Gingerbread Cake with Vanilla Cream Sauce arrives with warm spice and a refined silhouette — molasses-rich crumb and a silken sauce. This cake balances deep ginger and toasted brown sugar with a bright, velvety vanilla cream. For a complementary winter condiment, see our cinnamon cream with applesauce. The result is deceptively simple, elegant enough for a dinner party yet comforting on an everyday table.
Why Make This Recipe
- Effortless Yet Elegant: Straightforward steps produce a polished, bakery-style cake.
- Minimal Ingredients: Pantry staples combine to deliver complex spice and depth.
- Impressive Flavor: Molasses, freshly grated ginger, and a glossy vanilla sauce create contrast.
This version elevates gingerbread by focusing on texture and balance: a moist, tender crumb scented with real ginger and black pepper, finished by a smooth vanilla cream sauce that cuts the spice with gentle sweetness and silky mouthfeel.
Ingredients
Base
- 2 cups (250 g) all-purpose flour — sifted for lightness.
- 1 1/2 tsp baking soda.
- 2 tsp ground ginger, plus 1 tbsp freshly grated ginger for brightness.
- 1/2 tsp ground cinnamon.
- 1/4 tsp ground cloves and a pinch of freshly ground black pepper.
- 1/2 tsp fine salt.
Wet & Sugars
- 1/2 cup (113 g) unsalted butter, room temperature.
- 3/4 cup (150 g) dark brown sugar, packed.
- 1 large egg, room temperature.
- 3/4 cup (180 ml) molasses (robust flavor).
- 1/2 cup (120 ml) hot strong tea or hot water (for balance).
Vanilla Cream Sauce
- 1 1/4 cups (300 ml) heavy cream.
- 1/3 cup (67 g) granulated sugar.
- 1 vanilla bean, split and scraped, or 1 1/2 tsp pure vanilla extract.
- 1 tbsp unsalted butter (to finish, optional).
Topping
- Confectioners’ sugar for dusting.
- Toasted sliced almonds or finely chopped candied ginger (optional).
Precision notes: use room temperature butter and egg for an even emulsion; measure molasses with a lightly oiled spoon to avoid sticking.
How to Make Gingerbread Cake with Vanilla Cream Sauce
- Preheat the oven to 350°F (175°C). Butter and flour an 8- or 9-inch round pan, tapping out excess flour. Line the base with parchment for clean release.
- Mini-tip: Room-warm ingredients mix more smoothly; take butter and egg out 30 minutes ahead.
- Whisk together sifted flour, baking soda, ground ginger, cinnamon, cloves, pepper, and salt. The dry mix should smell warm and floral with a peppery lift.
- In a large bowl, cream room-temperature butter and brown sugar until light and slightly aerated, about 2–3 minutes. Add the egg and beat until glossy. Stir in molasses; the batter will deepen to a rich mahogany.
- Combine the wet and dry mixtures, alternating with hot tea or water, beginning and ending with dry ingredients. Fold gently until just combined — the batter should be thick but pourable with a velvety sheen.
- Sensory cue: look for a uniform color and no streaks of flour.
- Pour into the prepared pan and smooth the top. Bake 35–45 minutes, until a skewer inserted near the center comes out with a few moist crumbs and the top springs back to touch. The aroma will be deeply spiced and slightly caramelized.
- Cool the cake in the pan 10 minutes, then turn out onto a rack to cool completely. Cooling prevents the cream sauce from melting into the crumb.
- Make the vanilla cream sauce: in a small saucepan, combine cream, sugar, and scraped vanilla bean (or extract). Bring to a gentle simmer over medium heat — do not boil — until the sugar dissolves and the mixture thickens slightly, 4–6 minutes. Remove from heat and swirl in butter for sheen and mouthfeel. Strain if using vanilla bean pods.
- Mini-tip: Reduce the sauce a minute longer for a thicker pour.
- Serve the cake sliced, drizzled with warm vanilla cream sauce and finished with a dusting of confectioners’ sugar and toasted almonds or candied ginger.
Mini-tip: For silky sauce technique inspirations, review a cream-sauce method such as in the bucatini garlic cream sauce.
