Quick & Easy Gingerbread Cake Recipe
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.
- 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
