Description
This irresistibly easy Gingerbread Cake is perfect for the holidays, offering a warm and spiced flavor with a moist, tender crumb. Made with classic spices like ginger, cinnamon, and cloves, and sweetened with molasses, this quick and straightforward recipe yields a delightful cake that pairs beautifully with whipped cream and banana slices, making it a festive and delicious treat for any occasion.
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 heavy cream (whipped with powdered sugar and vanilla extract)
- Banana slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and light brown sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Wet Ingredients: Beat in the egg, then mix in the molasses and vanilla extract until the batter is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed to avoid overmixing, just until incorporated.
- Add Hot Water: Pour in the hot water and gently whisk the batter until smooth and slightly runny, ensuring all ingredients are fully integrated.
- Pour Batter and Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and let it rest in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
- Prepare Whipped Cream: While the cake cools, whip heavy cream with powdered sugar and vanilla extract until firm peaks form, creating a smooth, sweet topping.
- Serve: Slice the gingerbread cake and serve warm, topped with a dollop of whipped cream and fresh banana slices for added sweetness and texture.
Notes
- Sifting the flour helps create a lighter cake texture.
- Room temperature egg and softened butter ensure better mixing and cake structure.
- Molasses adds signature richness and depth to the gingerbread flavor.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Check the cake a few minutes before the minimum bake time to avoid overbaking.
- For a dairy-free option, substitute butter and whipped cream with plant-based alternatives.
- Adding banana slices is optional but provides a lovely contrast in flavor and texture.
