Rye Gingerbread

Recipe by Amber Eisler

Made with 100% rye flour, this cake is full of robust flavor. Molasses and ginger (both ground and crystallized) enhance each bite, while rye enriches and rounds out the cake with its deep earthy taste. If you're looking to change up your usual gingerbread routine, this recipe's for you. 

15 mins
26 to 30 mins
1 hr
one 8" cake
Rye Gingerbread


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Lightly grease an 8" square cake pan.

  2. In a medium bowl or large measuring cup, whisk together the brown sugar, molasses, buttermilk, egg, and melted butter. Set aside.

  3. In a separate large bowl, whisk together the rye flour, baking soda, salt, and spices.

  4. Stir the dry ingredients into the wet ingredients, mixing just until evenly moistened, then stir in the crystallized ginger.

  5. Pour the batter into the prepared pan.

  6. Bake the gingerbread for 26 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean.

  7. Remove the cake from the oven and let it cool right in the pan. To avoid potential gumminess, wait about 15 minutes before slicing. Serve naked, as is; or sprinkled with confectioners’ sugar, or topped with whipped cream or ice cream.

  8. Store the cake, covered, at room temperature for a couple of days; freeze for longer storage.

Tips from our Bakers

  • To make apple-filled rye gingerbread cupcakes: Prepare the batter as directed. Line a muffin pan with papers and grease the papers. Divide the batter evenly among the wells of the pan. Bake the cupcakes in a preheated 350°F oven for about 15 minutes, until a toothpick inserted in the center comes out clean, or with a few moist crumbs. While the cupcakes are baking, dice a couple of medium apples into small (1/4") cubes, and sauté them in butter until softened but still firm enough to hold their shape. Remove the baked cupcakes from the oven and transfer them to a rack to cool. When just lukewarm, cut a 1" well into the top of each cupcake and fill with some of the diced apples. (You'll probably have some apple left over; enjoy it in your morning oatmeal!) When completely cool, frost the cupcakes with Cinnamon Cream Cheese Frosting.

    Rye Gingerbread Cupcakes
  • Join King Arthur baker Martin Philip and his family as they bake Rye Gingerbread into muffins together, start to finish. Watch Martin Bakes at Home - Rye Gingerbread Muffins now.