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Gingerbread Cake

Gingerbread Cake

This gingerbread cake recipe combines butter, sugar, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, and hot water in one 9x13 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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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

  • 9x13 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.