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Quick & Easy Gingerbread Cake

Quick & Easy Gingerbread Cake That's Perfect for Holidays

Enjoy the festive flavors of gingerbread with this Quick & Easy Gingerbread Cake, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour For a gluten-free version, use a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure they are fresh for best results.
  • 1 teaspoon Baking Powder Ensure they are fresh for best results.
  • 1 teaspoon Ground Ginger Use pumpkin pie spice as a substitute if in a pinch.
  • 1 teaspoon Ground Cinnamon Use pumpkin pie spice as a substitute if in a pinch.
  • 1 teaspoon Ground Allspice Use pumpkin pie spice as a substitute if in a pinch.
  • 1 teaspoon Ground Cloves Use pumpkin pie spice as a substitute if in a pinch.
  • 1/2 teaspoon Salt Can be omitted for a low-sodium version.
  • 1/2 cup Unsalted Butter Can substitute with vegan butter or coconut oil for a dairy-free option.
  • 1 cup Light Brown Sugar Granulated sugar can be used as a substitute; however, flavor will change.
  • 1 large Large Egg Flax egg (1 tbsp ground flax + 2.5 tbsp water) can replace for a vegan option.
  • 1/2 cup Molasses No direct substitute recommended; however, dark corn syrup can be a last resort.
  • 1 teaspoon Vanilla Extract Swap with almond extract for a different flavor.
  • 1 cup Hot Water Can use warm milk or non-dairy milk instead for a creamier texture.
For the Topping
  • 1 cup Heavy Cream Use chilled cream for better whipping results.
  • 2 tablespoons Powdered Sugar Adjust sweetness to taste.
  • 2 medium Sliced Bananas Can be replaced with strawberries for a different fruity twist.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with non-stick cooking spray or butter.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground allspice, ground cloves, and salt.
  3. In a large bowl, beat the softened butter and brown sugar together until light and creamy, then add the egg, molasses, and vanilla extract, mixing until smooth.
  4. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined, then slowly whisk in the hot water until smooth.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes, checking doneness with a toothpick.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. For the topping, beat heavy cream with powdered sugar and vanilla extract until firm peaks form.
  8. Slice the cooled cake and serve topped with whipped cream and banana slices.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and ensure your leavening agents are fresh. This cake can be stored at room temperature in an airtight container for 2 days, in the fridge for up to a week, or in the freezer for up to 2 months. Avoid freezing the whipped cream topping to maintain its texture.

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