Name: Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup granulated sugar; 1/2 cup butter; 1 large egg, beaten; 1 cup unsulphered molasses; 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup very hot water; Bananas for topping; Fresh whipped cream, for topping; 1 cup granulated sugar; 1/2 cup butter (1 stick); 1 cup heavy whipping cream; 2 teaspoons vanilla extract

Jump to Recipe· 4.1 from 14 reviews

I have to tell you how much I adore my Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe. It’s that perfect blend of warm spices and comforting sweetness with a luscious vanilla cream sauce that feels like a cozy hug on a plate. When I serve this, it’s always met with happy sighs and requests for seconds. The bright, tender slices of bananas and the airy whipped cream add the perfect finishing touch that turns this dessert into something truly special. It’s the kind of recipe I keep coming back to, especially during holiday gatherings or anytime I want to treat myself and my loved ones to something memorable.

Why You’ll Love This Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe

What makes this recipe stand out to me is its beautiful balance of flavors and textures. The rich, molasses-sweetened gingerbread cake offers deep, spicy notes of cinnamon, ginger, and cloves that feel luxurious yet homey. The vanilla cream sauce is like a silky river of sweetness that elevates the cake to another level. Plus, the fresh bananas bring a bright, mellow contrast, and the whipped cream adds a lightness that keeps every bite dreamy and delightful.

Despite how fancy it sounds, this Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe is surprisingly easy to make. The batter comes together quickly, and the cake bakes beautifully in a single pan, so cleanup is minimal. I find it perfect for any occasion — whether you’re hosting a holiday party, celebrating a cozy weekend with family, or just craving a comforting dessert that feels like a warm embrace. I love how it combines classic flavors in a way that feels both nostalgic and exciting.

Ingredients You’ll Need

A clear glass bowl filled with smooth, thick chocolate batter that has a rich dark brown color and creamy texture. The batter shows soft swirls and peaks on the surface, with some chocolate streaks along the sides of the bowl. The bowl sits on a white marbled surface, and a wooden spoon is slightly visible at the edge. There is a hint of a red and black checkered cloth under the bowl. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this dish are wonderfully straightforward but absolutely essential to building its signature flavors and textures. Each one plays a role in making the cake tender and spiced perfectly, while the sauce and toppings add richness and freshness.

Granulated sugar: Provides just the right amount of sweetness to balance the spices without overpowering them.
Butter: Adds richness to both the cake and the sauce, yielding a smooth, tender crumb and creamy finish.
Large egg: Binds the ingredients together and helps the cake rise beautifully.
Unsulphered molasses: The heart of the gingerbread flavor, adding depth and that signature dark sweetness.
All-purpose flour: Creates the structure of the cake, ensuring it’s soft but sturdy enough to hold the sauce and toppings.
Baking soda: Leavens the cake for a light, airy texture.
Ground cinnamon, ginger, cloves: The magical trio of spices that gives this cake its warm, festive flavor.
Salt: Enhances all the other flavors, rounding out the taste perfectly.
Very hot water: Helps dissolve the molasses and blend the batter smoothly, resulting in a moist cake.
Bananas: Fresh sliced bananas brighten the dish with their mellow sweetness and creamy texture.
Fresh whipped cream: Adds fluffy, airy decadence to balance the spices and richness.
Granulated sugar (for sauce): Sweetens the vanilla cream sauce beautifully.
Heavy whipping cream: Makes the sauce luxuriously smooth and creamy.
Vanilla extract: Infuses the cream sauce with soothing, fragrant warmth.

Directions

Step 1: Preheat your oven to 350 degrees F. Grease a 9×13-inch pan with cooking spray to ensure the cake releases easily after baking.

Step 2: In a large mixing bowl, cream together the granulated sugar and butter until the mixture is smooth and light, which usually takes about 2-3 minutes with a hand or stand mixer at medium speed.

Step 3: Beat in the egg and molasses until fully integrated, giving the batter that rich, dark color and signature gingerbread flavor base.

Step 4: In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt. This ensures the spices and leavening agents are evenly distributed.

Step 5: Gradually add the dry ingredients to your wet mixture, stirring gently to combine without over-mixing, which keeps the cake tender.

Step 6: Slowly pour in the very hot water, stirring continuously until the batter is smooth. Expect the consistency to be thinner than a typical cake batter — this is how it stays moist and soft.

Step 7: Pour the batter into your prepared pan and bake for 20 to 35 minutes. I recommend starting to check with a toothpick inserted near the center at around the 20-minute mark; when it comes out clean, your cake is ready!

Step 8: While the cake bakes, prepare the vanilla cream sauce. In a medium saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir occasionally until the butter melts completely.

Step 9: Bring the sauce mixture to a boil, then let it boil for 3 to 5 minutes, stirring frequently to prevent scorching. Remove from heat and stir in the vanilla extract. Let it cool slightly before serving over the cake.

Step 10: When the gingerbread cake is just out of the oven, slice fresh bananas and arrange them on top. Dollop with fresh whipped cream and drizzle generously with the warm vanilla cream sauce. Serve immediately for the best experience.

Servings and Timing

This Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe yields about 12 generous servings, perfect for sharing with family or guests. The prep time is quick at around 10 minutes, making it accessible for even busy days. Baking takes roughly 20 to 35 minutes, and the total time, including baking and sauce preparation, is about 55 minutes. Just allow a few minutes to cool the sauce before serving, and you’re ready for a truly delicious dessert experience.

