This homemade Gingerbread Cake delivers warmth and comfort in every slice, taking just 55 minutes from start to finish. Perfect for holiday gatherings or cozy afternoons, this moist cake combines classic seasonal spices with a rich, tender crumb. With only 10 minutes of prep time and 45 minutes in the oven, you’ll have a delightful dessert that serves up nostalgic flavors without complicated steps or fancy techniques.
Ingredient Section
- Cake Base: 1/2 cup each of sugar and butter, 1 beaten egg, 1 cup molasses – ensure ingredients are at room temperature for better blending
- Dry Mix: 2 1/2 cups flour, 1 1/2 tsp baking soda, warming spices (cinnamon, ginger, cloves), 1/2 tsp salt – sift together for best results
- Liquid: 1 cup very hot water – helps activate the spices
- Toppings: Fresh bananas and whipped cream for garnishing
- Vanilla Cream Sauce: 1 cup each of sugar and heavy cream, 1/2 cup butter, 2 tsp vanilla extract – creates a luxurious finishing touch
Instructions Section
- Preparation: Heat oven to 350°F and grease a 9×13″ pan thoroughly
- Base Mixture: Cream sugar and butter until light and fluffy, then incorporate egg and molasses until smooth
- Dry Integration: Combine all dry ingredients separately, then blend into wet mixture gradually
- Final Batter: Add hot water slowly while stirring – don’t worry about thin consistency, it’s perfect!
- Baking: Pour into pan and bake 20-35 minutes until toothpick comes out clean
- Sauce Creation: Combine sauce ingredients in saucepan, bring to boil for 3-5 minutes, finish with vanilla
- Serving: Top warm cake with banana slices, whipped cream, and generous drizzle of vanilla sauce
Baking Tips for Perfect Gingerbread
The secret to this gingerbread cake’s lovely texture lies in how you mix it. When creaming the butter and sugar, beat until light and fluffy – this takes about 3-4 minutes. The thin batter might seem odd, but don’t worry! The hot water helps bloom the spices and creates that classic gingerbread texture. Check your cake at 20 minutes, since baking times can vary based on your oven. The cake is ready when it springs back gently when touched.
Make It Your Own
This gingerbread cake welcomes simple tweaks! Try dark brown sugar instead of white for a deeper flavor. Not a fan of molasses? Use half molasses and half honey for a milder taste. You can bump up the spices too – add an extra 1/2 teaspoon of ginger if you love that zingy kick. For a dairy-free version, swap the butter with melted coconut oil.
Serving Ideas
While bananas and whipped cream are lovely toppings, this cake tastes amazing with other fruits too! Try it with fresh pear slices in fall or strawberries in summer. The warm vanilla cream sauce makes everything better, but you could also serve it with:
- A scoop of vanilla ice cream
- Warm caramel sauce
- A dusting of powdered sugar
- Fresh berries and mint leaves
Storage Tips
This cake stays fresh at room temperature for 3-4 days when covered well. Keep the vanilla cream sauce separate in the fridge for up to a week. Want to freeze it? Cut the cake into portions, wrap them well, and freeze for up to 3 months. Just warm each piece in the microwave for about 20 seconds before serving.
Gingerbread Cake
Equipment
- 9×13 inch baking pan
Ingredients
Gingerbread Cake
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 large egg beaten
- 1 cup unsulphered molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup very hot water
Vanilla Cream Sauce
- 1 cup granulated sugar
- 1/2 cup butter 1 stick
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13″ pan with cooking spray.
- In a large mixing bowl, cream together sugar and butter until smooth and light. Add the egg and molasses then mix well.
- In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
- Pour batter into prepared pan and bake for 20-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- For the Vanilla Cream Sauce: Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
- Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes.
- Remove from heat and add vanilla. Allow to cool for a few minutes before serving over cake.
