Gingerbread Cake Recipe: Easy Holiday Spice Cake

I made this gingerbread cake recipe on a Tuesday night in December because my house smelled like nothing and I was starting to panic about the holidays. I had exactly one egg left in the refrigerator, a jar of molasses that had been sitting there for who knows how long, and no desire to go to the store. I creamed butter and sugar, crossed my fingers, and hoped for the best.

What came out of the oven was a moist holiday spice cake that made my kitchen smell like a Christmas candle had exploded in the best way. This gingerbread cake recipe combines butter, sugar, molasses, warm spices, and hot water in one 9×13 pan. You bake it at 350°F for 20 to 35 minutes, then serve it warm with sliced bananas, whipped cream, and a five-minute vanilla cream sauce. One pan serves 12 people.

Why You’ll Love This Recipe

• It is easy: One bowl holds the wet ingredients and one holds the dry ingredients.
• Your house smells incredible: Cinnamon, ginger, cloves, and molasses fill the kitchen while the cake bakes.
• The vanilla cream sauce changes everything: Five minutes on the stove turns a simple cake into a dessert people discuss.
• It feeds a crowd for little cost: A 9×13 pan serves 12 people.
• Potluck-ready: Bring the cake to a gathering and watch it disappear before the chips.

Tools You’ll Need

Nothing fancy, I promise.

• 9×13 baking pan: Use a 9×13 pan for the standard bake. A 9×9 pan works with an adjusted baking time.
• Large mixing bowl: Mix the wet ingredients in a large bowl.
• Medium saucepan: Make the vanilla cream sauce in a saucepan large enough to prevent boiling over.

Ingredients

Gingerbread Cake

• 1/2 cup granulated sugar – Just regular white sugar. Don’t overthink it.
• 1/2 cup butter – Softened. If it’s rock hard, microwave it for 10 seconds at a time.
• 1 large egg, beaten – Let it come to room temperature if you can. If not, it’s fine.
• 1 cup unsulphured molasses – This is the star. Don’t substitute blackstrap unless you want a bitter cake.
• 2 1/2 cups all-purpose flour – Spoon it into the measuring cup, don’t scoop. Trust me.
• 1 1/2 teaspoons baking soda – Make sure it’s fresh. Old baking soda is a silent cake killer.
• 1 teaspoon ground cinnamon – The warm backbone of this moist holiday spice cake.
• 1 teaspoon ground ginger – Ground, not fresh. Fresh ginger would be way too intense here.
• 1/2 teaspoon ground cloves – A little goes a long way. Don’t get heavy-handed.
• 1/2 teaspoon salt – Balances the sweetness. Don’t skip it.
• 1 cup very hot water – Straight from the tap is fine. It makes the batter thin, and that’s normal.
• Bananas, for topping – Sliced. They add a fresh contrast to the spice.
• Fresh whipped cream, for topping – Homemade or store-bought, no judgment.

Vanilla Cream Sauce

• 1 cup granulated sugar – Yes, it’s a lot. It’s a sauce, it’s supposed to be sweet.
• 1/2 cup butter (1 stick) – Salted or unsalted, your call.
• 1 cup heavy whipping cream – Don’t use half-and-half. It won’t thicken properly.
• 2 teaspoons vanilla extract – The good stuff if you have it.

How To Make Gingerbread Cake

Preheat your oven and get your pan ready. This batter comes together fast, so you don’t want to be scrambling at the last minute.

1. Preheat and prep: Preheat oven to 350 degrees F. Grease a 9×13” pan with cooking spray. If you use butter, be generous. Sticking is the worst.
2. Cream the sugar and butter: In a large mixing bowl, cream together sugar and butter until smooth and light. It won’t get super fluffy, so don’t panic if it looks a little grainy.
3. Add the wet stuff: Add the egg and molasses then mix well. The molasses is sticky and stubborn. Scrape the bowl down.
4. Mix the dry ingredients: In a separate bowl, mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, and salt. Give it a quick whisk so everything is evenly distributed.
5. Combine and add water: 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). It will look like soup. That’s correct.
6. Bake: 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. Start checking at 20 minutes. Ovens are liars.
7. Serve: Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce. The sauce is what makes it unforgettable.

For the Vanilla Cream Sauce

1. Melt and combine: Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
2. Boil: Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes. Keep an eye on it. It can go from perfect to burnt in seconds.
3. Finish and cool: Remove from heat and add vanilla. Allow to cool for a few minutes before serving over cake. It thickens as it sits.

Perfect Pairings

These go perfectly with…

• A cold glass of milk balances the warm spices.
• Hot coffee with a splash of cream cuts through the sweetness.
• A game day or potluck table makes the cake disappear before the chips.
• Vanilla ice cream works if you prefer not to make the sauce.

Gingerbread Cake

This gingerbread cake recipe combines butter, sugar, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, and hot water in one 9×13 pan. You bake the moist holiday spice cake at 350°F for 20 to 35 minutes, then serve it warm with sliced bananas, whipped cream, and vanilla cream sauce. Make this gingerbread cake recipe for a potluck, holiday gathering, or Christmas dinner when you need an easy christmas gingerbread dessert for 12 people.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 444

Ingredients Equipment Method Notes

Ingredients

  

• 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
• bananas (for topping)
• fresh whipped cream (for topping)
• 1 cup granulated sugar
• 1/2 cup butter ((1 stick))
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

Equipment

• 9×13 baking pan
• large mixing bowl
• Medium saucepan

Method

 

1. Preheat and Prep

   Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan with nonstick cooking spray. Alternatively, generously butter the pan to prevent the cake from sticking.
2. Cream the Sugar and Butter

   In a large mixing bowl, cream the sugar and butter together until smooth and light. The mixture may still look slightly grainy, which is perfectly fine. It does not need to become extremely fluffy.
3. Add the Wet Ingredients

   Add the egg and molasses to the butter mixture, then mix until well combined. Scrape down the sides and bottom of the bowl as needed to incorporate the molasses evenly.
4. Mix the Dry Ingredients

   In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Whisk briefly to distribute the spices and leavening evenly throughout the flour.
5. Combine the Ingredients and Add Water

   Add the dry ingredient mixture to the wet ingredients and stir until combined. Gradually pour in the hot water, stirring continuously until the batter is smooth. The batter will be quite thin, almost soup-like, but this is the correct consistency for this cake.
6. Bake

   Pour the batter into the prepared baking pan and spread it evenly. Bake for 20–35 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 20-minute mark, as baking times can vary depending on your oven.
7. Serve

   Serve the gingerbread cake warm, topped with freshly sliced bananas, whipped cream, and vanilla cream sauce. The creamy sauce pairs beautifully with the warm spices and adds an extra-special finishing touch.

Recipe Notes

Make-Ahead Instructions

The homemade vanilla cream sauce can be prepared a few days in advance. Store it in an airtight container in the refrigerator until ready to serve.

Storage Instructions

Gingerbread cake can be stored at room temperature for up to 2 days or kept in the refrigerator for about 1 week. Store it in an airtight container to help maintain its moisture and freshness.

Freezing Instructions

To freeze the gingerbread cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cake in a freezer-safe bag or airtight container and freeze for up to 2 months.

When ready to serve, let the cake thaw overnight at room temperature. For a warm slice, heat it in the microwave for a few seconds before serving.

Recipe Source

This recipe was shared with me by a friend and is adapted from a Lion House recipe.