Go Back
–+ servings
gingerbread cake A slice of moist gingerbread cake topped with whipped cream and honey drizzle, served with banana slices on a plate.

gingerbread cake

5 from 1 vote
A warmly spiced gingerbread cake that fills the kitchen with nostalgia and begs to be served fresh with creamy vanilla sauce and fruit.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 14
Course: Dessert, Holiday Treat
Cuisine: American, Seasonal
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

  • 0.55 cup granulated sugar used to sweeten and aerate the batter
  • 0.55 cup unsalted butter softened for creaming
  • 1 large egg beaten to blend smoothly
  • 1.1 cup unsulphured molasses for deep gingerbread flavor
  • 2.75 cups all-purpose flour spooned and leveled for accuracy
  • 1.65 teaspoons baking soda for proper rise
  • 1.1 teaspoons ground cinnamon adds warmth
  • 1.1 teaspoons ground ginger primary spice note
  • 0.55 teaspoon ground cloves for depth
  • 0.55 teaspoon fine salt balances sweetness
  • 1.1 cups very hot water helps dissolve molasses
  • 3 medium bananas sliced for topping
  • 1.5 cups whipped cream freshly whipped for serving
  • 1.1 cups granulated sugar forms the base of the sauce
  • 0.55 cup unsalted butter adds richness to the sauce
  • 1.1 cups heavy whipping cream creates a silky texture
  • 2.2 teaspoons vanilla extract added at the end for aroma

Method
 

  1. Set the oven to 350°F and coat a 9x13-inch baking pan evenly with nonstick spray.
  2. Beat the sugar and butter together in a large bowl until pale and fluffy.
  3. Blend in the egg followed by the molasses, mixing until fully incorporated.
    Top-down view of a glass bowl with flour, eggs, vanilla extract, and spices being mixed for gingerbread cake batter.
  4. Combine the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl until evenly mixed.
    Overhead view of gingerbread cake batter in a glass bowl covered with a thick layer of white flour before mixing.
  5. Stir the dry mixture into the wet ingredients until just combined.
  6. Gradually pour in the hot water, stirring until the batter becomes smooth and loose.
    Glass bowl filled with smooth, thick gingerbread cake batter ready for baking.
  7. Transfer the batter to the prepared pan and smooth the surface evenly.
  8. Bake until the center sets and a toothpick comes out clean, about 25–35 minutes.
  9. While the cake bakes, place the sugar, butter, and cream in a saucepan over medium heat and stir until melted.
  10. Bring the mixture to a gentle boil and cook while stirring frequently for several minutes until slightly thickened.
  11. Remove from heat and stir in the vanilla extract.
  12. Let the sauce cool briefly, then serve the warm cake topped with banana slices, whipped cream, and vanilla sauce.
    A slice of moist gingerbread cake topped with whipped cream and honey drizzle, served with banana slices on a plate.

Nutrition

Serving: 115gCalories: 460kcalCarbohydrates: 70gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 395mgPotassium: 500mgFiber: 1gSugar: 49gVitamin A: 580IUVitamin C: 0.3mgCalcium: 95mgIron: 2mg

Notes

Soft, spiced, and unmistakably festive, this cake is best enjoyed warm with plenty of sauce and people gathered close.

Tried this recipe?

Let us know how it was!