Ingredients
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 molasses, unsulphured
- 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 the bottom and sides of a 9×13 inch baking pan with non-stick cooking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground allspice, ground cloves, and salt. Stir well to distribute the spices evenly and set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and light brown sugar together until the mixture becomes light, fluffy, and creamy. This will incorporate air into the batter for a tender cake.
- Add Wet Ingredients: Beat in the large egg, molasses, and vanilla extract into the creamed butter and sugar until the mixture is smooth and fully combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Beat on low speed just until combined; avoid overmixing to keep the cake light.
- Add Hot Water: Pour in the hot water and whisk the batter gently using a hand whisk until smooth. The batter will be a bit runny, which is normal.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in 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 to set perfectly.
- Prepare Whipped Topping: While the cake cools, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl using an electric mixer on medium-high speed until firm peaks form, creating a light and fluffy whipped cream.
- Serve: Slice the gingerbread cake into servings, top each slice with the freshly whipped cream, and add banana slices as a fresh and sweet complement. Enjoy your delicious gingerbread cake!
Notes
- Use room temperature ingredients, especially the egg and butter, for best mixing results.
- Ensure the molasses used is unsulphured for a milder, less bitter flavor.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
- Add a pinch of nutmeg for an extra layer of warm spice if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
