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.
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 9x13-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.