Gingerbread Cake with Banana and Vanilla Cream Topping Recipe

Introduction

This Gingerbread Cake is a cozy and warmly spiced treat, perfect for chilly days or holiday gatherings. Moist and tender, it pairs beautifully with fresh bananas, whipped cream, and a rich vanilla cream sauce.

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 large egg, beaten
• 1 cup unsulphered molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup very hot water
• Bananas, for topping
• Fresh whipped cream, for topping
• For the Vanilla Cream Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan with cooking spray.
2. Step 2: In a large mixing bowl, cream together the sugar and butter until smooth and light.
3. Step 3: Add the beaten egg and molasses to the creamed mixture and mix well.
4. Step 4: In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture and stir to combine.
6. Step 6: Slowly pour in the hot water and stir until the batter is smooth. The batter will be thin.
7. Step 7: Pour the batter into the prepared pan and bake for 20-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: While the cake bakes, prepare the vanilla cream sauce. Add sugar, butter, and heavy cream to a medium saucepan over medium heat.
9. Step 9: Cook, stirring occasionally, until the butter has melted. Bring the mixture to a boil, then boil while stirring frequently for 3-5 minutes.
10. Step 10: Remove from heat and stir in the vanilla extract. Allow the sauce to cool slightly before serving.
11. Step 11: Serve the warm gingerbread cake topped with fresh sliced bananas, whipped cream, and drizzle with vanilla cream sauce.

Tips & Variations

• For extra spice, add a pinch of ground nutmeg or allspice to the dry ingredients.
• If you prefer a denser cake, reduce the hot water to 3/4 cup.
• Swap bananas for sliced pears or apples for a different fruit topping.
• Make ahead: the vanilla cream sauce can be refrigerated and gently reheated before serving.

Storage

Store any leftover cake covered tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat portions gently in the microwave. Keep the vanilla cream sauce refrigerated separately and rewarm it on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark molasses instead of unsulphered molasses?

Yes, dark molasses will work and will give the cake a richer, slightly more robust flavor. Adjust the spices if you prefer a milder taste.

Is this cake gluten-free friendly?

This recipe calls for all-purpose flour, so it is not gluten-free as is. You can try substituting a gluten-free flour blend that measures like all-purpose flour, but results may vary.

Gingerbread Cake with Banana and Vanilla Cream Topping Recipe

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★★★★★

4.7 from 86 reviews

This classic Gingerbread Cake combines warm spices and rich molasses for a moist, flavorful dessert. Topped with fresh bananas, whipped cream, and a luscious vanilla cream sauce, it makes a perfect treat for cozy gatherings or holiday celebrations.

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

Ingredients

Scale 1x2x3x

For the Gingerbread Cake

• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 large egg, beaten
• 1 cup unsulphered molasses
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup very hot water
• Bananas, sliced (for topping)
• Fresh whipped cream (for topping)

For the Vanilla Cream Sauce

• 1 cup granulated sugar
• 1/2 cup butter (1 stick)
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking pan with cooking spray to ensure the cake doesn’t stick.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the 1/2 cup sugar and 1/2 cup butter until the mixture is smooth and light in color, creating a fluffy base for the cake.
3. Add Egg and Molasses: Beat in the large egg and 1 cup of molasses thoroughly to the creamed mixture until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, and 1/2 teaspoon salt.
5. Combine Wet and Dry: Gradually add the dry ingredient mix to the wet mixture, stirring gently to incorporate everything evenly.
6. Add Hot Water: Slowly pour in 1 cup of very hot water and stir until the batter is smooth. Note that the batter will be thin at this point.
7. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 20 to 35 minutes or until a toothpick inserted into the center comes out clean.
8. Prepare Vanilla Cream Sauce: While the cake is baking, combine 1 cup sugar, 1/2 cup butter, and 1 cup heavy whipping cream in a medium saucepan over medium heat. Stir occasionally until the butter melts.
9. Boil the Sauce: Bring the mixture to a boil, then let it boil gently for 3 to 5 minutes, stirring frequently to prevent burning.
10. Add Vanilla and Cool: Remove the saucepan from heat and stir in 2 teaspoons of vanilla extract. Let the sauce cool for a few minutes before serving.
11. Serve: Once baked, serve the warm gingerbread cake topped with fresh sliced bananas, whipped cream, and drizzle with the vanilla cream sauce for a delightful finish.

Notes

• The hot water thins the batter and helps the dry ingredients incorporate smoothly.
• The baking time may vary depending on your oven; start checking for doneness at 20 minutes.
• For best results, use unsulphered molasses as it provides a richer, deeper flavor.
• Store leftover cake covered in the refrigerator, and reheat gently before serving.
• The vanilla cream sauce can be kept in the refrigerator for up to 3 days and reheated gently.

Keywords: Gingerbread Cake, Molasses Cake, Spiced Cake, Holiday Dessert, Warm Cake, Vanilla Cream Sauce