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Gingerbread Cake
Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy gingerbread recipe could be my favorite holiday cake recipe ever!
Prep Time
10
mins
Cook Time
45
mins
Total Time
55
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
485
kcal
Author:
Lauren Allen
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.
Video
Notes
Adapted from Lion House Recipes
Nutrition
Calories:
485
kcal
|
Carbohydrates:
66
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
81
mg
|
Sodium:
413
mg
|
Potassium:
458
mg
|
Sugar:
46
g
|
Vitamin A:
785
IU
|
Vitamin C:
0.1
mg
|
Calcium:
83
mg
|
Iron:
2.6
mg