so the fresh flour needs enough mixing to develop the structure that supports the cake.
- Try a stronger flour: If your gingerbread still sinks, use a higher-protein all-purpose flour or replace ¼ to ½ cup (30 to 60 grams) with bread flour for extra structure.
Here are some other issues you might encounter when making sourdough gingerbread:
- Center is gummy or underbaked: Give it a few more minutes in the oven - a tester inserted in the center should come out clean.
- Cake overflowed the pan: Use a 9×9-inch pan or 2 standard loaf pans, and don't overfill smaller pans.
- Gingerbread is dry: Check it toward the beginning of the baking-time range and remove it as soon as a tester comes out clean.
Questions asked and answered
Here are some questions you might have...
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.
This sourdough gingerbread is a soft gingerbread cake, not a yeast-raised bread. You can bake the same batter in a square cake pan or loaf pans - the loaf shape makes it a quick bread, but the tender cake-like texture stays the same.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring sourdough discard to try
Good news for sourdough bakers!
Discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious.
Plus, get my bonus recipe for naturally-leavened sourdough bread using unfed starter for fresh bread any time.
Recipe
Old Fashioned Sourdough Gingerbread
Equipment
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, at room temperature
- 1 cup sourdough starter discard, at room temperature, see Recipe Notes
- 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 boiling water
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 ¾ cup light brown sugar, ½ cup unsalted butter, and ¼ cup granulated sugar until smooth, about 3 to 4 minutes.
- Beat in ¾ cup molasses, then add in the 2 large eggs one at a time, scraping down sides of bowl as you go. Add 1 cup sourdough starter discard and ½ teaspoon baking soda to the batter and blend on low speed until everything is just combined.
- In a small bowl, whisk together 1 cup all-purpose flour, 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, ½ teaspoon ground cloves, and ½ teaspoon kosher salt. Add the flour mixture to the batter and mix on low speed until just combined.
- Stir in ¼ cup heavy cream and ¼ cup 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 a cake 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. It can also be refrigerated, making sure it's wrapped well so the cake doesn't dry out.
- Make-ahead instructions: Gingerbread can be baked a day or two ahead and kept well wrapped at room temperature. For longer storage, wrap the cooled cake or loaves tightly in plastic wrap, place in an airtight container, and freeze for up to 3 months.
Nancy Tatro says
Absolutely delicious! The only change I made was to add a quarter cup of chopped crystallized ginger. I tossed it into the flour so as to coat the sticky ginger. So good. Shared pieces with the neighborhood, gave the recipe link to three bakers. Keep it up Tammy!
Tammy Spencer says
Hi Nancy, I’m so glad you liked it! Adding crystallized ginger sounds really good, especially if you like that ginger zing. Thanks for sharing, and happy baking! 🙂
Cherie Swanlund says
Several people agree that this is the best gingerbread recipe we've ever used! Fabulous, the ultimate comfort food!
Tammy Spencer says
Hi Cherie, I'm so glad you liked it! Thanks for sharing 🙂
Linda says
Delicious, and moist. Reminded me of a long ago Gingerbread that my mother used to make. She made a rain sauce to top it with.
Tammy Spencer says
I’m so glad you enjoyed it, Linda! Thanks for sharing 🙂
Patti says
Do you think that this recipe would work baked in a 6 cup bundt pan?
Tammy Spencer says
Hi Patti, If you want to use a small 6-cup bundt pan, I would scale the recipe by half. Happy baking!
Christin says
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.
Tammy Spencer says
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!
Laura Alexander says
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!
Tammy Spencer says
I’m so glad you liked it, Laura!
Susan says
On my this is divine, just the right amount of spice vs. sweet. Will definitely be making it again.
Tammy Spencer says
I'm so glad you like it, Susan!
Jessica says
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!
Tammy Spencer says
Hi Jessica, I’m glad you were able to adapt the recipe to your needs. Thanks for sharing! 😉
Lola says
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
Tammy Spencer says
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! 😉
Kathy Ziegenmier says
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?
Tammy Spencer says
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! 😉
Kirsten says
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?
Tammy Spencer says
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! 😉
Michele Meckley says
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?
Tammy Spencer says
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! 🙂
Jenny Moyes says
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
Tammy says
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! 😉
Mike Stewart says
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
Tammy says
Hi Mike, I’m glad you adapted the recipe to your liking and that it worked for you. Thanks for sharing! 😉
Lisa says
Can I substitute milk for the cream?
Tammy Spencer says
Sure, it just will be a little less rich.
Lyn says
I made this yesterday - it is just GORGEOUS! Thank you for the recipe, it’s going to become one of my favourites.
Tammy says
Hi Lyn, I'm so glad you liked this gingerbread! Thanks for sharing 🙂
Angela says
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.
Tammy says
I'm glad you enjoyed the gingerbread, Angela! Thanks for sharing 😉
Heidi says
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!
scotchscones says
I’m so glad it worked for you!