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!
Servings: 12
Calories: 485kcal
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 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.
Video
Notes
Adapted from Lion House Recipes
Nutrition
Calories: 485kcal | Carbohydrates: 66g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 458mg | Sugar: 46g | Vitamin A: 785IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2.6mg