It’s safe to say my sweet tooth is in full gear for the holidays! A family friend introduced me to this gingerbread cake several years ago and it’s spectacular. We serve it with a scoop of fresh whipped cream, sliced bananas and a drizzle of the easiest homemade vanilla cream sauce.
In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt. Combine the wet and dry ingredients and slowly pour in the hot water.
Gingerbread Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy gingerbread recipe could be my favorite holiday cake recipe ever!
Course: Dessert
Cuisine: American
Keyword: ginger cake, gingerbread cake
Unit: cup, large, teaspoon
Servings: 12
Calories: 485 kcal
Ingredients
For the Gingerbread Cake
1/2 cup granulated sugar
1/2 cup butter
1 large egg , beaten
1 cup 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
banana for topping
fresh whipped cream , for topping
For the 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 9x13'' pan with cooking spray.
In a large mixing bowl cream together the sugar and butter until smooth and light.
Add the eggs and molasses and 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 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.
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 and boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
Allow to cool for a few minutes before serving over cake.