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 20-35 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
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Ingredients
  

For the Gingerbread Cake

For the Vanilla Cream Sauce:

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. 3 stars
    My first attempt at the cake was disgusting. It had way too much molasses

    Here are the changes I made for a delicious 2nd attempt.

    Added Two cups of applesauce this is critical for moisture.
    1 cup of sugar instead of half cup
    Double the ginger, cinnamon, and clove.
    Added nutmeg
    Added 1 tsp of FRESH grated ginger
    Added 1.5 cups hot water instead of 1 cup

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