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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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
Add to Meal Plan



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


  • 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 35-40 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. 


Adapted from Lion House Recipes


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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Recipe Rating


  1. 4 stars
    The cake was good I liked the texture but the molasses was WAY overpowering for me. If I make it again I’ll probably put half of the amount of molasses and another half cup of maybe maple syrup for the moisture. But this was so overpowering with molasses that you couldn’t taste any of the other spices.

  2. I finally found a Gingerbread Cake Recipe that’s just like my mom used to bake. It’s the best…and a beautiful texture. I also added a full tsp of fresh ginger. Thanks Lauren for such a good recipe.

  3. 3 stars
    Made this tonight. Relatively easy to put together. Baked it for 35 mins and toothpick inserted came out completely clean. It looked and felt like a totally normal gingerbread, but I was so surprised when I took the first bite. Even though it was light and fluffy and totally cooked, the minute it hit my mouth it collapsed and got very gummy and sticky in consistency. I’ve made a lot of gingerbread in the past 60+ years and never had this happen before. It was just so strange. The flavor was good, but I didn’t enjoy the consistency at all.

    1. I haven’t tested that in a bundt pan. For a 12 cup standard bundt pan I think it would work. I would use the same temp, keep and eye on it and it will take quite a bit longer to cook.

  4. 5 stars
    Everyone who has tried this dessert so far can’t believe how good it tastes. Some guests had multiple servings & requested the recipe straight away. Another told me: I had no idea what was happening in my mouth – the cake, the banana, the cream, the vanilla sauce… Suffice it to say, everyone found it more than delicious. Thank you so much for this incredible recipe.

  5. 5 stars
    This cake is delicious! The proportions of molasses to spices is perfect as you have it. Just enough sweetness & spiciness without being too much. I had a question though. I only used 1/2 cup of water and the cake turned out fine. How would a full cup of hot water have affected the texture or taste of the cake? Thank you for this wonderful recipe! It was a wonderful dessert for Christmas!!

  6. 4 stars
    Loved it!Light, tasty, scrumptious! Made capcakes=12 minutes. The very small bread loaf I made might have been filled too high-it took a **long** time to bake.30 minutes at 350 degrees, and lowered the temp to 300 and baked it another 25 minutes.

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