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Gingerbread Cake with Vanilla Creme or Lemon Sauce

I love gingerbread cake.  It brings back memories of my childhood any time I eat it.  Many people only eat this cake at Christmas, but I personally don't believe you have to wait for a holiday to make this treat.  This recipe has been tweaked and tested until I got the perfect soft and fluffy texture with intense moisture and a punch of spice.  However, the pièce de résistance that throws this recipe over the top is the vanilla creme that you drizzle over the top.  Try drizzling the sauce over the cake with bananas and adding freshly whipped heavy cream.  It's simply scrumptious. 

If you like traditional lemon sauce, I've included my favorite lemon sauce recipe below too because it is the perfect balance of sweet and tart.  Honestly, I often make both and let people choose what they fancy.  Trust me, you are going to want to try this - it will be a new family favorite.  

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3/4 cup molasses
  • 1 cup sour cream
  • 2-1/2 cups AP flour
  • 1-1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup very hot water
  1. Preheat oven to 350 and grease a 9x13 pan.
  2. Cream together the butter and sugars for about 3-4 minutes.  Beat in the eggs, one at a time and then the molasses.  Beat in the sour cream.
  3. In a separate bowl whisk together the flour, baking soda, cinnamon, ginger, ground cloves, nutmeg and salt.  
  4. Add the dry ingredients to the wet ingredients and stir on low until just combined.  
  5. Add in the hot water and beat for a minute on high.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.  (Keep an eye on it and do NOT over-bake.)  
  7. Remove from the oven and let cool for at least 10 minutes before serving with vanilla creme OR lemon sauce.
For Vanilla Creme Sauce:
  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla
In a saucepan, melt the butter and add the sugar and cream and bring to a light boil over medium heat for 3-5 minutes, stirring frequently.  Remove from heat and add vanilla.  Serve warm over cake.

For Lemon Sauce:
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup very hot water
  • Juice and zest of 2 lemons
  • 1 Tbsp butter
In a saucepan, whisk together the sugar, cornstarch and salt.  Add the hot water and bring to a light boil over medium heat, stirring continuously until the sauce is clear and thickened, about 2-3 minutes.  Stir in the zest and lemon juice.  Add in the butter and let melt.  Serve warm over cake.

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