Gingerbread Cake with Vanilla Cream Sauce

This gingerbread cake is made with molasses, warm spices, and a soft, moist crumb, then served with a rich vanilla cream sauce. Perfect for holiday desserts or winter baking, this classic gingerbread recipe pairs well with whipped cream and fresh fruit like bananas. Easy to prepare in a single pan, it’s a comforting homemade cake that works well for family gatherings, festive meals, and make-ahead desserts.

Ingredients

Gingerbread Cake

• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 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
• Fresh bananas, sliced, for topping
• Fresh whipped cream, for topping

Vanilla Cream Sauce

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

Instructions

Gingerbread Cake

1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, cream the sugar and butter until light and smooth.
3. Add the beaten egg and molasses, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually stir the dry ingredients into the wet mixture.
6. Slowly pour in the hot water, stirring until the batter is smooth and thin.
7. Pour the batter into the prepared pan and bake for 20–35 minutes, or until a toothpick inserted in the center comes out clean.

Vanilla Cream Sauce

1. Combine the sugar, butter, and heavy cream in a medium saucepan over medium heat.
2. Cook, stirring occasionally, until the butter is fully melted.
3. Bring the mixture to a boil and continue cooking for 3–5 minutes, stirring frequently.
4. Remove from heat and stir in the vanilla extract.
5. Let cool slightly before serving.

Serve the gingerbread cake warm, topped with sliced bananas, whipped cream, and a generous drizzle of vanilla cream sauce.

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Tips

• Use unsulphured molasses for the best flavor.
• Do not overbake to keep the cake moist and tender.
• Serve the cake warm for the best texture and aroma.

Variations and Substitutions

• Replace bananas with pears or apples for a different topping.
• Add chopped nuts to the batter for extra texture.
• Use dairy-free butter and cream alternatives if needed.
• Sprinkle powdered sugar on top instead of cream sauce for a lighter finish.

FAQs

Can gingerbread cake be made ahead of time?
Yes, the cake can be baked a day in advance and reheated before serving.

How should leftovers be stored?
Store covered in the refrigerator for up to 3 days.

Can this cake be frozen?
Yes, freeze the cake without toppings for up to 2 months.

Serving Suggestions

• Serve with vanilla ice cream or custard.
• Pair with coffee, tea, or hot chocolate.
• Top with extra warm vanilla cream sauce just before serving.

Why You’ll Love This Recipe

• Classic gingerbread flavor with warm spices
• Moist, soft texture with rich molasses notes
• Simple ingredients and easy preparation
• Perfect for holidays, gatherings, and cozy desserts