Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
- 1 cup heavy cream (for topping)
- 2 tablespoons sugar (for whipped topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, beat the butter and brown sugar until fluffy. Add the egg and mix well.
- Stir in the molasses and hot water until combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, whip the heavy cream with sugar until soft peaks form.
- Serve the gingerbread cake with whipped topping on top.
Notes
Serve warm or at room temperature with a dollop of whipped cream. For extra festivity, sprinkle some ground cinnamon on top or serve with caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg