This gingerbread cake is deeply spiced, wonderfully moist, and baked until the edges turn golden and the kitchen smells like cinnamon and molasses. I first made this recipe on a chilly December afternoon when Lina was begging for "something warm and Christmasy," and it's been our go-together ever since. The batter comes together in one bowl, and the vanilla cream sauce takes just minutes on the stovetop.
If you're craving something like my Lemon Blueberry Cupcakes Recipe (Moist & Easy!), but with deep holiday spices instead of bright citrus, this homemade gingerbread cake is exactly what you need.
This classic gingerbread cake delivers all the cozy flavors of the season without any fussy steps or complicated techniques. It's tender, warmly spiced, and tastes even better when served with sliced bananas and a generous drizzle of sweet vanilla cream sauce.
Why You Will love this Gingerbread Cake
This moist gingerbread cake is everything a holiday dessert should be. The molasses gives it a deep, rich flavor, while the ginger, cinnamon, and cloves add just the right amount of warmth. It bakes up soft and tender in a 9x13-inch pan, which means you can serve a crowd without any stress.
The vanilla cream sauce is silky, sweet, and pours over the warm cake like magic. It's rich without being heavy, and it balances the spices perfectly. You can make the sauce ahead of time and reheat it when you're ready to serve.
This easy gingerbread cake recipe is also incredibly forgiving. The batter is thin, but don't worry, it bakes into a beautifully moist cake every time. Kids love it, adults love it, and it's simple enough for weeknight baking but fancy enough for holiday gatherings.
If you're looking for more festive desserts, try my Tiramisu Crepe Cake Recipe | Easy 6-Step Guide or my Lemon Meltaway Cookies Recipe (Ready in 33 Minutes!) for something lighter and citrusy.
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Gingerbread Cake Ingredients
Here's what you'll need to make this gingerbread sheet cake and the vanilla cream sauce.
See Recipe Card Below This Post For Ingredient Quantities
Gingerbread Cake
Granulated sugar: Sweetens the cake and helps create a tender crumb.
Butter: Adds richness and moisture. Use softened butter so it creams easily with the sugar.
Egg: Binds everything together and adds structure.
Unsulphered molasses: This is the star of the recipe. It gives the cake its deep, warm flavor and dark color. Make sure to use unsulphered molasses for the best taste.
All-purpose flour: Forms the structure of the cake and keeps it soft and tender.
Baking soda: Helps the cake rise and creates a light, airy texture.
Ground cinnamon: Adds warm, sweet spice.
Ground ginger: Gives the cake its signature gingerbread flavor with a little bit of heat.
Ground cloves: Adds depth and a hint of earthiness.
Salt: Balances the sweetness and enhances all the other flavors.
Very hot water: Thins out the batter and helps the cake bake up moist and tender. Don't worry if the batter looks thin, it's supposed to be that way.
Bananas, for topping: Sliced bananas add a fresh, sweet contrast to the warm spices.
Fresh whipped cream, for topping: Light and creamy, it balances the richness of the cake and sauce.
Vanilla Cream Sauce
Granulated sugar: Sweetens the sauce and helps it thicken as it cooks.
Butter: Adds richness and a silky texture.
Heavy whipping cream: Makes the sauce creamy and pourable.
Vanilla extract: Adds a warm, sweet flavor that complements the gingerbread spices.
HOW TO MAKE Gingerbread Cake
Here's how to make this baked gingerbread dessert step by step.
Gingerbread Cake
Preheat oven: Preheat your oven to 350°F. Grease a 9x13-inch baking pan with cooking spray and set it aside.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is smooth and light, about 2 to 3 minutes.
Add egg and molasses: Add the beaten egg and molasses to the bowl, then mix until everything is well combined and smooth.
Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until evenly combined.
Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined. The batter will be thick at this point.
Add hot water: Slowly pour in the very hot water and stir until the batter is smooth. The batter will be thin, and that's exactly what you want.
Bake: Pour the batter into the prepared pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center comes out clean. The edges should look set and the center should spring back lightly when touched.
Serve: Let the cake cool for a few minutes, then serve warm with sliced bananas, fresh whipped cream, and a generous drizzle of vanilla cream sauce.
Vanilla Cream Sauce
Combine ingredients: Add the granulated sugar, butter, and heavy whipping cream to a medium saucepan. Place the pan over medium heat.
Melt butter: Cook, stirring occasionally, until the butter has completely melted and the mixture is smooth.
Boil: Bring the mixture to a gentle boil, then continue boiling for 3 to 5 minutes, stirring frequently to prevent burning. The sauce will thicken slightly and turn a light golden color.
Add vanilla: Remove the pan from the heat and stir in the vanilla extract.
Cool and serve: Let the sauce cool for a few minutes before drizzling it over the warm cake. It will thicken a bit as it cools.
Substitutions and Variations
This gingerbread cake with molasses is pretty flexible, and you can make a few swaps if you need to.
