Gingerbread Cake with its soft, moist texture and a rich taste, is our family’s favorite holiday treat. It’s made with molasses, light brown sugar, ginger, cinnamon, and other warm spices. Perfect for the festive season.
How do I know when the cake is baking?
You can check by inserting a toothpick into the center, if it comes out clean – the gingerbread is ready. Also, the cake is done baking when the edges slightly pull away from the sides of the baking pan.
Can I make this cake ahead of time?
Yes, you can make this cake a day before serving. Let the gingerbread cool completely, then cover with plastic wrap.
If you want to serve the cake with whipped cream and fresh banana slices, I recommend doing it right before serving, not a day ahead.
Can I freeze this cake?
Yes, you can freeze this gingerbread cake without whipped cream and banana topping. Let the cake cool completely after baking. Then, wrap it tightly with plastic wrap or aluminum foil. Store in a freezer for up to 2 months.
What’s the easiest way to slice bananas for topping?
Remove the peel from the banana. Then, place on a cutting board and slice using a sharp knife.
How do I store leftovers?
Store leftover gingerbread cake without whipped cream and bananas in an airtight container or covered with plastic wrap for up to 2 days at room temperature, or in the refrigerator for up to a week.
Quick & Easy Gingerbread Cake
Ingredients
For the gingerbread cake:
- 2 ½ cup all-purpose flour
- 1 tsp baking sod
- ½ tsp baking powder
- 1 ½ tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 cup molasses, unsulphured
- 1 tsp vanilla extract
- 1 cup hot water
Instructions
- Preheat the oven to 350ºF. Spray the bottom and the sides of a 9x13 inch baking pan with non-stick cooking spray.
- In a bowl, stir together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set aside.
- In a large mixing bowl, beat butter and brown sugar until light and creamy. Add egg, molasses and vanilla extract. Beat until smooth.
- Add the dry ingredients into the wet. Beat on low speed until just combined. Finally, pour in the hot water. Whisk together using a hand whisk until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let cool.
- While the cake is cooling, prepare the topping. In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Beat using an electric mixer on medium-high speed or until firm peaks form.
- Slice the gingerbread cake and serve with freshly whipped cream and banana slices. Enjoy!
Nutrition
Frequently Asked Questions
What if I don’t have a 9×13 pan?
If you don’t have a 9×13-inch pan, you can use two 9-inch or 8-inch round pans. Just remember that the baking time may change.
How can I make the whipped cream if I don’t have a mixer?
Whip the heavy cream with powdered sugar and vanilla extract using a whisk, until soft peaks form. It will take more time than if using an electric or a stand mixer. You can also use a store-bought Cool Whip.
What if I don’t have all the spices listed?
If you don’t have all of the spices listed in the recipe, you can skip adding one or two spices. Also, you can use store-bought pumpkin pie spice instead of ginger, cinnamon, allspice, or cloves.
What can I use if I don’t have molasses?
Unfortunately, I can’t recommend any molasses substitution for this recipe, because it is one of the crucial ingredients that give this cake a unique, rich, traditional taste.
Can I make this cake without an electric mixer?
Yes, you can use a hand whisk or a wooden spoon instead of an electric mixer to combine the ingredients, but it will take more time and effort.
