Gingerbread Cake
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Raise your hand if you’re already dreaming of cozy holiday baking! This easy gingerbread cake is light, moist, and full of gingery spice—pure old-fashioned goodness. It’s the kind of recipe that makes your whole house smell magical while it bakes.
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Why You’ll Love It
- Texture: Soft, fluffy, and tender.
- Toppings: Don’t skip the warm vanilla cream sauce, whipped cream, and bananas—it takes this cake over the top.
- Family Tradition: My mom got this recipe from her sweet friend Kristen, and now it’s a holiday highlight every year.
Old-Fashioned Gingerbread Cake 🎄✨
Ingredients
| For the Cake | Amount |
|---|---|
| Granulated sugar | ½ cup |
| Butter, softened | ½ cup |
| Egg, beaten | 1 large |
| Molasses | 1 cup |
| All-purpose flour | 2½ cups |
| Baking soda | 1½ tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | ½ tsp |
| Salt | ½ tsp |
| Very hot water | 1 cup |
| For the Vanilla Cream Sauce | Amount |
|---|---|
| Granulated sugar | 1 cup |
| Butter | ½ cup |
| Heavy cream | 1 cup |
| Vanilla extract | 2 tsp |
| For Serving | Amount |
|---|---|
| Bananas, sliced | As desired |
| Whipped cream | As desired |
Method
1. Prep Oven & Pan
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- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
2. Make Cake Batter
- Cream butter and sugar until smooth.
- Mix in egg and molasses.
- In a separate bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt.
- Add dry ingredients to wet, then stir in hot water until fully combined.
3. Bake
- Pour batter into prepared pan.
- Bake 20–35 minutes, until a toothpick comes out clean.
4. Make Vanilla Cream Sauce
- In a saucepan, combine sugar, butter, and cream.
- Heat, stirring often, until boiling.
- Boil 3–5 minutes, then remove from heat and stir in vanilla.
5. Serve
- Let cake and sauce cool slightly.
- Serve warm, topped with whipped cream, sliced bananas, and a drizzle of vanilla sauce.
Storage:
- Cake keeps at room temp for 2 days or refrigerated up to 1 week.
- Sauce stores in an airtight container in the fridge.
