Description
This quick and easy Gingerbread Cake is a perfect holiday treat with warm spices and a moist, tender crumb. Made with classic ginger, cinnamon, and rich molasses, this cake offers a nostalgic flavor that is both comforting and festive. Ready in just 40 minutes, it’s ideal for gatherings or a cozy dessert at home, served beautifully with whipped cream and fresh banana slices.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (sifted for a lighter texture)
- 1 tsp baking soda (to provide lift)
- ½ tsp baking powder (for balanced leavening)
- 1 ½ tsp ground ginger (classic ginger flavor)
- 1 ½ tsp ground cinnamon (adds warmth and sweetness)
- ¼ tsp ground allspice (aromatic touch)
- ¼ tsp ground cloves (deep flavor)
- ½ tsp salt (balances sweetness)
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar (caramel-like sweetness)
- 1 large egg (room temperature)
- 1 cup molasses (unsulphured for signature flavor)
- 1 tsp vanilla extract
- 1 cup hot water (activates dry ingredients)
For Serving
- Whipped cream (heavy cream whipped with powdered sugar and vanilla extract)
- Banana slices
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt until everything is fully combined for an even spice distribution.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and light brown sugar until the mixture is light and fluffy, about 3 minutes, which helps incorporate air into the batter.
- Add wet ingredients: Beat in the egg, molasses, and vanilla extract until the mixture is smooth and homogeneous.
- Combine mixtures: Gradually add the dry spice and flour mixture to the wet ingredients, mixing at low speed just until combined to avoid overmixing and toughening the cake.
- Add hot water: Carefully stir in the hot water using a whisk until the batter is smooth and slightly runny, which helps hydrate the flour and dissolve sugars for moistness.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Remove the cake from the oven and allow it to rest in the pan for a few minutes, then transfer it to a wire rack to cool completely, ensuring the texture sets properly.
- Prepare whipped cream: While the cake cools, whip heavy cream with powdered sugar and vanilla extract until firm peaks form, creating a luscious topping.
- Serve: Slice the gingerbread cake and serve warm topped with a generous dollop of whipped cream and fresh banana slices for a delightful flavor contrast.
Notes
- For a lighter cake, be sure to sift the flour before measuring.
- Room temperature ingredients like egg and butter help the batter combine more smoothly.
- Molasses is key to achieving the authentic gingerbread flavor and moist texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Serve warm with whipped cream and bananas for best taste, but the cake also stores well for up to 3 days covered at room temperature.
- This recipe can be doubled for larger gatherings using two pans.
