Quick & Easy Gingerbread Cake Recipe
This Quick & Easy Gingerbread Cake recipe delivers a moist, warmly spiced dessert perfect for any season. Infused with traditional gingerbread spices like ginger, cinnamon, allspice, and cloves, it combines rich molasses sweetness with a tender crumb. Topped with freshly whipped cream and banana slices, this homemade cake is a delightful treat that comes together quickly with simple ingredients and straightforward steps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 1 large egg, room temperature
- 1 cup unsulphured molasses
- 1 tsp vanilla extract
- 1 cup hot water
Topping
- ½ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Banana slices, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC). Spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, allspice, cloves, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and light brown sugar together until the mixture is light in color and creamy in texture. This usually takes about 3-4 minutes using an electric mixer.
- Add Wet Flavorings: Add the large egg, molasses, and vanilla extract to the butter and sugar mixture. Beat until all ingredients are well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Beat on low speed just until the mixture is combined to avoid overmixing which could make the cake tough.
- Add Hot Water: Pour the hot water into the batter and whisk gently by hand until the batter is smooth and well mixed. The batter will be slightly thin due to the hot water, which helps create a moist cake.
- Prepare to Bake: Pour the batter evenly into the prepared 9×13 inch baking pan. Smooth the top with a spatula if needed.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare the Whipped Cream Topping: While the cake is cooling, combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Using an electric mixer, beat on medium-high speed until firm peaks form, about 3-4 minutes.
- Serve: Slice the cooled gingerbread cake and serve with freshly whipped cream and banana slices on top or alongside. Enjoy the comforting flavors and moist texture!
Notes
- Ensure the egg is at room temperature for better batter cohesion and texture.
- Using hot water in the batter helps dissolve the sugar and spices, resulting in a moister cake.
- Topping the cake with banana slices adds a fresh sweetness that complements the warm spices perfectly.
- You can replace the molasses with dark corn syrup in a pinch but molasses provides the characteristic depth of flavor.
- The whipped cream topping can be prepared in advance and stored in the refrigerator until ready to serve.
Keywords: gingerbread cake, molasses cake, spiced cake, quick gingerbread, holiday dessert, easy gingerbread recipe
