Make moist gingerbread cake with warm spices like cinnamon, ginger, and cloves. Topped with fresh bananas, whipped cream, and homemade vanilla cream sauce, this easy holiday dessert is perfect for family gatherings and festive occasions.

This moist and spiced gingerbread cake is perfect for the holidays or cozy evenings. Topped with fresh bananas, whipped cream, and a rich vanilla cream sauce, it’s a comforting dessert with warm flavors of molasses, cinnamon, and ginger.

Table of Contents

Ingredients

Gingerbread Cake:

½ cup granulated sugar
½ cup butter
1 large egg, beaten
1 cup unsulphured molasses
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup very hot water
Bananas, sliced, for topping
Fresh whipped cream, for topping

Vanilla Cream Sauce:

1 cup granulated sugar
½ cup butter (1 stick)
1 cup heavy whipping cream
2 teaspoons vanilla extract

Instructions

1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.

In a large mixing bowl, cream together the sugar and butter until light and smooth. Add the beaten egg and molasses, mixing well.

In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring to combine. Slowly pour in the very hot water, mixing until the batter is smooth (it will be thin).

Pour the batter into the prepared pan and bake for 20–35 minutes, or until a toothpick inserted in the center comes out clean.

2. Make the Vanilla Cream Sauce:
In a medium saucepan over medium heat, combine sugar, butter, and heavy cream. Stir occasionally until the butter melts. Bring to a boil, stirring frequently, and let boil for 3–5 minutes. Remove from heat and stir in vanilla extract. Allow to cool slightly before serving.

3. Serve:
Cut the warm gingerbread cake into squares. Top with sliced bananas, whipped cream, and drizzle with vanilla cream sauce.

Tips

Use unsulphured molasses for a rich, deep flavor.
Make sure the water is very hot when added to the batter—it helps achieve a moist cake.
Check the cake at 20 minutes to avoid overbaking; ovens vary.
Whipped cream can be sweetened lightly with powdered sugar for extra flavor.

Variations and Substitutions

Spice Mix: Add nutmeg or allspice for a more complex flavor.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Vegan Version: Replace butter with coconut oil and egg with a flax egg.
Toppings: Swap bananas for caramelized apples or pears for a seasonal twist.

FAQs

Can I make the cake ahead of time?
Yes. Bake the cake, allow it to cool, then cover and store at room temperature for up to 2 days or refrigerate for 4–5 days.

Can the vanilla cream sauce be stored?
Yes. Store in the fridge for up to 3 days and gently reheat before serving.

Is this cake suitable for freezing?
Yes. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Serving Suggestions

Serve warm with extra whipped cream and a sprinkle of cinnamon.
Pair with a hot cup of coffee, chai tea, or mulled cider.
Perfect for holiday dessert tables or cozy family gatherings.

Why You’ll Love This Recipe

This gingerbread cake is moist, flavorful, and easy to make, combining classic warm spices with rich molasses. Topped with bananas, whipped cream, and vanilla cream sauce, it’s a comforting dessert that brings holiday flavors to any occasion.