Quick & Easy Gingerbread Cake Recipe

Introduction

This quick and easy gingerbread cake captures the warm, spicy flavors of the holidays in a moist, tender dessert. It comes together smoothly with pantry staples and is perfect for pairing with whipped cream and fresh fruit.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• 1 large egg, room temperature
• 1 cup unsulphured molasses
• 1 teaspoon vanilla extract
• 1 cup hot water
• Heavy cream, powdered sugar, and vanilla extract for whipped cream topping (optional)
• Banana slices for serving (optional)

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Spray the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray.
2. Step 2: In a bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, allspice, cloves, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and light brown sugar together until light and creamy.
4. Step 4: Add the egg, molasses, and vanilla extract to the butter mixture. Beat until smooth and fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Beat on low speed just until combined.
6. Step 6: Pour in the hot water and whisk gently until the batter is smooth.
7. Step 7: Pour the batter into the prepared baking pan and smooth the top.
8. Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Remove the cake from the oven and allow it to cool completely in the pan.
10. Step 10: To make the whipped cream topping, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until firm peaks form.
11. Step 11: Slice the cooled gingerbread cake and serve with the freshly whipped cream and banana slices, if desired. Enjoy!

Tips & Variations

• For a dairy-free version, substitute the butter with coconut oil and use coconut cream for the whipped topping.
• If you prefer a stronger spice flavor, increase the ground ginger and cinnamon by ½ teaspoon each.
• Try adding chopped pecans or walnuts to the batter for extra texture and flavor.
• Serve with a scoop of vanilla ice cream instead of whipped cream for a richer dessert.

Storage

Store the gingerbread cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep whipped cream separate and add just before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make 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 batter immediately for the best rise and texture. However, you can prepare the dry and wet ingredients separately and combine them just before baking.

Quick & Easy Gingerbread Cake Recipe

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★★★★★

4.6 from 145 reviews

This Quick & Easy Gingerbread Cake is a moist and flavorful treat perfect for cozy gatherings or holiday celebrations. Spiced with warm ginger, cinnamon, allspice, and cloves, this cake is enhanced with rich molasses and topped with freshly whipped cream and banana slices, creating a perfect balance of sweetness and spice. Ready in under an hour, it combines classic gingerbread flavors with a simple preparation and baking method.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Gingerbread Cake:

• 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:

• ½ cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Slices of banana, for serving

Instructions

1. Preheat Oven and Prepare Pan: 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.
2. Mix Dry Ingredients: In a medium bowl, combine 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, and ½ tsp salt. Stir together thoroughly and set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup light brown sugar using an electric mixer until the mixture is light and creamy. This will help incorporate air for a tender crumb.
4. Add Wet Ingredients: Beat in 1 large room temperature egg, then add 1 cup molasses and 1 tsp vanilla extract. Continue beating until the mixture is smooth and fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Beat on low speed until just combined to avoid overmixing, which can make the cake tough.
6. Add Hot Water: Pour in 1 cup of hot water and whisk by hand until the batter is smooth and well blended. The hot water helps bloom the spices and dissolve any clumps.
7. Pour Batter and Bake: Pour the batter evenly into the prepared 9×13 inch pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack. Cooling prevents the cake from breaking when sliced.
9. Prepare Whipped Cream Topping: While the cake cools, combine ½ cup heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract in a mixing bowl. Beat with an electric mixer on medium-high speed until firm peaks form.
10. Serve: Slice the cooled gingerbread cake and serve with freshly whipped cream and banana slices on the side for a delicious, balanced dessert.

Notes

• Room temperature ingredients blend better and create a smoother batter.
• Use unsulphured molasses for the best flavor and color.
• Do not overmix the batter once dry ingredients are added to keep the cake tender.
• Check the cake with a toothpick starting at 25 minutes to avoid overbaking.
• The whipped cream topping can be prepared ahead and refrigerated until ready to serve.
• Banana slices add a nice fresh and sweet contrast but are optional.

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