Easy Gingerbread Cake Recipe

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Celebrate the holidays with this Quick & Easy Gingerbread Cake! Bursting with warm spices like ginger, cinnamon, and cloves, this moist, tender cake is perfect for festive gatherings or cozy winter afternoons. Topped with freshly whipped cream and banana slices, it’s a classic treat your family and friends will adore.

Ingredients

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:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 1-2 bananas, sliced

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray.
2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set aside.
3. In a large mixing bowl, beat butter and brown sugar until creamy. Add the egg, molasses, and vanilla extract. Beat until smooth.
4. Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
5. Stir in the hot water until the batter is smooth. Pour into the prepared pan.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
7. While cooling, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until firm peaks form.
8. Slice the cake and serve with whipped cream and banana slices. Enjoy!

Pro Tips

• Check doneness: Insert a toothpick into the center; it should come out clean.
• Perfectly moist cake: Do not overmix the batter once dry ingredients are added.
• Topping fresh: Add whipped cream and bananas just before serving to prevent sogginess.

Why This Recipe Works

• Simple and quick to prepare, even for beginners.
• Moist and flavorful with traditional gingerbread spices.
• Versatile for holiday celebrations or casual family desserts.

Substitutions & Variations

• Spice mix: Use pumpkin pie spice instead of individual spices.
• Molasses alternative: No perfect substitute—molasses gives its unique rich flavor.
• Banana topping: Replace with caramelized apples or pear slices for variation.
• Whipped cream: Use store-bought whipped topping if you don’t have a mixer.

Make-Ahead, Storage & Reheating Guide

• Make-ahead: Bake up to a day in advance, cover with plastic wrap.
• Freezing: Wrap cooled cake tightly; freeze up to 2 months.
• Leftovers: Store at room temperature for 2 days, or in the fridge up to 1 week.

Serving Ideas

• Serve warm with a scoop of vanilla ice cream.
• Drizzle with caramel or chocolate sauce for extra indulgence.
• Pair with hot coffee, tea, or mulled cider for festive charm.

Nutrition (Per Serving Estimate)

• Calories: 304 kcal
• Carbohydrates: 52.3g
• Protein: 3.4g
• Fat: 9.5g
• Saturated Fat: 5.6g
• Cholesterol: 44mg
• Sodium: 145mg
• Potassium: 480mg
• Fiber: 1.2g
• Sugar: 30.9g
• Calcium: 49mg
• Iron: 6mg

Frequently Asked Questions

Q: Can I use a different baking pan?
A: Yes, two 9-inch or 8-inch round pans work, but adjust baking time accordingly.

Q: Can I make whipped cream without a mixer?
A: Yes, whisk by hand until soft peaks form, though it will take longer.

Q: Can I skip some spices?
A: Absolutely, or replace with pumpkin pie spice.

Q: Can I make this cake without an electric mixer?
A: Yes, use a whisk or wooden spoon, but mixing will take more effort.

This Quick & Easy Gingerbread Cake is a must-try holiday dessert—rich in warm spices, soft, and perfectly moist. Whether for festive celebrations or cozy winter treats, it’s a family favorite that’s simple to make and always satisfying.

Quick & Easy Gingerbread Cake

Enjoy this quick gingerbread cake! Soft, moist, and full of warm spices, perfect for festive holiday desserts and cozy winter treats.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 304 kcal

Ingredients

  

For the Gingerbread Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp ground ginger
• 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:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 1-2 bananas, sliced

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray.
• In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, and salt. Set aside.
• In a large mixing bowl, beat butter and brown sugar until creamy. Add the egg, molasses, and vanilla extract. Beat until smooth.
• Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
• Stir in the hot water until the batter is smooth. Pour into the prepared pan.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
• While cooling, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until firm peaks form.
• Slice the cake and serve with whipped cream and banana slices. Enjoy!

Notes

• Best served with fresh whipped cream and bananas.
• Ideal for holiday celebrations or casual gatherings.
• Can be made ahead and frozen for convenience.

Keyword dessert, Gingerbread Cake

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