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–+ servings
gingerbread cake drizzled with vanilla creme and garnished with sliced bananas

Gingerbread Cake with Sauce

Source: donuts2crumpets
Gingerbread Cake is perfectly soft and fluffy with a punch of spice. Serve with your choice of vanilla crème or lemon sauce for a delicious treat!
Servings: 12
Prep Time 15 minutes
Cook Time 40 minutes
5 from 7 votes

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 3/4 cup molasses
  • 1 cup sour cream
  • 1 tsp vanilla
  • 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

Instructions
 

  • Preheat oven to 350 and grease a 9×13 pan.
  • 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 and vanilla.
  • In a separate bowl whisk together the flour, baking soda, cinnamon, ginger, ground cloves, nutmeg and salt.
  • Add the dry ingredients to the wet ingredients and stir on low until just combined.
  • Scrape everything down, add in the hot water and beat for a minute on high.
  • Transfer the batter in to the prepared plan.
  • Bake for 35-40 minutes or until a toothpick comes out clean. (Keep an eye on it and do not over-bake.)
  • Remove from the oven and let cool for at least 10 minutes before serving with vanilla crème OR lemon sauce.

Notes

For Vanilla Crème 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.