Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream. This easy gingerbread recipe could be my favorite holiday cake recipe ever!

Gingerbread cake served on a white plate with a dollop of whipped cream on top, sliced bananas on the side and a vanilla cream sauce on top.

It’s safe to say my sweet tooth is in full gear for the holidays! A family friend introduced me to this gingerbread cake several years ago and it’s spectacular. We serve it with a scoop of fresh whipped cream, sliced bananas and a drizzle of the easiest homemade vanilla cream sauce.

Don’t you just love the smell of freshly baked gingerbread?

How to make Gingerbread Cake:

First cream the sugar and butter until smooth.  Next add the eggs and molasses and mix well.

In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt.  Combine the wet and dry ingredients and slowly pour in the hot water.

Four process photos for making gingerbread cake including mixing the wet and dry ingredients, combining them, and stirring in boiling water.

Stir until smooth and poor the batter into a 9”x 13” pan.  Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce.

Gingerbread cake batter being poured into a white baking dish next to another photo of the baked gingerbread cake cut into pieces.

This gingerbread recipe by itself is delicious (and totally acceptable to eat it as a stand-alone), but I just can’t resist the combination of fresh bananas, whipped cream and the most amazing warm vanilla cream sauce drizzled on top. It’s completely delicious!

Your family, friends and guests will RAVE over this amazing and simple gingerbread recipe. And did I mention how wonderful your house will smell 😉  Total bonus.

Gingerbread cake with a bite taken out of it, served on a plate with sliced bananas and vanilla cream sauce.

Consider trying some of my other favorite HOLIDAY Cakes:

 

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Recipe

Gingerbread cake with a bite taken out of it, served on a plate with sliced bananas and vanilla cream sauce.
Prep 10 mins
Cook 45 mins
Total 55 mins
Save Recipe

Ingredients
  

For the Gingerbread Cake

  • 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
  • banana for topping
  • fresh whipped cream , for topping

For the 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 the sugar and butter until smooth and light. 
  • Add the egg and molasses and 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.

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 and 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

Adapted from Lion House Recipes

Nutrition

Calories: 485kcalCarbohydrates: 66gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 81mgSodium: 413mgPotassium: 458mgSugar: 46gVitamin A: 785IUVitamin C: 0.1mgCalcium: 83mgIron: 2.6mg

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*I originally shared this recipe November 2015. Updated December 2018.

Warm gingerbread cake topped with vanilla cream sauce, bananas and whipped cream! This could be my favorite easy holiday cake recipe ever! | Tastes Better From Scratch

Warm gingerbread cake topped with vanilla cream sauce, bananas and whipped cream! This could be my favorite easy holiday cake recipe ever! | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Lauren! These recipes takes me back,over 50 plus years, when I learned to cook from my mother, aunts, and grandmother! I’m from a small community, that was founded by my ancestors, called:Barrett,Station,Texas. They were freed slaves! I’m currently writing a book on my Life Story!

  2. This recipe need a 1C of sugar as opposed to 1/2 C of sugar. It was not sweet at all. Secondly, the recipe says “45m cook time” and there is verbiage about 25m – that needs to be corrected. My cake took about 50m to be done.

  3. 5 stars
    If you like gingerbread like I do you will love this cake! I certainly can’t have a lot of it though because it is so rich and sweet! Especially if you add the vanilla cream sauce on top which honestly, I don’t think would be necessary. Maybe even a little whipped cream would be enough but that cream sauce just makes it so sweet! Insanely delicious though!

  4. I weigh Al my ingredients when baking. I put in stem ginger, which you can make yourself, cut sugar to half. It is very good but needs stem ginger to give it texture and deliciousness.

  5. 5 stars
    This recipe is amazing! Light airy and just the right amount of molasses. I topped it with a caramel whiskey sauce. Perfect!

  6. 4 stars
    I did same as Karen , weighed flour and sugar, halved molasses, 2 TB each of ginger and cinnamon , 1 teaspoons crushed cloves, zest from mandarin as i has no oranges and diced up my homemade stem ginger, about 2 tablespoons. Baked for exact 22 minutes and it came out perfectly.

  7. 2 stars
    Wish I had read the comments before baking — as others have pointed out, the baking time is way too long. At 30 minutes this was very burnt all around the edges and on the bottom. A real shame as the texture looked amazing. I am puzzled why the recipe has not been edited with instructions to begin checking at 20 minutes.

    1. It does say baking time is 20 to 35 minutes..ovens are all different. I check cakes at 20 minutes and work from there.

      1. It says so because the recipe has since been edited 🙂
        The original instructions were for 35-40 minutes, as corroborated by others’ comments and website archiving sites like wayback machine (yeah… I had to double-check because I thought I was losing my mind when the text changed and the recipe’s Updated Date didn’t).

        Plus, if you look through the whole recipe (pictures and all) the text still reads:
        “Stir until smooth and poor the batter into a 9”x 13” pan. Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce.” That probably should also be corrected.

        To be clear, I am not trying to be mean to the author and I am happy that your bake turned out great, just trying to save some other person the sadness of throwing a whole pan of cake into the trash.

        1. You’re right, I did adjust the time (because as Lexi said, all ovens vary, and it’s up to the baker to check. I give estimates based on what works for me in my testing). I didn’t feel the need to change the update date since the time span now encompasses all those who might have had it cook sooner, or later.

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