There is nothing quite like the scent of gingerbread wafting through a warm kitchen. This isn’t just any gingerbread—it’s the quintessential slice of autumn and winter comfort. This cake is incredibly moist, thanks to a generous hit of rich molasses, and boasts a deep, spicy warmth from ground ginger, cinnamon, and cloves. The texture is dense yet tender, with a beautiful, crackly top that gives way to a soft, almost pudding-like center.

Gingerbread Cake w/Vanilla Cream Sauce

Recipe by riehlfood.com

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

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Ingredients

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Vanilla Cream Sauce
1 cup granulated sugar
1/2 cup butter
1 cup heavy whipping cream
2 teaspoons vanilla extract

Directions

Preheat oven to 350° F. Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 50 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Vanilla Cream Sauce
Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
Bring mixture to a boil then boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.
Allow to cool for a few minutes before serving over cake.

Gingerbread Cake w/Vanilla Cream Sauce