I began this exploration with a question. “What’s the difference between regularand stickygingerbread?” Put another way, “What makes sticky gingerbread, well, sticky?”
A couple of rounds of baking later, I had identified the differences.
A couple of rounds of baking later, I had identified the differences. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.
Additionally, bakers frequently douse this cake with a syrupy, decidedly sticky sauce, accompany it with a lush custard sauce, or both. So one way or another, sticky is an apt description.
But then, while I was testing a few traditional gingerbread formulas, another question arose. Why do most gingerbread recipes call for dissolving baking soda in hot water or other liquid prior to adding to the batter? After all, this practice activates and dissipates the gas in the baking soda, rendering it useless as a leavener in the batter.
I’m not a food chemist, but here are some of the reasons my research uncovered:
- One explanation claims that the baking soda is added to neutralize the acids in the batter, in addition to adding tenderness. This makes sense when you consider that the leavening must be balanced to achieve a neutral pH. Molasses and brown sugar are very acidic, thus the baking soda neutralizes this acidity, allowing the baking powder, which in itself is balanced, to do the actual leavening.
- When baking soda is added to hot liquid, gas releases that changes the pH of the recipe and darkens the color of the batter (especially when cocoa is part of the batter).
- Hot water loosens the gluten strands in the flour, creating a lighter textured gingerbread.
- Warming the eggs prior to baking the gingerbread allows them to expand to their utmost in the oven.
All of these explanations seem plausible, but the proof is in the pudding, as the saying goes. All I know for sure is that I followed the time-honored dictate of adding baking soda to the hot liquid ingredients and the process works.
This is the BEST gingerbread I have EVER tasted. I’ve tested dozens of gingerbread recipes over the years and THIS is IT. It’s also as easy as cake making gets. No mixer, no beating, no aerating butter with sugar.
The classic method for making gingerbread involves melting butter with molasses, liquid of some type, and sugar, adding baking soda, and then incorporating liquid ingredients into dry ingredients. It’s that simple.
Surprisingly, the ingredients that take this gingerbread over the topwere sitting in the fridge, staring at me each time I opened the door. And all the while, Ikept asking myself, “How can I increase the moisture level of this cake, as well as the intensity, while keeping the various flavor notes in perfect balance?
Here are the secret ingredients.
Jump to Recipe
Additional Inspiration from Around the Web
- 101 Cookbooks: Black Sticky Gingerbread
- Delia Online: Sticky Gingerbread Puddings with Ginger Wine & Brandy Sauce
- Design Sponge: Yvette Van Boven’s Luxurious Gingerbread
- Food Network: Nigella’s Chocolate Gingerbread
- Food to Glow: Three-Ginger Parkin (Sticky Gingerbread)
- FoodGawker: Sticky Gingerbread
- Gastronomic: Garam Masala Gingerbread
- Google Search: Sticky Gingerbread
- Mima + Moo: Sticky Gingerbread
- NPR: Nigella’s Sticky Gingerbread
- Smitten Kitchen: Gramercy Tavern’s Gingerbread
- The English Kitchen: World’s Best Gingerbread Cake with Spiced Lemon Sauce
- The Guardian: Fresh Ginger Cake Recipe
- The Telegraph: River Cottage Sticky Gingerbread
About Susan S. Bradley
Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.
Reader Interactions
Comments
Greetings from Nepal, Susan
I had never heard of “sticky” gingerbread, thanks to you, now I can make a batch of my own! Such an amazing innovation. Please keep sharing more! All the love xoxoThank you Ushmana! 🙂
This gingerbread is absolutely amazing. I made it using an 8 inch square pan as recommended. I was wondering however if I could use a loaf pan as well? I’d love to make some to give away during the holidays and a loaf of this gingerbread would make a wonderful gift.
Susan S. BradleyMark, yes a loaf pan will work too. You may need to adjust the baking time s bit.Happy baking! 🙂
I’m going to make several small mini loaves of this to give out on Christmas 🙂 Do you think they will keep in the fridge for 2 days without changing texture. Also, any suggestions on baking time for 8 mini loaves in a convection oven greatly appreciated!! Thanks!
Gwen, this cake keeps very well so that shouldn’t be an issue. As far as bake time, depending on the size of your mini loaves, I’m guessing 25-30 minutes. But better to watch for the signs of doneness. “Bake at 350°F until top of cake looks set and a skewer inserted into the center comes out with very moist but not gooey crumbs. Do not over bake this cake. Under baking slightly is decidedly better than over baking.” Hopee this helps, happy baking! 🙂
Much THANKS!!! Making them now 🙂
Love that you used fresh ginger! I love your science experiment! Very cool.
I certainly will be dreaming about these tonight! Gingerbread is hands down my favorite Holiday treat! I love that you used fresh ginger! Pinning to make ASAP!
Your gingerbread looks absolutely divine! My kids would love this…and I would too!
I love this gingerbread and have pinned it so I can remember to make it when the holiday craziness is over. But even better is your explanation of your baking adventure trying to figure out why this version is so wonderful. My kind of gal:)
This gingerbread looks so good, I feel that it would be a dangerous thing to have in the house!
wow and more wow this cake looks so moist and decadent I need a slice now looks so good =)
There is an age old dilemma in my family of cream cheese frosting versus whipped cream for gingerbread. I see you have solved that one easily lol! The one ingredient that did surprise me was the cocoa powder–can you taste it? I am going to try this for sure–it look gorgeous!
What a lot of fabulous options for your cake! Looks and sounds really good. Thanks so much for linking to my humble recipe. 🙂
Thanks Kellie! Love connecting with other bloggers with a passion for cooking. 🙂
That was a really great post! I have been trying to find the gingerbread I remember….and what I have found is always too dry and lacks the flavor that made me close my eyes and escape to heaven for a few moments! I will definitely be giving this recipe a try. I especially liked the rationale you provided. Thank you!
- Leah
Thanks so much for these recipes! I’ve been on the hunt for a good gingerbread recipe for a long time, but have never been too successful in finding one that everyone in my family liked. Even Martha Stewart’s fell short of my expectations. Yours looks like it has potential and I’m going to give it a try for sure! Happy Holidays to you and yours, Susan!
I MUST remember to pick up some apple butter and ginger beer next time I’m in town, because I’ve been wanting sticky gingerbread forever. No recipe I tried did it- I had actually convinced myself that I’d imagined having sticky gingerbread at some point as a child. It will be mine now!
