Introduction

This Quick & Easy Gingerbread Cake is a perfect treat for chilly days or holiday gatherings. It combines warm spices with rich molasses for a moist, flavorful dessert that comes together in no time.

Two thick, square layers of rich, dark chocolate brownie are stacked on a white plate with a slightly raised edge. The brownies have a soft, crumbly texture with tiny air holes and a shiny, slightly moist top layer. The bottom brownie supports the top one steadily, and a few small crumbs are scattered around on the plate. The scene is set against a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

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
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
For the topping:
- Heavy cream
- Powdered sugar
- Vanilla extract
Optional: banana slices for serving

Instructions

Step 1: Preheat the oven to 350ºF. Spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray.
Step 2: In a bowl, stir together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and brown sugar until light and creamy. Add the egg, molasses, and vanilla extract, then beat until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture. Beat on low speed just until combined. Pour in the hot water and whisk by hand until the batter is smooth. Pour into the prepared pan.
Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cake from the oven and allow it to cool completely.
Step 7: While the cake cools, prepare the topping by beating heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until firm peaks form.
Step 8: Slice the gingerbread cake and serve with freshly whipped cream and banana slices if desired. Enjoy!

Tips & Variations

For a dairy-free version, substitute the butter with coconut oil and use a non-dairy cream for the topping.
Add chopped nuts or raisins to the batter for extra texture.
Use blackstrap molasses for a richer, more robust flavor.
Serve with a drizzle of caramel sauce or a scoop of vanilla ice cream for a decadent twist.

Storage

Store the gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or warm oven before serving. Keep whipped cream separate and prepare fresh as needed.

How to Serve

A single square piece of dark brown chocolate cake with a moist and slightly crumbly texture sits centered on a white plate. On top of the cake is a thick dollop of smooth white whipped cream, which slightly spills over the edges of the cake. Resting on the whipped cream are two thick slices of pale yellow banana, positioned side by side. The background shows a soft white marbled texture and a blurred second piece of cake, creating a simple and clean setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum or add it separately to help with texture.

Can I prepare the batter ahead of time?

It’s best to bake the cake immediately after mixing for the best rise and texture. However, you can prepare the dry ingredients in advance and combine wet ingredients just before baking.

Quick & Easy Gingerbread Cake Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This Quick & Easy Gingerbread Cake offers a moist, spiced treat perfect for the holiday season or anytime you crave the warm flavors of ginger, cinnamon, and molasses. Baked in a single pan and topped with freshly whipped cream and banana slices, this simple recipe combines traditional gingerbread spices with a creamy, light topping for a delightful dessert that’s ready in under an hour.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9×13 inch baking pan with non-stick cooking spray to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt. Stir well and set aside.
Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and light brown sugar together until the mixture is light and creamy in texture.
Add Wet Ingredients: Beat in the large egg, molasses, and vanilla extract to the creamed butter and sugar until smooth and well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed just until combined to avoid overmixing.
Add Hot Water: Pour in the hot water and whisk gently using a hand whisk until the batter is smooth and uniformly mixed.
Pour and Bake: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Prepare Whipped Cream Topping: While the cake cools, place heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat with an electric mixer on medium-high speed until firm peaks form, creating a light, fluffy whipped cream.
Serve: Slice the cooled gingerbread cake. Serve each slice topped with a dollop of freshly whipped cream and banana slices for added flavor and presentation. Enjoy your delicious homemade gingerbread cake!

Notes

Ensure all ingredients, especially the egg and butter, are at room temperature for best mixing results.
Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
The hot water helps the molasses and spices bloom, enhancing the flavor and yielding a moist texture.
Use unsulphured molasses for a richer flavor and better health benefits.
Serve with additional toppings like chopped nuts or a dusting of cinnamon if desired.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness and moistness.

Keywords: gingerbread cake, quick gingerbread, easy gingerbread recipe, molasses cake, holiday dessert, spiced cake, whipped cream topping