Description
Experience the comforting and rich flavors of winter with this classic Gingerbread Cake recipe. Moist and spiced with cinnamon, ginger, and cloves, this cake is perfectly complemented by a luscious vanilla cream sauce, making it an ideal treat for the holiday season or any cozy gathering.
Ingredients
Gingerbread Cake
- ½ cup granulated sugar
- ½ cup butter, softened
- 1 large egg
- 1 cup unsulphered molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- pinch of black pepper
- 1 cup hot water
Vanilla Cream Sauce
- 1 cup granulated sugar
- ½ cup butter
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan generously with cooking spray to prevent sticking.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step creates a tender cake crumb.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Then stir in the molasses, combining well to form a smooth mixture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, cinnamon, ground ginger, ground cloves, salt, and a pinch of black pepper to evenly distribute the spices and leavening agent.
- Combine Mixtures: Gradually fold the dry ingredients into the molasses mixture, mixing gently to avoid overworking the batter. The batter will be somewhat thin.
- Add Hot Water: Slowly pour the hot water into the batter, stirring until the mixture is smooth and even, which helps hydrate the dry ingredients and loosen the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 20 to 35 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Prepare Vanilla Cream Sauce: While the cake is baking, combine sugar, butter, and heavy cream in a medium saucepan. Cook over medium heat, stirring occasionally until the butter melts thoroughly.
- Simmer Sauce: Bring the mixture to a boil, stirring frequently to prevent burning, and boil for 3 to 5 minutes until the sauce thickens slightly.
- Finish Sauce: Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before serving.
- Serve: Once the cake is finished baking, allow it to cool slightly. Serve warm topped with the vanilla cream sauce, sweetened whipped cream, or simply dusted with powdered sugar for a classic finish.
Notes
- The Vanilla Cream Sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- This gingerbread cake is best served warm and keeps well at room temperature for 2 days or refrigerated for up to 1 week when wrapped properly.
- Allow the cake to cool slightly before slicing to ensure clean, neat squares.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
