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–+ servings

Gingerbread Cake

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This moist, spicy gingerbread cake is topped with a luscious vanilla cream sauce, bananas, and whipped cream for a fabulous holiday treat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 1/2 cup granulated sugar
  • 1/2 cup butter softened
  • 1 large egg beaten
  • 1 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup very hot water
For the Vanilla Cream Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 cup heavy cream
  • 2 tsp vanilla extract
For Serving:
  • Sliced bananas
  • Whipped cream

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 baking pan.
  2. In a large bowl, cream together butter and sugar until smooth. Mix in egg and molasses.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt.
  4. Add dry ingredients to wet and mix well. Pour in hot water and stir until fully combined.
  5. Pour batter into prepared pan. Bake 20-35 minutes until a toothpick comes out clean.
  6. Meanwhile, make vanilla sauce by combining sugar, butter, cream in a saucepan. Heat, stirring frequently, until boiling. Boil 3-5 minutes. Remove from heat and stir in vanilla.
  7. Allow cake and sauce to cool slightly. Serve cake warm topped with whipped cream, bananas and drizzled vanilla sauce.
  8. Store leftover cake at room temperature up to 2 days or refrigerated up to 1 week. Sauce keeps refrigerated in airtight container.

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