How to Serve Gingerbread Cake with Vanilla Cream Sauce
Plate thin slices on warm dessert plates to release aroma. Spoon the vanilla cream sauce along the slice, allowing it to pool at the base for a glossy finish. Garnish with a sliver of candied ginger, a sprinkle of toasted almonds, and a micro-mint leaf for color. For shared service, present the whole cake on a raised stand and pour sauce tableside for theater and warmth.
How to Store Gingerbread Cake with Vanilla Cream Sauce
Cool the cake completely before wrapping. Store unfrosted cake wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. Refrigerate the vanilla cream sauce separately in a sealed jar for up to 4 days; rewarm gently over low heat, stirring to restore silkiness. If refrigerated cake firms, bring to room temperature before serving or warm briefy in a 300°F (150°C) oven for 8–10 minutes.
Tips to Make Gingerbread Cake with Vanilla Cream Sauce
- Measure molasses carefully; its intensity defines the cake’s depth — choose a robust variety.
- Avoid overmixing once flour is added to keep the crumb tender and fine.
- Warm the sauce slowly; high heat breaks the cream and dulls vanilla fragrance.
- Toast nuts or ginger lightly to add crisp contrast to the soft crumb.
Variation (if any)
- Citrus-Infused: Add 1 tsp orange zest to the batter and finish the sauce with a teaspoon of orange liqueur.
- Boozy Sauce: Stir 1–2 tbsp dark rum or tawny port into the warm vanilla cream for adult richness.
- Layered Presentation: Slice the cake horizontally and brush with syrup (equal parts water and sugar plus a splash of molasses) before layering with a thin spread of mascarpone for an elegant slice.
FAQs
Can I make this cake gluten-free?
Yes. Substitute an equal-weight cup-for-cup gluten-free flour blend that contains xanthan gum. Expect a slightly different crumb; handle gently and avoid overbaking.
How do I keep the cake moist without over-baking?
Remove the cake when a skewer comes out with a few moist crumbs. The residual heat continues to cook the interior. Cool in the pan briefly to stabilize the crumb before turning out.
Can I prepare the vanilla cream sauce ahead?
Absolutely. Make the sauce up to 4 days ahead and rewarm gently. If it thickens in the fridge, whisk in a tablespoon of warm cream to loosen before reheating.
Is there a substitute for molasses?
You can use dark corn syrup or a mixture of maple syrup and a touch of dark brown sugar in a pinch, but these will produce a milder, less complex profile than true molasses.
Conclusion
This Gingerbread Cake with Vanilla Cream Sauce offers a refined balance of spice and silk — deep molasses warmth paired with a glossy, fragrant cream. It adapts well to make-ahead service: keep components separate, finish with warmth and a scatter of toasted garnish. For further inspiration or a complementary technique, see the classic Gingerbread Cake Recipe – Tastes Better From Scratch. Share your plating ideas and variations in the comments, and consider posting a photo when you try it. How would you make this dish your own?
Print
Gingerbread Cake with Vanilla Cream Sauce
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist gingerbread cake with a silky vanilla cream sauce, balancing warmth and elegance for any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour, sifted
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tbsp freshly grated ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- A pinch of freshly ground black pepper
- 1/2 tsp fine salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1 large egg, room temperature
- 3/4 cup (180 ml) molasses
- 1/2 cup (120 ml) hot strong tea or hot water
- 1 1/4 cups (300 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 1 vanilla bean, split and scraped, or 1 1/2 tsp pure vanilla extract
- 1 tbsp unsalted butter (optional, for finishing)
- Confectioners’ sugar for dusting
- Toasted sliced almonds or finely chopped candied ginger (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour an 8- or 9-inch round pan, tapping out excess flour.
- Whisk together sifted flour, baking soda, ground ginger, cinnamon, cloves, pepper, and salt.
- Cream butter and brown sugar until light and aerated, about 2–3 minutes. Add the egg and beat until glossy, then stir in molasses.
- Combine wet and dry mixtures, alternating with hot tea or water, beginning and ending with dry ingredients. Fold until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 35–45 minutes until a skewer comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Make the vanilla cream sauce: Combine cream, sugar, and vanilla bean (or extract) in a saucepan. Simmer gently until thickened, about 4–6 minutes. Remove from heat, swirl in butter, and strain if necessary.
- Serve slices of cake drizzled with warm vanilla cream sauce and garnish with confectioners’ sugar and toasted almonds or candied ginger.
Notes
For best results, use room temperature ingredients, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg