Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Cake with Vanilla Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 45 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 12 servings

Description

Experience the warm, spicy flavors of winter with this easy and delightful Gingerbread Cake recipe, complemented by a rich Vanilla Cream Sauce. Perfectly moist and fragrant, this cake is ideal for cozy gatherings or festive celebrations.

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

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray to prevent sticking and set aside.
  2. Cream sugar and butter: In a large bowl or stand mixer, beat the granulated sugar and softened butter together until the mixture is light and fluffy, which helps create a tender cake crumb.
  3. Add egg, vanilla, and molasses: Beat in the egg and vanilla extract, then stir in the molasses to infuse the batter with rich, deep flavor.
  4. Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, ground cinnamon, ground ginger, ground cloves, salt, and a pinch of black pepper for even distribution of spices.
  5. Combine wet and dry ingredients: Fold the dry ingredients gradually into the molasses mixture to maintain batter lightness.
  6. Add hot water and mix: Slowly pour in the hot water and mix until smooth. The batter will be thin, which is expected for a moist cake.
  7. Bake the cake: Pour the batter into the prepared pan and bake for 20-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
  8. Prepare Vanilla Cream Sauce: Meanwhile, in a medium saucepan over medium heat, combine sugar, butter, and heavy whipping cream. Stir occasionally until the butter melts, then bring the mixture to a gentle boil while stirring frequently for 3-5 minutes until slightly thickened.
  9. Finish sauce: Remove the saucepan from heat and stir in vanilla extract. Let the sauce cool slightly before serving.
  10. Serve: Serve the warm gingerbread cake topped with the vanilla cream sauce, sweetened whipped cream, or a dusting of powdered sugar. Allow the cake to cool slightly before slicing.

Notes

  • The Vanilla Cream Sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
  • The gingerbread cake keeps well at room temperature for up to 2 days or can be refrigerated wrapped tightly for up to 1 week.
  • Allow the cake to cool slightly before cutting into squares to achieve the best texture while serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/gingerbread-cake-with-vanilla-cream-sauce-recipe/