Description
Warm spices, moist cake, and that nostalgic holiday aroma—this Gingerbread Cake is a cozy, beginner-friendly dessert that feels like a hug in every slice! 🍰🎅🍂
Ingredients
Scale
For the Gingerbread Cake:
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg, beaten
- 1 cup 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
For the Vanilla Cream Sauce:
- 1 cup granulated sugar
- 1/2 cup butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
For Serving:
- Sliced bananas
- Whipped cream
Instructions
- Preheat the oven and prepare your baking pan. Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray. This ensures that your cake won’t stick to the pan and makes for easy cleanup later.
- Cream together the butter and sugar. In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat the butter and sugar together on medium speed until the mixture is smooth and creamy. This process is called “creaming,” and it helps to incorporate air into the batter, resulting in a light and fluffy cake.
- Add the egg and molasses. Beat in the large egg until it is fully incorporated. Then, pour in the molasses and mix until everything is well combined. The molasses adds a deep, rich flavor to the cake and is what gives gingerbread its signature taste.
- Mix together the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt. These dry ingredients will help create the warm, spicy flavor that makes gingerbread so delightful.
- Combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully mixed. Be careful not to overmix at this stage, as overmixing can result in a dense cake. Just stir until there are no visible flour pockets.
- Add the hot water. Now, carefully pour in the very hot water, stirring as you go. The hot water will help dissolve the molasses and create a thinner batter, which results in a moist and soft cake. Mix until smooth.
- Bake the cake. Pour the batter into the prepared 9×13-inch pan. Spread it out evenly with a spatula and place the pan in the preheated oven. Bake for 20 to 35 minutes, checking for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready.
- Prepare the vanilla cream sauce. While the cake is baking, make the vanilla cream sauce. In a medium saucepan, combine the granulated sugar, butter, and heavy cream. Stir the mixture over medium heat until the butter has melted, and the sugar has dissolved. Allow the mixture to come to a boil, and then let it boil for 3-5 minutes. Stir frequently to avoid burning. Once the sauce has thickened slightly, remove it from the heat and stir in the vanilla extract.
- Cool the cake and sauce. After the cake has finished baking, remove it from the oven and let it cool in the pan for about 10-15 minutes. At the same time, allow the vanilla cream sauce to cool slightly. This gives the sauce a chance to thicken even more and ensures you can drizzle it smoothly over the cake.
- Serve and enjoy! Once the cake has cooled to a warm but not hot temperature, slice it into squares and place each piece on a plate. Drizzle the vanilla cream sauce generously over the top, then add fresh slices of banana and a dollop of whipped cream. Serve immediately and enjoy the comforting flavors of this festive dessert.
Notes
- Molasses: The type of molasses you use can impact the flavor of your cake. Unsulfured molasses is the most commonly used and has a mild sweetness. Avoid using blackstrap molasses, as it can be too bitter for this cake.
- Don’t overmix: When adding the dry ingredients to the wet mixture, be careful not to overmix. Stir just until combined. Overmixing can cause the cake to become dense and tough.
- Checking for doneness: A toothpick is your best friend when it comes to testing the doneness of a cake. Insert it into the center of the cake, and if it comes out clean, your cake is ready. If there are wet crumbs sticking to it, bake for a few more minutes and check again.
- Allow the cake to cool slightly: While the cake is best served warm, you don’t want it too hot. Allow it to cool for 10-15 minutes before serving. This will prevent the vanilla cream sauce from melting too quickly.
- Substituting whipped cream: If you don’t have whipped cream on hand, you can use a scoop of vanilla ice cream or even a dollop of sour cream for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes