Gingerbread
This cozy gingerbread cake is perfectly spiced and topped with a velvety brown sugar whipped cream, bringing the warmth and sweetness of the holidays with every bite.
Servings 16 slices
Calories 318kcal
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup packed brown sugar
- 1 large egg room temperature
- 1 cup molasses
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup hot water
For the whipped topping
- 1 ½ cup heavy cream very cold
- ½ cup packed brown sugar
- Pinch of salt
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line the bottom of a 13x9 baking dish with parchment paper.
- Add butter and brown sugar to the bowl of a stand mixer and cream together until well combined. Add molasses and egg and mix again.
- Combine the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add to the butter-molasses mixture. Continue mixing until just combined. With the mixer still on, slowly pour the hot water into your batter and mix until smooth.
- Pour the batter into the prepared pan and bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the whipped topping. Add heavy cream, brown sugar, vanilla, and salt to a medium bowl and use a hand mixer on high speed to whip until medium to stiff peaks form.
- Remove the cake from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the pan and cut into 16 equal slices. Serve cake warm topped with whipped topping and an extra dash of cinnamon.
Nutrition
Calories: 318kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 209mg | Potassium: 378mg | Fiber: 1g | Sugar: 30g | Vitamin A: 523IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg