This cake brings classic holiday aromas to your kitchen: cinnamon, ginger, cloves, and nutmeg swirl into a moist, dark crumb. The molasses adds depth while the whipped cream provides a cool, silky contrast, making it an effortless yet festive dessert for parties or cozy evenings at home.
Yield: 1 cake (8 to 10 servings)
Total Time: 55 to 60 minutes
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Ingredients
For the Gingerbread Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed brown sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon vanilla extract
For the Molasses Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 1 tablespoon molasses
- 1 to 2 tablespoons powdered sugar (to taste)
- ½ teaspoon vanilla extract
Preparation
Step 1
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
Step 3
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the egg and mix until well combined. Stir in the molasses and vanilla.
Step 4
Add the dry ingredients in two additions, alternating with the hot water, mixing just until smooth. The batter will be thin.
Step 5
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7
For the molasses whipped cream: In a chilled mixing bowl, beat the heavy cream on medium speed until it starts to thicken.
Step 8
Add molasses, powdered sugar, and vanilla.
Step 9
Continue whipping until soft peaks form. It should be light and fluffy but not over-whipped.