How to Serve This Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe

The image shows a white plate with a single square slice of dark brown cake, with a moist and textured surface. On top of the cake, there is a swirl of white whipped cream with two pale yellow banana slices placed vertically into it. A light-colored syrup is drizzled over the cake and whipped cream, pooling slightly on the plate. Around the cake on the plate, there are five banana slices arranged in a small cluster. The background has a white marbled surface with a blurred cup and another plate with the same dessert in the back. There is also a hint of a red and white cloth at the bottom edge of the image. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love to present this cake warm so the vanilla cream sauce is beautifully melty and inviting. It feels comforting and cozy, especially on chilly evenings or holiday dinners. I usually slice the cake into moderate portions so that the flavors come through perfectly without overwhelming the palate. For an extra touch, I sometimes add a sprinkle of freshly grated nutmeg or a dusting of cinnamon on top of the whipped cream—it adds a lovely aromatic note that ties everything together.

As for pairings, I often serve this dessert alongside a hot cup of spiced tea or freshly brewed coffee to complement the warm spices. If I’m in the mood for something a little more festive, a glass of lightly sweet white wine, like a Riesling, works beautifully. For non-alcoholic options, a warm chai latte or even a creamy vanilla milkshake makes an indulgent partner to this dessert.

This cake is a real star for holiday parties, family dinners, or even casual get-togethers when you want to impress without stress. The fresh bananas and whipped cream toppings create a lovely contrast to the deep gingerbread flavor, and the luscious vanilla cream sauce ties the whole dessert together, making it feel elegant yet approachable. I also find that it serves wonderfully at room temperature if you’re serving buffet-style or want to prepare it ahead of time.

Variations

One of my favorite things about this Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe is how adaptable it is. If you want to swap out ingredients, I recommend trying maple syrup instead of molasses for a slightly different sweetness profile while keeping that sticky richness. If you’re avoiding gluten, using a gluten-free flour blend works well here—just make sure it includes xanthan gum for structure.

For vegan variations, you can replace the butter with coconut oil or vegan butter substitutes, use a flax egg instead of a chicken egg, and substitute the heavy cream with full-fat coconut milk to keep the sauce creamy. The spices remain a highlight, so don’t skimp on those! You might also experiment with adding chopped crystallized ginger or orange zest into the batter for a refreshing twist on the flavor.

If you want a quicker or different cooking method, the batter also bakes nicely in individual muffin tins for about 15–20 minutes to make portable gingerbread cupcakes. Alternatively, cooking the batter in a slow cooker on low for about 3 hours creates a moist, pudding-like texture that’s just as delicious when paired with the vanilla cream sauce and bananas.

Storage and Reheating

Storing Leftovers

I always store leftover gingerbread cake in an airtight container in the refrigerator to keep it moist and flavorful. It keeps well for up to 3-4 days when properly covered. Make sure to keep the vanilla cream sauce separate if possible, storing it in a sealed jar or container to maintain its smooth texture and easy reheating.

Freezing

This cake freezes wonderfully if you want to save some for later. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. The cake will keep well frozen for up to 2 months. I suggest freezing the vanilla cream sauce separately in a small airtight container and thawing it gently in the fridge before reheating.

Reheating

To bring the cake back to life, I warm slices gently in the microwave for about 20-30 seconds or in a low oven (around 300 degrees F) wrapped in foil for 10-15 minutes. Reheat the vanilla cream sauce in a small saucepan over low heat, stirring often to avoid burning. Avoid reheating the whipped cream—add a fresh dollop when serving again for best texture.

FAQs

Can I make the gingerbread cake ahead of time?

Absolutely! You can bake the cake a day or two in advance, keep it covered at room temperature or in the fridge, and warm it slightly before serving to enjoy the best texture and flavor. The vanilla cream sauce is best made fresh but can be prepared a day ahead and gently reheated.

What can I use if I don’t have molasses?

If you don’t have molasses, dark corn syrup or maple syrup can be used as a substitute, though the flavor will be slightly different—less robust and earthy but still delicious. I recommend starting with a smaller amount and adjusting to taste since molasses is quite intense.

Can I make this recipe dairy-free?

Yes! For a dairy-free version, swap butter for coconut oil or a vegan margarine, use a plant-based cream like coconut cream for the sauce, and plant-based whipped topping instead of fresh whipped cream. These swaps keep the flavors rich and satisfying.

How do I know when the cake is done baking?

Use the toothpick test to check doneness: insert a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs, the cake is ready. The baking time can vary depending on your oven, so start checking around 20 minutes.

Can I add nuts or other toppings to this cake?

Definitely! Chopped pecans or walnuts mix beautifully into the batter or sprinkled on top before baking for extra crunch. For toppings, toasted coconut or a dusting of powdered sugar can add lovely texture and visual appeal. Just be mindful of balancing flavors so the warm spices remain the focal point.

Conclusion

I genuinely hope you give this Gingerbread Cake with Vanilla Cream Sauce, Bananas, and Whipped Cream Recipe a try soon. It’s one of those desserts that brings warmth and joy to the table every single time I make it. The combination of comforting spices, creamy sauce, fresh fruit, and fluffy whipped cream never fails to put a smile on everyone’s face. Trust me, once you’ve tasted it, this will quickly become a favorite for your gatherings and cozy nights in alike.