5 from 1,794 votes
Gingerbread Cake
Gingerbread Cake combines warm spices like ginger, cinnamon, and cloves with molasses and hot water to produce a moist, spiced cake. It's served warm with fresh banana slices, whipped cream, and a homemade vanilla cream sauce that adds richness and sweetness, rounding out the bold gingerbread flavors.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
12
Calories:
444 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Gingerbread Cake:
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 large egg , beaten
- 1 cup molasses unsulphered
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 teaspoon salt
- 1 cup water very hot
- banana for topping
- Whipped Cream for topping, fresh
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 sugar and butter until smooth and light.
- Add the egg and molasses then 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 20-35 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.
Cup of Yum
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 then boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
- Allow to cool for a few minutes before serving over cake.
Notes
- The vanilla cream sauce can be prepared a few days before serving and stored in the refrigerator in a sealed container.
- The gingerbread cake stays fresh at room temperature for up to 2 days, or about a week when refrigerated.
- For longer storage, wrap the cake tightly with plastic and foil, and freeze for up to 2 months.
- Thaw frozen cake overnight at room temperature, and warm briefly in the microwave before serving if desired.
Nutrition Information
Calories
444kcal
(22%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
63mg
(21%)
Sodium
386mg
(16%)
Potassium
480mg
(10%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
568IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 444
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 386mg | 16% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.