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Gingerbread Cake

A slice of moist gingerbread cake topped with whipped cream and drizzled with creamy vanilla sauce.
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This Gingerbread Cake is a moist, spiced holiday dessert made with rich molasses, warm spices, and topped with a homemade vanilla cream sauce, fresh bananas, and whipped cream—perfect for festive gatherings or cozy winter nights.

Ingredients

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  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 large egg, beaten
  • 1 cup unsulphured 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
  • Bananas (for topping)
  • Fresh whipped cream (for topping)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13″ baking pan.
  2. In a large bowl, cream together the sugar and butter until smooth and light.
  3. Add the beaten egg and molasses; mix well.
  4. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Slowly pour in the very hot water while stirring. The batter will be thin.
  7. Pour the batter into the prepared pan and bake for 20 to 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Serve warm with sliced bananas, whipped cream, and vanilla cream sauce.

Notes

  • The batter will be thin—this is normal and results in a moist texture.
  • Store at room temperature for up to 2 days or refrigerate for up to 1 week.
  • Freeze wrapped tightly for up to 2 months.
  • Warm individual slices in the microwave or oven for best flavor.
  • Vanilla cream sauce can be made in advance and stored in the fridge.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-cake-tatsy-recipe/