Molasses: If you don't have unsulphered molasses, you can use regular molasses, but the flavor will be slightly stronger and more bitter. Don't use blackstrap molasses, it's too intense for this recipe.
Butter: You can swap the butter for an equal amount of vegetable oil if you need a dairy-free version, but the flavor won't be quite as rich.
Egg: For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes).
Spices: You can use 2 ½ teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and cloves if you want to simplify things.
Vanilla cream sauce: If you want a lighter sauce, you can use half-and-half instead of heavy cream, but it won't be as thick or rich.
Expert Tips
Here are a few tips to make sure your gingerbread cake with whipped cream turns out perfectly every time.
Use very hot water: The hot water helps the spices bloom and makes the batter smooth and pourable. Don't skip this step.
Don't overbake: The cake is done when a toothpick comes out clean, but the center should still look slightly soft. It will continue to cook a bit as it cools.
Serve warm: This cake is best served warm with the sauce drizzled over the top. The warmth brings out all the spices and makes the sauce melt into the cake.
Make extra sauce: The vanilla cream sauce is so good, you'll want extra. Double the recipe if you're serving a crowd.
Equipment FOR Gingerbread Cake
Here's what you'll need to make this moist gingerbread cake recipe:
- 9x13-inch baking pan: This is the perfect size for this cake. Make sure to grease it well so the cake comes out easily.
- Cooking spray: Use this to grease the pan.
- Large mixing bowl: For creaming the butter and sugar and mixing the batter.
- Medium mixing bowl: For whisking together the dry ingredients.
- Whisk or spoon: For mixing the dry ingredients and stirring the batter.
- Electric mixer (optional): Makes creaming the butter and sugar faster, but you can do it by hand if you prefer.
- Medium saucepan: For making the vanilla cream sauce.
- Measuring cups and spoons: For accurate measurements.
- Toothpick: For testing when the cake is done.
Storage and Make-Ahead Tips
This warm spiced cake keeps really well, and the vanilla cream sauce can be made ahead of time.
Make ahead: The vanilla cream sauce can be prepared several days in advance and stored in the refrigerator in an airtight container. Just reheat it gently on the stovetop or in the microwave before serving.
Storage: The gingerbread cake keeps at room temperature for up to 2 days if covered loosely with foil or plastic wrap. If you want to keep it longer, store it in the refrigerator for about 1 week.
Freezing: Wrap the cooled cake in plastic wrap, then aluminum foil, and store it in a freezer-safe container for up to 2 months. Thaw it overnight at room temperature, then warm it in the oven before serving
FAQ
Does gingerbread cake need to be refrigerated?
Not right away. This gingerbread cake with bananas can stay at room temperature for up to 2 days if covered loosely. If you want to keep it longer, store it in the refrigerator for about a week. Just warm it up a bit before serving so it's soft and tender again. My mom always leaves hers on the counter overnight, and it's still perfect the next morning.
What are common Gingerbread Cake mistakes?
The biggest mistake is overbaking. This cake should be moist and tender, so pull it out as soon as a toothpick comes out clean. Another common mistake is using blackstrap molasses instead of regular unsulphered molasses, which makes the cake taste too bitter. Also, don't skip the hot water. It thins the batter and helps the cake bake up soft and fluffy.
What is a fun fact about Gingerbread Cake?
Gingerbread Cake has been around for centuries and was originally used to make elaborate structures and decorations, not just cookies. In medieval Europe, gingerbread was often gilded with gold leaf and sold at fairs. The tradition of gingerbread houses started in Germany in the 1800s, inspired by the fairy tale Hansel and Gretel. Pretty cool, right?
How long does gingerbread cake last?
This holiday spice cake lasts about 2 days at room temperature or up to a week in the refrigerator. If you freeze it, it will keep for up to 2 months. Just make sure to wrap it well so it doesn't dry out. The vanilla cream sauce can be made ahead and stored in the fridge for several days, which makes this recipe perfect for holiday entertaining.
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Pairing
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gingerbread cake
Ingredients
Method
- Set the oven to 350°F and coat a 9x13-inch baking pan evenly with nonstick spray.
- Beat the sugar and butter together in a large bowl until pale and fluffy.
- Blend in the egg followed by the molasses, mixing until fully incorporated.
- Combine the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl until evenly mixed.
- Stir the dry mixture into the wet ingredients until just combined.
- Gradually pour in the hot water, stirring until the batter becomes smooth and loose.
- Transfer the batter to the prepared pan and smooth the surface evenly.
- Bake until the center sets and a toothpick comes out clean, about 25–35 minutes.
- While the cake bakes, place the sugar, butter, and cream in a saucepan over medium heat and stir until melted.
- Bring the mixture to a gentle boil and cook while stirring frequently for several minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract.
- Let the sauce cool briefly, then serve the warm cake topped with banana slices, whipped cream, and vanilla sauce.
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